Choco Cinnamon Glaze (Print-Friendly Version)
# What You'll Need:
→ Chocolate Cinnamon Roll Filling
01 -
1/4 cup unsalted butter, nice and soft
02 -
1 teaspoon ground cinnamon
03 -
2 tablespoons black cocoa powder
04 -
2/3 cup lightly packed brown sugar
→ Chocolate Cinnamon Roll Dough
05 -
1 large egg, room temp
06 -
1/4 cup unsalted butter, left out until soft
07 -
1/2 cup sugar, granulated
08 -
1 cup whole milk
09 -
1 teaspoon instant coffee or espresso powder
10 -
1 teaspoon fine salt
11 -
2 teaspoons or 1 packet quick yeast (instant dry)
12 -
1/2 cup unsweetened cocoa powder, sift first
13 -
3 1/4 cups all-purpose flour, can add up to 1/2 cup more
→ Chocolate Glaze
14 -
1 teaspoon vanilla (extract or paste, you pick)
15 -
1 cup powdered sugar
16 -
3 tablespoons whole milk
17 -
2/3 cup chocolate chips, use milk or dark
18 -
1 tablespoon butter, unsalted and soft
# Step-by-Step Directions:
01 -
Let those fresh baked rolls hang out for around 5–10 minutes so they don’t burn your mouth. Pour on that warm chocolate glaze. Then dig in while they’re still cozy and melty.
02 -
Toss powdered sugar and vanilla into your chocolate mix. Whip it up with a whisk or spoon until it’s shiny and smooth. Done!
03 -
Grab a bowl that’s safe for the microwave. Dump in your butter, chocolate chips, and milk. Nuke it on medium-high for about a minute, then give it a stir until everything’s melted and blended.
04 -
Set your oven to heat to 350°F (175°C). When it’s ready, pop the pan in and bake for about 26 to 32 minutes. Your rolls should look set but still feel soft. Take ‘em out.
05 -
Turn the oven on to 200°F (95°C), then off. Cover the rolls with foil, stick them inside, and wait 30 minutes. They should puff up a bit during this time.
06 -
Cut the rolled-up log into 9 same-sized pieces using plain dental floss or a really sharp knife. Put them in your greased 8 x 8 inch (20 x 20 cm) pan, spaced out evenly.
07 -
Sprinkle your chocolate cinnamon sugar mix all over the buttery part of the dough. Pat it so it sticks. Then roll up the dough really tight, starting at the long edge without the butter gap.
08 -
Make sure your counter’s well floured. Roll the dough into a big rectangle, about 12 by 18 inches and kinda thin (think half a centimeter). Smear the soft butter all over, except for a 2.5 cm strip along one long side.
09 -
Cover the bowl with some plastic wrap. Leave it on your counter for about 15 minutes so the dough can chill and loosen up.
10 -
If the dough sticks to your fingers or the bowl, just mix in a spoonful of flour at a time. Keep going ‘til the dough comes off easily and feels tacky but not goopy.
11 -
Add in your egg. Turn the mixer on low to blend. Then bump it up to medium and let it knead for a few minutes—about 2 to 3—until the dough feels stretchy and smooth.
12 -
Slowly pour your warm milk mix into the dry mix while your mixer’s on medium with a dough hook. Let it run until you see a rough, shaggy dough.
13 -
In a microwave bowl, add the milk, soft butter, and sugar. Microwave for about 60–90 seconds, just to get it warm—not hot. Stir until your sugar disappears and the butter melts in.
14 -
For this bit, grab a big bowl or your mixer bowl. Dump in the flour, cocoa, yeast, espresso (or coffee), and salt. Give it a quick stir to mix.
15 -
Mix up the brown sugar, cocoa, and cinnamon really well in a medium bowl. Set it aside so it’s ready when you need it.
# Helpful Notes:
01 -
It’s way easier to cut the dough log cleanly with plain dental floss—try it!
02 -
Hold off on adding the glaze until the rolls have cooled a tad, so you don’t end up with a puddle of melted chocolate on top.