Description
These Hot Chocolate Cinnamon Rolls combine the cozy, rich flavors of classic cinnamon rolls with the indulgent taste of hot chocolate. Perfect for chilly mornings or a sweet treat any time of day, these soft, fluffy rolls are filled with a chocolate-cinnamon blend and topped with a silky cocoa glaze.
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F or 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup mini chocolate chips (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, melted butter, egg, and vanilla extract. Add the frothy yeast mixture and mix well to combine thoroughly.
- Add Dry Ingredients: Gradually add the flour and salt into the wet mixture, stirring until a soft dough forms. Add a little more flour if the dough feels too sticky to handle.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic, which helps develop gluten.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Prepare Filling: In a small bowl, mix together the cocoa powder, brown sugar, and ground cinnamon until well combined.
- Roll Dough: Roll the risen dough out on a floured surface into a 12×18 inch rectangle to ensure even thickness for rolling.
- Spread Filling: Spread the softened butter evenly over the dough, then sprinkle the cocoa-cinnamon mixture over the butter layer. Add mini chocolate chips if using for extra chocolatey bites.
- Roll into Log: Starting from the long edge, carefully roll the dough into a tight log to create the classic cinnamon roll spiral.
- Cut Rolls: Slice the log into 12 equal pieces and place them cut-side up in a greased 9×13-inch baking dish to prepare for second rise.
- Second Rise: Cover the baking dish with a towel and let the rolls rise again for 30 minutes until they appear puffy and slightly risen.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake the rolls for 20-25 minutes or until the tops are golden brown and the rolls are cooked through.
- Make Glaze: While the rolls bake, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract in a small bowl until smooth. Adjust milk quantity to achieve desired glaze consistency.
- Cool Slightly: Remove the rolls from the oven and let them cool for about 5 minutes to set slightly but remain warm.
- Glaze and Serve: Drizzle the prepared glaze over the warm rolls and serve immediately for a comforting, indulgent treat.
Notes
- Make sure your milk is warm but not hot to avoid killing the yeast.
- For best results, allow the dough to rise in a warm, draft-free environment.
- Mini chocolate chips are optional but add bursts of chocolate flavor inside the rolls.
- If the dough is too sticky, add flour gradually during kneading to prevent tough rolls.
- You can store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave before serving to restore softness.
