Easy Chocolate Cinnamon Rolls Recipe – Soft & Fluffy

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Cinnamon Rolls Recipe – Soft & Fluffy

Hello friends! If you’re anything like me, the smell of cinnamon rolls baking is pure magic. I remember the first time I tried making cinnamon rolls – it was a bit of a disaster, honestly! But after a lot of experimenting, I’ve perfected a recipe that’s always a hit. These aren’t just any cinnamon rolls, though. We’re adding a touch of chocolate to the mix, making them extra special and utterly irresistible. Get ready for soft, fluffy, chocolatey goodness!

Why You’ll Love This Recipe

These chocolate cinnamon rolls are seriously the best of both worlds. They’re wonderfully soft and fluffy, thanks to a few little secrets we’ll get into. The cocoa powder adds a subtle chocolate flavour that complements the cinnamon beautifully. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker. Trust me, if I can do it, you can too! They’re perfect for a weekend brunch, a cozy evening treat, or even a special occasion.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• ½ cup lukewarm water
• 3 tbsp sugar
• 2 ½ tsp instant yeast
• 2 cups all-purpose flour (plus 2 tbsp extra for kneading)
• 2 tbsp cocoa powder
• ¼ tsp salt
• 1 large egg
• 40 gm butter (plus 25 gm for filling)
• 2 tbsp milk
• 1 tbsp honey
• 1 tsp vanilla extract
• 25 gm butter, softened (for filling)
• 1 heaped tbsp brown sugar (for filling)
• 1 tsp cinnamon powder (for filling)
• ¼ cup sugar (for glaze)
• 1 tsp corn flour (for glaze)
• 2 tbsp milk (for glaze)

Ingredient Notes

Let’s talk ingredients! Using instant yeast is a game-changer – no need to proof it for ages, just mix and go! It makes the whole process so much simpler. The cocoa powder isn’t just for flavour; it also adds a lovely depth of colour. Don’t skimp on the honey either! It helps keep the rolls incredibly soft and adds a subtle sweetness. Using good quality butter really makes a difference too, both in the dough and the filling.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s activate the yeast. In a small bowl, mix the lukewarm water, sugar, and instant yeast. Give it a little stir and let it sit for about 10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic!
2. In a large bowl, whisk together the flour, cocoa powder, and salt.
3. Now, add the egg, melted butter, milk, honey, and vanilla extract to the dry ingredients. Pour in the frothy yeast mixture.
4. Time to get kneading! Mix everything together until it forms a sticky dough.
5. Gradually add 2 tablespoons of flour, one at a time, and continue kneading until the dough becomes smooth and elastic. It will still be slightly sticky, and that’s okay.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover it and let it rise in a warm place for about an hour, or until it has doubled in size.
7. Once the dough has risen, lightly dust a clean surface with cocoa powder. Roll the dough into a rectangle, about 12×18 inches.
8. Spread the softened butter evenly over the dough. Then, sprinkle with brown sugar and cinnamon powder.
9. Tightly roll the dough up, starting from one of the long sides.
10. Using a sharp knife or dental floss (my secret weapon!), slice the roll into 8-12 pieces.
11. Arrange the rolls in a greased baking pan. Cover and let them rise again for about 30 minutes.
12. Preheat your oven to 180°C (350°F). Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
13. While the rolls are baking, prepare the glaze. In a small bowl, whisk together the sugar, corn flour, and milk until smooth.
14. Once the rolls are out of the oven, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Expert Tips

• Don’t overknead the dough! Overkneading can result in tough rolls.
• A warm environment is key for rising. If your kitchen is cold, try placing the dough near a warm oven or in a slightly warmed oven (turned off, of course!).
• For extra fluffy rolls, don’t skip the second rise.
• Using dental floss to slice the rolls gives you clean cuts without squishing them.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: If you love cinnamon, feel free to add an extra ½ teaspoon to the filling.
• Festival Adaptations: These rolls are amazing around Christmas or during the winter holidays. Add a sprinkle of festive sprinkles to the glaze for an extra touch of cheer! My family loves them with a little orange zest in the dough during the holidays.

Serving Suggestions

These chocolate cinnamon rolls are delicious on their own, but they’re even better with a cup of hot coffee or tea. A glass of cold milk is also a classic pairing. They’re perfect for breakfast, brunch, or a sweet treat any time of day.

Storage Instructions

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them.

FAQs

• What type of flour is best for these rolls? All-purpose flour works great! You can also use bread flour for a chewier texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling it out.
• How do I prevent the rolls from drying out? Make sure to store them in an airtight container. You can also wrap them tightly in plastic wrap.
• What’s the best way to store leftover cinnamon rolls? In an airtight container at room temperature for a couple of days, or freeze for longer storage.
• Can I freeze these cinnamon rolls, baked or unbaked? You can freeze them both ways! For unbaked rolls, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Baked rolls can be frozen individually wrapped.