The Best Homemade Chocolate Rolls Recipe
The aroma of these homemade chocolate rolls, while they are baking, is heavenly! Once you bite into these delicious chocolate cinnamon rolls, you will be shocked to know they are so easy to make. You only need 30 minutes of prep time!
I will share with you how to make the best cinnamon roll recipe with easy-to-follow directions. Plus, you will have photos and a video too!
- Why this homemade chocolate rolls recipe works:
- They are decadent, sweet, and full of intense chocolate flavor.
- You can serve this chocolate roll recipe for breakfast, brunch, or dessert.
- You only need 30 minutes of prep.
- They only require 40 minutes to rise.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
HOW DO YOU MEASURE FLOUR?
You would think that measuring flour would seem like a no-brainer, but if you don’t do it correctly, you will end up with dry, unappealing baked goods. First, take a spoon and fill it and place it in the measuring cup. Do this until you have the cup full. Then take a butter knife and slowly swipe the top of the flour off and back into the flour container. Do this every time, and you don’t have to worry about these chocolate cinnamon rolls being dried out.
HOW LONG DOES THESE CHOCOLATE ROLLS LAST AND HOW TO STORE THEM?
This homemade cinnamon rolls recipe will last around 3 days if you keep them in the refrigerator in an airtight container. Make sure they are kept away from strong-smelling foods when they are in the fridge. Pop them in the microwave for 15-20 seconds to warm them back up.
CAN YOU FREEZE CINNAMON ROLLS?
Yes, absolutely, you can freeze these easy cinnamon rolls. You have a couple of choices when it comes to freezing the rolls. You can prepare the chocolate rolls and skip letting them rise. Then place them in the freezer and begin rising after you take them out. Or you can prepare and bake them as the recipe calls for. Then freeze the baked cinnamon rolls. For best results, cover the cinnamon rolls with plastic wrap or aluminum foil. Then you can put them in an airtight container or freezer bag.
Thaw the homemade chocolate cinnamon rolls in the refrigerator, then rise and bake if they haven’t been baked yet. Or if you have cooked them already, just warm them up in the microwave.
- 1 cup milk, lukewarm (240ml)
- 1/4 cup granulated white sugar (50g)
- 1 tbsp active dry yeast (9g)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted (56g)
- 1 tsp salt
- 3 1/2 to 4 cups all-purpose flour, spooned and leveled (420-480g)
- 1/2 cup light brown sugar, packed (100g)
- 2 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 6 tbsp unsalted butter, softened (85g)
- 1 cup semi-sweet chocolate bars chopped or chips (175g)
- 1/8 cup unsalted butter, room temperature (28g)
- 1/4 cup cream cheese, softened (56g)
- 1 cup powdered sugar, sifted (120g)
- 1/4 cup unsweetened cocoa powder, spooned and leveled (21g)
- 1-2 tbsp milk
- Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
- Add eggs, butter, and salt and whisk to combine.
- Replace whisk attachment and attach a dough hook. Add 3 1/2 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point. But don't add too much flour or your Chocolate Rolls will be dry.
- NOTE: How much flour you need depends on the humidity and temperature where you live, as well as the size of the cups (not every cup is equal and as accurate as a kitchen scale). Make sure that you stay at around 4 cups maximum.
- Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
- Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
- Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
- Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll-up long side tightly, cut into 12 equal-sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar.
- Remove rolls from the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
- Make the frosting: In a medium mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
- Remove rolls from the oven, let cool for 5-10 minutes and spoon frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.
- Use high-quality cocoa and chocolate.
- Don't add too much flour to chocolate rolls.
- Apply the frosting while the rolls are still warm so it melts some.
Can I Make These Chocolate Rolls Without Milk?
- Yes, you can make these chocolate cinnamon rolls without milk. You can replace the milk with almond milk, cashew milk, coconut milk, or any other milk substitute that works for you. The flavor and texture may be slightly different, but this will still be the best cinnamon roll recipe!
- I'm Out Of Light Brown Sugar, What Can I Use Instead?
- If you find yourself out of light brown sugar, don't worry you can still make this chocolate roll recipe. If you have dark brown sugar on hand, use that.
- Another option would be to take 3/4 tbsp or molasses and add it to 1/2 cup of white sugar and mix it well.