Double Chocolate Cinnamon Rolls
Soft, gooey oven-baked double chocolate cinnamon rolls with rich cocoa dough, cinnamon sugar, and melty chocolate chips.
Ingredients
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar divided
- 2 tsp active dry yeast
- 1 cup whole milk warm
- 1/2 cup unsalted butter melted and divided
- 1/2 cup unsweetened cocoa powder
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1 cup semisweet chocolate chips
Instructions
- In a small bowl, combine the warm milk and active dry yeast, stir, and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, cocoa powder, and salt until evenly combined.
- Add 1/4 cup of the melted butter and the yeast mixture to the dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, soft, and slightly tacky, or knead with a stand mixer fitted with a dough hook for about 6 minutes.
- Place the dough in a lightly greased bowl, turn to coat, cover, and let rise in a warm place until doubled in size, about 1 hour.
- In a small bowl, mix the remaining 1/2 cup granulated sugar with the ground cinnamon to make cinnamon sugar.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle about 1/4 inch thick.
- Brush the surface of the dough with the remaining 1/4 cup melted butter, spreading it all the way to the edges.
- Evenly sprinkle the cinnamon sugar over the buttered dough, then scatter the chocolate chips evenly over the top.
- Starting from one long edge, roll the dough into a tight log, pinching the seam to seal.
- Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls.
- Arrange the rolls cut-side up in a greased 9x13-inch baking dish, leaving a little space between each roll.
- Cover the dish and let the rolls rise in a warm place for 20–30 minutes, until puffy and nearly touching.
- Meanwhile, preheat the oven to 350°F.
- Bake the rolls for 25–30 minutes, until the tops are set and the centers are cooked through.
- Let the rolls cool slightly in the pan before serving warm.
Notes
- Make the dough, fill, slice, and arrange in the baking dish, then cover and refrigerate up to 16 hours; bring to room temperature and let puff before baking.
- Check doneness by gently touching the center of a roll; it should feel set and spring back lightly, not doughy.
- Check doneness by gently touching the center of a roll; it should feel set and spring back lightly, not doughy.