Chocolate cinnamon rolls are incredibly delicious swirls of semi sweet chocolate chips, cinnamon, and brown sugar, covered with a delightful sugar glaze. I sometimes serve them when friends come over for coffee or tea and they are always an instant hit. The kids will love them, as well.
There are a few modifications you can make to the recipe. To begin with, I use semi sweet chocolate chips, but many types of chocolate can be used. If you want to spend a bit more money and time, a dark or white milk chocolate or European chocolate can be used which would make the rolls simple divine.
The most time consuming part of the dessert is making the dough from scratch and waiting for it to rise. If you want to save a bit of time, you can buy the rolls in the tube that are premade and add the chocolate to it. I like to make my own though.
The cinnamon mixture is an easy combination of sugar and cinnamon. You can add as much or as little cinnamon as you like. I’m a cinnamon lover, so I add quite a bit.
The rolls bake nicely at 350 degree F or 177 C for about 30 minutes. Every oven differs, however, so keep and eye on them.
Try our cinnamon rolls and let us know what you think.
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- For the dough:
- 2 1/2 tsp of instant yeast + 1 tsp sugar
- ¼ cup of water, warmed up to 110 degrees
- 1 cup of warm milk
- 3 tbsp of granulated sugar
- 4 cups of all purpose flour
- 1 egg
- pinch of salt
- ¼ cup of unsalted butter, melted
- For the Filling:
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup of butter or margarine (1/2 stick), room temperature to brushed on the rolled out dough
- 1/2 cup of semi sweet chocolate chips
- For the Glaze:
- 1 cup of powdered (confectioners) sugar
- 1 tablespoon of butter or margarine, melted
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of milk
- Add the water to a measuring cup, and put the yeast and sugar in. Mix until it’s well combined. Let it sit in a warm place until it becomes foamy and bubbly. This will take about 10 minutes.
- Put the flour, salt, and sugar to a mixing bowl and whisk until well combined. Add in the melted butter, egg, milk, and the yeast mixture. Fold it together until a dough forms.
- Dust a flat surface and place the dough on. Knead it for a few minutes until it becomes smooth and elastic. Spray a clean bowl with baking spray. Place the dough in, cover it with cling wrap, and allow it to sit in a warm place for an hour or until it doubles in size.
- After an hour, remove the cling wrap and punch a hole in the center of the dough to release the air. Lightly flour a surface, place the dough on, and roll it out into a 10″ x 15″ rectangle. It should be about half an inch thick. Using a brush, spread the melted butter over the surface. Sprinkle the cinnamon and sugar mixture over the surface of the dough coming about three quarters of an inch from the edge. Spread the raisins evenly over the top.
- Starting from one edge of the longest side, roll it up into a log shape. Using a sharp knife, cut it in half. Then, cut it in half again. Continue to cut the sections in half until you have 16 pieces of cinnamon rolls. They should be approximately 3/4 of an inch thick.
- Put the cinnamon rolls into a deep baking dish, cover with cling wrap, and allow them to sit in a warm place for an additional hour.
- After an hour, remove the cling wrap, and brush melted butter over the top of the cinnamon rolls. Place them into a 350° F preheated oven for 30-40 minutes.
- In the mean time, make the glaze by combining the sugar, melted butter, vanilla extract, and milk in a mixing bowl. Using a whisk, mix until it is smooth and runny.
- Remove the rolls from the oven and drizzle the glaze over the top.
- Serve and enjoy your cinnamon rolls.