Ingredients
Dough Ingredients
- 180 ml (3/4 cup) Full Cream / Whole Milk (lukewarm)
- 9 gr (2 teaspoons) Instant (dry) Yeast
- 2 Eggs (at room temperature)
- 75 gr (1/3 cup) Unsalted Butter (melted and cooled)
- 80 gr (1/3 cup) Caster Sugar (or fine white granulated sugar)
- 400 gr (2 2/3 cups) Plain / All-Purpose Flour
- 30 gr (3 tablespoons) Unsweetened Cocoa Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Salt
Filling Ingredients
- 90 gr (6 tablespoons) Unsalted Butter (soft)
- 100 gr (1/2 cup) Brown Sugar
- 20 gr (2 tablespoons) Unsweetened Cocoa Powder (sifted)
- 2 teaspoons Ground Cinnamon
- 100 gr (3 oz) Dark Chocolate (finely chopped)
Chocolate Sauce Ingredients
- 50 gr (1.5 oz) Dark Cooking Chocolate
- 120 ml (1/2 cup) Milk
Instructions
- Prepare the Chocolate Sweet Dough: In the bowl of a stand mixer, combine lukewarm milk and instant yeast. Let rest for 10 minutes until frothy. Add eggs and cooled melted butter, then mix in sugar, flour, cocoa powder, cinnamon, and salt. Knead with dough hook on medium-high speed for 18–20 minutes until the dough is very soft and stretchy.
- First Proofing: Cover the dough bowl with a tea towel and let it proof in a warm place for 1.5 to 2 hours or until doubled in size. Alternatively, refrigerate overnight for 8–12 hours.
- Prepare the Chocolate Cinnamon Filling: Mix the soft butter, brown sugar, sifted cocoa powder, and ground cinnamon in a bowl using a spatula until a thick paste forms. Finely chop the dark chocolate and set aside.
- Shape the Rolls: Punch down the proofed dough and transfer it to a lightly floured surface. Roll out into a 30x40 cm (12x15 inch) rectangle. Evenly spread the cocoa cinnamon filling over the dough, then sprinkle the chopped dark chocolate on top.
- Roll and Cut: Roll the dough tightly from the longest side to form a log. Using a serrated knife or unflavored dental floss, cut the log into 9 even rolls. Place the rolls into a greased 25–30 cm (10–12 inch) square baking pan. Cover and proof again for 30 to 45 minutes until doubled in size. Optionally, brush with egg wash for a shiny finish.
- Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the rolls for 20 to 25 minutes until cooked through and slightly golden. Let the rolls cool completely in the pan.
- Make the Chocolate Sauce: Finely chop the cooking chocolate and place in a heatproof bowl. Heat the milk to a simmer, pour half over the chocolate, and let sit for a few minutes. Stir gently to combine, then add the remaining milk and stir until smooth and fully melted.
- Serve: Pour the warm chocolate sauce over the cinnamon rolls just before serving for an indulgent finish.
Notes
- Use lukewarm milk to activate the yeast properly, ensuring good dough rise.
- Kneading time is crucial for developing gluten and achieving a stretchy dough texture.
- Sifting the cocoa powder into the filling helps prevent lumps and creates a smooth paste.
- Cut rolls carefully with a serrated knife or floss to maintain shape.
- Proofing the dough twice improves texture and flavor development.
- Optionally brushing rolls with egg wash before baking gives a glossy, golden crust.
- Allow rolls to cool before adding sauce to prevent it from melting into a thin glaze.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Baked Goods
- Method: Baking
- Cuisine: American, European
