Indulge in these rich, moist, and chocolatey cinnamon rolls that perfectly blend the flavors of Cinnabon with devil's food cake. This recipe yields about 12 decadent rolls, ideal for a delightful dessert or a special breakfast treat. The combination of cocoa powder in both the dough and filling, along with a luscious ganache glaze, creates an irresistible chocolate experience. The addition of mini chocolate chips further elevates the indulgence, making these rolls a chocolate lover's...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
Whisk in sugar, egg + yolk, and melted butter.
Mix in flour, cocoa powder, and salt. Knead for 8–10 minutes (by hand or mixer) until smooth and slightly tacky.
Cover and let rise for 1–1.5 hours until doubled.
Roll out dough into a 14x9 inch rectangle.
Spread softened butter evenly.
Mix brown sugar, cinnamon, and cocoa powder; sprinkle over butter.
Add chocolate chips if using.
Roll tightly from long side; slice into 12 pieces.
Place in a greased 9x13 baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until just set. Don’t overbake, you want them moist.
Heat cream to just boiling. Pour over chocolate and butter. Let sit 2 minutes, then stir until smooth.
Pour warm ganache over rolls. Let it ooze.
Sprinkle a pinch of sea salt on top of the ganache to make the chocolate and cinnamon pop.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate overnight. Allow it to come to room temperature before rolling and filling.
How do I store leftover cinnamon rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I freeze these cinnamon rolls?
Yes, you can freeze them. After baking and cooling completely, wrap them individually or in a batch in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I substitute for heavy cream in the ganache?
If you don't have heavy cream, you can use half-and-half or full-fat coconut milk as a substitute, though the consistency and flavor may slightly differ.
Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate or dark chocolate for the ganache, depending on your preference. Adjust the amount of sugar accordingly to balance the sweetness.
