Just like the traditional recipe, chocolate cinnamon rolls are the king of all breakfast rolls . Topped with an espresso-flavored glaze , chocolate cinnamon rolls are the perfect partner for your morning cup of coffee or when you need a delicious sweet treat to get you through the rest of the day.
They’re the perfect treat to bake when you’re hosting loved ones over for the holidays and want a delicious way to start the day.
Chocolate cinnamon rolls are deceptively easy to make . They taste like chocolate babka, but they have plenty of warming cinnamon . And of course, there’s the sweet kiss of espresso glaze. Whether you’re baking them for the holidays or whipping up a batch just because, they’re guaranteed to be a huge hit with everyone who tries them, especially when served warm!
Top tips for the best chocolate cinnamon rolls
When measuring, spoon the flour and level it.
Use ingredients at room temperature.
Warm the milk to 100 to 105F. This will help activate the yeast without killing it.
If the cinnamon rolls brown too quickly, cover them with foil.
Instead of espresso glaze, try a drizzle of chocolate, caramel or classic vanilla glaze.
How to store homemade chocolate cinnamon rolls
Cover the cinnamon rolls in plastic wrap, then store them at room temperature for up to three days. They will keep in the refrigerator for up to five days.
Ingredients
for the cinnamon rolls
Whole milk, warmed
1 Taxes
White sugar, divided
6 THE
Instant yeast
1 THE
unsalted butter, melted
5 THE
large eggs at room temperature
2
Salt
1 teaspoon
Brotmehl
4 Bags
for the filling
unsalted butter at room temperature
6 THE
packaged dark brown sugar
1/2 Tax
unsweetened Dutch processed cocoa powder
2 THE
Cinnamon
1 teaspoon
purer Vanilla extract
1 teaspoon
semi-sweet chocolate chips, finely chopped
3/4 Taxes
for the icing
Whipped cream
3 THE
Espressopulver
1 teaspoon
powdered sugar
1 1/2 Bags
purer Vanilla extract
1/2 TL
How to make chocolate cinnamon rolls
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