Go Back
+ servings
Cinnamon rolls topped with chocolate icing

Chocolate Cinnamon Rolls

Super fluffy, soft and delicious cinnamon rolls topped with an irresistible chocolate frosting. Making chocolate cinnamon rolls is a lot easier than you might think! All the hard work is done by the stand mixer so you can focus on the fun parts. The key here is kneading the dough for 10 minutes for fluffy and light rolls!
5 from 4 votes
Print Pin Save
Prep Time: 30 minutes
Cook Time: 23 minutes
Dough proof time: 2 hours
Total Time: 2 hours 53 minutes
Servings: 8 rolls
Calories: 379kcal

Equipment

  • Stand mixer
  • Rolling pin

Ingredients

Dough

  • cup all purpose flour
  • 1 cup milk warm
  • 1 tablespoon neutral tasting oil sunflower or canola
  • ½ teaspoon sea salt
  • 1 teaspoon instant yeast
  • tablespoon caster sugar
  • 1 egg lightly whisked

Cinnamon butter

  • ¼ cup /½ stick unsalted butter soft, at room temperature
  • ½ cup brown sugar
  • 2 teaspoon cinnamon powder
  • ½ teaspoon vanilla essence or vanilla extract

Chocolate icing/frosting

  • 1 cup icing sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon ground coffee powder or instant coffee
  • 2 tablespoon milk
  • pinch of salt

Instructions

Making the dough

  • Combine warm milk, instant yeast and ½ tablespoon of caster sugar in a measuring jug or bowl. Lightly mix with a spoon, set aside for 10 minutes. (note 1)
  • Meanwhile, combine flour, salt and the remaining 2 tablespoon of caster sugar in the mixing bowl attached to the stand mixer. Using the dough hook, mix on low for about 30 seconds.
  • The yeast mixture should be all bubbly by now. Add egg and oil and whisk with a fork until combined. Pour into the mixing bowl, with the dry ingredients.
  • Mix on medium speed until a wet dough has formed. Then, continue to mix for 10 minutes. After 10 minutes, the dough should be stretchy and sticky to the touch but not sticking to the sides of the mixing bowl.
  • Place dough into a lightly oiled large bowl, cover with a damp towel or plastic/cling wrap. Let the dough rise in a warm area for about 1.5 hours. (note 2)

Making the cinnamon butter

  • Combine all cinnamon butter ingredients and mix with a fork until a smooth paste is formed.

Making the chocolate icing/frosting

  • Combine all ingredients except for the milk into the mixing bowl attached to the stand mixer. Using the paddle attachment, mix on low speed for 30 seconds so the ingredients can get to know each other.
  • Add milk, 1 tablespoon at a time, to the icing mixture whilst mixing on medium speed. Only adding the next tablespoon after about 30 seconds of mixing.
  • Once all milk has been added, mix for a further 2 minutes. If you find the icing/frosting too thick, add ½ tablespoon of milk to loosen it up. It should be thick but spreadable, not as thick as frosting for cakes.

Baking the cinnamon rolls

  • Once the dough has doubled in size, place the dough onto a lightly floured workbench. Roll out into a rectangular shape, about about 30cm/12inches by 45cm/18inches in size.
  • Evenly spread cinnamon butter with the back of a spoon all over the dough, including the edges.
  • Gently roll dough into a large scroll, starting from the short end.
  • Evenly divide the scroll into 8 pieces with a knife or a dough scraper.
  • Place onto a lined baking tray, cut side up, cover with a damp towel or cling wrap/plastic. Allow the dough to proof for 30 minutes. It should increase by about 50% in size.
  • Preheat oven to 180°C/360°F. Bake for 23 minutes, in the middle rack of the oven, turning the tray with 5 minutes left in baking time for even browning. The cinnamon rolls will puff up even more in the oven.

Icing/frosting the cinnamon rolls

  • Allow the cinnamon rolls to cool down to room temperature then generously spread each roll with the chocolate icing/frosting.
  • Serve immediately!

Notes

Note 1. Warm milk will help the yeast to activate faster and grow. Do not use milk hotter than 43°C/110°F as it'll be too hot and kill the yeast. Yeast thrives in warm, moist conditions.
Note 2. Rising dough in a warm place an easy place is next to the window, not directly under the sun. If it is a particularly cold day, warm your oven up to about 27°C/80°F (should take about 3 - 4 minutes) then turn the oven off. Place the covered dough inside the oven with the door closed. This is the perfect temperature for the dough to rise nicely.
Keep the chocolate cinnamon rolls moist, from drying out. As soon as the cinnamon rolls are iced with the chocolate frosting, pop them straight into an airtight container (or zip lock bags) to keep them from going dry and hard.
Storage Last about 2 days in an airtight container at room temperature. About a week in the fridge and about 6 months in the freezer. 
Reheat in the microwave if eating the next day and beyond for about 10 seconds in the microwave for soft and warm cinnamon scrolls!
 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 379kcal | Carbohydrates: 55.5g | Protein: 7.1g | Fat: 14.2g | Saturated Fat: 1.1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 229mg | Fiber: 1.3g | Sugar: 21.2g | Calcium: 56mg | Iron: 2mg