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chocolate cinnamon rolls

SeasonwithAuthority avatar
Recipe by
Renée G.
@SeasonwithAuthority
Uptown, AR

This recipe was not developed by me but I've had it so long, I don't know who to give credit for it. This was one of the first things I made for my husband when I was a young bride, just starting out that he requested over and over again. The recipe is handwritten on a piece of lined, very stained from years of use, piece of paper. I hadn't thought of making these in ages but the recipe fell out of an old cookbook yesterday when I was searching for something else. I checked and had all the ingredients; so figured why not - just for old time's sake.

yield 20 serving(s)
prep time 1 Hr 40 Min
cook time 40 Min
method Bake

Ingredients For chocolate cinnamon rolls

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4-1/2 to 4-3/4 cups all-purpose flour
  • 2/3 cup baking cocoa
  • FILLING:
  • 2 tablespoons butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup finely chopped nuts, optional
  • ICING:
  • 2 cups confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk
  • additional miniature semisweet chocolate chips and/or nuts, optional
  • shaved chocolate curls, optional

How To Make chocolate cinnamon rolls

  • 1
    In a large bowl, dissolve yeast in ½ cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2 ½ cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
  • 2
    Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3
    Turn onto a lightly floured surface; divide in half.
  • 4
    Roll each portion into a 12”x 10” rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over dough to within ½” of edges.
  • 5
    Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices.
  • 6
    Place cut side down in a greased baking pan. Cover and let rise until doubled, about 45 minutes.
  • 7
    Bake at 375° for 25-30 minutes or until lightly browned. (I stick a toothpick in the thickest part of one near the center of the pan and if it comes out clean...they're done.)
  • 8
    Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread/drizzle over rolls while slightly warm; sprinkle with additional chocolate chips and nuts, or shaved chocolate curls if desired.
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