You won't find a more indulgent and tasty version of these chocolate and cinnamon rolls! An ultra soft and melt-in-the-mouth buttery brioche topped with a layer of cinnamon-sweetened chocolate and served with a melted chocolate sauce.
The famous cinnamon rolls have nothing to be envied to this incredibly sweet and satisfying recipe ! Follow this step-by-step recipe to make this delicious and easy cinnamon flavoured chocolat sweet rolls.
Chocolate cinnamon rolls
If you're already familiar with roll recipes, then you'll definitely be salivating over this rich and ultra-indulgent version! It's chocolate cinnamon rolls, a buttery brioche dough with an incredibly soft texture and a melt-in-your-mouth crumb.
We like this recipe which is generous and very comforting, especially in winter with a good glass of warm milk! But finally we would eat them in all seasons so much they are tasty.
A delicious composition
An extra rich brioche dough with butter and milk for an extra soft texture that melts in your mouth, similar to sweet yeast rolls. It is also a very easy recipe to make and perfect for this kind of rolls with a filling or in buns.
For the filling, a mixture of cocoa powder, brown sugar and butter that gives a creamy and chocolatey texture to which we add cinnamon powder which is a spice that goes perfectly with chocolate and bread recipes such as the Suedish cinnamon rolls Kanelbullar.
Of course you can remove the cinnamon powder from the filling to keep a delicious chocolate sweet roll recipe.
Useful tools for this recipe
To make the brioche dough I usually use a white wheat flour, an all purpose flour will do the job.
For the brioche use a powdered sugar of your choice and for the filling prefer brown sugar which is more tasty.
Use fresh eggs of medium to large size and especially at room temperature to make the brioche dough.
Tip: if you don't have time to take your eggs out of the fridge, just run them under hot water for a few moments to bring them to room temperature more quickly.
Cette recette se prépare avec de la levure de boulanger seche instantanné, mais si vous ettes plus à l'aise avec de la levure fraiche alors utiliser environ 15-20 g de levure pour 1 sachet de levure instantanné. Et incorporer votre levure fraiche dans le lait tiède comme pour la levure sèche.
C'est une recette de brioche beurrée, utiliser un beurre doux non salé. C'est important que le beurre soit à la bonne température, ni trop froid ni trop ramolli afin qu'il se mélange bien aux autres ingrédients et que la pâte reste facile à manipuler.
Use whole milk preferably for a richer and tastier brioche. But if you only have semi-skimmed milk the result will be just as good. Your milk should be lukewarm, not too hot as it will kill the yeast. Warm it up a few minutes in the microwave and check the temperature with your finger.
Salt is a flavor enhancer and adding a small pinch helps bring out all the flavors in this recipe.
Chocolate chips are optional but I find that it gives a crunchy chocolate texture in the filling. Add some if you like and why not try making them yourself with my homemade chocolate chip recipe.
I only use cinnamon in the filling, but if you like this spice then I can only suggest that you add a teaspoon of it to the dough batter.
How to make the chocolate cinnamon rolls
Make the chocolate filling
Begin by mixing together in a large mixing bowl all the ingredients that make up the chocolate filling, brown sugar, unsweetened cocoa powder, melted butter and cinnamon powder.
Make brioche dough
Start by rehydrating the instant dry baker's yeast in the warm but not hot milk, mix and let it rest for a few minutes to active dry yeast.
Then in your stand mixer fitted with the dough hook, place the flour, sugar, salt and butter and mix at medium speed.
Then add the eggs and the milk containing the diluted yeast and continue to mix at medium speed for 5 to 8 minutes until you have a smooth, homogenous dough that comes away from the sides of the bowl but remains sticky.
Then cover with a cloth and let the dough rise at room temperature for about 1 ½ - 2 hours until it doubles in volume.
tips for making brioche dough :
1 - Brioche dough is sticky and difficult to handle and adding too much flour can change its texture so the ideal tip is to prepare the dough the day before and let it rise in the fridge overnight. The dough will be cooler and easier to handle and shape.
2 - To go faster, you can place your bowl containing the brioche dough in a preheated oven at 113°F/45°C and the rising time can be reduced by 2.
Once the dough has doubled in size, place it on a lightly floured surface and use your hands to press the gas out.
Then roll out the dough with a rolling pin into a large rectangle and spread the chocolate filling over the entire surface.
Then roll the dough on itself to form a long side of dough and with a knife cut the roll of dough into 12 equal parts.
Then place these pieces of dough in a rectangular baking dish with the chocolate part visible on top.
Be careful to space them well apart as they will rise a second time and also during baking.
Cover again with a tea towel and let them rise at room temperature for about 1 hour and then bake in the oven (see recipe card) for about 20 minutes until golden brown.
In a small bowl, place the chopped dark chocolate with the heavy cream and melt in a double boiler until obtain a liquide chocolate sauce.
Pour the sauce into a container and reheat your dark chocolate sauce in the microwave if necessary.
There's nothing better than adding an extra layer of chocolate coating, but you can easily replace it with a flavored cinnamon sugar icing or a simply vanilla sugar icing.
But I still have other ideas of toppings to complete your chocolate cinnamon rolls:
- Vanilla ice cream
- Whipped cream
- Cream cheese
How to store the chocolate cinnamon rolls
At room temperature
You can store your rolls at room temperature, in a storage box with a tight-fitting lid to keep it fresh and soft for about 1 week.
Tip: Reheat your sweet rolls in the microwave at low power for a few moments to restore its softness.
In the freezer
You can also keep your chocolate cinnamon rolls in the freezer for up to 3 months.
After cooking and when they are well cooled, place them in a conservation bag and then in the freezer.
To defrost, let them come back to room temperature or use the defrost function of your microwave.
Others rolls and brioche recipes
- Suedish cinnamon rolls Kanelbullar
- Chocolate babka
- Brioche French toast recipe
- Buchteln Sweet yeast rolls
Don't forget to tag me @sweetlycakes on Instagram if you make my Chocolate cinnamon rolls recipe and to add a link to my recipe if you share it on your blog 😉
Chocolate cinnamon rolls
- 400 g flour
- 30 g sugar
- 2 egg - at room temperature
- 8 g instant baker's yeast
- 70 g butter - softened
- 240 ml milk - lukewarm
- ½ tsp salt
- 70 g brown sugar
- 15 g unseewtened cocoa powder
- 60 g butter - melted
- chocolate chips
- 1 ½ tsp Cinnamon powder
- 100 g dark chocolate
- 200 ml heavy cream
- In a small bowl, mix together all the dry ingredients and add the melted butter and set aside.
Preparation of the brioche dough :
- Dissolve the instant yeast in the lukewarm milk and let it rest for a few minutes.
- Pour the flour, salt, sugar and soft butter into the bowl of your stand mixer with the hook, then add the diluted yeast and the eggs.
- Mix for about 5 to 10 minutes, until the dough comes away from the sides.
- Cover with a tea towel and leave to rise for about 2 hours, the dough should double in volume.
- After the first rise, place the dough on a floured work surface and remove gas by folding it over itself several times.
Assembly and cooking:
- Line a large rectangular baking dish with parchment paper.
- On a baking sheet or a floured worktop, spread the dough into a large rectangle (about 5 mm thick).
- Spread the filling and sprinkle chocolate chips over the entire surface.
- Begin by gently and tightly folding the edges lengthwise and continue rolling the dough across the entire width into a long side.
- Using a knife, cut it into 12 equal parts.
- Place your small pieces of rolled buns in your rectangular baking dish, avoiding sticking them together.
- Let them rise again for about 1 hour (they will double in volume and fill the empty spaces).
- Preheat your oven to 356°F/180°C and bake for about 20-25 minutes until golden brown
- In a small bowl, place the chopped chocolate and heavy cream and melt in a double boiler.
- Use immediately or reheat in microwave for later use.