Chocolate Cinnamon Rolls

Name: Chocolate Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20 rolls
Ingredients: 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 vanilla extract; 2 to 3 tablespoons 2% milk; Additional miniature semisweet chocolate chips, optional

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. + rising Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Myrna Sippel, Thompson, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.—Myrna Sippel, Thompson, Illinois

TEST KITCHEN APPROVED

Chocolate Cinnamon Rolls

7 Reviews Add your review

Yield:20 rolls

Prep:30 min

Cook:25 min

Save Saved Saving email print

Ingredients

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 vanilla extract
2 to 3 tablespoons 2% milk
Additional miniature semisweet chocolate chips, optional

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 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, 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. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges.
4
Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
5
Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.