What’s better than cinnamon rolls? Cinnamon rolls with chocolate.
Carbs. That’s apparently all my mind can think about, lately. First, pancakes rule my brain, then I can’t get over sweet rolls! I made two types of sweet rolls yesterday. Do you have any idea how long that takes? A. Long. Freaking. Time. Around five hours, to be exact. You’ve got to knead, and wait, and fill, and wait, and bake… Alas, nothing will stop my cravings from becoming reality!
This is less than ideal. This is January. This is the month where we are supposed to have healthy resolutions to eat better, and take care of ourselves.
But I mean… LOOK AT THOSE! If cinnamon rolls are wrong, I don’t want to be right! Plus, these ones have chocolate. Chocolate that you can eat for breakfast? Yes, friends. You’re welcome. Um… and… AND these have a vanilla glaze that is totally bomb. I don’t normally say “bomb” because I’m not Guy Fieri, but it was literally the exclamation that forced itself from my mouth after I licked the spoon. I had to include it here for posterity’s sake. You understand.
These soft, fluffy cinnamon rolls not only have cocoa mixed with the cinnamon-sugar filling, but they are studded with tons of mini chocolate chips, for true chocolatey indulgence. These are best warm and gooey out of the oven, but are still super tasty when cooled (but you can reheat them in the oven at 250 for like 10-15 minutes!).
I used to be afraid of baking with yeast. I’m not sure why, or what prompted it since I’ve never had a bad experience, but I was always freaked out that something would go horribly awry. But you know what? It’s really not rocket science; it’s actually pretty easy—time consuming, yes—but, easy! So, if you’re someone who’s a bit weary to try your hand at yeasty delights, don’t worry! I sympathize and I am here for you!
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 and 1/4 cups of flour and the yeast.
In a small saucepan over low heat, combine the milk, sugar, and butter until the butter is melted and the mixture is warm, but not hot. If the mixture feels hot to the touch, pop it in the fridge for a few minutes.
Add the milk mixture to the flour/yeast, and beat on low for 30 seconds. Add in the beaten egg and beat for 3 minutes.
Switch the paddle attachment for the dough hook. Add in the remainder of the flour and beat on high for 3-5 minutes until the dough pulls away from the bowl, and it's nice and smooth.
Place the dough ball in a lightly oiled bowl.
Cover with a kitchen towel. Place in a warm place to rise for 40 minutes. I like to let my doughs rise by the fire place.
Punch the dough down and turn onto a clean work surface. Allow to rest for 10 minutes.
In a small bowl, stir together the sugar, cinnamon and cocoa powder for the filling.
Roll out the dough to a 1/4-inch thick rectangle that is slightly larger than a 13"x9" pan. Brush the dough with almost all of the melted butter. Sprinkle all over with the filling mixture. Follow with the mini chocolate chips, lightly pressing them into the dough.
Roll the dough up tightly (roll so that your finished roll is width of the shorter side of the rectangle). Use the remainder of the melted butter to seal up the roll.
Using some (non-mint!) dental floss, slice the roll into 1"-1 and 1/2"-thick disks.
Place the rolls in a baking dish. (I used a 13" by 9" baking sheet, and a mini skillet.)
Preheat oven to 375 degrees.
Cover and allow the rolls to rest in a warm place for 30 minutes.
Bake the rolls for 15-20 minutes until golden brown (mine baked 17).
for the glaze:
Whisk the glaze ingredients together in a small bowl.