The only thing that is better than a soft, pillowy cinnamon roll is a soft , pillowy cinnamon rolls made in a delicious chocolate dough and covered with sweet nutella icing. Possibly the best cinnamon roll one can ask for.
Chocolate Cinnamon Rolls
These perfectly spiced chocolate cinnamon rolls are made with delicious cocoa powder and covered in the most out of this world nutty nutella spread. Now that we are deep into the colder months, I can’t think of a better way to kill those cravings and give you the right confort.
So, what are these made of?
For these cinnamon rolls you don’t need many more ingredients than those you would need for normal cinnamon rolls. Here’s what you’ll need:
- Flour – I like using bread flour, although plain flour will work too
- Cocoa powder – unsweetened cocoa powder is the perfect ingredient for these
- Yeast – I use fast action dry yeast, it makes everything quicker and easier
- Milk – whole milk is the perfect ingredient for these rolls
- Sugar – you will need both granulated and brown sugar. The granulated sugar is perfect for the dough, while the brown sugar will give the rolls a delicious caramel taste
- Cinnamon – obviously!
- Butter – we’ll need butter for both the dough and to spread the cinnamon
- Nutella – chocolatey, nutty nutella is the perfect topping for these rolls
- Icing sugar – just a little bit of icing sugar for the top
- Vanilla extract – always needed for the perfect icing!
- Double Cream – just a little bit of double cream will give the icing he right consistency
Chocolate Cinnamon Rolls with Nutella Icing
Ingredients (makes 12 big rolls or 15 smaller ones):
For the dough
- 410 ml of whole milk
- 90 gr of butter
- 690 gr of bread flour
- 60 gr of cocoa powder
- 22 gr of fast action dry yeast
- 150 gr of granulated sugar
For the filling
- 65 gr of light brown sugar
- 50 gr of butter
- 1 tbsp of ground cinnamon
For the icing:
- 30 gr of icing sugar
- 2 tbsp of Nutella – melted
- 1 tsp of vanilla extract
- 80 ml of double cream
Method
- Warm up the milk and let the butter dissolve in it, you’ll have to stir regularly. In the meantime, mix the dry ingredients together in a large bowl.
- Pour the milk and butter into the dry ingredients and mix them well until you get a dough. Knead it over a floured surface for 5 minutes, then, put the dough in a lightly greased bowl and let it rest for at least an hour or until doubled in size. NOTE: if for any reason your dough feels a bit dry, add a little bit of milk while kneading until they have a nice consistency.
- Once the dough has risen, roll it in a floured surface until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it acquires that shape. Spread the butter all over the dough up until the edges.
- Mix the sugar and ground cinnamon and sprinkle it all over the dough, I used my hands to make sure it was spread over evenly.
- Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Cut the top and bottom edge if those edges seem uneven.
- Cut the rolls into even sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying). Place them in an oven tray and allow them to raise for another hour. Make sure you don’t squeeze them together, leave some space between them to allow them to grow.
- After they’ve risen, cook them in a preheated oven at 180 degrees celsius for approximately 30 minutes minutes until they start browning on top.
- Once they are ready and while cooling down, mix the ingredients for the icing just enough for them to mix but not to become too thick/creamy and spread it over the rolls.
Break or Bake 
26 responses to “Chocolate Cinnamon Rolls with Nutella Icing”
Just made these, so good!
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Just made these. Best cinnamon role I’ve ever had
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I didn’t have any bread flour so I used normal flour. These have great texture and smell so tasty
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hey did u use normal yeast? i dont have the fast action yeast avail at the supermarket
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Hey Izma, you can use “normal” dry yeast in the same amount, it just make take a little bit longer to rise. If you use fresh yeast, half the amount and make sure you activate it by mixing it with the warm milk 🙂
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Didn’t put cinnamon in the middle as I don’t like cinnamon and chocolate together . Put a thin layer of Nutella with the butter and brown sugar and chocolate chips! Yummy ❤️❤️
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Omg that’s such a good idea! Extra chocolate goodness! I’m so happy you enjoyed the recipe and made it your own. Thank you for letting me know too, makes me so happy! ❤️
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Made these without cinnamon and put Nutella in the middle with butter and sugar and added chocolate chips ❤️❤️❤️❤️
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did you put 5 tsp of yeast?
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Is there any conversion charts to go from metric to US cup, etc?
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Sorry, I don’t have one myself, Google usually works well when it comes to converting measurements 🙂
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If you have or can get an inexpensive kitchen scale, I’ve found with baking that measuring the ingredients by weight instead of volume often produces better/more consistent results, especially if you’re converting from metric to US.
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If you have or can get an inexpensive kitchen scale, I’ve found with baking that measuring ingredients by weight instead of volume often produces better/more consistent results, especially when converting from metric to US!
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Could chocolate milk be subbed for milk? Make it more chocolatey? This going to be made tomorrow
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Hmmm I think that should be ok, haven’t tried it. Just make sure the dough is not dry, if it is, add more liquid!
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Can these be made and frozen? I’d frost them just prior to serving.
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Hey! Yes, you can bake them, freeze them and them warm them up in the microwave. If you can though, I’d part bake them until they’ve expanded (usually for half of the full baking time, so around 15 minutes) and then let them cool down completely. Then wrap them up and freeze them. The night before eating, put them in the fridge and let them defrost overnight, then bake them for the rest of the time (another 10-15 minutes).
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Would I be able to let them to raise their last hour in the tray and instead of baking them , store them in the fridge that same night to make bake them the following morning? Or what’s the best way to go about it.
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Hey Jess! Yes, you can do that, just make sure you let them out of the fridge for about 30 minutes before baking them
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Thank you so much ! I’m looking for new Christmas traditions, and I hope this is it, your chocolate cinnamon rolls for Christmas morning breakfast!
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I have never seen double cream in our stores in the US. What is a substitute? Heavy cream?
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Hey Brittany! We call heavy cream double cream in the UK, it’s the same 🙂
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can I use vanilla essence instead of vanilla extract? I can’t seem to find any in the stores near me 😦
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Yeo, that should be completely fine 🙂
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so I’m confused, when I warm up the milk do I add the butter dipped in the milk then microwave it or do I warm up both of them separately I don’t know..
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Hello! You warm them up together, I usually do it on the stove, you can do it in the microwave, just make sure you stir often to allow the butter to melt faster
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