Description
Delicious homemade cinnamon rolls with a rich filling and sweet glaze.
Ingredients
Scale
- 1 cup (240 ml) milk (lukewarm, about 120-130°F)
- 2 ¼ teaspoons instant yeast
- ⅓ cup (100 g) granulated sugar (divided)
- 2 large eggs (room temperature)
- 6 Tablespoons (85 g) unsalted butter (melted and slightly cooled, not hotter than 110°F)
- 4–5 cups (480 – 600 g) all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- ½ cup (113 g, 1 stick) unsalted butter (softened to room temperature)
- ½ cup (64 g) powdered sugar
- ¼ cup (21 g) Dutch-process cocoa powder
- ½ teaspoon vanilla extract
- 4 ounces semi-sweet or bittersweet chocolate (chopped)
- 1 cup (113 g) powdered sugar (for glaze)
- ¼ cup (21 g) Dutch cocoa powder (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- 3–4 Tablespoons milk (or heavy cream, for glaze)
Instructions
- Proof yeast: In your stand mixer or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
- Make dough: In a bowl of your stand mixer with a paddle attachment, add in the eggs and melted butter and stir to combine. Then add in the rest of the sugar, flour, and salt, and stir to combine until a shaggy dough comes together.
- Knead the dough: Fit the mixer with a dough hook attachment and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand until the dough is smooth and elastic.
- Let the dough rise: Lightly grease a large bowl, and place the dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1½ hours.
- Prepare pan: Grease a 9×13 baking pan with non-stick spray or butter.
- Make filling: Place the softened butter, sugar, cocoa, and vanilla in a mixing bowl and beat until combined into a soft paste.
- Roll out the dough: Turn the dough out onto a lightly floured surface, and roll it into an 18×12 inches rectangle.
- Spread filling: Spread the dough with the softened butter mixture leaving about a ½-inch border at the top long edge. Sprinkle the chopped chocolate over the butter, pressing down lightly to adhere.
- Cut rolls: Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls.
- Place rolls in pan: Place rolls into the pan spiral side up. Cover the baking dish and let rise in a warm, draft-free place for 45 minutes until the rolls are slightly puffy and nearly doubled in size.
- Bake rolls: Near the end of the second rise time, preheat the oven to 350°F/177°C. Bake rolls for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread glaze on.
- Make the glaze: In a small bowl whisk together the powdered sugar, cocoa powder, vanilla, and milk. Adjust the consistency if needed by adding more milk. Spread on top of the cinnamon rolls.
Notes
- For a richer flavor, use whole milk.
- Keep an eye on the dough consistency; it should be tacky but not sticky.
- Allow the rolls to cool slightly before adding the glaze for better adhesion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg