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Chocolate-Cinnamon Rolls

Makes: 6  servings
Serving size: 18  rolls Prep 30 mins Total Time 24 hrs
Chocolate-Cinnamon Rolls


  • 1 cup milk, warmed
  • 5 tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 pkg active dry yeast
  • 1 large egg
  • 1 tsp salt
  • 4 cups sifted all-purpose flour
filling and icing
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 6 oz chopped bittersweet chocolate
  • 6 tbsp unsalted butter, melted
  • Vanilla Icing (SEE NOTES)


1. In the bowl of an electric mixer combine warm milk, butter and sugar. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt, and 3 cups of the flour. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 min.

2. With floured hands form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr.

3. Make filling by combining the sugars, cinnamon, and chocolate. Butter two 8-by-8-inch pans and set aside.

4. Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 11/4inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.

5. In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr. Heat oven to 375 degrees F and bake until rolls are golden and cooked through, 18 to 20 min.

6. Let rolls cool slightly then spoon on some Vanilla Icing. Serve warm. Makes 18 rolls


Vanilla Icing
  • Whisk 2 cups confectioners' sugar with 1 tbsp melted butter, 1/2 tsp vanilla extract, and 3 tbsp milk until smooth. Makes 1 cup.


Tip to Know
  • If you make and bake the rolls on the same day, don't refrigerate after rolling; just let the rolls rise a second time before baking.