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Chocolate Cinnamon Rolls with Nutella Icing

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Chocolate cinnamon rolls are a decadent twist on the classic, combining rich cocoa-infused dough with a luscious cinnamon-sugar filling. Topped with a smooth Nutella icing, these rolls are perfect for a special breakfast or dessert.

Chocolate Cinnamon Rolls with Nutella Icing

Ingredients

For the Tangzhong

  • 20g all-purpose flour
  • 100ml milk

For the Dough

  • 200ml milk
  • 5g instant yeast (or 10g active dry yeast)
  • 480g all-purpose flour
  • 100g granulated sugar
  • 45g cocoa powder
  • 3g (1/2 tsp) kosher salt
  • 1 large egg
  • 42g (3 tbsp) unsalted butter, softened

For the Filling

  • 70g unsalted butter, softened
  • 70g dark brown sugar
  • 7g (1 tbsp) ground cinnamon

For the Nutella Icing

  • 2 tbsp Nutella spread
  • 30g powdered sugar
  • 1/2 tsp vanilla extract
  • 30ml milk (adjust as needed)

Instructions

1. Prepare the Tangzhong

In a small saucepan, combine 20g of flour and 100ml of milk. Cook over medium-low heat, stirring constantly until the mixture thickens into a smooth paste. Remove from heat, cover, and set aside to cool.

2. Make the Dough

In a large mixing bowl, combine 480g flour, 3g salt, 45g cocoa powder, 5g instant yeast (or activated 10g active dry yeast), and 100g granulated sugar. Mix briefly to combine.

If using active dry yeast, dissolve it in 200ml of lukewarm milk and let it sit for about 10 minutes until foamy, then add to the dry ingredients. If using instant yeast, add the milk directly to the dry ingredients along with one large egg and the cooled tangzhong paste.

Mix the ingredients using a dough hook attachment on a stand mixer or by hand until there are no dry patches of flour visible. Cover the dough and let it rest for 10 minutes.

3. Knead the Dough

After resting, add 42g of softened butter to the dough and knead for 10-15 minutes until it becomes soft and smooth. The dough should be tacky but not sticky. Avoid adding extra flour during this process.

4. First Rise

Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

5. Prepare the Filling

While the dough is rising, prepare the filling. Combine 70g softened butter, 70g dark brown sugar, and 7g ground cinnamon in a bowl. Mix until smooth and spreadable. If necessary, microwave for a few seconds to soften further.

6. Roll Out the Dough

Once the dough has risen, turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle approximately 14×16 inches (35x40cm).

7. Spread the Filling

Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one short end, tightly roll the dough into a spiral log.

8. Slice the Rolls

Using dental floss or a very sharp knife, trim about 1/4 inch off each end of the dough log. Slice the remaining dough into 9 equal pieces (about 1.5 inches thick) and place them in a greased 14×14 inch square pan. If using a 9×13 inch pan, you can stretch the dough slightly and cut thinner pieces to make 12 rolls. Cover the pan and let the rolls proof for 30-45 minutes, or until they are puffy and a slight indentation remains when gently pressed with a finger.

9. Preheat the Oven

While the rolls are proofing, preheat your oven to 355°F (180°C).

10. Bake the Rolls

Bake the rolls for 25-27 minutes, or until they are golden brown and cooked through.

11. Prepare the Nutella Icing

As the rolls are baking, prepare the Nutella icing. In a small bowl, combine 2 tbsp Nutella, 30g powdered sugar, 1/2 tsp vanilla extract, and 30ml milk. Stir until smooth, adding more milk if necessary to reach the desired consistency.

12. Ice the Rolls

Once the rolls are out of the oven, let them cool for a few minutes. Drizzle the Nutella icing over the warm rolls. Allow them to cool slightly before serving.

Additional Notes

  • Servings: This recipe yields 9-12 rolls, depending on the pan size and thickness of the slices.
  • Preparation Time: Approximately 3 hours (including rising and proofing times)
  • Baking Time: 25-27 minutes

Cuisine

This recipe blends elements of classic cinnamon rolls with rich, chocolatey dough and a Nutella topping, offering a fusion of American and European influences.

Tips

  • Measuring Ingredients: For best results, use a kitchen scale to measure your ingredients accurately.
  • Handling Dough: The dough should be tacky but not overly sticky. Avoid adding extra flour to maintain the desired texture.
  • Rolling and Cutting: Using dental floss to slice the dough helps maintain the shape and prevent squishing.
Chocolate Cinnamon Rolls with Nutella Icing

Chocolate Cinnamon Rolls with Nutella Icing

Chocolate cinnamon rolls are a decadent twist on the classic, combining rich cocoa-infused dough with a luscious cinnamon-sugar filling. Topped with a smooth Nutella icing, these rolls are perfect for a special breakfast or dessert.
Prep Time 45 minutes
Cook Time 25 minutes
Resting 2 hours
Total Time 3 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 Rolls

Ingredients
  

For the Tangzhong

  • 20 g all-purpose flour
  • 100 ml milk
  • For the Dough
  • 200 ml milk
  • 5 g instant yeast or 10g active dry yeast
  • 480 g all-purpose flour
  • 100 g granulated sugar
  • 45 g cocoa powder
  • 3 g 1/2 tsp kosher salt
  • 1 large egg
  • 42 g 3 tbsp unsalted butter, softened

For the Filling

  • 70 g unsalted butter softened
  • 70 g dark brown sugar
  • 7 g 1 tbsp ground cinnamon

For the Nutella Icing

  • 2 tbsp Nutella spread
  • 30 g powdered sugar
  • ½ tsp vanilla extract
  • 30 ml milk adjust as needed

Instructions
 

Prepare the Tangzhong

  • In a small saucepan, combine 20g of flour and 100ml of milk. Cook over medium-low heat, stirring constantly until the mixture thickens into a smooth paste. Remove from heat, cover, and set aside to cool.

Make the Dough

  • In a large mixing bowl, combine 480g flour, 3g salt, 45g cocoa powder, 5g instant yeast (or activated 10g active dry yeast), and 100g granulated sugar. Mix briefly to combine.
  • If using active dry yeast, dissolve it in 200ml of lukewarm milk and let it sit for about 10 minutes until foamy, then add to the dry ingredients. If using instant yeast, add the milk directly to the dry ingredients along with one large egg and the cooled tangzhong paste.
  • Mix the ingredients using a dough hook attachment on a stand mixer or by hand until there are no dry patches of flour visible. Cover the dough and let it rest for 10 minutes.

Knead the Dough

  • After resting, add 42g of softened butter to the dough and knead for 10-15 minutes until it becomes soft and smooth. The dough should be tacky but not sticky. Avoid adding extra flour during this process.

First Rise

  • Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling

  • While the dough is rising, prepare the filling. Combine 70g softened butter, 70g dark brown sugar, and 7g ground cinnamon in a bowl. Mix until smooth and spreadable. If necessary, microwave for a few seconds to soften further.

Roll Out the Dough

  • Once the dough has risen, turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle approximately 14×16 inches (35x40cm).

Spread the Filling

  • Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one short end, tightly roll the dough into a spiral log.

Slice the Rolls

  • Using dental floss or a very sharp knife, trim about 1/4 inch off each end of the dough log. Slice the remaining dough into 9 equal pieces (about 1.5 inches thick) and place them in a greased 14×14 inch square pan. If using a 9×13 inch pan, you can stretch the dough slightly and cut thinner pieces to make 12 rolls. Cover the pan and let the rolls proof for 30-45 minutes, or until they are puffy and a slight indentation remains when gently pressed with a finger.

Preheat the Oven

  • While the rolls are proofing, preheat your oven to 355°F (180°C).

Bake the Rolls

  • Bake the rolls for 25-27 minutes, or until they are golden brown and cooked through.

Prepare the Nutella Icing

  • As the rolls are baking, prepare the Nutella icing. In a small bowl, combine 2 tbsp Nutella, 30g powdered sugar, 1/2 tsp vanilla extract, and 30ml milk. Stir until smooth, adding more milk if necessary to reach the desired consistency.

Ice the Rolls

  • Once the rolls are out of the oven, let them cool for a few minutes. Drizzle the Nutella icing over the warm rolls. Allow them to cool slightly before serving.

Notes

  • Measuring Ingredients: For best results, use a kitchen scale to measure your ingredients accurately.
  • Handling Dough: The dough should be tacky but not overly sticky. Avoid adding extra flour to maintain the desired texture.
  • Rolling and Cutting: Using dental floss to slice the dough helps maintain the shape and prevent squishing.
Keyword Chocolate Cinnamon Rolls with Nutella Icing

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