Go Back
–+ servings

Chocolate Cinnamon Rolls

Carissa Erzen
These sweet chocolate cinnamon rolls (called Schoko Schnecken in German) are made from scratch with a cocoa powder brown sugar filling and chocolate chips. A punchy espresso glaze is drizzled on top, making these perfect for a sweet breakfast!
5 from 2 votes
Print Pin Recipe Save
Prep Time 1 hour
Cook Time 20 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 50 minutes
Course Breakfast, Dessert, Snack
Cuisine German
Servings 10 rolls
Calories 522 kcal

Equipment

  • measuring cups and spoons
  • mixing bowls
  • Large Spoon or Spatula
  • Rolling Pin
  • Baking Sheet
  • Cooling Rack
  • Dental Floss (for slicing the dough)

Ingredients
 
 

DOUGH

  • 1¼ cups milk (either dairy or non dairy)
  • 2¼ teaspoon active dry yeast (one packet)
  • ⅓ cup granulated sugar
  • 1 teaspoon salt (use table salt or fine sea salt)
  • 2 large eggs
  • 6 tablespoon unsalted butter (softened to room temperature)
  • 4½ cups all purpose flour

CHOCOLATE FILLING

  • 6 tablespoon unsalted butter (softened to room temperature)
  • ½ cup dark brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon cocoa powder
  • ½ cup chocolate chips or chopped chocolate

ESPRESSO GLAZE

  • 1 cup powdered sugar (sifted)
  • 1 teaspoon espresso powder
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoon milk

Instructions
 

Mix & Rise the Dough

  • Warm the milk, either on the stove top, or in the microwave for about 1 minute, until it's like a warm bath when you put your finger in the milk.
    To the warm milk, mix in the active dry yeast and granulated sugar. Set aside for 5 to 10 minutes, until it becomes frothy on top.
  • In a large mixing bowl, whisk to combine the milk & yeast mixture with the salt, eggs, and softened butter.
    (It’s okay if the butter is a little clumpy; it’ll get distributed once we add the flour and knead the dough.)
  • Add the flour, and mix with a large spoon until it forms a sticky dough, and there’s no dry flour visible.
  • Lightly dust a clean work surface with flour, and knead the dough by hand for about 8 minutes, until the dough is smooth and springs back to its original shape when you indent it with your finger. Shape the dough into a ball.
  • Place the dough ball back in the mixing bowl, and cover with a kitchen towel. Let it rest and rise in a warm place for about 2 hours, until it doubles in size.

Prepare the Filling

  • Prepare the filling by combining the melted butter, brown sugar, cinnamon, and cocoa powder in a bowl. Set aside.

Shape & Proof the Dough

  • Line one or two baking sheets with parchment paper.
    (If you have two baking sheets, you can bake all the rolls at once. If you have one baking sheet, bake them in two batches.)
  • Once the dough has doubled in size, lightly dust a clean work surface with flour. Scrape the dough out of the mixing bowl onto the floured work surface. Roll out the dough with a rolling pin to a 1 cm-thick rectangle (roughly 30 cm by 45 cm).
  • Use the back of a spoon or a spatula to gently spread out the filling in an even layer on the dough, leaving a one inch gap along the edges.
    Spread the chocolate chips on top of the filling.
  • Roll the dough into a log, starting at a long edge.
    Trim off any excess dough on either end of the log. Slice the dough log into 1.5-inch pieces.
  • Place the rolls so they are evenly spread out by at least 3 inches in all directions in the prepared baking sheets. (Leave any extra rolls on your counter, if you're baking them in two batches.)
  • Cover the rolls with a kitchen towel, and allow to rise for 30 minutes.

Bake & Decorate the Rolls

  • Preheat the oven to 350°F.
  • Bake for 20 to 23 minutes, until they’re puffed up and golden brown.
    Transfer the baked buns to a cooling rack and bake the next batch (if needed).
  • Prepare the glaze by whisking the powdered sugar, espresso, vanilla, and one tablespoon of milk in a bowl with a whisk or fork. Add another tablespoon of milk if the glaze is still full of dry powdered sugar.
    Drizzle the glaze onto the buns, and enjoy!!

Notes

  • Rising: Dough rises best in a warm draft-free place, like an empty oven with the light turned on.
  • Stand Mixer: I've also made these in a stand mixer, and they turn out great. Mix the dough with a paddle attachment, then switch to a dough hook to knead the dough. Knead by hand for the final minute, adding a little flour as needed.
  • Even Slices: Use a ruler to measure the dough log and cut each piece 1.5-inches. This helps them bake evenly at the same time.
  • Dental Floss: If you try to slice cinnamon roll dough with a knife, the dough will get squished and you'll lose some of the spiral shape. The best way to slice the dough is with dental floss! Place the floss under the dough, bring the two ends across, then pull tightly to evenly cut each dough piece.  
  • Storing: Store at room temperature in an airtight container for up to 3 days. Or store in the fridge for up to 5 days. Reheat them in the microwave for 15 seconds to soften them. 
  • Make Ahead: Make the dough, add the filling and roll the dough and slice it. Then cover the buns on a baking sheet with plastic cling wrap and refrigerate overnight, up to 10 hours. Allow them to come to room temperature and proof for 1 to 2 hours, then bake.

Nutrition

Serving: 1rollCalories: 522kcalCarbohydrates: 81gProtein: 9gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 264mgPotassium: 192mgFiber: 2gSugar: 36gVitamin A: 521IUVitamin C: 0.01mgCalcium: 76mgIron: 3mg
Keyword chocolate cinnamon rolls, chocolate schnecken, German cinnamon rolls, schoko schnecken
Did you make this recipe?Leave a comment below - I love hearing from you!