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Chocolate Cinnamon Rolls

 Chocolate Cinnamon Rolls
These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.—Myrna Sippel, Thompson, Illinois
20 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4-1/2 to 4-3/4 cups all-purpose flour
  • 2/3 cup baking cocoa
  • FILLING:
  • 2 tablespoons butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup finely chopped nuts, optional
  • ICING:
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons milk
  • Additional miniature semisweet chocolate chips, optional

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the
  • butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour
  • and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir
  • in enough remaining flour to form a soft dough.

2 of 2

Chocolate Cinnamon Rolls (continued)

Directions (continued)

  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Turn onto a lightly floured surface; divide in half. Roll each
  • portion into a 12-in. x 10-in. rectangle; brush with melted butter.
  • Combine the sugar, cinnamon, chocolate chips and nuts if desired;
  • sprinkle over dough to within 1/2 in. of edges.
  • Roll up each jelly-roll style, starting with a long side; pinch seams
  • to seal. Cut each into 10 slices. Place cut side down in a greased
  • 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until
  • doubled, about 45 minutes.
  • Bake at 375° for 25-30 minutes or until lightly browned.
  • Meanwhile, in a small bowl, combine the confectioners' sugar,
  • vanilla and enough milk to reach desired consistency. Spread over
  • rolls while slightly warm; sprinkle with additional chocolate chips
  • if desired. Yield: 20 rolls.
Nutritional Facts: 1 roll (calculated without nuts and additional chips) equals 243 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 160 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.