Food & Drink Magazine

Chocolate Cinnamon Rolls

By Thebhukkadbawarchi

Fluffy, soft, tender, buttery, chocolate-y and cinnamon-y, simply mouth-watering Cinnamon rolls. And when I put them in the oven, my home felt like a bakery! These Cinnamon Rolls are something… and I mean it.

Imagine waking up to this breakfast!! Baking your own cinnamon rolls is really easy and the aroma throughout your house will be wonderful. They may seem daunting to make, but can be made really effortlessly. I had assumed that working with yeast will be difficult… but no…this is a piece of cake (chocolate-y cinnamon-y rolls here!).


These rolls do not require any glaze (seriously) but if you wish to use a glaze (mix ½ cup of powdered + 1 tbsp. milk + 1 tsp. vanilla extract) then you may drizzle some after you pull the rolls out of the oven. You may even prepare the dough the previous night and just bake it when you want to eat it!

Being a chocolate fanatic, I try to put it in all my recipes! If you are a chocolate fan like me, you might want to try my recipes for Choco Oreo Delight and Double Chocolate No Bake Tart as well. However, if you don’t want the rolls to be chocolate-y, you may replace them with equal amounts of brown sugar. Happy eating!

Chocolate Cinnamon Rolls


For the dough

1 cup + 1 tbsp. all-purpose flour

2 tbsp. warm milk

1 tbsp. sugar

1 tbsp. vegetable oil

1 tsp. dry yeast

1 small lemon

½ tbsp. butter, melted

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Extra Butter (optional)

For the Filling

¼th cup dark chocolate

1 tbsp. butter

½ tbsp. cinnamon powder



For the dough: In a small bowl mix the juice of one small lemon with the warm milk. After 5 -7 minutes (it will curdle) add the sugar and yeast, mix it, cover it and set it aside for 10-12 minutes.

Sift all the dry ingredients (flour, baking soda, baking powder, salt) and keep it aside. In a separate bowl, mix the melted butter and oil and add this to the flour mixture. Gently mix it using your fingers (you will get crumbly texture).

Now add the yeast mixture to the flour gradually and knead until you get smooth dough. Cover it and keep it in a warm place for 2 hours for rising.

For the filling: Melt the chocolate and butter and add in the cinnamon powder. Keep the filling aside.

For the rolls: Roll the dough into a thickness of around half a centimeter. Spread the filling with your hand on the rolled dough (this is the fun part :-D). Now, roll it up tight (not too tight to squeeze out all the filling). Press the joins tightly and cut into around 8 -10 slices and place on greased baking tray (place the rolls a little away from each other because they will rise when kept for resting).

Cover the rolls and keep it in warm place for around an hour. Preheat the oven to 180 degree Celsius and bake the rolls for 12 to 15 minutes or until they start to turn a little golden (you will know it when your house smells of chocolate and cinnamon!! :-)) Drizzle some melted butter and serve hot!


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