Best Chocolate Cinnamon Rolls Recipes

CINNAMON CHOCOLATE CHIP ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.

CHOCOLATE CINNAMON ROLLS

Steps:

• 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. , Turn onto a lightly floured surface; knead until smooth and elastic, 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 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; 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 15x10x1-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.

CHOCOLATE CINNAMON ROLLS

Steps:

• In medium bowl,dissolve yeast in water.
• Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
• Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
• Scrape side of bowl, stir in remaining flour; blend well.
• Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
• Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
• Spread with softened butter and sprinkle with cinnamon-sugar mixture.
• Roll up beginning with wide edge.
• Pinch edges together.
• Cut into 12 pieces.
• Place in greased 9x13-inch pan.
• Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
• Combine icing ingredients, adding enough cream for good spreading consistency.
• Spread on rolls immediately and then sprinkle with nuts if desired.
• Serve warm.
• Can also use favorite cream cheese icing to frost.

CHOCOLATE CINNAMON ROLLS WITH ICING

Steps:

• In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft). Roll out into a 12x9-in. rectangle. Carefully spread with butter. , Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end. Cut into 12 pieces and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes., Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls.

CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing.

SWEET AND SPICY CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and spicy chocolate cinnamon sugar; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm rolls.

CHOCOLATE CHIP FILLED CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls.

CHOCOLATE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a mixing bowl. Stir in 2 1/2 cups flour, cocoa, shortening, milk, 1/2 cup sugar, eggs, 1 tablespoon cinnamon, and salt. Beat with an electric mixer until smooth. Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn greased side-up, and cover. Let rise in a warm place until doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x13-inch baking pans.
• Punch down dough and divide in half. Roll each half into a 15x9-inch rectangle. Spread each rectangle with 2 tablespoons butter. Mix remaining 1/2 cup sugar and 1 tablespoon cinnamon together in a bowl. Sprinkle half of the mix over each rectangle. Roll up, beginning at the wide side; pinch edges of dough into the roll to seal well. Stretch the roll to make even.
• Cut each roll into 15 slices. Place slightly apart in the prepared pans. Let rise until doubled in size, about 30 minutes.
• Bake in the preheated oven until golden, 25 to 30 minutes.
• While rolls bake, mix confectioners' sugar, milk, and vanilla extract in a bowl until smooth. Frost rolls while still warm.

CHOCOLATE CINNAMON ROLLS

Steps:

• Grease two 9-inch round baking pans.
• Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
• Combine sugar and cinnamon in small bowl.
• Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
• Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
• Roll up dough starting at short end and seal edges.
• Cut into 6 slices.
• Place cut side up in prepared baking pan.
• Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
• Place in second prepared baking pan.
• Cover and let rise in warm place until dough almost fills pans.
• Preheat oven to 350 degrees.
• Bake for 25 to 30 minutes or until deep golden brown.
• Cool slightly and drizzle with Glaze.
• For Glaze: Combine powdered sugar and milk to make a siff glaze.

CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
• Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 inches of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. CUt into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Bake at 375° for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm.
• NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.

WHITE CHOCOLATE ALMOND NUT CINNAMON ROLLS

Steps:

• Thaw frozen dough as directer in(Robin Hood Flour Freezer Yeast Dough). Roll dough into a 12x10-inch rectangle on lightly floured board. Spread with butter. Combine almonds, pudding mix (dry), chocolate chips and sugar.Mix well. Sprinkle evenly on dough. Roll up tightly beginning with 12-inch side. Cut into twelve 1-inch pieces. Place cut-side down in greased or sprayed 9-inch layer pan or 12 individual cup muffin tin, Brush dough lightly with melted butter or olive oil. Cover with plastic wrap loosely. Let rise in warm place for 30-40 minutes until doubled. Bake at 375^ for 20-25 minutes until dome. Remove from pan immediately. --- Combine powdered sugar milk, an d almond extract. Beat well Drizzle over warm rolls.

CARAMEL CHOCOLATE CINNAMON ROLLS

Steps:

• For the rolls: Mix two cups of the flour along with the cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, margarine and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).
• Turn dough onto lightly floured surface. Knead about five minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.).
• For the topping: Heat brown sugar and margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in un-greased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
• Punch dough down. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with two tablespoons margarine.
• Preheat oven to 350 degrees F.
• Mix chocolate chips, brown sugar and cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side.
• Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.
• Bake 30 to 35 minutes or until dark brown.
• Immediately invert on heatproof tray or serving plate. Let stand one minute so caramel will drizzle down; remove pan.

CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.