Imagine sinking your teeth into a warm, fluffy cinnamon roll, but with a delicious chocolate twist! These Chocolate Cinnamon Rolls are a decadent upgrade to the classic cinnamon roll recipe, featuring a rich chocolate-hazelnut filling and a smooth, indulgent chocolate icing. The dough is made with olive oil instead of butter, which adds a unique depth of flavor and keeps the rolls light and airy. Perfectly soft and sticky, these rolls are irresistible, and the combination of cinnamon, chocolate, and a hint of hazelnut will have you reaching for seconds (or thirds). Whether you enjoy them fresh from the oven or save them for a sweet treat later, these rolls are a must-bake for any chocolate lover.
Why You’ll Love This Recipe:
These Chocolate Cinnamon Rolls are a fantastic twist on the traditional recipe, offering a perfectly fluffy dough with an ooey-gooey chocolate hazelnut center. Olive oil is used in the dough, making it a bit healthier without sacrificing any flavor or softness. You’ll love how simple it is to create this indulgent treat, yet the result looks and tastes like something from a fancy bakery. The rolls are not overly sweet, making them perfect for breakfast or dessert, and the rich chocolate icing takes them to a whole new level of deliciousness. Plus, this recipe is flexible enough for you to use your favorite milk and even experiment with the filling if you want to mix things up.
Perfect Occasion:
These Chocolate Cinnamon Rolls are perfect for a cozy weekend brunch, when you want to impress friends or family with something sweet and homemade. They’re also ideal for special occasions like birthdays, holidays, or even as a delicious addition to your morning coffee routine. Whether you’re hosting a gathering or just treating yourself to something indulgent, these rolls are a crowd-pleaser that will leave everyone asking for the recipe. Serve them warm with a drizzle of chocolate icing for the ultimate comfort food experience.
Decoration Tips:
For an extra special presentation, consider dusting a bit of powdered sugar on top of the chocolate icing right before serving. This creates a lovely contrast against the rich, dark chocolate. You could also garnish the rolls with some chopped toasted hazelnuts or chocolate shavings for added texture and flavor. If you’re feeling festive, drizzle some melted white chocolate over the top in a decorative pattern. Serve the rolls on a platter with fresh berries or mint leaves for a pop of color that complements the richness of the chocolate.
Ingredients for the Dough:
- 190ml (¾ cup + 1 tablespoon) warm milk (any milk of your choice, such as almond milk)
- 1 teaspoon + ¼ teaspoon active dry yeast
- 15g (1 tablespoon) sugar (1)
- 310g (2½ cups) strong bread flour (or all-purpose flour)
- 30g (2 tablespoons) sugar (2)
- 1 teaspoon cinnamon powder
- 45ml (4 tablespoons) olive oil
- 1 teaspoon salt
- 60ml (¼ cup) whipping cream
For the Filling:
- 225g (¾ cup) chocolate hazelnut spread
For the Chocolate Icing:
- 90g (¾ cup) powdered sugar
- 2 tablespoons chocolate spread
- 2 teaspoons cocoa powder
- ¼ teaspoon salt
- 60ml (¼ cup) whipping cream
Instructions:
Start by activating the yeast. In a mixing bowl, combine the warm milk, sugar (1), and yeast. Let the mixture sit for about 10 minutes until the yeast becomes foamy and activated.
In the same bowl, add the flour and sugar (2). Using a stand mixer with a dough hook attachment, mix the ingredients for 5-7 minutes.
Next, pour in the olive oil in three parts, mixing each time to fully incorporate. Continue to knead the dough for 10-15 minutes, until it is smooth and pulls away from the sides of the bowl without sticking.
Once the dough is ready, transfer it to a lightly greased bowl, cover it with plastic wrap, and let it proof for about 1 hour, or until it has doubled in size.
Once the dough has risen, lightly flour your work surface and roll out the dough into a rectangle, about 10 inches by 14 inches.
Spread the chocolate hazelnut spread evenly over the surface of the dough. Starting from one of the shorter edges, roll the dough tightly into a log, just like a Swiss roll. Cut the log into 9 equal slices.
Place the rolls in a greased 9-inch by 9-inch square pan, leaving a bit of space between each one. Cover the pan with a towel and allow the rolls to rise again for about 45 minutes.
Preheat your oven to 375°F. Once the rolls have finished their second proof, pour the whipping cream over them.
Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown on top.
While the rolls are baking, prepare the chocolate icing. In a bowl, mix together the powdered sugar, chocolate spread, cocoa powder, salt, and whipping cream until smooth and well combined. Cover the bowl and set the icing aside until the rolls are ready.
Once the rolls have finished baking, spread the prepared chocolate icing over the warm rolls.
Enjoy!
