Chocolate Cinnamon Rolls

I’m no baker. And yet, sometimes I will myself to get up and bake something, because even though I’m no baker, I still like the activity. And even more so, I love what comes after I’m done baking; EATING!

I’m no photographer either. on the contrary, my pictures usually don’t turn out too good and yet, I picked up a camera and took a picture of these DELICIOUS Chocolate Cinnamon Rolls topped with a simple vanilla icing that I made the other day. And dare I say, they look pretty damn good and taste twice as well.

If you’re not a baker either but still want to eat these, don’t worry. These don’t require any special skills and aren’t that hard to make. If mine turned out right, then so will yours.
I took this recipe from Bakerella, who in turn took it from December issue of Ladies’ Home Journal.

Now finally, time for the recipe..

Servings: 16



  • 1 cup milk, warmed
  • 5 tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 pkg active dry yeast
  • 1 large egg
  • 1 tsp salt
  • 4 cups sifted all-purpose flour

∼Filling & Icing

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 6 oz chopped bittersweet chocolate
  • 6 tbsp unsalted butter, melted
  • Vanilla Icing, recipe below


  1. In the bowl of an electric mixer combine warm milk, butter and sugar. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 min.
  2. With floured hands, form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr.
  3. Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.
  4. Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1¼ inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.
  5. In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr. Heat oven to 375°F and bake until rolls are golden and cooked through, 18 to 20 min.
  6. Let rolls cool slightly then spoon on some Vanilla Icing. Serve warm.
  7. Vanilla icing – Whisk 2 cups confectioners’ sugar with 1 tbsp melted butter, ½ tsp vanilla extract and 3 tbsp milk until smooth. Makes 1 cup.

NOTE #1: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.


Unbaked Rolls
This is what they should look like before you pop them in the oven
Baked Rolls
And like this when you take them out


I loved making and eating these lovely rolls. Now you go ahead and give them a try, and do tell me how yours turned out and if you loved them just as much as I did!

Have a good day baking.


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