Are you looking for a way to satisfy your sweet tooth without ruining your diet? If so, you will love these chocolate cinnamon rolls that are low in calories but high in flavor. These rolls are made with a chocolate-infused yeast dough that is later filled with cinnamon and sugar, and topped with creamy chocolate frosting or glaze that is optional. They are soft, moist, and delicious, and they taste like they came from a bakery or a coffee shop. In addition, they are easy to make and require only a few simple ingredients that you probably already have in your kitchen or pantry. In this blog post, I will show you how to make these amazing chocolate cinnamon rolls with step-by-step instructions and tips. Whether you want to enjoy these rolls for breakfast, brunch, dessert, or snack, they will surely satisfy your cravings and impress your family and friends. So, let’s get started!
For those that are not dieting and want more chocolate sweetness, then you can also top these sweet buns with frosting for double chocolate goodness. Combine that creamy and sweet chocolate frosting together with these and they make an irresistible treat.
How to Make Amazing Sweet Rolls with These Secret Tips
After you roll the dough out to prepare for sprinkling the cinnamon-sugar mixture, I like to use water instead of melted butter or oil to brush the dough first. Believe it or not, you won’t miss those extra calories and the cinnamon-sugar adheres just as beautifully. I only brush the interior of all my sweet rolls with water because no one ever noticed once I switched.
You’ll be using canola oil for this dough. Don’t immediately throw your measuring cup once you add the oil to this recipe in the sink. What I like to do is after finishing the shaped dough that is ready to grow is turning that measuring cup upside down, dripping oil so I can lubricate the dough before covering it.
I hope that you give this simple cocoa cinnamon roll recipe a try because it offers a different scrumptious twist on what you expect from cinnamon rolls. If you like it, please share with your family and friends and come back to my blog for more home-tested recipes.
Chocolate Cinnamon Rolls
3/4 cups of very warm, but not hot water
1 teaspoon of sugar
1 package of active dry yeast (2-1/4 teaspoons)
1 teaspoon of salt
1 large egg
1/4 cup of canola oil
1/3 cup of unsweetened cocoa
2-1/4 cups of sifted flour
½ cup of sugar
1 tablespoon of cinnamon
Chocolate Frosting (Optional):
½ cups of confectioners’ sugar + 2 tablespoons
2 tablespoons of unsweetened cocoa
2 ½ tablespoons of milk
1 teaspoon of butter
Measure the warm water and add a teaspoon of sugar along with the yeast.
Give the yeast a few minutes to proof. You will know it is ready when the water starts developing a foam.
Add about a cup of the sifted flour into the yeast mixture and mix through before stirring in the salt, egg, oil, cocoa, and the remaining flour to form a soft, pliable dough.
Gently grease the ball of dough and cover it. Set it in a warm spot and allow to grow for about an hour and a half until it has a chance to rise.
Roll the dough into an oblong about 15 x 9 inches.
Brush lightly with water and sprinkle with the ½ cups of sugar mixed with the tablespoon of cinnamon.
Roll it up starting from the smallest end like a jelly roll.
Now cut into 12 slices (about an inch each).
Place the rolls in a lightly greased baking pan about 13 x 9 x 2″.
Cover and let these rise until double, about 45 minutes to an hour.
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
Use a toothpick, a slender knife or a cake tester to see if anything sticks determining doneness.
Allow to cool for a few minutes before removing them from the pan.
Serve plain or frost.
To Make the Chocolate Frosting:
Just mix all the ingredients and beat with your electric mixer until creamy and spreadable.
Spread on the rolls after they cool.
ENJOY!
These rolls are made with a chocolate-infused yeast dough that is filled with cinnamon and sugar, and topped with creamy chocolate frosting or glaze that is optional. They are soft, moist, and delicious, and they taste like they came from a bakery or a coffee shop.
Course:
Breakfast, brunch, Snack
Cuisine:
American
Keyword:
chocolate cinnamon rolls, chocolate cinnamon rolls recipe, chocolate sweet rolls, easy chocolate cinnamon rolls, how to make chocolate cinnamon rolls
:
-
3/4
cups
of very warm
but not hot water -
1
teaspoon
of sugar -
1
package of active dry yeast
2-1/4 teaspoons -
1
teaspoon
of salt -
1
large egg -
1/4
cup
of canola oil -
1/3
cup
of unsweetened cocoa -
2-1/4
cups
of sifted flour -
½
cup
of sugar -
1
tablespoon
of cinnamon - Chocolate Frosting:
-
½
cups
of confectioners’ sugar + 2 tablespoons -
2
tablespoons
of unsweetened cocoa -
2 ½
tablespoons
of milk -
1
teaspoon
of butter
-
Measure the warm water and add a teaspoon of sugar along with the yeast.
-
Give the yeast a few minutes to proof. You will know it is ready when the water starts developing a foam.
-
Add about a cup of the sifted flour into the yeast mixture and mix through before stirring in the salt, egg, oil, cocoa, and the remaining flour until forming a soft, pliable dough.
-
Gently grease the ball of dough and cover it. Set it in a warm spot and allow to grow for about an hour and a half until it has a chance to rise.
-
Roll the dough into an oblong about 15 x 9 inches.
-
Brush lightly with water and sprinkle with the ½ cups of sugar mixed with the tablespoon of cinnamon.
-
Roll it up starting from the smallest end like a jelly roll.
-
Now cut into 12 slices (about an inch each).
-
Place the rolls in a lightly greased baking pan about 13 x 9 x 2″.
-
Cover and let these rise until double, about 45 minutes to an hour.
-
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
-
Use a toothpick, a slender knife or a cake tester to see if anything sticks determining doneness.
-
Allow to cool for a few minutes before removing them from the pan.
-
Serve plain or frost. ENJOY!
To Make the Chocolate Frosting:
Just mix all the ingredients and beat with your electric mixer until creamy and spreadable.
Spread on the rolls after they cool.
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