Fluffy Chocolate Cinnamon Rolls with Nutella Icing
These homemade chocolate cinnamon rolls are outrageously rich with a brown sugar chocolate filling made with chocolate spread, cocoa powder, and ground cinnamon. It’s all swirled into a buttery soft dough and drizzled with a silky chocolate hazelnut glaze! Every bite is perfectly plush, ridiculously gooey, and loaded with deep chocolate flavor. Think Cinnabon, but even better…and you don’t even have to leave the house!
Equipment
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- Tangzhong from above
- 6 tablespoons unsalted butter cool room temperature
For the Chocolate Filling
- 1/2 cup unsalted butter room temperature
- 2/3 cup light brown sugar packed
- 1/4 cup chocolate hazelnut spread
- 3 tablespoons dark cocoa powder
- 1/4 tsp fine sea salt
For the Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup chocolate hazelnut spread
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or extract
Instructions
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more. Then continue kneading for another 10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it back into the bowl, cover with plastic wrap, and set aside.
- Combine the butter, brown sugar, nutella, cocoa powder, and salt until smooth.
- Place the dough on a floured surface and sprinkle more flour on top. Roll it out into a 21x15 inch rectangle, with the longest side closest to you. Dollop the cocoa filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut 12, 1 3/4 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 25-35 minutes, or until the tops are lightly golden brown.
- While the rolls are baking, make the chocolate frosting. Whisk together the powdered sugar, nutella, milk, and vanilla until smooth.
- Let the pan cool on a wire cooling rack for 15 minutes, then pour the icing over the tops. Garnish with chocolate pearls, shavings, or sprinkles and enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate the rolls for up to a week. Just let them come to room temperature before serving!
Hazelnut spread: Feel free to use your favorite brand—I prefer Bonne Maman Hazelnut Spread, it's basically a higher quality version of Nutella!
