Go Back
Chocolate cinnamon roll topped with Nutella frosting on a beige plate.
Inga

Chocolate Cinnamon Rolls with Dreamy Nutella Frosting

Homemade chocolate cinnamon rolls made with cocoa dough, a buttery cinnamon and brown sugar filling, and rich Nutella frosting. Serve slightly warm for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Dough

  • 1 tablespoon dry yeast about 9 g
  • 1¼ cups lukewarm milk 300 ml
  • 2 tablespoons plus 1 teaspoon granulated sugar 30 g
  • 2 large eggs
  • 5 tablespoons plus 2 teaspoons butter softened (80 g)
  • 5 cups all-purpose flour 600 g
  • 4 tablespoons unsweetened cocoa powder about 21 g
  • ½ teaspoon salt

For the Cinnamon Filling

  • 7 tablespoons butter softened (100 g)
  • 1 tablespoon ground cinnamon
  • 4 tablespoons packed brown sugar ¼ cup; about 53 g

For the Nutella Frosting

  • 5 tablespoons butter softened (70 g)
  • ⅔ cup Nutella 200 g
  • ½ teaspoon salt
  • 4 tablespoons powdered sugar ¼ cup; about 28 g
  • 3 tablespoons plus 1 teaspoon milk 50 ml

Equipment

  • Mixing bowls
  • Rolling Pin
  • Clean thread or unflavored dental floss
  • Baking dish large enough for 12 rolls
  • Spatula
  • Hand mixer or sturdy spoon for the frosting

Method
 

  1. Activate the yeast. Combine the lukewarm milk, yeast, and granulated sugar in a bowl. Stir and let stand until the mixture begins to foam.
  2. Make the dough. Sift the flour and cocoa powder into a large bowl and stir in the salt. Add the yeast mixture, eggs, and softened butter. Mix until combined, then knead until the dough is smooth and elastic.
  3. First rise. Cover the bowl and let the dough rise in a warm spot for about 60 minutes, or until doubled in size.
  4. Roll out and fill. Transfer the dough to a lightly floured work surface and roll into a thin rectangle. Spread evenly with the softened filling butter. Mix the cinnamon and brown sugar, then sprinkle evenly over the butter.
  5. Shape the chocolate cinnamon rolls. Roll the dough into a log, starting from a long side. Use clean thread or unflavored dental floss to cut into 12 rolls, approximately 1¼–2 inches (3–5 cm) thick.
  6. Second rise. Arrange the rolls in a lightly buttered baking dish. Cover and let rise for about 30 minutes, until noticeably puffy. Toward the end of the rise, preheat the oven to 350°F (180°C).
  7. Bake. Bake for 20 minutes, until the rolls are baked through in the center. Remove from the oven and let cool slightly.
  8. Make the frosting. Beat the softened butter and powdered sugar until smooth. Mix in the milk and salt, then add the Nutella and mix until evenly combined.
  9. Frost and serve. Spread the frosting generously over the slightly warm chocolate cinnamon rolls. Serve warm.

Notes

  • Measuring: US volume measurements are approximate. Use the gram and milliliter amounts for the most consistent results.
  • Rising: Rising times can vary with kitchen temperature. Let the dough double during the first rise and the shaped rolls become noticeably puffy during the second.
  • Frosting: Let the rolls cool slightly before frosting so the topping doesn’t melt excessively.
  • Storage: Refrigerate frosted rolls in an airtight container and enjoy within 3 days.
  • Freezing: Wrap cooled, unfrosted rolls individually and freeze for up to 1 month for best quality.
  • Timing: Total time does not include cooling.
  • Nutrition: Estimates include all filling and frosting and assume whole milk and unsalted butter. Extra butter for greasing the dish is not included.

     

  •  
  •  

  • Nutrition per Serving

    Serving size: 1 frosted roll
    • Calories: 495 kcal
    • Carbohydrates: 61 g
    • Protein: 9 g
    • Fat: 24 g
    • Saturated Fat: 14 g
    • Fiber: 3 g
    • Sugar: 20 g
    • Sodium: 235 mg