Chocolate Cinnamon Roll

4.84 from 6 votes

Soft and fluffy brioche layered with a dark chocolate filling, twisted and rolled into a giant cinnamon roll shape and topped with a cinnamon roll icing - this chocolate cinnamon roll is the perfect brunch item.

Prep Time2 30

Cook Time45

Total Time3 15

Course: Afternoon Kaffee, Bread, Breakfast

Cuisine: American, German

Keyword: Chocolate, Cinnamon Roll

Servings:

Calories: 522kcal

Equipment

Stand Mixer

Ingredients

Dough

325 grams all purpose flour
70 grams granulated sugar
10 grams instant yeast
150 milliliters milk lukewarm
1 egg large, room temperature
40 grams butter softened
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt

Chocolate Filling

100 grams butter melted
200 grams granulated sugar
45 grams cocoa powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
18 grams nesquik

Heavy Cream Pour Over

100 milliliters heavy cream more if y'a need

Icing

125 grams powdered sugar
25 grams butter melted
2 tablespoons milk warmed

Instructions

Yeasted Dough

In the bowl of a stand mixer whisk together the flour, sugar, and yeast.
Pour in the warm milk, egg, melted butter, vanilla, and salt.
Use a dough hook to knead everything together on medium low speed for 10-15 minutes until the dough has smooth edges and the bowl is clean.
Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough.
Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should grow but might not double in size.

Chocolate Filling

In a medium, microwave safe bowl, melt the butter. Pour in the sugar, cocoa, salt, vanilla, and nesquik.
Stir to combine and set aside.

Shape the Roll

Once the dough has puffed and grown, briefly knead it to knock the air out. Roll it out on a lightly floured surface, until it is 30 cm x 45 cm.
Spread the chocolate filling over the surface of the dough leaving a 1/2" border on one long edge. If needed, microwave the filling again for 15-20 seconds until soft and spreadable.
Roll the dough up, starting with the one long side that has no border. Once fully rolled, place it seam side down, and use a long sharp knife to cut it in half lengthwise.
Twist the two halves together with the filling face up. Start by crossing the two over each other to make an X shape, then twist towards both ends. Pinch the ends together so that you have one long twist.
Start at one end and roll it up like a snail. I tuck the starting end under the twist so that it doesn't pop out. When you get to the end, tuck the end under the roll as well.
Press a sheet of parchment paper into a 9" round metal pan. It should be big enough to go up the sides of the pan but don't worry if it's a little messy with all the folds that happen when you press it in.
Carefully lift the roll and place it in a springform pan.
Cover the pan with plastic or a damp towel and set aside for at least 45 minutes to proof while the oven preheats. It should become twice the size and puffy!
Preheat the oven to 375 F and place a rack in the center of the oven.

Bake

Once the oven is heated up, pour the heavy cream over the top and along the sides of the roll. Use a brush or a spoon to coat all of the roll with the cream (add more if you need). Place the wreath in the pan onto the center rack in the oven. Set a timer for 25 minutes.
After 25 minutes have passed, turn the heat down to 350 F, rotate the pan and bake for another 20-25 minutes until golden brown.
Once baked, remove from the oven and place on a wire rack to cool slightly.
While it cools, make the icing.

Icing

In a medium bowl, whisk the powdered sugar, melted butter and 2 tablespoons of warm milk together. If it seems to thick slowly add more milk.
If it is too thin, add more powdered sugar.
Carefully remove the baked wreath from the pan and place on the plate or dish you plan to serve it from. Drizzle/pour the icing over the wreath, then use a pastry brush or the back of a spoon to spread it out.

Notes

When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned.
The butter for the filling should be very soft but not melted. If it is too firm, microwave it on 5 second intervals - stirring in between.
When rolling out the dough, try to make it as rectangular as possible. This will help when it comes shaping and cutting the roll.
The icing is made from powdered sugar, milk, and melted butter. However, if you ad cold milk to the melted butter, it will clump so be sure to warm the milk before whisking it in. I usually melt the butter and milk together to make this easier.
It's winter as I'm writing this and it's important to note that when it's cold, dough takes MUCH longer to rise. To help it along, make sure your eggs, milk, and butter are room temperature (or a little warmer!) the milk should be actually warm just not hot. Additionally, I like to put the dough in a thicker bowl and heat it up first so I usually microwave a big glass mixing bowl and then put the dough in there. Finally, place it somewhere warm, like on your stove as you're preheating the oven, by your radiator, or on top of your dryer!
If you want to make this for breakfast, I recommend making and assembling it the night before. Then cover the pan with plastic and place in the fridge overnight. In the morning, take it out, then preheat the oven and then pour on the heavy cream before baking.

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