Chocolate Cinnamon Rolls are a delicious treat for any time of day. Breakfast or dessert--you choose!
Every day when my son gets home from school, he goes to the kitchen to see what I’ve made that day. I’m no fool — he’s clearly scoping out the snacking situation. Sometimes he reaps the rewards, and sometimes I get a polite “no thanks”, and most often he gets a “Not yet,” thanks to cooking times, photography, and my hopes of not spoiling his dinner.
Of course, it’s hard not to let dinner be spoiled when there is a big pan of chocolate cinnamon rolls cooling on the counter. Sure it’s meant to be breakfast food, but I won’t mind if you serve these up for dessert.
I love baking up cinnamon rolls and cinnamon swirl breads, so of course I’m always looking for new ways to change up the recipe. My apple cinnamon swirl bread remains a favorite, but when I’ve got the hankering for something extra sweet, I turn to cinnamon rolls.
This is one of those "sorry-not-sorry" recipes. I mean, it’s hard enough to resist a warm and gooey cinnamon roll, but then I go and throw chocolate in there? Come on. You can only stay upset with me for baking this up for about five seconds before you dive right in.
The dough here is made rich thanks to the addition of eggs, ensuring a wonderfully supple dough, a good rise, and great texture and flavor in the final product. Cocoa powder gives a subtle chocolate flavor while the chocolate chips create pockets of sweet richness as you dig into the rolls. You could go even further with the chocolate by creating a chocolate glaze, but even I have certain limits when it comes to breakfast foods!
These are of course best the day of, but they also store well in the refrigerator. Simply cover the pan with plastic wrap and reheat individual rolls as needed. The chocolate cinnamon rolls are so rich and sweet you only need a little bit to get you through your day!
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