chocolate gothic cinnamon rolls
These chocolate cinnamon rolls are a romantic gothic breakfast dream.
Classic cinnamon roll dough is filled with a black as night cocoa and cinnamon based filling, and glazed with a black chocolate fudge frosting.
These rolls are fluffy, tender and offer a slight chew from the bread flour. The dark, fudgy glaze is a unique option from the typical cream cheese frosting. I love this darker take on a classic breakfast treat, and I hope you feel the same after trying this recipe.
decorating the rolls (and tools I used)
To have success with this recipe, you need to have black gel food color. I recommend Super Black Soft Gel paste by Americolor. This is what’s going to give us the most black as night glaze, which is an absolute must for this recipe’s aesthetic to work.
If you don’t want to use black cocoa for this recipe, you can use Dutch processed cocoa instead, and add black gel food color to both the filling and the glaze. I use both cocoas for this recipe, because I want versatility and layers of chocolate flavors.
To the glaze, I also add an edible glitter from Fancy Sprinkles. This is optional, but I love a romantic goth aesthetic, and the glitter really takes it up a notch. The dried rose petal garnish is also optional, along with the white chocolate cherubs. You could also add chocolate skulls, or another type of edible flower. Use whatever you have on hand – make them your own!
For the cherubs, I would recommend looking up a chocolate mold tutorial – the molds require very delicate attention.
making ahead
For this recipe, I prepared the same dough used for my Mall-Style Cinnamon Rolls recipe.
The dough can be made a day ahead. Make the dough according to the recipe, and secure it in a lightly oiled bowl with plastic wrap. Place it into the fridge for up to 12 hours, or overnight.
I follow this method when I make cinnamon rolls – not only does it make assembling and rolling much easier, but it also allows the dough to age, thus improving the flavor. The filling may also be assembled the day before – keep it at room temperature, and tightly secured.
Chocolate Gothic Cinnamon Rolls
Equipment
- 1 Stand Mixer
- 1 Electric Hand Mixer optional
- 1 Rolling Pin
- 1 small palette knife optional
- 1 small rubber spatula
- 1 Large serrated knife optional
- dental floss optional, for cutting rolls
- 1 ice cream scoop for glazing
- cherub or skull chocolate molds optional
Ingredients
Dough
- 475 grams bread flour
- 30 grams milk powder optional
- 50 grams cane sugar may sub granulated sugar
- 10 grams active dry yeast
- 1 teaspoon kosher salt
- 250 ml whole milk warmed, 100-110 ℉; 37-43℃
- 3 large eggs 150 grams
- 30 ml olive oil may sub with canola or other neutral oil
Chocolate Cinnamon Roll Filling
- 113 grams salted butter softened
- 150 grams light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon black cocoa powder may sub more Dutch processed cocoa
- 1 tablespoon Dutch processed cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon black gel food color
Black Chocolate Fudge Frosting
- 113 grams salted butter
- 150 grams brown sugar dark preferred
- 1 tablespoon Dutch processed cocoa may sub black cocoa
- 60 ml heavy cream
- 1 teaspoon black gel food color
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 120 grams confectioner's sugar
- edible glitter optional
- dried edible rose petals for garnish; optional
Instructions
Make the Dough
- Heat the whole milk with a touch of honey or a teaspoon of sugar until just warm, or between 100-110 ℉/37-43 ℃. Stir the yeast into the milk and set aside to activate for 5-10 minutes.
- To the bowl of a stand mixer, combine the bread flour, milk powder, sugar and salt. Whisk together well, then add in the milk and yeast mixture, the eggs and the oil.
- Use a rubber spatula to combine the ingredients just until a shaggy dough has formed.
- Attach the bowl to a stand mixer with a dough hook attachment, and knead on speed 4 for 20-30 minutes, or until the dough pulls away from the sides.
- Transfer the dough to a large and lightly oiled bowl. Allow the dough to rise at room temperature for an hour to an hour and a half, or until doubled in size.
- Expel the air from the dough, cover it tightly with plastic wrap, and transfer to the fridge for 12 hours or overnight.
Make the Filling
- In a small or medium bowl, combine 113 grams of softened salted butter, light brown sugar, black cocoa powder, Dutch processed cocoa powder, ground cinnamon, and a pinch of salt.
- Use a small rubber spatula or spoon to combine the ingredients well until fully mixed and spreadable.
- Add in a tablespoon of pure vanilla extract, and a teaspoon of black gel food color. Mix in well until homogenous.
- Cover and set aside at room temperature until ready to use.
Assemble the Rolls
- Uncover the risen dough and gently push out any air.
- Transfer the dough to a lightly floured work surface. Using a flour rolling pin, roll out the dough into a rectangle that is roughly ¼” thick, and measures about 12” by 16”.
- Spread the filling over the dough using a rubber spatula or a small palette knife. Leave about an inch clean from the shorter end of the dough farthest from you.
- Begin rolling from the short end closest to you. Gently push with your fingertips just until the dough folds. Then, gently tuck the dough into itself, and tug it towards you. Repeat the process.
- Once rolled, pinch the seam of the dough together. Turn the dough over until it’s seam side down. Use both hands to press the dough and even out the thickness as best as you can.
- Cut the dough into 9 rolls using either dental floss or a serrated knife, and place the rolls into a 9 x 13” baking pan or dish. I like to line my dish with parchment; however, this step is not necessary.
- Cover the baking pan with a kitchen towel and let the rolls rise in a warm place for 30-45 minutes.
Bake the Rolls
- Bake the rolls in a preheated oven at 350 ℉/180 ℃ for 24-26 minutes, depending on your oven. Rotate the baking pan at the halfway mark for even browning and doneness.
- Once baked, allow the rolls to cool in the baking pan on a wire rack for 10-15 minutes while preparing the frosting.
Prepare the Fudge Frosting
- To a small saucepan, combine 113 grams salted butter with 150 grams light brown sugar. Cook over medium heat until melted, and the sugar has dissolved.
- Add in the heavy cream and dutch processed cocoa. Stir until fully combined, and bring to a low boil.
- Once boiling, remove from the heat and pour the glaze into a large bowl to cool. Stir in a teaspoon of kosher salt, 1 tablespoon pure vanilla extract, and a few drops of black food gel color. Allow to cool for 10 minutes.
- Add in the confectioners’ sugar, and beat on low using a hand-mixer (or whisk by hand). Turn the mixer up to medium high, gradually moving higher until the glaze is glossy, about 1 minute. Add more gel color at this stage if desired.
- Stop the mixer and add in the edible glitter if using, mixing in on low until evenly distributed throughout the glaze.
- Glaze each roll with a generous amount of frosting using an ice cream scoop or large spoon. Garnish with dried edible rose petals if desired, and enjoy.