Salted Chocolate Cinnamon Rolls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted chocolate cinnamon rolls are my absolute favorite weekend treat, and honestly, they're easier to make than you'd think. With just 45 minutes from start to finish, you can have warm, gooey rolls straight from your oven without spending all day in the kitchen. The combination of rich chocolate, warm cinnamon, and that hit of flaky sea salt is simply addictive. Plus, the cinnamon in these rolls has real anti inflammatory properties that make indulging feel a bit more justified. Trust me, once you try them, they'll become a regular request from everyone who loves you.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 gsugar(null)
- 10 gactive dry yeast(null)
- 5 gsalt(null)
- 100 gunsalted butter(softened)
- 2 egglarge eggs(null)
- 150 mlmilk(null)
- 150 gsemi-sweet chocolate chips(chopped)
- 10 gflaky sea salt(grated)
- 5 gcinnamon(null)
- 50 gunsalted chocolate chunks(chopped)
- 20 gunsalted butter, melted(null)
- 120 mlwater(null)
Detail level
Instructions
- 1
In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
Tip: Make sure to use a digital scale to ensure accurate measurements.
- 2
In a separate bowl, whisk together milk, eggs, and melted butter.
Tip: Use a hand mixer or whisk for this step.
- 3
Gradually pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix at this stage.
- 4
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment if you prefer.
- 5
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 10-12 minutes.
Tip: The dough should have doubled in size.
- 6
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to grease the baking sheet for easy dough removal.
- 7
Roll out the dough to a thickness of 5 mm (1/4 inch). Brush with melted butter and sprinkle with cinnamon, chocolate chips, and sea salt.
Tip: Don't overdo it on the toppings, as they can make the dough too soggy.
- 8
Roll the dough into a tight log and cut into 4 equal pieces. Place on the prepared baking sheet, leaving 1 inch of space between each roll.
Tip: Cut the rolls evenly to ensure they bake consistently.
- 9
Bake for 18-20 minutes or until golden brown.
Tip: Let the rolls cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
Drizzle with melted chocolate and sprinkle with flaky sea salt before serving.
Tip: Optional, but oh-so-delicious!
Recipe Variations
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