gothic chocolate cinnamon rolls
for when you're feeling like it's not just a phase.
This recipe was originally published to cakelambbakes.com. Going forward, this recipe will only be available here as an effort to make all of my recipes easily accessible and available from a single source.
No updates have been made to this recipe.
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.
To achieve a black gothic aesthetic for this recipe, use black gel food color. I recommend Super Black Soft Gel paste by Americolor, as it is reliable and you don’t need too much.
If you don’t want to use black cocoa for this recipe, you can use Dutch process cocoa instead, and add black gel food color to both the filling and the glaze. I use both cocoas for this recipe for versatility and layers of chocolate flavor.
To the glaze, I also add an edible glitter from Fancy Sprinkles. This is optional, but I love a romantic gothic 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, as they require very delicate attention.
GOTHIC CHOCOLATE CINNAMON ROLLS
Makes: 9 rolls | Cook Time: 24-26 minutes | Chill Time: 12 hours
dough
250 grams whole milk 1 cup, warmed to 100-110 ℉; 37-43℃
50 grams cane sugar ¼ cup
10 grams active dry yeast 3 teaspoons
3 large eggs 150 grams
30 grams olive oil or other neutral oil, 2 tablespoons
475 grams bread flour 3 ½ cups
1 teaspoon kosher salt
30 grams milk powder 4 tablespoons, optional
chocolate cinnamon filling
113 grams salted butter 4 ounces, softened
150 grams light brown sugar ¾ cup
1 tablespoon black cocoa powder may sub Dutch process cocoa
1 tablespoon Dutch process cocoa powder
1 tablespoon ground cinnamon
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon black gel food color
black cocoa fudge frosting
113 grams salted butter 4 ounces
150 grams brown sugar ¾ cup, dark preferred
1 tablespoon Dutch process cocoa may sub black cocoa
60 grams heavy cream 4 tablespoons
1 teaspoon black gel food color optional
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
120 grams confectioners’ sugar 1 cup
edible glitter optional
dried edible rose petals for garnish; optional
Useful Tools
stand mixer optional
electric hand mixer optional
rolling pin
small palette knife optional
small rubber spatula
large serrated knife optional, for cutting rolls
dental floss optional, for cutting rolls
cherub or skull chocolate molds optional
Day One
Prepare the Dough
To the bowl of a stand mixer, combine 250 grams gently warmed whole milk, 50 grams cane sugar and 10 grams active dry yeast.
Next, add in 3 large eggs, 30 grams olive oil, 475 grams bread flour, 30 grams milk powder and 1 teaspoon kosher salt.
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 cleanly from the sides.
Transfer the dough to a large and lightly oiled bowl, cover securely 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, 150 grams light brown sugar, 1 tablespoon black cocoa powder, 1 tablespoon Dutch process cocoa powder, 1 tablespoon 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.
Day Two
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 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.
Make the Fudge Frosting
To a small saucepan, combine 113 grams salted butter with 150 grams light brown sugar. Cook over medium heat until the butter has melted, and the sugar has dissolved.
Add in 60 grams heavy cream and 1 tablespoon Dutch process 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 120 grams 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 generously using an ice cream scoop or large spoon. Garnish with dried edible rose petals if desired, and enjoy.
