If you’re in the mood for a decadent twist on homemade cinnamon rolls, then you’ve got to try this Black Cocoa Sweet Rolls Recipe!
Years ago, I found the most perfect cinnamon roll recipe from Two Peas in a Pod. Their Parry Rolls changed my life! The dough is such a breeze to make & it comes out every single time. What more can you want in a recipe?
So while one can never truly tire of a cinnamon roll, I thought making a Black Cocoa Sweet Roll would be a treat! When the Book Club Cookbook’s Blends bash rolled around this year, I knew I had to feature this amazing black onyx cocoa powder again!
I fell in with baking with Black Cocoa when I baked these Black Cocoa White Chocolate Chip Cookies, reminiscent of my favorite Otis Spunkmeyer cookie. The flavor is so rich and heightens any baked good it touches!
Are You Nervous about Dough From Scratch?
Don’t be! While this recipe uses active dry yeast, I highly recommend investing in SAF Instant Yeast – I wrote all about it here. Basically, if you can get the yeast to do its job, then you’re golden! It’s the hardest part and using the instant yeast takes out the proofing step.
Even if you do use active dry yeast, this recipe is still pretty simple. Working with rolled dough is not new to me, but it has taken me a long time to figure out what works for me. My biggest tips are to make sure you have plenty of room to work and roll. Luckily, this dough is easy to work with. Oh, and I always cut my rolls with unflavored floss – it makes the cutting so much easier.
But Why a Black Cocoa Sweet Rolls Recipe?
The question is why not? I love a really nice and thick bready dough. And although these rolls look wildly sweet, the deep flavor of the black cocoa makes them hearty, delicious and unique. They’re also visually striking. I wasn’t sure these would turn out well, but the whole family loved them.
What Else Can You Make with Black Cocoa?
You can make whatever you want! I’ve also made a S’mores cookie recipe that was very delicious. You could make a gorgeous cocoa icing or frosting with it too!
Black Cocoa Sweet Rolls Recipe
- For the black cocoa sweet rolls
- 4 1/2 teaspoons active dry yeast
- 1 cup lukewarm water
- 1 teaspoon granulated sugar to proof the yeast
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour more if the dough is sticky, up to 10 cups
- 2 cups hot water
- 2 large eggs beaten
- 1 tablespoon salt
- 1/2 cup softened butter melted
- 1/2 cup sugar divided
- 1/4 cup black cocoa
- For the frosting:
- 1/4 cup unsalted butter softened
- 4 cups powdered sugar
- 4 tablespoons milk more if necessary
- 1 teaspoon vanilla extract
- In a small bowl, combine the yeast and a pinch of the granulated sugar with the lukewarm water and set aside for 5 minutes or until the yeast bubbles up.
- In the bowl of a stand mixer, add the butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, cocoa & sugar mixture.
- Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13-inch baking pans, or on two half sheets leaving about 2-inches between the rolls so they have room to rise. Now follow the exact same steps with the other half of the dough.
- Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. Time will also vary based on how big they get during the second rise. Ours take closer to 25-28 minutes. Remove from the oven and let the rolls cool to room temperature, if you can wait that long!
- While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls.
Adapted from Two Peas in a Pod Parry Rolls