Chocolate Cinnamon Rolls Recipe- a Hungarian Treat (2024)

Posted on Published: September 16, 2013- Last updated: April 19, 2023

If you remember frommy earlier post,I had the occasion to visit Hungary in my twenties and became addicted to chocolate cinnamon rolls which were unexpectedly and ruthlessly taken from me.After reading the story (and hearing about it countless times) my wife looked at me with a thoughtful finger pressed against her lips and said, “Maybe we should try to recreate them.”

I’m a fat guy who enjoys food to no small amount, so when my wife said this to me, it was roughly the emotional equivalent to any other guy walking with his wife in the mall and suddenlyshesuggests going into the lingerie shop. I was just that excited.

So we experimented. Lights flickered. Lightening struck our kitchen. A Catholic Priest crossed himself and prayed for the sake of the whole world. There may have been maniacal laughter. In the end, even Doctor Frankenstein couldn’t have been as overjoyed at his creation as we were about ours. And everybody wins because my dear wife, who makes the most amazing (sans-chocolate) cinnamon rolls I’ve ever had, unlocked the secret. In an effort to thumb my nose at that Hungarian shop-keeper, I’m going to share it with the world!

Chocolate Cinnamon Rolls Recipe

Preparation time: Approximately 4 hours

• 1 1/2 Tbsp dry yeast
• 1 cup warm water
• 2 Tbsp sugar
• 1/3 cup butter
• 1 cup milk
• 2 beaten eggs
• 2 tsp salt
• 1/4 cup sugar
• 5-6 cups flour

Combine yeast, warm water and 2 Tbsp sugar in mixer bowl and let sit to activate yeast. While letting yeast sit, melt butter in saucepan and add milk to heat. Let cool to lukewarm. Add milk mixture to yeast mixture and then add eggs, salt and remaining sugar. Mix well. Add flour slowly until you get a slightly sticky dough.

The flour is the tricky part. You don’t want to add too much, but if you don’t add enough the dough will not hold its shape. I usually do about 5 cups and let it mix really well, and then add about 1/3 cup more at a time until I get a good texture. Remember that as you let the dough rise it gets more firm, so it’s okay to leave it a tiny bit stickier than you can handle at first.

Let the dough rise to double its size twice (about 30 minutes each time). So, let it rise and beat it down and then let it rise again.

Now you are ready to roll it out. I usually spread a little vegetable oil on the table and the cookie sheets to keep the dough from sticking. I roll about half of the dough at a time. Roll it into a rectangle. Spread melted butter (1/4 – 1/3 cup) over the dough. Use REAL butter! The chocolate filling is actually really easy. Mix together 5 Tablespoons cocoa with 10 Tablespoons sugar. Sprinkle this over your buttered dough. Roll the dough into a log and cut into rolls. I do mine about 1 1/2 inches thick. I use dental floss to cut the dough so that it doesn’t squish the rolls. Think of attacking the log with a garrote, and you’ve got the general idea.

Place on cookie sheet cut side up. I keep mine separated so that they don’t touch when they rise. Some people like them touching to keep all of the edges soft. I just think they look better when they are nice and round, and I like the crust they get when separated. I use my hand to flatten the rolls a little bit. Then let them rise until double in size (about 20-30 minutes depending on temperature of your kitchen). Bake at 375 for 12-15 minutes. You want them to be a nice golden-brown color. Move to a rack to cool (if they make it that far).

The Hungarians do not frost these delectable wonders, as the filling tends to suffice.

Jo’ E’t Vagya’t!

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When would you enjoy these delectable Chocolate Cinnamon Rolls?