This post is sponsored by Eagle Brand®.

Soft and pillowy chocolate cinnamon rolls topped with a creamy condensed milk glaze.

Let me tell you about these chocolate cinnamon rolls, but I’ll keep it short. They are AMAZING. Soft and buttery, with a thick chocolate filling (cause no one likes an empty bun). To make them even better, I topped them with a condensed milk glaze that’s so creamy and delicious, you’re going to want to eat it with a spoon!

I teamed up with Eagle Brand® to celebrate #NationalCinnamonBunDay! Who knew this holiday existed? But I’m all for it! These Cinnamon Rolls are perfect for a weekend breakfast or brunch, so I’m happy I can get you the recipe on a Friday to get you all set up for success! Also, can we make Fall Fridays happen? I already miss my Summer Fridays so much.

I love the history behind Eagle Brand®, their original sweetened condensed milk hasn’t changed much since 1856. That’s a 160 year old recipe! And it’s made with 2 pure and simple ingredients; milk and sugar. That’s it!

For this chocolate cinnamon rolls recipe, I used the condensed milk only in the glaze to add a balance of sweetness to the doughy roll. It’s the perfect addition to any glaze because it makes it extra creamy. I literally couldn’t stop licking my fingers! Don’t worry, these rolls didn’t make it to friends or family, we ate them all at home.

What’s the difference between Cinnamon Rolls and Cinnamon Buns?

After a lot of research, it seems like cinnamon rolls and cinnamon buns are the same. Not to be confused with sticky buns though, which are less doughy and heavier on brown sugar. Cinnamon rolls (or buns) are originally from Sweden, and usually contain cardamom in the filling. Here in the US, cinnamon rolls are finished with a glaze made with powdered sugar (like my recipe below) or served with cream cheese.

How to make Chocolate Cinnamon Rolls

There’s 3 main steps to make cinnamon rolls. First, start with the dough as it needs some resting time. Followed by the chocolate filling, and lastly, the condensed milk glaze when ready to serve.

To make the dough:

Make sure your active dry yeast is, well, active. Try not to use a packet that’s been sitting in the back of your pantry for a while. Usually the instruction to activate the yeast are the same, warm up your milk to 110F-115F and add 1 tbsp of sugar. Let it stand until foamy, about 5 minutes.
Gather your all purpose flour, salt, sugar, and yeast mixture, and using a stand mixer with the hook, mix on low until combined.
Use room temperature eggs and butter.
Add one egg at a time to the mixer and continue beating for about 5 minutes.
Lastly, add your softened butter, a bit at a time, until the dough comes off the sides of the bowl, and isn’t super sticky.
Transfer to a greased bowl and cover with plastic for about 1 hour while it doubles in size.

In the meantime, make your chocolate filling:

Melt butter, brown sugar, cocoa powder, cinnamon and salt in a small saucepan over low heat. Once all the ingredients are fully incorporated, remove from heat and add 1/2 cup chocolate chips (or chunks), and stir until melted. Allow to cool.

Assemble your cinnamon rolls:

Once the dough has doubled in size, transfer to a floured surface and using a rolling pin, shape the dough into a 16×12-inch rectangle, long side facing you.
Spread the chocolate filling all over the dough, leaving about 1 inch on each side. Sprinkle another half cup of chocolate chips, if desired. Roll the dough and form a log shape (about 12 inches long), pressing on the ends. Trim the edges and lightly flour the roll.
Using a serrated knife, cut the roll into 12 equal parts. Transfer to a grease 9x13inch pan. Cover with plastic and allow to rise for another hour.
Bake at 350F for about 30 minutes until golden.

To make the condensed milk glaze:

Combine 3 cups of sifted powdered sugar, 1/4 unsalted butter (softened), 1/3 cup Eagle Brand® Sweetened Condensed Milk and a splash of vanilla extract. Beat until desired consistency. Top cinnamon rolls when ready to serve.

I’m so happy you’re here and are making one of my recipes! I would love to see how it turns out, so share it on Instagram using #yogaofcooking or send me a DM so I can see it and show others. It always makes my day!

Happy Baking! xo

Chocolate Cinnamon Rolls with Condensed Milk Glaze

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Author: Rosana
Total Time: 2 hours 25 minutes
Yield: 12 servings

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Description

Soft and pillowy chocolate cinnamon rolls topped with a creamy condensed milk glaze.

Ingredients

For the Dough:

3/4 cup whole milk, warmed to 110F
1/2 cup granulated sugar
1 packet active dry yeast
2 eggs + 1 yolk, room temp
8 tbsp unsalted butter, softened
1 tsp salt
4 cups all purpose flour

For the Chocolate Filling

8 tbsp unsalted butter
4 tbsp cocoa powder
1/2 cup light brown sugar
2 tsp ground cinnamon
1/4 tsp salt
1 cup chocolate chips, separated

For the Condensed Milk Glaze

2 cups powdered sugar, sifted
1/4 cup unsalted butter, softened
1/3 cup Eagle Brand Sweetened Condensed Milk
1 tsp vanilla extract
2 tablespoons whole milk, as needed

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Instructions

For the Dough:

Warm milk to 110F-115 F. Stir 1 tablespoon of sugar, milk and 1 packet of active dry yeast. Give it a quick stir and let stand for 5 minutes until foamy.
In the bowl of a stand mixer, fitted with the hook attachment, combine flour, salt, sugar, and yeast mixture. Beat on low until just combined.
Add one egg at a time, and continue kneading until the dough begins to form.
Add butter, one tablespoon at a time, and knead at medium speed until the dough is soft and smooth, and doesn’t stick to the sides of the bowl. This takes about 8 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and transfer the dough. Cover with plastic wrap and allow to rise for about an hour, at room temp.

To make the filling:

While the dough rises, make the chocolate filling. In a small saucepan, combine the butter, brown sugar, cocoa powder, cinnamon and salt. Stir until the butter melts completely and all the ingredients are fully incorporated. Remove from heat and add 1/2 cup of the chocolate chips, stir until melted and set aside to cool.

To shape the dough:

Once the dough has doubled in size, transfer to a floured surface and using a rolling pin, shape the dough into a 16×12-inch rectangle, long side facing you.
Spread the chocolate filling all over the dough, leaving about 1 inch on each side. Sprinkle another half cup of chocolate chips. Roll the dough and form a log shape (about 12 inches long), pressing on the ends. Trim the edges and lightly flour the roll.
Using a serrated knife, cut the roll into 12 equal parts.
Transfer to a greased 9x13inch pan. Cover with plastic wrap or a towel, and allow to rise for another hour.
Bake at 350F for about 25-30 minutes until golden.

To make the condensed milk glaze:

In the bowl of a stand mixer, fitted with the paddle attachment, combine the sifted powdered sugar, softened butter, condensed milk, and vanilla. Beat until desired consistency. If the glaze is too thick add 1 tablespoon of milk at a time, until soft and creamy. On the contrary, if it’s too liquid, add 1/4 cup of powdered sugar at a time, until creamy.
Spread the glaze over the warm cinnamon rolls and enjoy!