Description
Make soft, fluffy chocolate cinnamon rolls filled with a rich chocolate-cinnamon swirl and topped with decadent chocolate cream cheese frosting.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/2 cup semi-sweet chocolate chips (for filling)
- 1/4 cup unsalted butter, softened (for frosting)
- 4 ounces cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk or heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Combine warm milk, yeast, and 1 teaspoon of the granulated sugar in a large bowl. Let stand for 5-10 minutes until foamy.
- Stir in the remaining granulated sugar, egg, melted butter, and vanilla extract into the yeast mixture.
- In a separate bowl, whisk together the flour, 1/2 cup cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling: In a small bowl, mix the 1/2 cup softened butter, brown sugar, and cinnamon until smooth.
- Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
- Spread the chocolate-cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the chocolate chips over the filling.
- Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
- Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until the rolls are set and cooked through.
- While the rolls bake, prepare the frosting: Beat the 1/4 cup softened butter and cream cheese until smooth. Gradually beat in the powdered sugar and 1/2 cup cocoa powder. Add the milk and vanilla extract, beating until the frosting is creamy and spreadable.
- Remove the rolls from the oven and let them cool for 10 minutes before spreading the chocolate cream cheese frosting generously over the warm rolls.
Notes
- For extra gooey rolls, slightly underbake them by about 2 minutes.
- If you prefer a thinner glaze instead of thick frosting, reduce the powdered sugar in the frosting recipe to 1 cup and increase the milk to 1/2 cup.
- You can substitute the chocolate chips with chopped dark chocolate for a richer flavor.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 7
- Cholesterol: 55