Description
A recipe for soft, fluffy chocolate cinnamon rolls featuring a rich cocoa filling and topped with a decadent chocolate cream cheese frosting.
Ingredients
Scale
- 1 cup whole milk, warm (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 1 tablespoon for yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup packed light brown sugar (for filling)
- 1/4 cup unsweetened cocoa powder (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 1/2 cup semi-sweet chocolate chips (for filling)
- 8 ounces cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream (for frosting)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
- Mix the dough: Add the remaining 1/2 cup sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead by hand or with a mixer for 5 to 7 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the softened butter, brown sugar, 1/4 cup cocoa powder, cinnamon, and chocolate chips in a small bowl until combined.
- Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
- Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
- Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, until the tops are set and slightly firm.
- Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 1/2 cup cocoa powder. Mix in the vanilla extract and milk until the frosting is creamy and spreadable.
- Frost and serve: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the gooey texture.
Notes
- For extra gooey centers, slightly underbake the rolls by 2 minutes.
- You can make the dough ahead of time and refrigerate it for up to 24 hours before the first rise.
- If you prefer a thinner glaze instead of thick frosting, reduce the powdered sugar in the frosting recipe by half and add more milk until you reach a drizzling consistency.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 550
- Sugar: 55g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg