Description
Indulge in the ultimate homemade chocolate cinnamon rolls, featuring a soft, tender dough filled with a rich chocolate-cinnamon mixture, topped with a luscious cream cheese frosting. Perfect for a decadent breakfast or dessert, this recipe guides you step-by-step to baking perfection over about 3 hours, yielding 12 delightful rolls bursting with flavors of cocoa and cinnamon.
Ingredients
Scale
Dough
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
- ¼ cup (57g) unsalted butter, melted
- 2 large eggs, lightly beaten
Filling
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (60g) chocolate chips (optional, but highly recommended!)
Frosting
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, or more to reach desired consistency
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to ensure even distribution.
- Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour this wet mixture into the dry ingredients bowl and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Transfer dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be tacky but not sticky; add flour gradually if necessary.
- First Rise: Place the dough in a lightly greased bowl, turn once to coat, then cover with plastic wrap or a kitchen towel. Let it rise in a warm spot for 1-1.5 hours until doubled in size.
- Prepare Filling: While the dough rises, cream together softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
- Roll Out the Dough: Punch down the risen dough and place on a floured surface. Roll it into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border on one long edge. Sprinkle chocolate chips evenly over the filling if using.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal tightly.
- Cut the Rolls: Using a serrated knife or unflavored dental floss, slice the log into 12 equal pieces.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes in a warm place until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
- Cool Slightly: Allow rolls to cool for 10-15 minutes in the baking dish before frosting.
- Make the Frosting: Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
- Adjust Frosting Consistency: Add milk one tablespoon at a time until desired spreadable consistency is achieved.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm for the best flavor and texture experience.
Notes
- Make sure the milk isn’t too hot when activating yeast; temperature between 110-115°F (43-46°C) works best to avoid killing the yeast.
- If dough is too sticky during kneading, add flour a tablespoon at a time to reach proper consistency.
- Cover rising dough properly to prevent drying out.
- Chocolate chips are optional but add a great melty texture and enhanced chocolate flavor.
- Tent rolls with foil during baking if they brown too fast to prevent burning.
- Frost rolls while still warm to help frosting spread easily and melt slightly into the rolls.
- For softer rolls, avoid over-baking; check at 25 minutes.
