Description
These indulgent chocolate cinnamon rolls combine rich cocoa and warm cinnamon spices to create a magical morning treat. Soft, fluffy rolls filled with a luscious cream cheese frosting make every bite a decadent delight perfect for breakfast or brunch.
Ingredients
Scale
Dough
- 4 cups All-purpose flour (Can substitute with bread flour for a chewier texture)
- 0.5 cups Granulated sugar (Activates yeast and adds sweetness)
- 4.5 teaspoons Active dry yeast (Use 2 packets and proof before use)
- 1 cup Whole milk (Warm to about 110°F for best results)
- 0.33 cups Unsalted butter (Melted for the dough)
- 1 large Egg (Binds ingredients and adds richness)
Filling
- 0.5 cups Cocoa powder (Provides rich chocolate flavor)
- 2 teaspoons Ground cinnamon (Adds warmth and spice)
- 0.25 cups Brown sugar (Enhances sweetness with caramel-like richness)
- 0.33 cups Unsalted butter, softened (for spreading the filling)
Frosting
- 8 ounces Cream cheese (Softened for ideal spreadability)
- 0.5 cups Powdered sugar (to taste for sweetness)
- 1 teaspoon Vanilla extract (optional for extra flavor)
- 2 tablespoons Unsalted butter (softened)
Instructions
- Proof the yeast: Warm the whole milk to about 110°F. In a small bowl, combine the warm milk with granulated sugar and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the flour with the melted unsalted butter and egg. Pour in the proofed yeast mixture and knead either by hand or with a mixer fitted with a dough hook for about 8-10 minutes until the dough is smooth and elastic. Cover the dough with a cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Make the filling: In a bowl, mix together the cocoa powder, ground cinnamon, brown sugar, and softened butter until a spreadable paste forms.
- Roll and fill the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×12 inches. Evenly spread the chocolate cinnamon filling over the dough, leaving a small border around the edges.
- Form the rolls: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices and arrange them in a greased baking dish or sheet, leaving space between each roll for expansion.
- Second rise: Cover the arranged rolls and let them rise for another 30-45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 35-40 minutes or until golden brown and cooked through. If the tops brown too quickly, loosely cover with foil during the last 10 minutes.
- Prepare the cream cheese frosting: In a bowl, beat the softened cream cheese with the softened butter until smooth. Gradually add powdered sugar to taste and mix until creamy. Add vanilla extract if desired.
- Frost the rolls: Allow the rolls to cool slightly once baked, then generously spread or drizzle the cream cheese frosting over the warm rolls so it melts into the crevices.
- Serve and enjoy: Serve the indulgent chocolate cinnamon rolls warm for the best flavor and texture.
Notes
- For an extra gooey texture, brush the rolls with melted butter right after baking before frosting.
- You can substitute bread flour for all-purpose flour to achieve a chewier roll texture.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Gently warm refrigerated rolls before serving to soften the frosting and dough.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.