Description
Decadent chocolate cinnamon rolls with a rich cream cheese frosting. A perfect treat for breakfast, brunch, or dessert!
Ingredients
Scale
- 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
- ¾ cup (180ml) milk, warmed to 110-115°F (43-46°C)
- ¼ cup (57g) unsalted butter, melted
- 2 large eggs, lightly beaten
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1/4 cup (60ml) heavy cream (optional)
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, or more to reach desired consistency
- Chocolate shavings
- Chopped nuts (pecans, walnuts, or hazelnuts)
- A drizzle of melted chocolate
Instructions
- Proof the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Whisk everything together until well combined.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing on low speed with the dough hook attachment (or by hand with a wooden spoon) until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, knead the dough on medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Combine Filling Ingredients: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, sugar, cocoa powder, cinnamon, nutmeg (if using), and heavy cream (if using). Mix with a fork or spatula until everything is well combined and forms a smooth, spreadable paste.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the chocolate cinnamon filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log.
- Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices.
- Second Rise: Arrange the cinnamon rolls in a lightly greased 9×13 inch baking dish. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy and almost doubled in size.
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the Rolls: Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and the filling is bubbly.
- Cool Slightly: Let the cinnamon rolls cool in the baking dish for about 10-15 minutes before frosting.
- Cream Butter and Cream Cheese: While the rolls are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined. Add the vanilla extract and mix well.
- Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
- Add Toppings (Optional): If desired, sprinkle the frosted cinnamon rolls with chocolate shavings, chopped nuts, or a drizzle of melted chocolate.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm and enjoy!
Notes
- Make sure your yeast is active by proofing it in warm milk and sugar. If it doesn’t foam, it’s likely old and you’ll need to use fresh yeast.
- Knead the dough until it’s smooth and elastic. The windowpane test is a good way to check if it’s ready.
- Allow the dough to rise in a warm place for best results.
- Soften the butter for the filling and frosting to ensure a smooth consistency.
- Use dental floss to cut the rolls for clean, even slices.
- Don’t overbake the rolls. They should be golden brown and the filling should be bubbly.
- Sift the powdered sugar to prevent lumps in the frosting.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes