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Chocolate Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Cinnamon Rolls combine the classic soft, fluffy texture of cinnamon rolls with a rich chocolate twist. Filled with a luscious cocoa-cinnamon butter filling and optionally studded with chocolate chips, they are topped with a creamy, tangy cream cheese frosting for the ultimate indulgence. Perfect for breakfast, brunch, or dessert, these rolls are a delicious treat that brings together warm spices and smooth chocolate in every bite.

Ingredients

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

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to ensure they are evenly distributed.
  2. Activate the Yeast: In a separate bowl, dissolve the active dry yeast in the warm milk (110-115°F). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Then pour this wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead the Dough: Turn the 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 slightly tacky but not sticky; add flour a tablespoon at a time if too sticky.
  5. First Rise: Place the dough in a lightly greased bowl, turning to coat it evenly. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Combine Filling Ingredients: While the dough is rising, cream together the softened butter, granulated sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
  7. Roll Out the Dough: After the dough has doubled, punch it down to release air. Roll it out on a floured surface into a 12×18 inch rectangle.
  8. Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border on one long edge. Sprinkle chocolate chips over the filling if using.
  9. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it completely.
  10. Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal pieces.
  11. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover, and allow them to rise in a warm place for 30-45 minutes or until puffy.
  12. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. If the tops brown too quickly, tent with foil.
  13. Cool Slightly: Let the rolls cool in the baking dish for 10-15 minutes before frosting.
  14. Cream Butter and Cream Cheese: Beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  15. Add Powdered Sugar and Vanilla: Gradually add powdered sugar while beating until smooth. Stir in vanilla extract.
  16. Adjust Consistency: Add milk one tablespoon at a time until the frosting reaches your desired consistency.
  17. Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
  18. Serve and Enjoy: Serve the chocolate cinnamon rolls warm for the best taste and texture.

Notes

  • Ensure milk is not too hot when activating yeast; it should be warm to the touch but not scalding to avoid killing the yeast.
  • Kneading time is important for gluten development; don’t rush this step for best texture.
  • Let rolls rise fully during both rises for fluffy, soft rolls.
  • Chocolate chips add extra richness but are optional.
  • If tops brown too quickly during baking, tent with foil to prevent burning.
  • Frosting consistency can be adjusted with milk to make spreading easier.
  • Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://slsrecipes.com/chocolate-cinnamon-rolls-recipe-2/