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Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings
  • Category: Breakfast & Brunch
  • Method: Baking
  • Cuisine: American

Description

This recipe guides you through making luscious homemade Chocolate Cinnamon Rolls with a rich chocolate-cinnamon filling and a creamy cream cheese frosting. Fluffy, tender rolls are packed with chocolate flavor and enhanced by a velvety sweet topping, perfect for breakfast or dessert.

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 even distribution of dry components.
  2. Activate the Yeast: Dissolve the yeast in the warm milk and let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry Ingredients: Add melted butter and beaten eggs to the yeast mixture, whisk well, then pour into dry ingredients and stir with a wooden spoon or spatula to form a shaggy dough.
  4. Knead the Dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5 minutes. The dough should be tacky but not sticky; add flour if necessary.
  5. First Rise: Place dough in a greased bowl, turning to coat it lightly, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Combine Filling Ingredients: Meanwhile, in a medium bowl, cream together softened butter, sugar, cocoa powder, cinnamon, and salt until smooth and evenly combined.
  7. Roll Out the Dough: Once risen, punch down the dough to release air. Roll it out on a floured surface into a 12×18 inch rectangle.
  8. Spread the Filling: Evenly spread the prepared chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle chocolate chips evenly over the top if using.
  9. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam firmly to seal.
  10. Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
  11. Second Rise: Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes in a warm spot until puffy.
  12. Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown, tenting with foil if tops brown too quickly.
  13. Cool Slightly: Allow rolls to cool in the pan for 10-15 minutes before frosting to prevent melting the frosting.
  14. Cream Butter and Cream Cheese: Beat softened cream cheese and butter together in a bowl until smooth and creamy.
  15. Add Powdered Sugar and Vanilla: Gradually mix in powdered sugar until smooth, then stir in vanilla extract.
  16. Adjust Consistency: Add milk one tablespoon at a time to reach desired frosting consistency for easy spreading.
  17. Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
  18. Serve and Enjoy: Serve the chocolate cinnamon rolls warm for the best flavor and texture experience.

Notes

  • Ensure the milk is not too hot when activating yeast, or it may kill the yeast and prevent rising.
  • For best flavor, use unsweetened cocoa powder instead of sweetened or Dutch-processed cocoa.
  • Chocolate chips in the filling are optional but add extra gooey chocolate goodness.
  • Allow the rolls to cool slightly before frosting to avoid the frosting melting and becoming runny.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Reheat gently in the microwave before serving to refresh texture.

Find it online: https://slsrecipes.com/chocolate-cinnamon-rolls-the-ultimate-guide-to-baking-perfection-recipe/