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Decadent Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

A single, decadent chocolate cinnamon roll covered in thick white icing, sitting on a white plate.
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Make soft, gooey chocolate cinnamon rolls at home. This recipe uses a rich cocoa dough and a decadent chocolate filling, topped with a creamy chocolate cream cheese frosting. These bakery-style rolls are perfect for breakfast, brunch, or dessert.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: Add the remaining granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk together.
  3. In a separate bowl, whisk together the flour, salt, and 1/4 cup of the cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Make the filling: While the dough rises, combine the softened butter, brown sugar, 1/4 cup cocoa powder, and cinnamon in a small bowl. Mix until it forms a smooth, spreadable paste.
  6. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the chocolate chips over the filling.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal rolls.
  8. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  9. Bake the rolls: Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  10. Make the frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and 1/4 cup cocoa powder. Add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  11. Frost and serve: Remove the rolls from the oven and let them cool for 5 minutes before spreading the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra soft chocolate cinnamon rolls, cover the pan tightly with foil for the last 5 minutes of baking.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature for the second rise before baking.
  • If you prefer a thinner glaze, add an extra tablespoon of milk to the frosting mixture.

Nutrition

Find it online: https://bringdish.com/chocolate-cinnamon-rolls-recipe-gooey-soft/