Description
These decadent Chocolate Cinnamon Rolls combine classic cinnamon spice with rich cocoa and chocolate chips, finished with a smooth cream cheese frosting. Perfectly soft and fluffy, this ultimate recipe guides you through making irresistible rolls that are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
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
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to create a uniform dry mixture for the dough.
- Activate the Yeast: In a separate bowl, dissolve the active dry yeast in the warmed milk. Let it stand for 5-10 minutes or until it becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out 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 as necessary to achieve this.
- First Rise: Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Combine Filling Ingredients: While the dough is rising, prepare the filling by creaming together softened butter, granulated sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
- Roll Out the Dough: Once the dough has doubled, punch it down to release any air. Roll it out on a floured surface into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle the chocolate chips evenly on top if using.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal tightly.
- Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal rolls.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean towel and let rise in a warm place for 30-45 minutes until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
- Cool Slightly: Allow the rolls to cool in the baking dish for 10-15 minutes to set before frosting.
- Cream Butter and Cream Cheese: While baking, beat softened cream cheese and butter in a medium bowl until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually beat in powdered sugar until smooth, then stir in vanilla extract.
- Adjust Consistency: Add milk one tablespoon at a time until the frosting reaches desired spreading consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm for best flavor and texture.
Notes
- Make sure your milk is warmed to the correct temperature to properly activate the yeast.
- If the dough is too sticky, add flour gradually to avoid a tough dough.
- Optional chocolate chips add extra indulgence but can be omitted if desired.
- Tent rolls with foil during baking if tops brown too quickly to prevent burning.
- Frost rolls while still warm but not hot, so frosting spreads easily without melting completely.
