Description
These indulgent chocolate cinnamon rolls combine the comforting, classic swirl of cinnamon with a deep, rich chocolate flavor to make mornings truly magical. Soft, fluffy rolls filled with a luscious chocolate-cinnamon mix and cream cheese frosting make them the perfect sweet treat to elevate any breakfast or brunch.
Ingredients
Scale
Dough
- 4 cups All-purpose flour (Can substitute with bread flour for a chewier texture.)
- 0.5 cups Granulated sugar (Activates yeast and adds sweetness.)
- 4.5 teaspoons Active dry yeast (Use 2 packets and proof before use.)
- 1 cup Whole milk (Warm to about 110°F for best results.)
- 0.33 cups Unsalted butter (Melted for the dough.)
- 1 large Egg (Binds ingredients and adds richness.)
Filling
- 0.5 cups Cocoa powder (Provides rich chocolate flavor.)
- 2 teaspoons Ground cinnamon (Adds warmth and spice.)
- 0.25 cups Brown sugar (Enhances sweetness with caramel-like richness.)
- 0.33 cups Unsalted butter, softened (For spreading the filling)
Frosting
- 8 ounces Cream cheese (Softened for ideal spreadability.)
- 0.25 cups Unsalted butter (Softened for frosting)
- 1 to 1.5 cups Powdered sugar (To taste, for frosting sweetness)
- 1 teaspoon Vanilla extract (Enhances frosting flavor)
Instructions
- Proof the Yeast: Warm the whole milk to about 110°F and combine with the granulated sugar and active dry yeast in a bowl. Let it sit for 5-10 minutes until frothy to ensure the yeast is active.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour with the proofed yeast mixture, melted unsalted butter, and the egg. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for about 45 minutes until doubled in size.
- Prepare the Filling: Mix the cocoa powder, ground cinnamon, brown sugar, and softened butter until evenly combined to create the rich chocolate cinnamon filling.
- Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 16×12 inches.
- Spread the Filling: Evenly spread the prepared chocolate cinnamon filling over the rolled-out dough, leaving a small border on the edges.
- Form the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife or dental floss.
- Second Rise: Place the rolls into a greased baking pan, cover, and let them rise again for 20-30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 35-40 minutes until cooked through and slightly golden on top.
- Make the Frosting: While rolls bake, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and spreadable.
- Frost and Serve: Allow the rolls to cool slightly before spreading the cream cheese frosting generously over each warm roll. Serve and enjoy the magical combination of chocolate and cinnamon.
Notes
- For a chewier texture, substitute all-purpose flour with bread flour.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- You can prepare the dough a day ahead and refrigerate after the first rise for convenience.
- Adjust powdered sugar amount in frosting depending on your sweetness preference.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
