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Decadent Chocolate Cinnamon Rolls with Rich Chocolate Cream Cheese Frosting

Close-up of two freshly baked chocolate cinnamon rolls generously topped with thick, glossy chocolate frosting, sitting on a plate.
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Make these soft, gooey chocolate cinnamon rolls featuring a rich cocoa swirl filling and topped with a decadent chocolate cream cheese frosting. This recipe simplifies the process for a comforting breakfast or dessert.

Ingredients

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

Instructions

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

Notes

  • For extra gooey chocolate cinnamon rolls, place a few extra chocolate chips on top of the rolls just before the second rise.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar in the frosting recipe by half and increase the milk slightly.
  • You can prepare the dough the night before, place it in the refrigerator after the first rise, and let it warm up on the counter for 1 hour before proceeding with shaping.

Nutrition

Find it online: https://dishicious.com/chocolate-cinnamon-rolls-best-recipe/