Description
Indulge in the rich and aromatic delight of Chocolate Cinnamon Rolls, a perfect blend of soft, fluffy dough swirled with a luscious cocoa-cinnamon filling and topped with creamy cream cheese frosting. This ultimate guide walks you through every step to achieve bakery-quality rolls that melt in your mouth and satisfy your sweet cravings.
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)
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 prepare the base for the dough.
- Activate the Yeast: In a separate bowl, dissolve the active dry yeast in the warm milk. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add melted butter and beaten eggs to the yeast milk mixture, whisking well. Then pour this wet mixture into the dry ingredients bowl and stir using a wooden spoon or spatula until the dough forms a shaggy texture.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until it turns smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be tacky but not sticky; add flour sparingly if needed.
- First Rise: Place the kneaded dough in a greased bowl, turn to coat, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Combine Filling Ingredients: While the dough rises, prepare the filling by creaming together the softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
- Roll Out the Dough: After the dough has doubled, punch it down and roll it out on a floured surface into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the chocolate cinnamon filling over the rolled-out dough, leaving a small border along one long edge. Sprinkle chocolate chips evenly on top, if using.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough up into a log shape. Pinch the seam to seal.
- Cut the Rolls: Slice the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss for clean cuts.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover, and let them rise for 30-45 minutes in a warm place until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown. Tent with foil if tops brown too quickly.
- Cool Slightly: Allow the baked rolls to cool in the pan for 10-15 minutes before frosting.
- Cream Butter and Cream Cheese: While baking, beat softened cream cheese and butter until creamy and smooth.
- Add Powdered Sugar and Vanilla: Gradually mix in powdered sugar until combined, then stir in vanilla extract.
- Adjust Consistency: Add milk one tablespoon at a time to reach your preferred frosting consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls to coat generously.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm for the best flavor and texture experience.
Notes
- Ensure the milk is warmed to the correct temperature (110-115°F) to properly activate yeast without killing it.
- Dough consistency should be tacky but not sticky; add flour carefully to avoid tough rolls.
- The optional chocolate chips add extra texture and chocolate flavor but can be omitted if desired.
- Letting the rolls cool slightly before frosting prevents the frosting from melting completely.
- Frosting thickness can be adjusted by varying the milk amount.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
