Description
Soft and fluffy homemade chocolate cinnamon rolls filled with a rich chocolate-cinnamon mixture and topped with a creamy chocolate cream cheese glaze.
Ingredients
- For the Dough:
- 1 cup warm whole milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1/2 cup chocolate chips (mini or regular)
- For the Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-4 tablespoons milk (as needed for consistency)
Instructions
- To prepare the dough: In the bowl of a stand mixer, warm the milk and sprinkle the yeast over it. Let it bloom for 5-10 minutes until foamy.
- Add the granulated sugar, whole egg, egg yolk, and vanilla extract to the yeast mixture and stir to combine.
- In a separate bowl, whisk together the flour, sifted cocoa powder, and salt. Gradually add this dry mixture, along with the softened butter, to the wet ingredients in the mixer.
- Using a dough hook, mix on medium-low speed for 6-7 minutes until a soft, slightly sticky dough forms. If it seems too wet, add a tiny bit more flour.
- Scrape down the sides of the bowl, cover it, and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
- While the dough rises, prepare the filling: In a bowl, combine the softened butter, brown sugar, cocoa powder, and cinnamon. Mix thoroughly until well blended.
- Once the dough has risen, turn it out onto a lightly cocoa-dusted surface. Gently press out the air and roll it into a large rectangle, approximately 18×10 inches and about 1/4 inch thick.
- Spread the prepared chocolate-cinnamon filling evenly over the entire surface of the dough, leaving a small border if desired. Sprinkle generously with chocolate chips.
- Starting from one long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, slice the log into 12 even pieces.
- Arrange the sliced rolls in a greased 9×13 inch baking dish, leaving a little space between each as they will expand. Cover and let them rise again for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
- While the rolls are baking, prepare the chocolate cream cheese glaze: In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt until smooth and creamy. If the glaze is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
- Once the cinnamon rolls are out of the oven, allow them to cool for about 5-10 minutes. Then, generously spread the warm chocolate cream cheese glaze over the top.
- Serve warm and enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- If the dough is too sticky, add flour 1 tablespoon at a time.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.