Description
Indulge in homemade Chocolate Cinnamon Rolls with a decadent chocolate-cinnamon filling and creamy cream cheese frosting. This ultimate baking guide walks you through creating soft, fluffy rolls filled with rich cocoa and cinnamon, perfect for breakfast 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)
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 evenly distribute the ingredients for your dough.
- Activate the Yeast: In a separate bowl, dissolve the active dry yeast in the warm milk. Let it stand for 5-10 minutes, or until the mixture becomes foamy, which indicates the yeast is active and ready.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk to incorporate. Pour this wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it by hand for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky; add small amounts of flour if needed.
- 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 spot for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: While the dough is rising, combine the softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl. Cream these together until smooth and fully blended.
- Roll Out the Dough: After the dough has doubled, punch it down gently to release air. Place it onto a floured surface and roll it out to a rectangle about 12 by 18 inches.
- Spread the Filling: Spread the chocolate cinnamon mixture evenly over the dough, leaving a small border on one long edge clear. Sprinkle chocolate chips over the filling for extra chocolate flavor if desired.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log shape. Pinch the seam to seal it firmly.
- Cut the Rolls: Using a serrated knife or dental floss, cut the log into 12 even slices to form the cinnamon rolls.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a towel and let them rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. If they brown too fast on top, tent them loosely with foil.
- Cool Slightly: Allow the rolls to cool in the pan for 10-15 minutes before frosting to avoid melting the frosting too much.
- Prepare the Frosting: Beat together the softened cream cheese and butter in a bowl until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually incorporate the powdered sugar, beating until smooth, then stir in the vanilla extract.
- Adjust Consistency: Add milk one tablespoon at a time until the frosting reaches your preferred spreading consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls to finish.
- Serve and Enjoy: Serve the chocolate cinnamon rolls warm for the best flavor and texture experience.
Notes
- Make sure milk is not too hot when activating yeast to avoid killing it; ideal temperature is 110-115°F (43-46°C).
- Kneading by hand develops gluten for soft, chewy rolls; a stand mixer can be used to save time.
- Allow the dough to rise in a warm, draft-free area for the best results.
- Chocolate chips in the filling are optional but highly enhance the chocolate flavor.
- If the rolls brown too quickly in the oven, tent them with foil to prevent burning.
- Adjust frosting thickness by adding more or less milk to your desired consistency.
- For best results, serve rolls the same day after baking and frosting.
