Chocolate Cinnamon Rolls

5 from 3 votes

These Chocolate Cinnamon Rolls takes your classic cinnamon rolls to the next level. The chocolate frosting is so delicious and easy to make.

Prep Time2 30

Cook Time25

Let Sit20

Total Time3 15

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.92, $0.66 per Serving

Ingredients

For the Dough:

¼ cup Warm Water
1 package active dry yeast 0.75 oz
⅓ cup milk
⅓ cup Melted Butter melted but not hot
¼ cup Brown Sugar
¼ cup Granulated Sugar
½ tsp Salt
1 Egg
3 cups All Purpose Flour up to 3 ½ cup

For the Filling:

6 Tablespoons Unsalted Butter softened
½ cup Brown Sugar
1 Tablespoon Ground Cinnamon
2 Tablespoons Unsweetened Cocoa Powder
4 ounces Semi-Sweet Chocolate finely chopped

For the Glaze:

4 ounces Cream Cheese softened
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Cocoa Powder
2-4 Tablespoons Milk

Instructions

For the Dough:

Stir together the warm water and yeast. Let sit for 5–10 minutes, or until the mixture becomes foamy.
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, melted butter, brown sugar, granulated sugar, salt, egg, and yeast mixture.
Gradually add 3 cups flour, about 1 cup at a time, mixing on low speed until a soft dough forms. Add additional flour as needed, up to 3½ cups total.
Transfer the dough to a lightly greased bowl and turn once to coat.
Cover tightly with plastic wrap and let rise in a warm place for 1–1½ hours, or until doubled in size.
Turn the dough onto a lightly floured surface and knead for 1–2 minutes.
Roll the dough into approximately a 15x24-inch rectangle.

For the Filling:

In a small bowl, stir together the softened butter, brown sugar, cinnamon, and cocoa powder until combined.
Spread the filling evenly over the dough.
Sprinkle the finely chopped semi-sweet chocolate evenly over the filling and gently press it into the dough.
Starting with a long side, tightly roll the dough into a log.
Cut the log into 12 equal rolls using unflavored dental floss or a serrated knife.
Arrange the rolls in a lightly greased 9x13-inch baking dish.
Cover and let rise for 30–60 minutes, or until noticeably puffy.
Preheat the oven to 350°F.
Bake for 20–25 minutes, or until the rolls are lightly golden and cooked through.
Let the rolls cool for about 15–20 minutes before glazing.

For the Glaze:

Beat the softened cream cheese, powdered sugar, vanilla extract, cocoa powder, and 2 tablespoons milk until smooth and creamy.
Add additional milk, 1 tablespoon at a time, if needed to reach your desired consistency.
Spread the glaze over the warm chocolate cinnamon rolls and serve.

Notes

Add only as much of the additional ½ cup flour as needed to create a soft dough. Too much flour can make the rolls dense.

For 12 evenly sized cinnamon rolls from a 15x24-inch rectangle, rolling from a long side generally produces more manageable rolls.

Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat individual rolls in the microwave for about 20–30 seconds before serving.

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