Description
These irresistible chocolate cinnamon rolls combine the warm, comforting flavors of cinnamon and chocolate in a soft, gooey pastry perfect for breakfast, brunch, or dessert. The rolls are enriched with a creamy filling and topped with a rich cream cheese icing, making them a delightful treat for any occasion.
Ingredients
Scale
Dough
- 3 and 1 quarter cups all-purpose flour
- 1 packet active dry yeast (2 and 1 quarter teaspoons)
- 1 quarter cup granulated sugar
- 1 teaspoon salt
- 3 quarter cup whole milk, warmed
- 1 quarter cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Filling
- 1 half cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup semi-sweet chocolate chips
Before Baking
- 1 half cup heavy cream
Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 half teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is activated and ready to use.
- Prepare Dough: Add granulated sugar, melted butter, egg, vanilla extract, and salt to the yeast mixture. Mix well to combine. Gradually incorporate the all-purpose flour and stir until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic, which helps develop gluten for a chewy texture.
- First Rise: Place the kneaded dough in a greased bowl and cover it. Let it rise in a warm place for about 1 hour, or until it has doubled in size, allowing the dough to become airy and light.
- Roll Out Dough: Once risen, roll the dough into a large rectangle approximately one quarter inch thick on a floured surface, preparing it for the filling.
- Add Filling: Spread the softened butter evenly over the dough surface. Sprinkle the brown sugar and ground cinnamon evenly on top of the butter, then scatter the semi-sweet chocolate chips over the entire surface.
- Form Rolls: Carefully roll the dough tightly into a log starting from one edge. Use a sharp knife to cut the log into 12 equal-sized rolls for even baking.
- Prepare for Second Rise: Place the rolls into a greased 9×13-inch baking dish, leaving some space between them. Pour the heavy cream evenly over the rolls to keep them moist and gooey. Cover the dish and let the rolls rise again for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls uncovered for 25 to 30 minutes until golden brown and cooked through, providing a soft yet structured pastry.
- Make Icing: While the rolls are baking, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy to create a luscious icing.
- Ice Rolls: Spread the cream cheese icing over the warm rolls once they come out of the oven so it melts slightly for added sweetness and moisture.
- Serve: Allow the rolls to cool slightly before serving to enjoy the perfect combination of warm cinnamon, chocolate, and creamy frosting.
Notes
- Pouring heavy cream over the rolls before baking makes them extra soft and gooey.
- For a richer chocolate flavor, use bittersweet chocolate chips or add cocoa powder to the filling.
- Make sure the butter for the filling is softened to ensure easy spreading over the dough.
- Room temperature egg and milk help the yeast activate properly.
- Store leftovers in an airtight container and reheat gently for best results.
