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The Best Decadent Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

Close-up of a soft, fluffy chocolate cinnamon rolls slice showing the rich chocolate swirl and thick chocolate frosting.
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Make soft, gooey chocolate cinnamon rolls featuring a rich cocoa swirl filling and topped with a decadent chocolate cream cheese frosting. This recipe delivers bakery-style comfort food perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 4 ounces semi-sweet chocolate, finely chopped (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–4 tablespoons milk (for frosting consistency)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the melted butter, remaining granulated sugar, egg, salt, and half of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cocoa powder, cinnamon, and chopped chocolate in a small bowl until well combined into a thick paste.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a small border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal rolls.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes, or until puffy.
  8. Bake the rolls: Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until the tops are set and lightly browned.
  9. Make the frosting: While the rolls cool slightly, beat the cream cheese and softened butter together until smooth. Gradually beat in the powdered sugar and cocoa powder. Add vanilla extract and milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  10. Frost and serve: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra gooey chocolate cinnamon rolls, let the rolls cool for only 10 minutes before frosting them while they are still warm.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar in the frosting by half and add more milk until it drizzles easily.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature for the second rise before baking.

Nutrition

Find it online: https://hearthbite.com/best-chocolate-cinnamon-rolls-recipe/