Description
Deliciously soft and fluffy chocolate cinnamon rolls topped with a rich icing, perfect for a sweet breakfast or dessert.
Ingredients
Scale
- ⅓ cup milk
- 3 tablespoons granulated sugar
- ⅓ cup unsalted butter
- 3 ½ teaspoons instant yeast
- ¾ cup warm water (105–115 degrees F)
- 3 cups sifted all purpose flour
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (softened but not melted)
- ¼ cup unsalted butter (at room temperature)
- 8 ounce package cream cheese (at room temperature)
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder (sifted)
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Grease a 9×13 baking dish with nonstick cooking spray.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 degrees F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining 1 cup flour. Mix about 1 ½ minutes, or until the dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean dish towel. Let it rise in a warm place, for about 10 minutes.
- While dough is rising, prepare the filling by adding sugar, cocoa powder, and cinnamon to a small bowl. Mix to combine.
- Once dough is done rising, roll onto a floured surface into a 12×16-inch rectangle.
- Spread softened butter on top of the dough. Sprinkle top with cocoa powder mixture.
- From the long side of the rectangle, cut dough into 12 equal strips. Roll each into a tight cinnamon roll.
- Place each roll into the prepared baking dish.
- Cover the dish with the towel and let rise again for about 20 minutes. Towards the end of the rise time, preheat oven to 350 degrees F.
- Bake rolls for 30-35 minutes, or until golden brown.
- Let rolls cool slightly while you prepare the icing.
- To the bowl of a stand mixer, fitted with the paddle attachment, beat butter and cream cheese together until well combined, about 3 to 4 minutes. Scrape down the bowl.
- Add powdered sugar, cocoa powder, vanilla, and salt. Mix again until incorporated.
- Add icing on top of chocolate rolls before serving.
Notes
- Ensure the milk mixture cools to the right temperature to activate the yeast.
- You can adjust the sweetness of the icing by adding more or less powdered sugar.
- Feel free to experiment with different spices for the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg