Chocolate Cinnamon Rolls

Indulge in the ultimate chocolate cinnamon rolls with chocolate dough, a chocolate cinnamon swirl and chocolate cream cheese frosting.

Course Breakfast

Cuisine Swedish

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings

Calories 337kcal

Author Ryan Beck

Ingredients

Rolls

1 cup warm whole milk
1 tablespoon instant yeast
6 tablespoon granulated sugar
2 large eggs, at room temperature
½ cup unsalted butter, melted
3 ½ - 4 cups all-purpose flour, plus more for dusting
½ cup cocoa powder
1 teaspoon sea salt

Filling

½ cup unsalted butter, at room temperature
½ cup light brown sugar, packed
1 tablespoon ground cinnamon
¼ teaspoon salt
½ cup mini chocolate chips

Chocolate Cream Cheese Frosting

¼ cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
2 cups powdered sugar
¼ cup cocoa powder
2 teaspoon vanilla extract
¼ teaspoon salt

Instructions

In the bowl of a stand mixer, combine the milk, instant yeast, sugar, eggs, butter, 3 ½ cups flour, cocoa powder and salt. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
In a small bowl, mix together the light brown sugar, cinnamon and salt for the filling. Set aside.
Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about ¼" thick and a rectangle about 14x10 inches. It doesn't have to be perfect. I use a 9x13 baking dish as reference.
Spread the softened butter evenly over the dough. Sprinkle the cinnamon mixture over the butter and lightly push into the butter. Sprinkle chocolate chips over top.
Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 1" thick. Place the rolls in a greased 9x13 baking dish. Cover with plastic wrap and transfer to fridge so it can rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
While the rolls are baking, make the frosting. In a stand mixer, beat together the butter, cream cheese, powdered sugar, cocoa powder, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
Spread the frosting over the warmed rolls and serve immediately.

Notes

You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.

Use melted butter in dough. When we use melted butter in the dough, it mixes in better and makes the rolls more delicious!

When you make the filling for the rolls, it's best to use butter that is at room temperature. If you use butter that has been melted, it will come out too quickly when we roll up the dough and you'll lose some of the yummy filling. You want to keep as much filling inside the rolls as possible!

If you have dental floss, you can use it to cut the dough when making the rolls. This is better than using a knife because it won't squash the dough and will help the rolls keep their shape. If you don't have dental floss, use a serrated knife.

Chill the dough overnight. Not only does chilling overnight break up making the cinnamon rolls over two days, it allows for the rolls to really double in size.

If you want larger rolls, instead of 14x10 inches, roll out to 18x12 inches. This makes them slightly wider when you cut.
You know the cinnamon rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.

Nutrition