Description
These chocolate cinnamon rolls feature soft, cocoa-infused dough wrapped around a rich chocolate-cinnamon filling and topped with a tangy cream cheese glaze. Perfect for chocolate lovers who want to elevate their breakfast game!
Ingredients
For the Dough:
- 4 cups (568 g) bread flour
- 1/2 cup (57 g) unsweetened cocoa powder
- 1/2 cup (115 g) granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 6 tablespoons (85 g) butter, softened
- 1 large egg, room temperature
- 1 1/2 cups (360 ml) lukewarm water
For the Filling:
- 6 tablespoons (85 g) butter
- 1/2 cup (85 g) bittersweet chocolate, chopped
- 1/3 cup (37 g) powdered sugar
- 1/3 cup (37 g) unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Glaze:
- 1 cup (115 g) powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons (28 g) cream cheese, softened
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
In your stand mixer bowl fitted with the dough hook, combine the bread flour, cocoa powder, granulated sugar, instant yeast, and salt. Give it a quick mix to distribute everything evenly.
Toss in those softened butter pieces and mix on low speed until the mixture looks crumbly—like chocolate-flavored sand. This helps create layers of tenderness in your dough.
Add the egg and lukewarm water to the bowl. Turn your mixer to medium speed and let it knead for about 8 minutes. You’re looking for soft, slightly tacky dough that pulls away from the sides of the bowl. If it’s sticking too much, add a tablespoon of flour at a time. If it’s too dry and crumbly, add water one teaspoon at a time.
Transfer your beautiful chocolate dough to a large oiled bowl, turning it once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm spot until doubled in size—about 90 minutes. I like to set mine near (not on!) a sunny window or in my oven with just the light on.
While your dough is rising, let’s make that gorgeous filling! In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second bursts, stirring between each, until completely melted and smooth (60–90 seconds total). You can also do this in a saucepan over low heat if you prefer.
Whisk in the powdered sugar, cocoa powder, cinnamon, vanilla extract, and salt until you have a smooth, spreadable paste. Set it aside to cool slightly—you want it spreadable but not hot enough to melt through your dough.
Generously butter your 9×13 inch baking dish. Don’t skip this step—nobody wants stuck rolls!
Once your dough has doubled, punch it down (so satisfying!) and turn it out onto a lightly floured surface. Roll it into a 10×15 inch rectangle. Try to keep the edges relatively even—it’ll make slicing easier later.
Here’s where the magic happens! Starting from one of the long 15-inch sides, spread your chocolate filling evenly over the dough, going all the way to both short edges. Leave about a 1-inch border unfilled along the opposite long edge—this will be your sealing edge.
Starting from the filled long edge, roll the dough up tightly toward the unfilled edge. Keep it snug but not so tight that the filling squeezes out. When you reach the end, pinch the seam closed.
Using a sharp knife (or unflavored dental floss for perfect, unsquished cuts), slice your log into 12 equal pieces—each about 1 1/4 inches thick. Arrange them cut-side up in your prepared baking dish with a little space between each one.
Cover the pan and let those beauties rise again until they’re doubled in size and looking nice and puffy—about 60 minutes. They should be touching or nearly touching each other.
About 15 minutes before your rolls are done rising, preheat your oven to 350°F (180°C). Once the rolls are puffy, slide them into the oven and bake for 25–35 minutes, until they’re set in the center and lightly browned on top. Your kitchen will smell INCREDIBLE.
While the rolls cool slightly, make your glaze. In a bowl, whisk together the sifted powdered sugar, cocoa powder, softened cream cheese, and vanilla extract until smooth.
Whisk in 2 tablespoons of milk, then add more milk one teaspoon at a time until you reach your desired consistency. You want it pourable but thick enough to coat the back of a spoon.
Spread or drizzle that gorgeous glaze all over your warm rolls.
Notes
- Don’t over-flour: When rolling out your dough, use just enough flour to prevent sticking. Too much will make your rolls dry and tough.
- Even slices every time: After rolling your log, use a ruler to mark every 1 1/4 inches with a knife before cutting. Your OCD will thank you when they bake up uniform and beautiful.
- Common mistake to avoid: Don’t let the dough rise in a spot that’s TOO warm (like directly on a heating vent). The yeast will go
- Prep Time: 30 minutes
- Cook Time: 30 minutes + Rise Time: 2 hours 30 minutes
- Category: Dessert