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Triple Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

Close-up of gooey chocolate cinnamon rolls generously covered in chocolate frosting and mini chocolate chips.
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Make soft, gooey chocolate cinnamon rolls from scratch using a rich chocolate dough, a decadent chocolate-cinnamon filling, and top them with a thick chocolate cream cheese frosting. This recipe delivers bakery-style rolls perfect for brunch or dessert.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk (for frosting, adjust as needed)

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. Prepare the dough: Add the remaining granulated sugar, melted butter, egg, 3 cups of flour, and 1/2 cup cocoa powder to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Add up to 1/2 cup more flour if the dough is too sticky.
  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. Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and chocolate chips in a small bowl until combined. Set aside.
  5. Roll out the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the rolls: Cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  9. Second rise: Cover the dish and let the rolls rise again in a warm place for 30 to 45 minutes, until puffy.
  10. Bake the rolls: Preheat your oven to 375°F. Bake for 20 to 25 minutes, until the tops are set.
  11. Make the frosting: While the rolls cool slightly, beat the softened cream cheese, powdered sugar, 1/4 cup cocoa powder, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Frost and serve: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for a molten center experience.

Notes

  • For extra gooey chocolate rolls, press a few extra chocolate chips into the top of each roll before the second rise.
  • If you prefer a thinner glaze, reduce the powdered sugar in the frosting recipe or add more milk.
  • You can prepare the dough the night before, place it in the refrigerator after the first rise, and let it finish rising at room temperature the next morning.

Nutrition

Find it online: https://juliameal.com/chocolate-cinnamon-rolls/