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Decadent Double Chocolate Cinnamon Rolls with Cream Cheese Glaze

Three rich, dark chocolate cinnamon rolls stacked and drizzled with white icing on a small white plate.
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Make soft, fluffy chocolate cinnamon rolls using a rich cocoa brioche dough. These rolls feature a gooey chocolate and cinnamon swirl filling and are topped with a creamy chocolate cream cheese frosting for a truly decadent breakfast or dessert.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)

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: Whisk in the remaining granulated sugar, eggs, and melted butter into the yeast mixture. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Make the filling: While the dough rises, prepare the filling by beating the softened butter, brown sugar, and cinnamon together until smooth. Stir in the chocolate chips.
  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 closed. Slice the log into 12 equal rolls.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  8. Bake: Bake for 20 to 25 minutes, or until the tops are set. Do not overbake to keep them gooey.
  9. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk until the chocolate cream cheese frosting is creamy.
  10. Glaze and serve: Spread the warm rolls generously with the chocolate cream cheese frosting. Serve immediately for the best texture.

Notes

  • For a richer cocoa flavor in the dough, use Dutch-process cocoa powder.
  • If you prefer a quick chocolate cinnamon rolls option, you can use store-bought refrigerated dough, but the texture will not be as fluffy.
  • To make these ahead, assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Add 10 minutes to the final bake time if baking straight from the refrigerator.

Nutrition

Find it online: https://pureplatepath.com/chocolate-cinnamon-rolls-recipe-gooey-soft/