Dessertsbiggerbolderbaking4.7
Chocolate Cinnamon Rolls
My easy Chocolate Cinnamon Rolls are soft and fluffy, with rich chocolate swirls and creamy cocoa glaze—an irresistible treat for any meal.
👥 12 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 45 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- stove
- microwave
- whisk
- baking dish
- pan
- oven
📝 Preparation Steps
1
To Make the Dough
2
In the bowl of a stand mixer fitted with a dough hook, combine the flour, cocoa powder, sugar, yeast and salt.
(1 lb 4 oz/568 g) bread flour4 cupssalt1 teaspoon(3 oz/85 g) butter, softened6 tablespoons(3 oz/85 g) butter6 tablespoons⅛ teaspoon salt(4 oz/115 g) powdered sugar1 cup(1 oz/28 g) cream cheese, softened2 tablespoons
3
Mix in the butter until the mixture is crumbly, then stir in the egg and water and knead on medium speed for about ⏱️ 8 minutes, until the dough clears the sides of the bowl. It is a soft dough.
(1 lb 4 oz/568 g) bread flour4 cups(3 oz/85 g) butter, softened6 tablespoonslarge egg (, at room temperature)1(3 oz/85 g) butter6 tablespoons(4 oz/115 g) powdered sugar1 cup(1 oz/28 g) cream cheese, softened2 tablespoons
4
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise until doubled, about ⏱️ 90 minutes.
5
To Make the Filling
6
In a medium microwave safe bowl (or a saucepan on the stove), combine the butter and chocolate and microwave for ⏱️ 60-90 seconds on high until melted.
7
Whisk in the powdered sugar, cocoa powder, cinnamon, vanilla extract and salt. Set aside.
(1 lb 4 oz/568 g) bread flour4 cups(3 oz/85 g) butter, softened6 tablespoons(3 oz/85 g) butter6 tablespoonscinnamon2 teaspoons(4 oz/115 g) powdered sugar1 cup(1 oz/28 g) cream cheese, softened2 tablespoonsvanilla extract1 teaspoonsalt1 teaspoon⅛ teaspoon salt
8
To Assemble the Rolls
9
Butter a 9x13 inch (23x33 cm) baking dish.
10
On a floured surface, roll the dough into a 10x15 inch (25 ½ cm x 38 cm) rectangle.
11
Starting at a 15-inch (38 cm) edge, spread the filling onto the dough all the way to the 10-inch (25 ½ cm) edges, leaving a 1-inch (3 cm) border unfilled at the opposite 15-inch (38 cm) edge.
12
Roll the dough from the filled 15-inch (38 cm) edge all the way to the unfilled edge.
13
Cut the log into 12 equally-sized pieces (about 1 ¼ inch/3 cm thick) and arrange in the prepared pan.
14
Cover with plastic wrap and let rise until doubled, about ⏱️ 60 minutes.
15
To Bake the rolls
16
Towards the end of the rising time, preheat the oven to 350°F (180°C)
17
Egg wash the rolls carefully and bake for ⏱️ 25-35 minutes, until firm and lightly brown. Set aside while you make the glaze.
(1 lb 4 oz/568 g) bread flour4 cups(3 oz/85 g) butter, softened6 tablespoonslarge egg (, at room temperature)1(3 oz/85 g) butter6 tablespoons(4 oz/115 g) powdered sugar1 cup(1 oz/28 g) cream cheese, softened2 tablespoons
18
To Glaze and Serve
19
In a medium bowl, whisk together the powdered sugar, cocoa powder, cream cheese and vanilla extract.
(1 lb 4 oz/568 g) bread flour4 cups(3 oz/85 g) butter, softened6 tablespoons(3 oz/85 g) butter6 tablespoonsvanilla extract1 teaspoon(4 oz/115 g) powdered sugar1 cup(1 oz/28 g) cream cheese, softened2 tablespoons
20
Whisk in 2 tablespoons of milk until smooth and spreadable. If it is too thick, add more milk, 1 teaspoon at a time, until you reach the correct consistency.
21
Spread the glaze over the warm rolls and serve.
22
Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in the microwave for ⏱️ 30 seconds before eating.
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