Description
Delicious chocolate cinnamon rolls topped with a creamy frosting.
Ingredients
Scale
- 4–4 1/2 cups all purpose flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup milk (very warm)
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened, cut into tablespoons)
- ½ cup unsalted butter (very soft)
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup miniature chocolate chips
- ⅓ cup heavy cream (for pouring over the rolls)
- 4 ounces cream cheese (softened)
- 2 ½ tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 ¼ cups confectioners sugar
- ¼ cup unsweetened cocoa powder
Instructions
- Make dough. In a bowl of your stand mixer with a paddle attachment, stir together the flour (start with 4 cups), yeast, sugar, and salt. Add in the eggs and milk and stir to combine. Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together. Dough will be very sticky and shaggy at this point – do not add more flour at this point.
- Knead the dough. Fit the mixer with a dough hook attachment and knead on low speed for 8-10 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for longer (12-15 minutes by hand). The dough should still be slightly sticky to the touch but feel smooth and elastic.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about an 18×12 inch rectangle.
- Stir together the softened butter, brown sugar, cinnamon, and chocolate chips in a small bowl. Spread the dough with the softened butter mixture, leaving about a ½-inch border at the top long edge.
- Cut the dough into 12 equal strips. Roll up each strip into a spiral and place spiral side up into a lightly greased 9×13 baking pan. If any chocolate chips fall out, just sprinkle on top of the rolls.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. It should NOT be hot, but warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Check the internal temperature with a digital thermometer inserted into a center roll; temperature should read 190F.
- While the rolls are cooling, prepare the cream cheese frosting. Cream the cream cheese and butter together.
- Add in remaining ingredients. Mix until smooth. You may need to adjust the consistency with additional cream.
- Frost cooled rolls.
Notes
- This recipe yields light and fluffy rolls with a delicious chocolate filling.
- Make sure to let the rolls rise to ensure they are soft and airy.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg