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Decadent Chocolate Cinnamon Rolls with Gooey Filling

A close-up, appetizing shot of a single chocolate cinnamon roll generously topped with white vanilla icing.
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Make bakery-style chocolate cinnamon rolls that are soft, fluffy, and packed with rich cocoa flavor. This recipe features a luscious chocolate filling and a decadent cream cheese frosting for the ultimate sweet treat.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 large egg, 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 unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–4 tablespoons milk (for frosting)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Add the granulated sugar, egg, and melted butter to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for about 8 minutes until it is smooth and elastic.
  6. 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.
  7. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined.
  8. Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  9. Spread the cinnamon-chocolate filling evenly over the dough, leaving a small border on one long edge. Sprinkle the chocolate chips over the filling.
  10. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  11. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan.
  12. Cover the pan and let the rolls proof again for 30 to 45 minutes, or until puffy.
  13. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes until the tops are set.
  14. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  15. Remove the rolls from the oven and immediately spread the warm frosting over the hot rolls. Serve warm for the best gooey texture.

Notes

  • For a quicker rise, place the dough in an oven that has been turned off after warming up slightly.
  • If you prefer a thinner chocolate glaze instead of cream cheese frosting, mix 1 cup powdered sugar, 1/4 cup cocoa powder, 2 tablespoons melted butter, and 3 tablespoons milk until smooth.
  • Use Dutch-process cocoa powder for a deeper chocolate color and flavor in the dough.

Nutrition

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