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Double Chocolate Cinnamon Rolls with Cream Cheese Frosting

Close-up of a soft, fluffy chocolate cinnamon rolls with a bite taken out, topped with rich chocolate frosting.
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Create decadent, gooey chocolate cinnamon rolls using a soft cocoa brioche dough, rich chocolate filling, and a thick chocolate cream cheese frosting. This recipe delivers bakery-style results perfect for brunch or dessert.

Ingredients

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  • 1 cup whole milk, warm
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • ½ cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ½ cup unsweetened cocoa powder (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • ½ cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, flour, cocoa powder, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth. Gradually incorporate the melted butter during the last few minutes of kneading.
  4. 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.
  5. Prepare the filling: While the dough rises, beat together the softened butter, brown sugar, cinnamon, and cocoa powder until smooth and spreadable.
  6. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a small border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  8. Second rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes until the tops are set and cooked through.
  10. 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 frosting is creamy and thick.
  11. Frost and serve: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra gooey chocolate cinnamon rolls, you can press chocolate chips into the filling before rolling the dough.
  • If you prefer a thinner glaze, add an extra tablespoon of milk to the frosting mixture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate it for an overnight chocolate cinnamon roll dough. Add 30 minutes to the second rise time if baking directly from the fridge.

Nutrition

Find it online: https://cookingzenith.com/chocolate-cinnamon-rolls-recipe-gooey-bakery-style/