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Ultimate Gooey Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

A close-up of a soft, fluffy chocolate cinnamon roll with a large bite taken out, generously topped with melted chocolate frosting.
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Make bakery-style, soft and fluffy chocolate cinnamon rolls at home. This recipe uses a rich chocolate dough and filling, topped with a decadent chocolate cream cheese frosting for the ultimate comfort food treat.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 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)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 2–4 tablespoons milk (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. Make the dough: Whisk in the remaining granulated sugar, egg, melted butter, and vanilla extract into the yeast mixture. In a separate bowl, whisk together the flour, salt, and cocoa powder. 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 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and chocolate chips in a small bowl. Set aside.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the chocolate chips over the filling.
  6. 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 pieces.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the rise.
  8. Bake the rolls: Bake for 20 to 25 minutes, or until the tops are set and slightly firm. Do not overbake to keep them gooey.
  9. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and cocoa powder. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Frost and serve: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops slightly.
  • If you want a hot cocoa inspired flavor, add 1/4 teaspoon of instant espresso powder to the filling mixture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature for 1 hour before shaping.

Nutrition

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

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