Soft Chocolate Cinnamon Roll Recipe
This chocolate cinnamon roll recipe makes soft chocolate filled cinnamon rolls that are topped with a rich homemade chocolate cream cheese frosting.
Servings 12 servings
Calories 428kcal
Equipment
- 9x13 pan
Ingredients
Dough
- ⅓ cup milk
- 3 tablespoons granulated sugar
- ⅓ cup unsalted butter
- 3 ½ teaspoons instant yeast
- ¾ cup warm water 105-115 degrees F
- 3 cups sifted all purpose flour
- ½ teaspoon kosher salt
Filling
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter softened but not melted
Frosting
- ¼ cup unsalted butter at room temperature
- 8 ounce package cream cheese at room temperature
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Grease a 9x13 baking dish with nonstick cooking spray.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 degrees F.⅓ cup milk, 3 tablespoons granulated sugar, ⅓ cup unsalted butter
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.3 ½ teaspoons instant yeast, ¾ cup warm water
- Add 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.½ teaspoon kosher salt
- With the mixer still going, add remaining 1 cup flour. Mix about 1 ½ minutes, or until the dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean dish towel. Let it rise in a warm place, for about 10 minutes.
- While dough is rising, prepare the filling by adding sugar, cocoa powder, and cinnamon to a small bowl. Mix to combine.½ cup granulated sugar, 2 tablespoons unsweetened cocoa powder, ½ teaspoon ground cinnamon
- Once dough is done rising, roll onto a floured surface into a 12x16-inch rectangle.
- Spread softened butter on top of the dough. Sprinkle top with cocoa powder mixture.6 tablespoons unsalted butter
- From the long side of the rectangle, cut dough into 12 equal strips. Roll each into a tight cinnamon roll.
- Place each roll into the prepared baking dish.
- Cover the dish with the towel and let rise again for about 20 minutes. Towards the end of the rise time, preheat oven to 350 degrees F.
- Bake rolls for 30-35 minutes, or until golden brown.
- Let rolls cool slightly while you prepare the icing.
- To the bowl of a stand mixer, fitted with the paddle attachment, beat butter and cream cheese together until well combined, about 3 to 4 minutes. Scrape down the bowl.8 ounce package cream cheese, ¼ cup unsalted butter
- Add powdered sugar, cocoa powder, vanilla, and salt. Mix again until incorporated.2 cups powdered sugar, ½ cup unsweetened cocoa powder, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt
- Add icing on top of chocolate rolls before serving.
Notes
- Milk: I recommend whole milk for softer cinnamon rolls.
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon in the dough and omit in the frosting.
- Yeast: Or an equal amount of active dry yeast.
- Cocoa powder: Dutch-processed cocoa powder will also work.
- Cream cheese: I recommend using full-fat cream cheese for the creamiest frosting.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 61g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 223mg | Potassium: 195mg | Fiber: 3g | Sugar: 32g | Vitamin A: 563IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 2mg