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Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

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Indulge in the ultimate homemade treat with these Chocolate Cinnamon Rolls, featuring a rich cocoa and cinnamon filling, gooey chocolate chips, and a luscious cream cheese frosting. Perfectly soft, tender, and packed with chocolatey goodness, these rolls are a delightful twist on a classic favorite and sure to impress at breakfast, brunch, or dessert.

Ingredients

Scale

Dough

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten

Filling

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (60g) chocolate chips (optional, but highly recommended!)

Frosting

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk, or more to reach desired consistency

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to create the base for your dough.
  2. Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk and let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry Ingredients: Add melted butter and beaten eggs to the yeast mixture, whisking to combine. Pour this wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should feel slightly tacky but not sticky; add flour a tablespoon at a time if necessary.
  5. First Rise: Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap or a towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Prepare the Filling: While the dough rises, cream together softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
  7. Roll Out the Dough: After the dough has doubled, punch it down gently to release air and roll it out on a floured surface into a 12×18 inch rectangle.
  8. Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle chocolate chips over the filling if using.
  9. Roll Up the Dough: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal it tightly.
  10. Cut the Rolls: Slice the dough log into 12 equal pieces using a sharp serrated knife or unflavored dental floss.
  11. Second Rise: Place the rolls into a greased 9×13 inch baking dish, cover, and let them rise for 30-45 minutes until puffy.
  12. Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if the tops brown too quickly.
  13. Cool Slightly: Allow rolls to cool in the pan for 10-15 minutes before frosting.
  14. Make the Frosting: Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until you reach desired frosting consistency.
  15. Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
  16. Serve and Enjoy: Serve the rolls warm for the best taste and texture.

Notes

  • If your dough is too sticky during kneading, add flour a tablespoon at a time until workable; it should be tacky but not sticky.
  • Allow the dough to rise in a warm, draft-free spot for best results.
  • Chocolate chips in the filling are optional but add delightful pockets of melted chocolate.
  • To prevent the tops from browning too much while baking, cover loosely with foil halfway through baking.
  • Frost rolls while warm so the frosting melts slightly and seeps into the rolls, enhancing flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • You can reheat rolls gently in the microwave or oven before serving.

Keywords: chocolate cinnamon rolls, homemade cinnamon rolls, chocolate rolls, breakfast rolls, sweet rolls, cream cheese frosting, cinnamon chocolate pastry

Find it online: https://cookedbycleo.com/chocolate-cinnamon-rolls-the-ultimate-guide-to-baking-perfection-recipe/