Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting Recipe
This recipe for homemade chocolate cinnamon rolls are easy to make, fluffy, with lots of chocolate flavour and just the perfect sweet treat for chocolate lovers.
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Servings: 9 cinnamon rolls
Ingredients
For the dough
- 500 g all-purpose flour
- 1½ tsp salt
- 2¼ tsp instant dry yeast
- 120 g sugar
- 240 ml lukewarm milk
- 60 g unsalted butter
- 1 egg at room temperature
- ½ tsp vanilla extract or essence
For the sugar filling
- 120 g dark chocolate 60-70% cacao
- 50 g melted unsalted butter cooled to room temperature
- 80 g brown sugar
- 1 tsp ground cinnamon
- 3 tbsp unsweetened cocoa powder
For the chocolate cream cheese frosting
- 110 g cream cheese at room temperature
- 5 tbsp icing sugar
- 6 tbsp unsweetened cocoa powder
- 180 g whipping cream
For finishing
- 30 g chopped dark chocolate
Instructions
For the dough
- Mix the lukewarm milk, egg, vanilla extract and melted butter.
- Mix all the dry ingredients in a separate bowl, make a hole in the centre and add all the wet ingredients in the center.
- Mix everything until you have a uniform dough. It’s really sticky so don’t worry, that’s just the way this dough is 🙂. That makes them gooey at the end instead of bready and hard.
- Let the dough proof for 1 hour covered in cling film. If it’s too cold, place it in the oven with the light on and heat off.
Assembly
- Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out to a large rectangle (30x40cm or 12x17in). Try to keep it as rectangular as you can. At the very end make sure it’s not stuck and dust more flour if necessary so you can roll it with ease.
For the filling:
- Melt the chocolate and butter in 30-second intervals in the microwave, mixing after every interval. Alternatively, you can do it in a bain-marie.
- Add the sugar, cinnamon and cocoa powder and mix. Spread it out as evenly as possible on the dough using an offset spatula. Spread it while it's still warm as it will firm up as it cools.
- Start rolling: first do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
- Cut the rolls (I did mine 3 fingers thick) and place them in a baking pan lined with baking paper at the bottom (this will help later so the sugar doesn’t stick, you’ll thank me!) and arrange them nicely. Keep a decent amount of space between them so that they can rise during proofing and after in the oven without becoming square.
- Let them proof for 30min*** (again, it helps if they’re in a warm environment) and then they go in the oven at 180°C/350°F for 20-30min or until they're lightly golden on top.
For the chocolate cream cheese frosting
- Whip together all the ingredients until you have a nice and fluffy consistency.
- Spread the frosting onto the rolls once they have cooled down. Finish with chopped chocolate.
Notes
***If you want to proof the rolls overnight to bake them the next morning, the amount of yeast changes to 1 3/4 tsp. The final proofing time is 12 hours in the fridge and no more than 14 hours. After that time they go straight in the oven.
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