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The Ultimate Gooey Chocolate Cinnamon Rolls with Rich Chocolate Cream Cheese Frosting

Two decadent chocolate cinnamon rolls heavily topped with glossy, melted chocolate frosting.
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Make rich, soft chocolate cinnamon rolls with a decadent chocolate cream cheese frosting. This recipe yields wonderfully gooey and fluffy sweet rolls perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk (for frosting consistency)

Instructions

  1. Warm the milk until it is between 105°F and 115°F. Stir in the yeast and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the remaining granulated sugar, melted butter, and egg. Add the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. 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. While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, cocoa powder, and cinnamon until well combined. Stir in the chocolate chips.
  6. Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  7. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
  10. Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until the rolls are golden brown and cooked through.
  11. While the rolls bake, make the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and cocoa powder, beating until combined. Add vanilla extract and 1 tablespoon of milk. Beat until light and fluffy, adding more milk if needed for a spreadable consistency.
  12. Remove the rolls from the oven and let them cool for 5 minutes before spreading the chocolate cream cheese frosting generously over the warm rolls.

Notes

  • For overnight dough, complete step 4, then refrigerate the dough for up to 18 hours. Bring to room temperature for 1 hour before rolling and shaping.
  • If you prefer a thinner glaze instead of frosting, mix 1 cup powdered sugar, 1/4 cup cocoa powder, 1 teaspoon vanilla, and 3-4 tablespoons of milk until smooth.
  • Bake these rolls on the lower-middle rack for even bottom browning.

Nutrition

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