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Decadent Chocolate Cinnamon Rolls with Gooey Chocolate Cream Cheese Frosting

Three soft, freshly baked chocolate cinnamon rolls heavily topped with glossy chocolate frosting, one showing a bite taken out.
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Welcome! You can make these rich, soft chocolate cinnamon rolls with a gooey chocolate filling and a decadent chocolate cream cheese frosting. This recipe delivers bakery-style results perfect for your next brunch or dessert.

Ingredients

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  • 1 cup warm milk (105-115°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
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 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, melted (for filling)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–3 tablespoons milk (for frosting consistency)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining granulated sugar, egg, melted butter, salt, and 3 cups of the flour to the yeast mixture. Mix until a shaggy dough forms. Add the remaining flour gradually until the dough pulls away from the sides of the bowl.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, 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, cocoa powder, and cinnamon in a small bowl until combined. Set aside.
  5. Roll and fill: Punch down the risen dough. On a lightly floured surface, roll the dough into a large 12×18 inch rectangle. Brush the melted chocolate chips evenly over the dough. Spread the cinnamon-cocoa butter mixture over the chocolate layer.
  6. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  7. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C).
  8. Bake the rolls: Bake for 20-25 minutes, or until the tops are lightly golden brown.
  9. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and cocoa powder. Mix in the vanilla extract. Add milk one tablespoon at a time until you reach a thick, gooey consistency.
  10. Frost and serve: Spread the chocolate cream cheese frosting generously over the warm chocolate cinnamon rolls. Serve immediately.

Notes

  • For extra gooey chocolate rolls, slightly underbake them by about 2 minutes.
  • 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 before rolling and filling in the morning.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar in the frosting recipe by half and use more milk.

Nutrition

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