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Chocolate Cinnamon Rolls

These chocolate cinnamon rolls are incredibly delicious! These chocolate cinnamon rolls are filled with a chocolate cinnamon sugar filling and chocolate chips. They are topped with the most amazing a chocolate cream cheese frosting!
5 fra 4 stemmer
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6 rolls

Equipment

Ingredients
 
 

TANGZHONG:

  • 15 g all-purpose flour
  • 75 g whole milk

DOUGH

  • 100 g whole milk
  • 15 g fresh yeast 5 g dry active yeast or instant yeast
  • 30 g granulated sugar
  • 280 g all-purpose flour
  • 1 large eggs
  • ½ teaspoon salt
  • 50 g butter room temperature

CHOCOLATE CINNAMON FILLING

  • 50 g butter room temperature
  • 50 g dark brown sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 60 g chocolate chips

CHOCOLATE CREAM CHEESE FROSTING

  • 35 g butter room temperature
  • 70 g cream cheese
  • 55 g powdered sugar
  • 2 tablespoon unsweetened cocoa powder
  • 2 teaspoon vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

TANGZHONG:

  • Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes.
    15 g all-purpose flour, 75 g whole milk
  • Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cold. Give it a stir here and there. It’ll take about 15-20 minutes.

DOUGH

  • Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a standing mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
    100 g whole milk, 15 g fresh yeast
  • Add the granulated sugar, all-purpose flour, tangzhong, egg, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
    30 g granulated sugar, 280 g all-purpose flour, 1 large eggs, ½ teaspoon salt
  • Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end looking smooth and glossy, that is releasing from the bowl. This dough is very nice and soft so it’ll therefore be tacky.
    50 g butter room temperature
  • Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.

CHOCOLATE CINNAMON FILLING

  • While the dough rises, in a small bowl mix together all of the ingredients until one paste and set it aside.
    50 g butter, 50 g dark brown sugar, 2 tablespoon unsweetened cocoa powder, 1 teaspoon ground cinnamon

ASSEMBLING

  • After the first rise, it should now be double in size. Punch the air out of the dough, and with a rolling pin, roll out the dough on a lightly floured surface into a rectangular shape of 35x22 cm (14x9 inches).
  • Spread out the chocolate cinnamon sugar in an even layer. Then sprinkle with the chocolate chips in an even layer. Roll it into a log from the short side.
    60 g chocolate chips
  • Using a piece of unflavored dental floss cut 6 rolls. You can also use a serrated serrated knife instead of the floss.
  • Place them in a 25 x 18 cm baking tray or an 23 cm/9-inch cake pan lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
  • Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
  • After the second rise, bake them for 22-25 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the chocolate cinnamon rolls with aluminium foil, to prevent too much browning.
  • Let them cool down on a wire rack while making the frosting.

CHOCOLATE CREAM CHEESE FROSTING

  • In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the cocoa powder and powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.
    35 g butter, 70 g cream cheese, 55 g powdered sugar, 2 tablespoon unsweetened cocoa powder, 2 teaspoon vanilla extract
  • Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.

Nutrition

Carbohydrates: 71gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 378mgPotassium: 191mgFiber: 3gSugar: 30gVitamin A: 672IUVitamin C: 0.1mgCalcium: 76mgIron: 3mg
Keyword chocolate buttercream, cinnamon rolls
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