Ingredients
For the Dough:
1 cup milk, warmed to 110°F
2 ¼ teaspoons active dry yeast (1 packet)
2 large eggs, room temperature
4 ½ cups all-purpose flour
¼ cup white granulated sugar
1 teaspoon salt
10 tablespoons unsalted butter, room temperature, cubed
For the Chocolate Cinnamon Filling:
½ cup unsalted butter, room temperature
¾ cup brown sugar, packed (light or dark)
1 tablespoon ground cinnamon
2 tablespoons unsweetened cocoa powder (Dutch process)
8 oz chocolate bar, chopped (recommend Lindt 70%)
For the Chocolate Cream Cheese Icing:
2 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons milk
Instructions
1. Make the Dough:
Heat the milk in a microwave-safe bowl for about 1 minute until it reaches 110°F. Sprinkle the yeast over the milk and let it sit for 10 minutes.
In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your hands to mix until the butter is pea-sized.
Add the milk/yeast mixture and eggs to the flour mixture. Using a stand mixer with a dough hook, mix on low speed until a dough forms, then increase to medium speed and knead for 5 minutes.
2. Rising:
Preheat the oven to 200°F. Place a kitchen towel over the bowl and set it in the oven (turn it off but crack the door). Let it rise for 1 hour.
After the first rise, cover the bowl with plastic wrap and place it in the fridge overnight (up to 18 hours).
3. Prepare the Chocolate Cinnamon Filling:
In a small bowl, beat the butter until smooth. Add the brown sugar, cinnamon, and cocoa powder, mixing until it forms a thick paste.
Roll the risen dough into a large rectangle (about ¼ inch thick) on a lightly floured surface. Spread the chocolate filling over the dough, ensuring it reaches the edges. Sprinkle the chopped chocolate over the filling and press it into the dough slightly.
4. Roll and Cut:
Starting from the short side, roll the dough tightly into a log. Trim the uneven ends, then cut the log into 12 rolls using a serrated knife.
5. Second Rise:
Spray a 9×13-inch pan with nonstick spray and place the rolls inside. Cover with a kitchen towel and let them rise for 20 minutes.
While they are rising, preheat the oven to 350°F. Bake the rolls for 23-25 minutes until lightly golden and the internal temperature exceeds 160°F.
6. Make the Chocolate Cream Cheese Icing:
In a small bowl, beat the cream cheese and butter on high speed until smooth.
Add the powdered sugar and cocoa powder, mixing on low speed until combined, then switch to high speed until smooth.
Finally, mix in the vanilla and milk on low speed.
7. Ice the Rolls:
As soon as the rolls are out of the oven, spoon the chocolate cream cheese icing over the warm rolls.
Preparation & Cooking Time
Prep Time: 45 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
Servings: 12 rolls
Calories: Approximately 559 kcal per roll
Enjoy these indulgent chocolate cinnamon rolls fresh out of the oven for a delightful treat!