Print

Triple Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

A close-up of a fluffy, freshly baked chocolate cinnamon rolls topped with melted chocolate glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, gooey, bakery-style chocolate cinnamon rolls from scratch. This recipe features a rich chocolate dough, a decadent chocolate-cinnamon filling, and a luscious chocolate cream cheese frosting for an indulgent breakfast or dessert.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons unsweetened cocoa powder (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (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)
  • 2–4 tablespoons milk (for frosting)

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 to 10 minutes until foamy.
  2. Prepare the dough: Stir the remaining granulated sugar, melted butter, and egg into the yeast mixture. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is 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. Make the filling: While the dough rises, prepare the chocolate filling. In a medium bowl, mix the softened butter, brown sugar, 2 tablespoons of cocoa powder, and cinnamon until smooth. Stir in the chocolate chips.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  7. Second rise: Arrange the rolls in a greased 9×13-inch baking pan. Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  8. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until cooked through.
  9. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 1/4 cup cocoa powder. Mix in the vanilla extract and milk, one tablespoon at a time, until you reach a spreadable consistency.
  10. Finish: Spread the chocolate cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra soft rolls, cover the pan with plastic wrap after the second rise and let them sit in the refrigerator overnight. Bake them directly from the fridge, adding 5-10 minutes to the baking time.
  • If you want a hotter cocoa flavor, add 1/4 teaspoon of instant espresso powder to the filling mixture.
  • Use high-quality cocoa powder to deepen the chocolate flavor in both the dough and the filling.

Nutrition

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