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Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

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Delight in these rich and fluffy Chocolate Cinnamon Rolls, perfectly sweetened and swirled with a luscious chocolate cinnamon filling, then topped with a creamy cream cheese frosting. This ultimate guide walks you through every step from kneading the dough to baking irresistible rolls that are sure to impress for breakfast or dessert.

Ingredients

Scale

Dough

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten

Filling

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (60g) chocolate chips (optional, but highly recommended!)

Frosting

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk, or more to reach desired consistency

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly mixed.
  2. Activate the Yeast: In a separate small bowl, dissolve the active dry yeast in the warm milk (110-115°F). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry Ingredients: Add the melted butter and lightly beaten eggs to the yeast mixture. Whisk together to combine fully, then pour this wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes. The dough should be slightly tacky but not sticky; add small amounts of flour if needed to achieve this.
  5. First Rise: Place the kneaded dough into a lightly greased bowl, turning it to coat all sides with oil. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1 to 1.5 hours, until it has doubled in size.
  6. Prepare the Filling: While the dough rises, mix softened butter, granulated sugar, unsweetened cocoa powder, ground cinnamon, and salt in a medium bowl. Cream these ingredients together until the filling is smooth and well combined.
  7. Roll Out the Dough: Once risen, punch down the dough to release air. On a floured surface, roll it out into a large rectangle about 12 by 18 inches in size.
  8. Spread the Filling: Evenly spread the chocolate cinnamon filling over the rolled dough, leaving a small border along one long edge. Sprinkle optional chocolate chips evenly over the filling.
  9. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log, then pinch the seam to seal it securely.
  10. Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to slice the log into 12 equal pieces.
  11. Second Rise: Arrange the rolls side by side in a greased 9×13 inch baking dish. Cover again with plastic wrap or a towel and let rise for 30-45 minutes in a warm place until puffy.
  12. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown on top. If browning too quickly, tent the rolls loosely with foil to prevent burning.
  13. Cool Slightly: Remove the rolls from the oven and let them cool in the baking dish for 10-15 minutes before frosting.
  14. Prepare the Frosting: While the rolls bake and cool, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy.
  15. Add Powdered Sugar and Vanilla: Gradually add powdered sugar to the creamed mixture, beating until smooth. Stir in vanilla extract for flavor.
  16. Adjust Consistency: Add milk one tablespoon at a time to thin the frosting to your preferred spreading consistency.
  17. Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
  18. Serve and Enjoy: Serve this decadent treat warm and savor the rich, chocolaty cinnamon flavors.

Notes

  • Use warm milk between 110-115°F to activate yeast properly without killing it.
  • If dough feels too sticky, add flour gradually, but avoid over-flouring to keep rolls tender.
  • For best flavor, allow rolls to cool slightly before frosting so frosting doesn’t melt completely.
  • Chocolate chips are optional but add extra texture and richness to the filling.
  • Store leftover rolls covered in the refrigerator and reheat gently before serving.

Keywords: chocolate cinnamon rolls, cinnamon rolls recipe, chocolate rolls, breakfast pastries, cream cheese frosting, homemade cinnamon rolls

Find it online: https://bitesizedbenny.com/chocolate-cinnamon-rolls-the-ultimate-guide-to-baking-perfection-recipe/