Chocolate Cinnamon Rolls with Chocolate Chips
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Chocolate Cinnamon Rolls with Chocolate Chips
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Chocolate cinnamon rolls are rich, decadent and easy to create. Try this tasty, chocolate chip cinnamon rolls recipe covered with the best chocolate icing today.
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Ingredients
Cinnamon Rolls
- ⅔ cup milk warm, about 110 degrees F. it should be just warm to the touch
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 large egg
- ¼ cup butter melted
- 1 teaspoon salt
- 2-2 ¼ cups bread flour or all purpose will work too
Filling
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 4 tablespoons butter softened
- ½ cup chocolate chunks chocolate chips or mini chocolate chips
Chocolate Icing for Cinnamon Rolls
- 2 tablespoons butter softened
- ¼ cup cream cheese softened
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1-2 tablespoons heavy whipping cream
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Instructions
- In the bowl of a stand mixer, add the milk and yeast.
- Add sugar and whisk slightly to combine.
- Let sit for approximately. 5 minutes or until the yeast begins to foam and bubble.
- Add in the melted butter, egg, and salt and whisk to combine.
- Attach the knead hook to the mixer and add in 2 cups of flour.
- Mix until well combined.
- If the dough still sticks to the bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
- Once the dough is ready, place into a large, lightly greased, bowl and cover with plastic wrap and set in a warm spot to rise for 30-45 minutes or until doubled in size.
- I like to leave mine inside my oven so there are no drafts.
- Prepare an 8x8 baking dish with non-stick spray and set aside.
- Once the dough has risen, punch down and place out on a lightly floured surface and roll out into a rectangle about ¼” thick.
- Smooth the softened butter over the entire surface of the dough.
- Combine both sugars, cocoa, and cinnamon into a small bowl and whisk to combine. Sprinkle all over the butter and top with the chocolate chips.
- Make sure chocolate chips are spread out as evenly as possible.
- Starting from the small end, roll the dough tightly into a log and using a sharp bread knife, cut into 9 equal pieces and place in the prepared baking dish.
- Cover with plastic wrap and set in a warm place for about 30 minutes or until doubled in size.
- Preheat your oven to 350 degrees F.
- Once your rolls have doubled in size, bake for 15-20 minutes or until the tops are golden brown.
- Place the rolls on a wire rack to cool. Meanwhile, combine the butter and cream cheese into the bowl of a stand mixer and beat with a paddle attachment for 1-2 minutes.
- Add in the powdered sugar and cocoa powder and mix on low speed until combined.
- Add the heavy cream and mix on slow until combined then increase the speed to high and mix for 2-3 minutes or until you get a “whipped” consistency.
- Pour the icing on the cinnamon rolls and smooth out evenly.
- Serve warm. Enjoy every bite!
Notes
- Check for proper dough elasticity by removing a piece of dough and stretch it between your thumbs and index fingers. If you can stretch the dough without it ripping, it's ready.
- These crazy great cinnamon rolls deserve something equally delicious to serve with them. For breakfast finger foods that will go well with them, check out that link and you'll be sure to be the talk of the town!
- Check for proper dough elasticity by removing a piece of dough and stretch it between your thumbs and index fingers. If you can stretch the dough without it ripping, it's ready.
- Always use fresh yeast when you make this or any recipe that calls for yeast. Expired yeast may not work as well or at all.
- To proof the dough, you'll need to set it in a warm place for about 30 minutes or until it doubles in size. The best place to do it is inside your oven with the light on.
- When rolling out the dough with your filling, make sure to roll it tightly to prevent the rolls from becoming loose during baking.
- For clean, even cuts, use dental floss or a knife with a serrated edge to cleanly slice your rolls.
- Bake rolls until golden brown and slightly firm to the touch.
- Allow rolls cool on a wire rack before adding the icing so it won't melt off.
- For the best taste and texture, serve your chocolate cinnamon rolls warm.
- If the dough still sticks to the large bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
- You can place the dough in the oven with the oven light on, which works very well. I also like to leave my dough on top of my stove with the overhead light on.
Nutrition Information
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Calories
451kcal
(23%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
417mg
(17%)
Potassium
180mg
(5%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
629IU
(13%)
Vitamin C
0.04mg
(0%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 417mg | 17% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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