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Triple Chocolate Cinnamon Rolls with Chocolate Cream Cheese Frosting

A single, gooey chocolate cinnamon roll topped with white icing, sitting on a white plate.
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Make soft, gooey, bakery-style chocolate cinnamon rolls featuring a rich chocolate filling and topped with a creamy chocolate cream cheese frosting.

Ingredients

Scale
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup semi-sweet chocolate chips, melted

Instructions

  1. Warm the milk until it reaches 105-115°F. Stir in the 1/4 cup sugar and yeast. Let stand 5-10 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt.
  3. In a separate bowl, whisk the melted butter, eggs, and yeast mixture until combined.
  4. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
  5. Place the dough in a lightly buttered bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, cocoa powder, 1/4 cup sugar, and cinnamon until smooth.
  7. Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
  8. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the 1/2 cup chocolate chips over the filling.
  9. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  10. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30-45 minutes.
  11. Preheat your oven to 375°F. Bake the rolls for 20-25 minutes until lightly golden brown.
  12. While the rolls bake, prepare the frosting. Beat the cream cheese until smooth. Gradually beat in the powdered sugar until combined. Slowly mix in the heavy cream until the frosting is creamy.
  13. Once the rolls are slightly cooled, drizzle the melted 1/2 cup chocolate chips over the rolls. Then, spread the cream cheese frosting over the warm rolls. Serve warm.

Notes

  • For extra gooey rolls, bake them slightly underdone, about 2 minutes less than specified.
  • You can make the dough the night before and let it cold-proof in the refrigerator for a slower, more flavorful rise.
  • If the frosting is too thick, add cream, one teaspoon at a time, until you reach your desired consistency.

Nutrition

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