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Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Discover the irresistible flavor and perfect texture of these homemade Chocolate Cinnamon Rolls. Soft, fluffy dough rolls filled with a rich chocolate-cinnamon mixture, topped with a smooth cream cheese frosting. This ultimate guide walks you through every step to bake these indulgent breakfast treats to perfection in about 3 hours, perfect for sharing with family and friends.

Ingredients

Scale

Dough Ingredients

  • 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 Ingredients

  • 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 Ingredients

  • 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 flour, sugar, and salt to evenly distribute these essential components for the dough.
  2. Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk and allow it to rest for 5 to 10 minutes, until it becomes foamy, indicating the yeast is active and ready.
  3. Combine Wet and Dry Ingredients: Stir the melted butter and lightly beaten eggs into the yeast mixture, then pour this wet mixture into the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 6-8 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook at medium speed for approximately 5 minutes. The dough should feel slightly tacky but not sticky; add flour one tablespoon at a time if needed.
  5. First Rise: Place the dough into a lightly greased bowl, turning it once to coat. Cover with plastic wrap or a clean kitchen towel and leave it in a warm place for 1 to 1.5 hours until it doubles in size.
  6. Prepare the Filling: While waiting, cream together the softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and fully combined to create a rich chocolate-cinnamon filling.
  7. Roll Out the Dough: Once risen, gently punch the dough down to release air. Transfer to a floured surface and roll out into a large rectangle about 12 by 18 inches.
  8. Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle chocolate chips evenly over the filling if using.
  9. Roll Up the Dough: Starting opposite the border edge, roll the dough tightly into a log. Pinch the seam to ensure it seals properly.
  10. Cut the Rolls: Slice the log into 12 equal pieces using a serrated knife or unflavored dental floss for clean cuts.
  11. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover them again and let rise for 30-45 minutes in a warm place until puffy.
  12. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown, tenting with foil if the tops brown too quickly.
  13. Cool Slightly: Allow the baked rolls to cool in the baking dish for 10-15 minutes before frosting them.
  14. Prepare the Frosting: Beat together softened cream cheese and butter in a medium bowl until creamy and smooth.
  15. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar until smooth, then stir in the vanilla extract.
  16. Adjust Consistency: Add milk one tablespoon at a time until the frosting reaches the desired spreadable consistency.
  17. Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls to create a luscious topping.
  18. Serve and Enjoy: Serve the chocolate cinnamon rolls warm and indulge in their rich, gooey sweetness.

Notes

  • Ensure the milk is warm (110-115°F) to effectively activate the yeast without killing it.
  • If dough is sticky, gradually add flour while kneading to avoid over-drying.
  • Rolling the dough tightly helps the rolls keep their shape during baking.
  • Optionally, add chocolate chips for extra gooey chocolate bites inside each roll.
  • Covering dough during rises prevents drying and promotes optimal yeast activity.
  • Frost the rolls while still warm for frosting to melt slightly and enhance flavor.

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