Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of your stand mixer fitted with a dough hook, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, the room temperature egg, melted and slightly cooled butter, and vanilla extract. Whisk everything together until well combined.1 large egg, ¼ cup unsalted butter, 1 teaspoon vanilla extract
- Gradually add the 3 ½ cups of all-purpose flour and the salt to the wet ingredients.3 ½ cups all-purpose flour, 1 teaspoon salt
- If using a stand mixer, mix on low speed until a shaggy dough forms. Increase the speed to medium and continue kneading for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it reaches the desired consistency.
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, make the filling. In a medium bowl, cream together the softened butter, packed light brown sugar, unsweetened cocoa powder, and ground cinnamon until well combined and spreadable.½ cup unsalted butter, ¾ cup packed light brown sugar, 3 tablespoons unsweetened cocoa powder, 2 teaspoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches, with the long side facing you.
- Evenly spread the prepared chocolate filling over the rolled-out dough, leaving a small border (about ½ inch) along the edges.
- Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 12 equal rolls, about 1.5 inches thick.
- Arrange the sliced rolls, cut-side up, in a lightly greased 9x13 inch baking dish. Make sure they are touching each other. Cover the dish loosely with plastic wrap and let the rolls rise in a warm spot for 30-45 minutes, or until puffy and slightly increased in size.
- While the rolls are having their second rise, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake the Chocolate Cinnamon Rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be set, not gooey.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with 1 tablespoon of milk or cream, beating until smooth and of desired consistency. Stir in the vanilla extract.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1-2 tablespoons milk or cream, ½ teaspoon vanilla extract
- Once the Chocolate Cinnamon Rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Then, generously spread the warm cream cheese frosting over the warm rolls. Serve immediately and enjoy the gooey, chocolatey goodness!
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted rolls for up to 2-3 months. Reheat in microwave or oven.