Ingredients
Dough
- ¼ cup warm water (105°F)
- ¼ cup + 1 Tablespoon granulated sugar, divided
- 2 teaspoons active dry yeast
- ½ cup warm whole milk (105°F)
- 1 large egg, room temperature
- 4 Tablespoons salted butter, melted
- 1 teaspoon vanilla bean paste
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Filling
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 4 Tablespoons salted butter, softened
- ½ cup mini chocolate chips
Chocolate Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup salted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ½ teaspoon vanilla bean paste
- ⅛ teaspoon fine sea salt
Instructions
- Make the Chocolate Cinnamon Roll Dough: Combine warm water, 1 Tablespoon sugar, and yeast in the bowl of a standing mixer fitted with a dough hook. Stir and let sit until foamy, about 5-10 minutes. Alternatively, mix by hand in a large bowl with a wooden spoon.
- Add Wet Ingredients: Add warm milk, ¼ cup sugar, melted butter, egg, and vanilla bean paste to the yeast mixture. Mix with the dough hook until combined.
- Add Dry Ingredients: Stir in 2 cups flour, salt, cinnamon, and cocoa powder starting on low speed, gradually increasing to high. Add additional flour ¼ cup at a time until a smooth ball of dough forms that is slightly tacky to the touch.
- Knead the Dough: Transfer dough to a floured surface and knead by hand for 3-5 minutes until smooth and elastic. Shape into a ball.
- First Rise: Grease a large bowl, place the dough inside, and cover with a warm, damp towel. Let rise in a warm place for 1 hour or until doubled in size.
- Make the Filling: While dough rises, mix light brown sugar and cinnamon in a small bowl. Melt butter separately. Combine butter, brown sugar, and cinnamon until uniform and set aside.
- Shape and Roll Dough: Flour a large work surface. Gently press down the dough to release gas, then shape into a rectangle. Roll to approximately 18 inches by 10 inches and ¼ inch thickness.
- Spread Filling: Use a pastry brush to coat the dough with melted butter, then sprinkle cinnamon sugar mixture evenly, patting gently to adhere. Alternatively, spread the filling using greased hands or a spatula.
- Add Chocolate Chips: Evenly distribute mini chocolate chips over the cinnamon sugar filling.
- Form Rolls: Tightly roll the dough lengthwise into a log and cut into nine equal 2-inch-wide slices.
- Prepare for Second Rise: Line an 8×8 or 9×9 inch baking dish with parchment paper and lightly grease. Arrange the rolls in 3 rows of 3, evenly spaced. Cover and let rise until slightly puffed, about 30-60 minutes.
- Preheat Oven: Preheat the oven to 350°F.
- Bake Rolls: Bake the risen rolls in the preheated oven for 25-30 minutes until golden brown and fully risen.
- Make Frosting: While baking, beat together softened cream cheese, butter, powdered sugar, cocoa powder, vanilla bean paste, and salt until smooth. Keep at room temperature.
- Frost and Serve: When rolls come out of the oven, spread the chocolate cream cheese frosting evenly over the warm rolls. Let cool slightly and serve warm.
Notes
- Ensure liquids for yeast activation are warm, not hot, to properly activate the yeast.
- Using vanilla bean paste enhances flavor but vanilla extract can be substituted.
- Measuring flour by weight (about 120 grams per cup) can ensure consistency.
- Rolling evenly to ¼ inch thickness helps with uniform baking and rising.
- Cut rolls precisely 2 inches wide for even portions.
- Frosting should be spread when rolls are warm to melt slightly, enhancing flavor.
- Store leftover rolls in an airtight container; reheat gently before serving.
- Recipe can be doubled for larger batches using a bigger baking dish.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
