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Ultimate Gooey Chocolate Cinnamon Rolls with Rich Chocolate Cream Cheese Frosting

Close-up of stacked, gooey chocolate cinnamon rolls with thick chocolate frosting on a white plate.
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Make these decadent chocolate cinnamon rolls featuring a cocoa brioche dough, a luscious chocolate filling, and a rich chocolate cream cheese frosting. This recipe delivers soft, fluffy rolls perfect for brunch or dessert.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 1/4 cup heavy cream (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1 1/2 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)

Instructions

  1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Stir in the remaining granulated sugar, egg, melted butter, 3 cups of flour, salt, and 1/4 cup cocoa powder into the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth. Add the remaining 1/2 cup of flour as needed to prevent sticking. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Stir in the chocolate chips.
  5. Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  6. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the log into 12 equal rolls. Place the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover and let rise again for 30 minutes.
  9. Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, until the tops are set and slightly firm.
  10. While the rolls bake, prepare the frosting. Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and 1/2 cup cocoa powder until combined. Beat in the heavy cream until the frosting is smooth and spreadable.
  11. Remove the rolls from the oven and let them cool for 5 minutes before spreading the rich chocolate cream cheese frosting generously over the warm rolls. Serve immediately for a gooey experience.

Notes

  • For extra gooey rolls, slightly underbake them by 2 minutes and let them finish setting under the frosting.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before rolling and filling.
  • If you prefer a thinner glaze, add an extra tablespoon of heavy cream to the frosting mixture.

Nutrition

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