Description
Delight in these soft and fluffy from-scratch cinnamon rolls filled with a rich cinnamon-sugar mixture and topped with a luscious chocolate cream cheese frosting. This indulgent recipe is perfect for a cozy weekend brunch or a special breakfast treat that will impress family and friends.
Ingredients
Scale
For the dough:
- 3 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp salt
- 1 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
For the chocolate cream cheese frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2–3 tbsp milk (as needed for consistency)
Instructions
- Activate yeast: In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until foamy, indicating the yeast is active.
- Mix dry ingredients and wet ingredients: In a large mixing bowl, combine 3 cups of flour, granulated sugar, and salt. Add the melted butter, egg, and yeast mixture, stirring until a dough begins to form.
- Add remaining flour: Gradually incorporate the remaining ½ cup flour until the dough becomes soft but not sticky, adjusting as needed.
- Knead dough: On a lightly floured surface, knead the dough for 8-10 minutes until it is smooth and elastic, developing the gluten structure.
- First rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Prepare filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl until well combined.
- Roll out dough: Once risen, punch down the dough and roll it out on a floured surface into a 15×12 inch rectangle.
- Spread filling: Evenly spread the cinnamon filling over the dough, leaving a border around the edges to prevent overflow when rolled.
- Roll dough: Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal it shut.
- Cut rolls: Cut the log into 12 even rolls and place them spaced in a greased 9×13 inch baking dish.
- Second rise: Cover the rolls with a towel and let them rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat oven & bake: Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes, or until they turn golden brown.
- Make frosting: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, cocoa powder, vanilla extract, and milk (one tablespoon at a time) until the frosting reaches a creamy, spreadable consistency.
- Cool & frost: Remove the cinnamon rolls from the oven and allow them to cool for 10 minutes before generously spreading the chocolate cream cheese frosting over the top.
- Serve: Serve the cinnamon rolls warm for the best indulgent experience and enjoy!
Notes
- For extra gooey rolls, drizzle a little melted butter over the rolls immediately after baking before frosting.
- You can substitute milk with half-and-half in the frosting for a richer flavor.
- For added texture and flavor, sprinkle chopped pecans in the cinnamon filling before rolling.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
