Introduction

These chocolate cinnamon rolls are a delightful twist on a classic favorite, combining rich cocoa with warm cinnamon spices. Soft, tender, and topped with a luscious chocolate cream cheese frosting, they make for an irresistible treat perfect for breakfast or dessert.

A soft, light beige cinnamon roll with a fluffy texture sits broken into two pieces on a white plate, covered in a thick layer of shiny, dark brown chocolate glaze that spreads unevenly over the top and drips slightly onto the plate. The rich chocolate sauce has smooth swirls with a glossy finish, contrasting with the airy bread inside. In the blurred white marbled background, a bowl filled with dark chocolate pieces can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 g all-purpose flour
75 g whole milk
100 g whole milk
15 g fresh yeast (or 5 g dry active yeast or instant yeast)
30 g granulated sugar
280 g all-purpose flour
1 large egg
1/2 tsp salt
50 g butter, room temperature
50 g butter, room temperature (for filling)
50 g dark brown sugar
2 tbsp unsweetened cocoa powder (for filling)
1 tsp ground cinnamon
60 g chocolate chips
35 g butter, room temperature (for frosting)
70 g cream cheese
55 g powdered sugar
2 tbsp unsweetened cocoa powder (for frosting)
2 tsp vanilla extract

Instructions

Step 1: Make the tangzhong by whisking 15 g flour and 75 g milk together in a small saucepan. Heat over medium-high, stirring constantly until it forms a thick paste similar to smooth mashed potatoes. Remove from heat and transfer to a flat bowl to cool, then chill in the fridge for 15-20 minutes, stirring occasionally.
Step 2: Warm 100 g milk to about 37ºC (lukewarm). Crumble fresh yeast into a mixing bowl and pour the warm milk over it. Stir with a spatula until the yeast dissolves. If using dry yeast, allow it to bloom according to package instructions.
Step 3: Add granulated sugar, 280 g flour, tangzhong, egg, and salt to the yeast mixture. Using a dough hook, mix on low-medium speed until combined and no dry flour remains. Continue mixing on medium speed for 4 minutes.
Step 4: With the mixer on medium speed, add the butter in two parts. Incorporate the first half fully, then add the second half. Scrape down the bowl sides and mix for an additional 8-10 minutes until the dough is smooth, glossy, and slightly tacky.
Step 5: Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a tea towel, and let it rise in a warm place for 1 hour, until doubled in size.
Step 6: Meanwhile, prepare the chocolate cinnamon filling by mixing the 50 g butter, dark brown sugar, cocoa powder, and cinnamon in a small bowl until smooth. Set aside.
Step 7: After rising, punch down the dough and roll it out on a floured surface to a 35 x 22 cm (14 x 9 inch) rectangle. Spread the chocolate cinnamon filling evenly over the dough, then sprinkle with chocolate chips.
Step 8: Roll the dough tightly from the short side into a log. Using unflavored dental floss or a serrated knife, cut the log into 6 equal rolls.
Step 9: Place the rolls into a 25 x 18 cm baking tray or a 23 cm (9-inch) cake pan lined with parchment paper. Cover with plastic wrap and a tea towel and let rise for 45 minutes at room temperature.
Step 10: Preheat the oven to 190ºC (375ºF) conventional. Bake the rolls on the second lowest rack for 22-25 minutes. When they begin to brown (last 5-10 minutes), cover loosely with foil to prevent over-browning.
Step 11: Remove the rolls from the oven and cool on a wire rack while you prepare the frosting.
Step 12: For the frosting, cream together the 35 g butter and 70 g cream cheese with a hand mixer for 1 minute. Sift in cocoa powder and powdered sugar, add vanilla extract, and mix until smooth and combined.
Step 13: Spread the chocolate cream cheese frosting over the warm cinnamon rolls. Serve and enjoy!

Tips & Variations

If you prefer, you can let the dough rise overnight in the refrigerator for more flavor—just bring it back to room temperature before proceeding.
For an extra indulgent filling, add chopped nuts like pecans or walnuts along with the chocolate chips.
Use dental floss for neat, even cuts without squishing the rolls.
If you don’t have cocoa powder on hand, replace it with melted chocolate in the filling and frosting, adjusting sweetness accordingly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or in a low oven until soft. The frosting may soften further when warm, enhancing the gooey texture.

How to Serve

A close-up view of a partially eaten soft bun with a thick layer of glossy, dark chocolate sauce spread unevenly on top and oozing slightly onto the white plate beneath it, showing the fluffy, light beige texture of the bun inside. The chocolate has a rich, shiny surface with some smudges and swirls, while the plate has some chocolate smears around the bun. In the blurred background, there is a white marbled surface and a white bowl filled with dark chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute 15 g fresh yeast with 5 g dry active or instant yeast. If using dry yeast, bloom it in warm milk before mixing with other ingredients as per the package instructions.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and milk paste that helps retain moisture in the dough, resulting in softer, fluffier rolls that stay fresh longer.