Description
Delightfully soft and gooey chocolate cinnamon rolls featuring a unique tangzhong method for extra fluffiness, filled with a rich chocolate cinnamon paste and chocolate chips, then topped with a luscious chocolate cream cheese frosting. Perfect for breakfast, brunch, or a decadent snack.
Ingredients
Scale
Dough and Tangzhong
- 15 g all-purpose flour
- 75 g whole milk (for tangzhong)
- 100 g whole milk (lukewarm for yeast activation)
- 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 (divided for dough)
Chocolate Cinnamon Filling
- 50 g butter, room temperature
- 50 g dark brown sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 60 g chocolate chips
Chocolate Cream Cheese Frosting
- 35 g butter, room temperature
- 70 g cream cheese
- 55 g powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
Instructions
- Tangzhong Preparation: In a small saucepan, whisk together 75 g milk and 15 g flour until smooth. Heat it over medium-high heat, stirring constantly until it thickens to a paste resembling smooth mashed potatoes. Remove from heat and transfer to a flat bowl to cool faster, then refrigerate for 15-20 minutes, stirring occasionally.
- Dough Preparation: Warm 100 g milk to about 37ºC (luke warm), crumble fresh yeast into a mixing bowl, pour in warm milk, and stir until the yeast dissolves. Add granulated sugar, 280 g flour, tangzhong, egg, and salt. Using a dough hook, mix on low-medium speed until ingredients combine with no dry flour. Continue mixing on medium speed for 4 minutes.
- Incorporate Butter: Slowly add 50 g butter in two portions, mixing continuously at medium speed. After adding the second portion and incorporating it well, scrape down the bowl sides. Continue mixing for 8-10 minutes until dough becomes smooth, glossy, tacky, and pulls away from the bowl.
- First Rise: Transfer dough to a lightly oiled bowl, cover with plastic wrap and a tea towel. Let it rise in a warm room temperature area for 1 hour or until doubled in size.
- Prepare Filling: While dough rises, mix together butter, dark brown sugar, cocoa powder, and cinnamon in a small bowl until it forms a smooth paste. Set aside.
- Shape Rolls: Punch down the risen dough to remove air. On a lightly floured surface, roll dough into a 35 x 22 cm rectangle. Spread the chocolate cinnamon filling evenly over the dough, then sprinkle chocolate chips on top. Roll tightly from the short side into a log.
- Cut Rolls: Use unflavored dental floss or a serrated knife to cut the log into 6 even rolls. Place rolls in a 25 x 18 cm baking tray or 23 cm round cake pan lined with parchment paper.
- Second Rise: Cover rolls with plastic wrap and a tea towel. Let them rise at room temperature for 45 minutes until puffed.
- Preheat Oven: Preheat oven to 190ºC (375ºF) conventional setting.
- Baking: Bake rolls on the second lowest rack for 22-25 minutes. When rolls begin to brown (after about 15-20 minutes), cover loosely with aluminum foil to prevent over-browning. Remove foil and bake remaining time until rolls are golden and cooked through.
- Cooling: Remove rolls from oven and let cool on a wire rack while preparing frosting.
- Prepare Frosting: In a mixing bowl, beat butter and cream cheese with a hand mixer for 1 minute until creamy. Sift in cocoa powder and powdered sugar, add vanilla extract, and mix until smooth and combined.
- Finish and Serve: Spread the chocolate cream cheese frosting over the warm rolls. Serve immediately and enjoy the luscious, gooey cinnamon rolls.
Notes
- The tangzhong method helps create extra soft and fluffy rolls.
- You can substitute fresh yeast with dry active yeast or instant yeast; follow packaging instructions for blooming dry yeast.
- Use unflavored dental floss to cut rolls cleanly without squishing them.
- Covering rolls with foil during baking prevents excessive browning while allowing complete cooking.
- Allow rolls to cool slightly before frosting to avoid melting the frosting completely.
- For an overnight rise, cover dough and refrigerate after kneading, then bring to room temperature before shaping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: Chocolate cinnamon rolls, tangzhong cinnamon rolls, chocolate cream cheese frosting, soft cinnamon rolls, homemade cinnamon rolls, chocolate filling
