Description
Delight in these gooey chocolate cinnamon rolls, featuring a soft, tender dough filled with rich chocolate chips and a cinnamon-sugar blend, topped with a creamy vanilla cream cheese glaze. Perfect as a sweet breakfast treat or an indulgent dessert, these cinnamon rolls combine classic flavors with luscious chocolate for an irresistible bake.
Ingredients
Scale
Dough
- 1/2 cup milk
- 1/2 cup water plus 1 tablespoon warm water
- 1 large egg
- 2 tablespoons oil
- 3 1/2 cups or more unbleached all purpose flour, divided
- 1/4 cup sugar
- 2 1/4 teaspoons rapid-rise or instant yeast (1 envelope)
- 1 teaspoon salt
Filling
- 1 cup chocolate chips or chocolate chunks
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
Glaze
- 4 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the yeast, 1 tablespoon of warm water, and sugar. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: In a large bowl, whisk together the milk, remaining water, egg, oil, salt, and the activated yeast mixture until well combined.
- Add Flour and Knead: Gradually add the flour while mixing until a dough begins to form. If sticky, add more flour tablespoon by tablespoon until the dough pulls away from the bowl. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic. Lightly oil the dough, cover it, and allow it to rise for 45 minutes until doubled in size.
- Prepare Filling: In a bowl, mix the brown sugar, cinnamon, chocolate chips, and a pinch of salt. Set aside.
- Roll and Fill Dough: Once risen, punch down the dough and roll it out on a floured surface into a 15 by 11-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar chocolate mixture on top. Starting from the long edge, tightly roll the dough into a log.
- Slice and Proof: Cut the rolled dough into 3/4-inch thick slices. Place the rolls about 1 inch apart in two greased 9×9 or round pans. Let them rise for another 45 minutes until puffy.
- Preheat Oven: After 30 minutes of the second rise, preheat the oven to 375°F (190°C).
- Bake: Bake the cinnamon rolls on the center rack for 25 minutes until golden and cooked through. Remove and let them cool for 10 minutes.
- Make Glaze: Warm the cream cheese in the microwave for 15 seconds to soften. Beat together the cream cheese, powdered sugar, heavy cream, and vanilla extract for 3-5 minutes until fluffy and creamy.
- Glaze and Serve: Pipe or spoon the glaze generously over the warm cinnamon rolls. Serve them warm for the best gooey chocolate experience.
Notes
- Use instant or rapid-rise yeast for quicker activation and rising times.
- If dough is too sticky during kneading, add flour in small increments to avoid a dense dough.
- Ensure the cream cheese is at room temperature before making the glaze to avoid lumps.
- For extra gooey rolls, serve immediately while warm.
- Can be stored in an airtight container for up to 2 days; reheat gently before serving.
