November is close to the festive season so I thought I’d start it early. These are the most chocolatey chocolate cinnamon rolls you can find. They are stuffed with chopped dark chocolate which make it taste and smell amazing. I also grated some chocolate on top for a perfect finish. You don’t want to miss out on these cinnamon rolls this holiday season.

The dough of these chocolate cinnamon rolls isn’t complicated to make. You whisk everything together until it gets coarse. Knead for a few minutes until it becomes a ball. It should be a dry ball-not tacky. Cover the bowl which the dough is in and let it rise in a warm place for thirty minutes. Lightly flour a dry surface and roll out the dough into a rectangle shape. Spread the filling ingredients across the dough. Then start rolling tightly into a log from the longer side. Cut into 1-inch pieces and place the rolls into an ungreased 13×9 inch baking pan.

Let the rolls rise again for 1 hour, covered. Some people like to pour cream on the bottom of the rolls prior to baking to make it extra soft and moist. Bake for under 25 minutes for best results. Let the rolls cool completely before spreading the cream cheese topping over it.

Want more cinnamon rolls? Check out my cranberry cinnamon rolls and gluten-free blueberry cinnamon rolls.

Fluffiest chocolate cinnamon rolls

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Servings: 8 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Rolls

1/4 cup melted unsalted butter, still warm

10g packet instant yeast

1/2 cup granulated sugar

1 cup warm whole milk or cream

2 large eggs, at room temperature

4 cups self-rising flour

1/2 cup unsweetened cocoa powder, sifted

1 tablespoon ground cinnamon

 

Filling

1/4 cup unsalted butter, at room temperature

2 tablespoons ground cinnamon

1/2 cup brown sugar, tightly packed

100g dark chocolate bar, chopped

 

Topping

200g cream cheese, at room temperature

1/4 cup warm cream

1/2 cup icing sugar, sifted

Grated chocolate (optional)

Instructions

1. Mix the melted butter, instant yeast, granulated sugar, milk in a large mixing bowl and let it rise for 5 minutes.
2. Whisk in the egg, flour and cocoa powder and cinnamon into the same bowl.
3. Knead into a smooth ball and cover with a kitchen cloth or cling wrap and let it rise for 30 minutes.  
4. Mix the filling ingredients tog bether in a bowl and set aside. Punch down the risen dough and roll into a rectangle at least 15x10 inches.
5. Spread the filling on the rolled out dough.
6. Roll into a log (from the longer side) and cut into 1 inch portions with a thread or sharp knife. You should have 8 rolls. Place in an ungreased 13x9 inch baking pan.  
7. Wrap the top of the pan with cling wrap and leave in a humid space away from cold winds for 1 hour.  
8. Bake for 20 minutes in a preheated oven at 350F/175C.  
9. Whisk the topping ingredients except grated chocolate together in a bowl. This is your cream cheese topping.
10. Once the rolls are cooled, top it off with the cream cheese topping and serve with grated chocolate (optional).