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1 hour Chocolate Cinnamon Rolls

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Nothing says holiday baking more than cinnamon rolls…except maybe CHOCOLATE cinnamon rolls. These pillow soft cinnamon rolls are filled with chocolate, drizzled wit the most perfect cream cheese icing and absolutely scrumptious. Best part? They’re ready in under an hour.

Nothing says holiday baking more than cinnamon rolls…except maybe CHOCOLATE cinnamon rolls. These pillow soft cinnamon rolls are filled with chocolate, drizzled wit the most perfect cream cheese icing and absolutely scrumptious. Best part? They’re ready in under an hour.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Rise Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Rise Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: american
Units:

Ingredients

For the chocolate cinnamon rolls

  • 2 1/42 3/4 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet of Fleischmann’s® RapidRise® Yeast
  • 3/4 cup milk, warm
  • 3 tablespoons butter, melted
  • 2 eggs, room temperature and beaten
  • 1 cup chocolate spread*
  • 1/2 cup mini chocolate chips
  • 1 teaspoon cinnamon

For the cream cheese glaze

  • 1 tablespoon cream cheese
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

    1. In a small saucepan melt the butter. Add the milk to the butter, whisking to combine until the milk is warm. Set aside.
    2. Combine 2 ¼ cups of the flour, sugar, salt, and Fleischmann’s® RapidRise® Yeast in a large bowl. Make a well in the center and add the milk and butter. Add the beaten eggs and use a spatula or your hands to combine. The dough will be wet. If it is too wet to work with add in ¼ cup more of flour.
    3. Turn out the dough onto a floured surface and knead for 5 minutes. The dough should smooth out and become less tacky. Form the dough into a ball and place into a greased bowl. Cover and leave to proof in a warm place for 30 minutes.
    4. After 30 minutes, preheat the oven to 350°F. Grease a 13 x 9 pan with butter or cooking spray and set aside.
    5. Turn the risen dough out onto a liberally floured surface and use a rolling pin to roll the dough out into a 16” x 24” rectangle. The dough should be thin. This means more swirls! Spread the chocolate spread evenly over the rectangle. Sprinkle with mini chocolate chips and cinnamon.
    6. Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using floss or a very thin string, cut off the ends of the dough where there is not enough filling. Score the dough into 12 equal pieces and then cut the dough into 12 buns. Place the buns into prepared pan. There will be space between the buns, but they will puff up when they bake!
    7. Bake for 35 minutes, rotating the pan halfway through. If the rolls start to get too brown, cover with tinfoil.
    8. While the cinnamon rolls are baking, make the cream cheese glaze. In a small saucepan over medium heat combine the powdered sugar, cream, cream cheese, vanilla, and salt. Whisk together until no clumps remain and bring to a simmer. Take off the heat and set aside.
    9. Drizzle the glaze over the warm cinnamon buns and serve hot!

Notes

  1. We used Hershey’s Chocolate Spread, but Nutella or something comparable works too!