Chocolate Cinnamon Rolls
These Chocolate Cinnamon Rolls are made using a super soft dough, filled with gooey chocolate and cinnamon mixture. And topped with a delicious cream cheese frosting.
Servings: 8 people
Cost: $10
Equipment
- 1 (9x13) baking dish or half baking sheet
Ingredients
Dough:
- 1/4 cup lukewarm milk
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1 teaspoon kosher salt
- 3 large eggs beaten in a bowl
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter at room temperature
Chocolate Cardamom Filling:
- 3 ounces semi-sweet chocolate chopped or chocolate chips
- 1/4 cup unsalted butter at room temperature
- 2 tablespoons brown sugar
- 2 tablespoons white granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- Pinch of cardamom (optional)
Cream Cheese Glaze:
- 4 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 2 cups powdered sugar sifted
- 1/4 teaspoon pure vanilla extract
- Pinch of sea salt for topping
- 1 tablespoon heavy cream
Instructions
To Make the Dough:
- To the bowl with of a stand-up mixer (alternatively, you can do this in a large
bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to
stand and activate, about 8 minutes, until foamy and alive! - To a medium bowl, whisk together the flour, sugar and salt. To the bowl with the yeast/milk mixture, add in the beaten eggs and vanilla extract; add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
- Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky but will be wet.
- Remove the dough from the hook and the bowl and form it into a ball.
- Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 1 to 2 hours or overnight in the fridge.
To Make the Filling:
- To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, brown sugar, white sugar, vanilla, cardamom and salt. Mix and mash until the filling is completely smooth. Pour in the melted chocolate and mix until smooth.
To Assemble the Chocolate Cardamom Rolls:
- Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok.
- Add the filling to the center of the rectangle and spread into a very thin layer. It may not seem like enough but be sure to use a silicon spatula to scrape all of the little bits of filling.
- Roll the dough starting closest to you and going up. Cut the dough into two and transfer to a cutting board. Place it in the freezer to chill for 10 to 15 minutes. I find that slicing cold dough is WAY easier.
- Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about
12, trimming the ends off. Transfer to a greased 9 x 13 baking sheet or comparable baking dish. Cover with a kitchen towel and allow to rise for another hour, or until doubled
in size. - Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.
To Make the Cardamom Cream Cheese Icing:
- To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugar, cardamom, vanilla paste, salt and heavy cream. Beat for about 1 minute, until light and fluffy.
- To Serve:
- When the rolls come out of the oven, pour the icing over the rolls and smother them with icing.
Nutrition
Calories: 380kcal