chocolate cinnamon rolls

The softest and fluffiest EASY Homemade Cinnamon Rolls with ooey gooey cinnamon filling and cream cheese icing - ready in one hour!

Easy Homemade Cinnamon Rolls

all-purpose flour (divided)

yeast

salt

sugar

milk

butter (chilled,

brown sugar

cinnamon

butter (softened)

butter

cream cheese

vanilla extract

milk (or heavy cream, as needed)

Preheat oven to 350 degrees and butter a 9x13 inch baking pan. (see note)

In a large bowl (or the bowl of a stand mixer) stir together 2 cups flour, yeast, sugar, and salt.

In a glass/liquid measuring cup combine milk and butter and microwave on high for 30 seconds at a time, stirring after each, until butter is mostly melted and milk is very warm. (see note) Add milk mixture and egg to the dry ingredients and mix well.

Mix in remaining flour, 1/2 cup at a time, until a shaggy dough forms.

Knead for 5 minutes, then transfer to a lightly greased bowl and cover tightly with plastic wrap. Let rise for 10 minutes.

Prepare the dough

Roll dough into a large rectangle (about 15x12 inches) and rub softened butter all over the top of the dough.

Stir together sugar, brown sugar, and cinnamon. Sprinkle over butter, leaving about 1/2 inch around the edges bare.

Tightly (but gently) roll the dough from one long side toward the other. Pinch the seam to seal off the length of the dough.

Use a sharp knife or unflavored dental floss to cut into 12 equal-size pieces. Place each cut-side down in your prepared baking pan.

Cover tightly and let rise in a warm dry place for 30 minutes.

Uncover, bake on center rack for 30-35 minutes until golden brown on the top. Allow to cool slightly before frosting.

Make the Cinnamon Rolls

In a medium sauce pan melt butter over medium-high heat. Once melted, continue to stir for 2-3 minutes longer until color changes from pale yellow to deep golden. Remove from heat.

In a large bowl cream together the browned butter, cream cheese, and vanilla.

Alternate mixing in 1 cup of powdered sugar and 1 tablespoon of milk until icing is smooth and fluffy. Mix in a pinch of salt for added richness, then spread over cinnamon rolls.

Serve immediately or cover tightly and store at room temperature up to three days. Reheat individual rolls in the microwave for 20-30 seconds.

Prepare the Icing

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.

1 hour Chocolate Cinnamon Rolls

¼- 2 ¾ cup all purpose flour

Fleischmann’s® RapidRise® Yeast

milk, warm

butter, melted

eggs, room temperature and beaten

chocolate spread*

chocolate chips

In a small saucepan melt the butter. Add the milk to the butter, whisking to combine until the milk is warm. Set aside.

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.

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.

After 30 minutes, preheat the oven to 350°F. Grease a 13 x 9 pan with butter or cooking spray and set aside.

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.

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!

Bake for 35 minutes, rotating the pan halfway through. If the rolls start to get too brown, cover with tinfoil.

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.

Drizzle the glaze over the warm cinnamon buns and serve hot!

Make these triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are the definition of indulgence and are such a fun spin on traditional cinnamon rolls. A chocolate dough filled with a rich chocolate filling and topped off with a gooey chocolate glaze - these are truly a chocolate lover's dream come true!

Chocolate Cinnamon Rolls

(240 grams) whole milk, warmed to 100-110 degrees F

(one packet) active dry yeast

(90 grams) brown sugar

egg egg

(480 grams) all purpose flour

(50 grams) dark cocoa powder, sifted

instant coffee (optional)

(1/2 stick) butter, soft room temperature

cocoa powder

(90 grams) dark brown sugar

(130 grams) powdered sugar, sifted

(25 grams) cocoa powder, sifted

vanilla

cream

Place warm milk in mixing bowl and sprinkle yeast over top. Allow yeast to bloom for 5-10 minutes.

Add brown sugar, egg plus egg yolk, and vanilla to yeast mixture. Stir to combine.

Add flour, instant coffee, salt, butter, and sift in cocoa powder to avoid bitter lumps.

Mix with dough hook on speed 2 for 6-7 minutes, scraping down sides as needed, until a soft dough forms. This is a sticky dough but if you feel it is very wet and soupy, add a bit more flour.

Scrape down sides, cover, and let dough rise for 60-90 minutes until doubled.

Turn out onto cocoa dusted surface and roll to a large rectangle.

Combine filling ingredients in a bowl and mix well. Spread filling over entire surface of dough. Roll dough tightly into a log and slice into 12 even pieces.

Arrange slices in a 9x13 baking dish and allow to rise for 60-90 minutes until puffy. Give one a poke on the side with your finger - if the dough springs back quickly they need more rising time. If it leaves an indentation, they are done rising.

Bake in preheated 350 degree oven for 30-35 minutes.

I made it! Instructions were easy to follow, especially the photos of steps listed. My kids and husband loved them. The chocolate and cinnamon is a really unique taste and aroma. For me they were too chocolatey. Next time I would skip the chocolate frosting and maybe use a cream cheese frosting or vanilla frosting.

I made these today and they were AMAZING! The dough is so soft. The flavour of chocolate and cinnamon is perfect. My family loved them.

Hi there. I really want to make these, but could I add chocolate chips and marshmallows to make it a hot chocolate cinnamon roll?

So delicious! I made it with black cocoa powder (the one used for Oreos), cream cheese mousse frosting instead, and garnished it with a mix of cocoa powder, cinnamon, and some coffee. The black cocoa creates this beautiful midnight black shade, paired with the cinnamon and coffee, it's such a great gift to give and so gorgeous! 

The only thing I struggled with, and this seems to be the case for ALL the cinnamon rolls I make, is that there's not enough filling. I would probably make the portion plus a half for the perfect amount. But I think that's down to preference because I love when you can feel and taste the grain of the brown sugar filling with the dough. If you are like that too, I definitely suggest adding a bit extra! 

Will def make again, thank you!!

Can I use bread flour in place of all purpose flour?  Thank you!

I put in 4 cups AP flour but mine isn’t soupy at all. Is that an issue? It comes
Came together and isnt super soft or super loose.

Best chocolate cinnamon rolls ever! Super delicious, soft, and easy to follow. My kitchen smells like heaven. 10/10 recommend!

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