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Chocolate Cinnamon Rolls with Chocolate Cream Cheese Icing

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Chocolate Cinnamon Rolls with Chocolate Cream Cheese Icing are ultra-soft, brioche-style rolls filled with cocoa, cinnamon, and mini chocolate chips, then topped with a rich chocolate cream cheese frosting. Gooey, fluffy, and deeply chocolatey, they’re perfect for holidays, brunches, or special mornings.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 2 hours 55 minutes (including rising)
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the dough:
  • 1 cup (240 ml) whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • 5 cups (600 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons (85 g) unsalted butter, room temperature
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 1/2 cup (119 ml) heavy cream (for pouring before baking)
  • For the cinnamon chocolate filling:
  • 1/2 cup (107 g) light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cocoa powder
  • Pinch salt
  • 1/4 cup (56 g) unsalted butter, room temperature
  • 1/2 cup (90 g) mini chocolate chips
  • For the chocolate cream cheese icing:
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3 3/4 cups (423 g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 oz (113 g) full-fat cream cheese, cold
  • 1/2 cup (42 g) Dutch-processed cocoa powder

Instructions

  1. Warm milk until lukewarm. Stir in yeast and let sit 5–10 minutes until foamy.
  2. In a stand mixer bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Add yeast mixture, eggs, and butter. Mix on low 2–3 minutes, then medium 3 minutes until smooth and slightly tacky.
  3. Transfer dough to a lightly oiled bowl, cover, and let rise 1–1 1/2 hours until doubled.
  4. Grease a 9×13-inch baking dish.
  5. Roll dough into an 18×12-inch rectangle on a lightly floured surface.
  6. Mix brown sugar, cinnamon, cocoa, and salt. Spread softened butter over dough, sprinkle sugar mixture evenly, and top with chocolate chips.
  7. Roll tightly from the long side into a log. Cut into 12 rolls and place in prepared pan.
  8. Cover and let rise about 1 hour until puffy.
  9. Preheat oven to 350°F (180°C). Warm heavy cream slightly and pour evenly over rolls. Bake 25–30 minutes until golden brown.
  10. For icing, beat butter and confectioners’ sugar until fluffy. Add vanilla and salt. Mix in cold cream cheese and cocoa powder until smooth.
  11. Spread icing over warm rolls and serve.

Notes

  • Pouring heavy cream before baking creates extra gooey texture.
  • Dough should be slightly tacky but not overly wet.
  • Prepare rolls the night before and refrigerate after shaping.
  • Freeze baked rolls up to 3 months.
  • Internal temperature should reach about 190°F (88°C).

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-cinnamon-rolls-with-chocolate-cream-cheese-icing/