The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Cinnamon Rolls

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These are so sinful!! Not only is there chocolate in the dough, there’s chocolate in the filling — and then they’re topped with cream cheese frosting. Good for the palate but bad for the hips!

Ingredients

  • FOR THE DOUGH:
  • 1 whole Egg
  • ½ cups Milk
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • ¼ cups Butter
  • ¼ cups Warm Water (110F)
  • 1 package Active Dry Yeast (.25 Oz)
  • ⅓ cups Cocoa Powder
  • 2-½ cups All-purpose Flour
  • _____
  • FOR THE FILLING:
  • ½ cups Firmly Packed Light Brown Sugar
  • ¼ cups Sugar
  • ⅛ teaspoons Salt
  • 2 teaspoons Cinnamon
  • 6 Tablespoons Melted Butter
  • ½ cups Chocolate Chips (preferably Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • ½ cups Finely Chopped Walnuts Or Pecans (optional)
  • _____
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese, Room Temperature
  • 2 Tablespoons Butter, Room Temperature
  • ½ pounds Powdered Sugar
  • ½ teaspoons Vanilla
  • 2 Tablespoons Milk (or More To Your Desired Consistency)
  • Chocolate Shavings From A Semi-sweet Chocolate Bar For Garnish

Preparation

Take the egg out of the refrigerator and crack it into a bowl so that the egg will warm up some before adding it to the dough. Over medium heat in a small sauce pan, scald the milk, sugar, and salt. Remove from the heat and skim off any skin that has developed on the surface. Add the butter and allow the mixture to cool to lukewarm.

While the milk is cooling, combine the warm water and yeast. In a mixing bowl, whisk the cocoa powder and flour together.

Add the lukewarm milk mixture, yeast mixture, and egg to the flour/cocoa mixture. Use a mixer equipped with a paddle to get the ingredients completely combined then shut off the mixer for 4 minutes. This rest period will allow the liquid to be more readily absorbed so you do not end up adding too much flour. After 4 minutes of resting, switch to a dough hook. Mix the dough for about 3 to 4 minutes. This dough will be a little stickier than many kinds of dough that you may have worked with before. For the most part, the dough should not be sticking to the sides of the bowl as it is mixing. If it is really sticking, add a little more flour. If it looks pretty dry, add a teaspoon or so of water.

Spray a bowl with cooking spray. Form the dough into a ball and add it to the sprayed bowl. Spray the top of the dough lightly with cooking spray then cover the bowl with plastic wrap. Let rise in a warm place until doubled in size – about 60 to 75 minutes.

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a 12″ x 9″ rectangle (with one of the longer sides closest to your tummy). The dough should be very soft and easy to work with.

For the filling:
In a small bowl, combine the brown sugar, white sugar, salt, and cinnamon. Brush the bottom and sides of two 8″ cake pans with some of the melted butter.

Brush half of the remaining butter on top of the dough. Make sure to leave a 1″ edge on the top and bottom that is completely free of butter, sugar, nuts, and chocolate. Sprinkle the butter-topped dough with the cinnamon-sugar mixture. Drizzle the remaining butter all over the sugar mixture. Add the chocolate chips on top of the sugar. I use about 1/2 cup or so. You could certain use more or less. If using nuts, sprinkle some on now. Lightly press the chocolate and sugar mixture to make the dough easier to roll up. Lightly brush the 1″ strip of dough at the top with a little water so that, after you roll up the dough, the seam will seal better. Starting from the side closest to your tummy, carefully roll up the dough – trying to keep as much of the filling inside as possible. You should end up with a log roughly 12″ in length. Pinch the lightly moistened seam tightly to seal. Cut the roll into 10 slices.

Place 5 rolls in each pan (4 around the outside and 1 in the center) – leaving as much space as possible between each roll and the sides of the pan. Cover and let rise until doubled – about 45 to 60 minutes. About 15 minutes before the rolls have fully risen, preheat the oven to 350F. When doubled in size, uncover the rolls and bake about 15 minutes.

While the rolls are baking, make the frosting.

Using a mixer equipped with a whisk attachment, whisk the cream cheese and butter together. Add the powdered sugar and use the mixer to slowly whisk it in. Add the vanilla and milk. Whisk for about 2 – 3 minutes, scraping the bowl as needed. Too thick for you? Add another 1/2 tablespoon of milk at a time until you have reached the desired consistency.

When the rolls are done, allow them to cool in the pans for 1 to 2 minutes. Remove a roll from one of the pans and place it on a serving plate. Top with some frosting and some shaved chocolate from a chocolate bar. The frosting will start to melt and everything will get gooey and messy. Unapologetically eat the roll with your fingers. Remember – everything in excess. I mean moderation. Yeah, yeah. Moderation.

Note:
1) Regular chocolate chips contain stabilizers that inhibit melting. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips melt beautifully and are flat disks which makes them easier to roll up inside the cinnamon rolls. The chocolate flavor is also great. I’m not getting paid to say this either!
2) The amount of liquid in the dough and the rising times are estimates.
3) I do not recommend using a 9×13″ dish to bake these in. I don’t think they cook evenly in a larger pan which is why I recommend using 2 eight-inch cake pans instead.

For an accompanying story, check out my blog.

16 Comments

You must be logged in to post a comment.

Profile photo of cmcdon24

cmcdon24 on 8.5.2010

Oh geez. I’m making these, stat! And I won’t feel guilty about it…maybe a little. But I’ll enjoy one while I can and give the others away. :)

Profile photo of 3bakingsheets

3bakingsheets on 5.10.2010

I made these for Mother’s Day yesterday. Gooey, chocolatey, awesome. Needless to say, I was given all sorts of props from my mom-in-law.

These are dangerous.

Profile photo of food4friends

food4friends on 4.6.2010

Made these last week – and had nothing but rave reviews. Two of my favorite things combined into one. Maybe next time I will make a peanut butter glaze, just to change things up a bit.

Profile photo of vintagewoman

vintagewoman on 3.21.2010

I made these today and they are quite sinful! Very rich!!!! I am a cinnamon roll lover and I wanted to give this recipe a try and they did not disappoint. If you are a chocolate lover you will love them.

Profile photo of rantrilli

rantrilli on 3.7.2010

made them this morning! they were delicious!!!

3 Reviews

You must be logged in to post a review.

Profile photo of Selan

Selan on 3.25.2013

I created an account for the sole reason of leaving a review. These are incredible! I made the dough in the bread machine (swapping out the active dry yeast for the bread machine yeast). I have made the rolls and put them unbaked in the fridge overnight to bake in the morning, and they come out great. I have also frozen the unbaked rolls, then thaw overnight in the fridge to bake in the morning. My only complaint is that they are dangerously easy to make, which means my waistline will be screaming at me in no time!

Profile photo of kristenhen

kristenhen on 6.29.2010

These are awesome. Thank you for a great recipe! They taste like Christmas morning and were super-easy to make for this gal- and I’ve only been baking with yeast for like a year because I was so intimidated.
Notes from my experience:
-I was left with way too much sugar- not sure if it was the recipe or because I didn’t roll the dough out large enough.
-My regular Nestle chocolate chips worked just fine; I’m sure the Ghirardelli taste better, but if you don’t have them it’s alright. :)
-I didn’t use nuts (too lazy to chop them) and wished I had- next time!
-I usually use soy milk in all of my recipes, and still used it in the dough, but for the frosting I used a tablespoon of soy milk and added in whipping cream instead of the full amount of sugar. With frosting you kind of have to feel your way as you mix the ingredients, and that’s what I did. So yummy!

Profile photo of madefromscratch

madefromscratch on 5.19.2010

These were AMAZING!! My husband ate 3 within 24 hours. You are very quickly becoming my go to guy when I need something extra special to make! Thanks for such a wonderful recipe.

Related Recipes

Carrot Cream Cheese Muffins
Profile Photo by Mom Life Food and Travel in Breads
This recipe for carrot cake muffins is my absolute favorite! These...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Keto Blueberry Quick Bread
Profile Photo by Jennifer Banz in Breads
Keto Blueberry Quick Bread is a deliciously moist keto friendly bread!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Pepperoni Pizza Muffins
Profile Photo by Melissa Griffiths in Breads
Great for busy nights (like you would do grilled cheese) and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pumpkin Butter Muffins
Profile Photo by Stacy Hickman in Breads
Enjoy the hint of pumpkin and spice to set the mood...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy


Bacon Cheddar Chive Scones
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
These bacon cheddar chive scones are so buttery, flavorful and wonderful...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy