Chocolate Chip Cinnamon Rolls.

5 from 8 votes

Gooey homemade chocolate chip cinnamon rolls have a soft dough. They are filled with cinnamon and mini chocolate chips and topped with chocolate cream cheese icing.

Prep Time2

Cook Time20

Total Time2 20

Servings: servings

Calories: 504kcal

Author: Stephanie Rutherford

Ingredients

Dough

¼ cup White granulated sugar
2 ¼ teaspoon Fast rise yeast 1 packet
1 ½ teaspoon Salt
½ cup Unsalted butter melted
2 Large eggs room temperature and slightly beaten.
1 cup Warm milk warmed to 110°F
4 ½ cups All-purpose flour

Filling

½ cup Unsalted butter melted
1 cup Packed light brown sugar
2 tablespoon Ground cinnamon
1 cup Mini chocolate chips
½ cup Heavy cream room temperature

Chocolate Cream Cheese Icing

4 oz Cream cheese room temperature
4 tablespoon Butter room temperature
1 ½ tablespoon Unsweetened cocoa powder
1 cup Powdered sugar sifted
½ teaspoon Pure vanilla extract
1 tablespoon Milk

US Customary - Metric

Instructions

The Dough

This is for a stand mixer with a dough hook. Instructions for hand mixing will be in notes. In a large bowl, sift the flour. Set aside. In the mixing bowl, mix the yeast, sugar, slightly beaten eggs, salt, warm milk, and melted butter.
Add in all of the flour. Mix on low until a dough starts to form. Then, turn to medium and mix for 5 minutes. Halfway through, if the dough is too sticky, add an extra ⅛ cup of flour. Mix until the dough is combined. Add the extra flour just until dough is slightly tacky. This all depends on altitude and other factors.
In a medium bowl, spray lightly with non-stick spray. Place dough in bowl and cover with a dish towel. Let sit for 1 hour until the dough is double in size.

The Filling

In a small bowl, combine brown sugar and cinnamon. Set aside. Either using a pastry mat or a clean counter top, spread out a light layer of flour. Spread flour over rolling pin and roll dough out to a 15"X24" rectangle.
Melt butter in a small bowl in the microwave for about a minute. Using a pastry brush spread butter all over the dough. Make sure to use all of the butter. Sprinkle the brown sugar mixture evenly over the butter. Then, use your hands to rub it in. Sprinkle mini chocolate chips evenly over the brown sugar.
From the bottom, roll dough semi tightly to create many layers. Cut off the uneven ends. Using a pastry cutter, pizza cutter, or unflavored floss cut dough into 12 equal parts. Spray a 9"X13" pan with non-stick baking spray. Place cinnamon rolls in pan and cover with a dishtowel and let rise 35 minutes until doubled in size.
Preheat oven to 375F. Pour the heavy cream in the bottom of the pan. Bake for 20-25 minutes. The rolls should be kissed lightly golden brown on top. While cinnamon rolls are cooling, start the icing.

Chocolate Cream Cheese Icing

In a bowl, sift the powdered sugar and cocoa powder. Beat cream cheese and butter together in a separate bowl on medium for 2 minutes. It should be light and fluffy. Add in the powdered sugar/ cocoa powder. Make sure to scrape the bowl. Once fully combined, add in milk and vanilla. It should be a spreadable consistency. Then spread on cinnamon rolls.

Notes

Flour- Make sure flour is spooned and level or use a kitchen scale. Compacted flour can dry out the rolls.

Milk- Milk should be around 110F. Too hot or too cold milk and slow the yeast.

Melted butter for dough- Make sure the melted butter cools a few minutes before adding to the dough.

Making the dough by hands.

Use a whisk to mix the slightly beaten eggs, yeast, sugar, salt, warm milk, and melted butter. Add in the flour. Use a rubber spatula to form the dough together. Then place dough on a lightly floured surface. Knead by hand for 10 minutes. Then follow the rest of the instructions.

Nutrition