Brownie Rolls

5 from 1 review

These brownie rolls have cinnamon roll dough, chocolate butter filling, chopped brownies in the filling, and chocolate cream cheese icing on top. They are topped with more brownies!

Prep Time1

Cook Time27

Resting Time1 20

Total Time2 47

Servings: rolls

Calories: 509kcal

Author: Stephanie Rutherford

Ingredients

Dough

1 cup Milk warmed to 110℉
2 1/4 tsp Active dry yeast 11 grams or 1 packet
2 Large eggs lightly beaten
4 1/2 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
10 TBSP Unsalted butter room temperature and cubed

Chocolate Filling

1/2 cup Unsalted butter room temperature
3/4 cup Brown sugar packed light or dark
2 TBSP Unsweetened cocoa powder
2 1/2 cups Store bought fudgy brownies Buy the fudgiest you can!
1/2 cup Heavy cream

Chocolate Cream Cheese Icing

4 oz Cream cheese room temperature
4 TBSP Unsalted butter room temperature
3/4 cup Powdered sugar sifted
2 TBSP Unsweetened cocoa powder sifted
1 tsp Pure vanilla extract
More brownie pieces for decoration

US - Metric

Instructions

Dough

These instructions are for a stand mixer with a dough hook. For making by hand instructions, see recipe notes.
Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast on top of the milk. Let it sit for 10 minutes.
1 cup Milk, 2 1/4 tsp Active dry yeast
In a large bowl, mix flour, sugar, and salt. Add in the cubed butter and use a pastry kneader or a fork to knead the butter into the flour. Do this until the butter is the size of a pea.
4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
Add in the milk/yeast and eggs. Place on the stand mixer and mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.
2 Large eggs
In a large bowl, spray the bowl with nonstick spray. Place the dough into the bowl. Cover with a kitchen towel and let rise for 1 hour. *overnight instructions in recipe notes

Chocolate Filling

Chop the brownies into small pieces, about the size for a penny or nickel. Set aside.
2 1/2 cups Store bought fudgy brownies
In a small bowl, beat the butter on high speed until soft. I used a hand mixer. Add in the brown sugar and cocoa powder. Mix on medium speed until combined. Switch to high speed and beat for 1 minute. This helps to make it more spreadable.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 2 TBSP Unsweetened cocoa powder
On a lightly floured surface, roll the dough out into a large rectangle. The dough should be 1/4 inch thick.
Using an offset spatula, spread the chocolate filling over the dough. Make sure it is spread to the edges. Sprinkle the chopped brownies on top.
Starting on the "short" side, roll the dough into a log. Use a serrated knife to cut off the uneven ends. Cut into 12 rolls.
Spray a 9X13 pan with baking nonstick spray. Place the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes.
Preheat the oven to 375℉. Pour the heavy cream over the rolls, start with pouring in between the rolls in the holes.
1/2 cup Heavy cream
Bake the rolls for 25-29 minutes. Bake until the tops are lightly golden.

Chocolate Cream Cheese Icing

In a small bowl using a hand mixer, beat the cream cheese and butter on high speed for 2 minutes.
4 oz Cream cheese, 4 TBSP Unsalted butter
Add in the sifted powdered sugar and cocoa powder. Mix on low until combined. Switch to high speed and mix on creamy. Add in the vanilla and mix it in.
3/4 cup Powdered sugar, 2 TBSP Unsweetened cocoa powder, 1 tsp Pure vanilla extract
When the rolls are done baking, I wait till it stops bubbling, spread the icing on top of the rolls using a spoon. Top with extra brownie pieces.
More brownie pieces

Notes

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

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Overnight Instructions

Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.

The next morning/day. Pull the rolls out of the fridge while the oven preheats.

Nutrition