Chocolate cinnamon rolls with chocolate cream cheese frosting
Many of you have tried my favourite recipe for classic cinnamon rolls (soft, sticky and sweet cinnamon rolls) with a lot of sticky and sweet icing, but how do you feel about chocolate cinnamon rolls? These cinnamon rolls are soft and delicious. They have an intense taste and aroma of chocolate and cinnamon thanks to the addition of dark cocoa powder both in the dough and in the cream cheese frosting. I love them!
Instructions: Chocolate cinnamon rolls with chocolate cream cheese frosting
Warm up your milk together with butter until it is completely melted then set aside to cool down. Add vanilla extract, sugar and active dry yeast. Stir and set aside for 5 minutes until the yeast becomes slightly frothy.
Add flour, cocoa powder, salt and ground coffee (ground coffee is optional but intensifies the taste of chocolate). Stir with a spoon until no traces of flour are visible and set aside for 5 minutes so that the liquids are absorbed by the flour.
Knead the dough by hand or in a mixer with a dough hook for 10 minutes or until the dough becomes smooth and elastic. Transfer it into a bowl, cover with a slightly damp cotton cloth and let it rise in a warm place for 2 hours or until it doubles the volume (important step!). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe. The amall amount of yeast let your cake be moist and fresh for more time.
Note from the author of this recipe
While you are preparing your brioche I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Creating the rolls
Deflate the dough and spread it on a floured surface to create a rectangle. Sprinkle the rectangle with brown sugar mixed with cinnamon and add some butter curls.
Roll the rectangle to create a roll of dough. Using the sharp knife, divide it into 15 equal parts. Place cinnamon roll slices over a rectangular baking pan (leave some space between them). Cover the pan with cotton cloth and let rise for another 45 minutes – 1 hour.
The baking
Bake your cinnamon rolls in preheated oven at 180 °C for 25 – 30 minutes. Then take the pan from the oven and put aside to let it cool down.
Prepare the glaze by whisking cream cheese with milk, sifted icing sugar and cocoa powder. Pass the glaze through a fine sieve in case of lumps. Spread still warm chocolate cinnamon rolls with prepared glaze and serve.
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
I love making cinnamon rolls so the prospect of making chocolate rolls proved exciting. The reason I decided to make the rolls was because I had some leftover chocolate peanut butter frosting from a cake I made and wanted to do something with it. I never like to make simple baked goods and wanted to try something new, so chocolate rolls seemed like a obvious choice. To compliment the frosting I changed the filling to peanut butter and brown sugar from another recipe. I figured that the rolls would taste like chocolate cake but with a more doughy quality. This was not the case sadly. The doughy lacked a strong chocolate flavor and was somehow tough and doughy. Their texture was almost reminiscent of pizza dough and would probably make a decent dessert pizza if rolls out flat. I think this is due to the lack of eggs and the edition of coco powder. I baked the rolls for 40 minutes on 325 F and checked them every few minutes because I was worried that they would overbake. The edges were hard but the middles more still almost doughy. This was as close to done as I could get them because I was scared to burn the edge rolls. Overall I thought they were edible but definitely not something I will be making again.
I'm so sorry to hear that :( This cinnamon rolls shoul be exactly as you described them chocolate cake but with a more doughy quality. I use a very little amount of active dry yeast in my leavened sweets. That gives you a dough that will last and be fresh even after 2 days of baking. On the other hand you must wait until the dough doubles in volume. As I say in my recipes the leavening time is indicative. You must watch your dough and be sure it has doubled (I use transparent container) or it will be hard after baking. Probably the dough didn't baked all through because it wasn't leavened enough. And I don't know this type of filling so I don't know if it had to do anything with that but it sounds pretty yummy. I'm sorry to hear that you didn't like the recipe. I love cinnamon rolls too. The eggs that you mention make the dough even heavier and with this type of dough the rising time would be even longer. I used dark cocoa powder. What cocoa powder did you use?
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I love making cinnamon rolls so the prospect of making chocolate rolls proved exciting. The reason I decided to make the rolls was because I had some leftover chocolate peanut butter frosting from a cake I made and wanted to do something with it. I never like to make simple baked goods and wanted to try something new, so chocolate rolls seemed like a obvious choice. To compliment the frosting I changed the filling to peanut butter and brown sugar from another recipe. I figured that the rolls would taste like chocolate cake but with a more doughy quality. This was not the case sadly. The doughy lacked a strong chocolate flavor and was somehow tough and doughy. Their texture was almost reminiscent of pizza dough and would probably make a decent dessert pizza if rolls out flat. I think this is due to the lack of eggs and the edition of coco powder. I baked the rolls for 40 minutes on 325 F and checked them every few minutes because I was worried that they would overbake. The edges were hard but the middles more still almost doughy. This was as close to done as I could get them because I was scared to burn the edge rolls. Overall I thought they were edible but definitely not something I will be making again.
I'm so sorry to hear that :( This cinnamon rolls shoul be exactly as you described them chocolate cake but with a more doughy quality. I use a very little amount of active dry yeast in my leavened sweets. That gives you a dough that will last and be fresh even after 2 days of baking. On the other hand you must wait until the dough doubles in volume. As I say in my recipes the leavening time is indicative. You must watch your dough and be sure it has doubled (I use transparent container) or it will be hard after baking. Probably the dough didn't baked all through because it wasn't leavened enough. And I don't know this type of filling so I don't know if it had to do anything with that but it sounds pretty yummy. I'm sorry to hear that you didn't like the recipe. I love cinnamon rolls too. The eggs that you mention make the dough even heavier and with this type of dough the rising time would be even longer. I used dark cocoa powder. What cocoa powder did you use?