Chocolate Cinnamon Rolls With Cream Cheese Glaze

Cinnamon rolls, babka, and rugelach rolls are my kid’s favorite treats. Our home fills with the irresistible scent of freshly baked cinnamon rolls every weekend. It’s become a cherished tradition in our family that brings everyone together in the kitchen. My kids have always adored these gooey, cinnamon-infused treats. But little did we know, a delicious twist awaited us in the world of baking. The scent of cocoa mingled with cinnamon, creating an intoxicating aroma that filled the kitchen. From that moment on, chocolate cinnamon rolls became a staple in our household. I always make a double batch and keep the rest in the freezer for the kids to snack on. These are more than just a delicious treat. They remind us that sometimes, the best discoveries come from a willingness to try something new, and they embrace the unexpected with open arms.

Step-by-step: How to make chocolate cinnamon rolls

Dough

Yeast mixture – In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter, and eggs. Combine – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. Knead -once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes.Pro tip – To knead by hand transfer to a well-dusted worktop and knead for 20 to 25 minutes. Bowl – When the dough is soft, shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm oven with the light on. Let rise for 20 minutes until almost doubles in volume.Pro tip – I like to turn the oven on minimum heat for 5 minutes then switch it off. This ensures the oven is warm. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.

Chocolate cinnamon filling

Combine the cocoa powder, butter, cinnamon, salt, and vanilla extract. Set aside. Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle (16 inches long and 12 inches wide).Pro tip – The measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly making sure to get to all the edges too. Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns.Pro tip – You can use a sewing thread or knife but a bench scraper works well too.

Proof and bake

Lightly spray a 13 x 9 baking pan or sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise in the oven for 20 minutes.Pro tip – If you place them in a warm oven with the light only they will rise in just 20 minutes. About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5. Once the oven is hot, bake for about 25 to 28 minutes until the tops are lightly golden brown. And if necessary, tent the top with foil to prevent browning too much.Pro tip – If you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg is one beaten egg with 2 tbsp of water). When done, remove from the oven and cool until just warm.Pro tip – I like to add the cream cheese glaze on the cinnamon rolls when they are warm, so some of the melted glazes gets absorbed inside the rolls.

Cream cheese glaze

Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth. Then, slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.Pro tip – You can also serve some cinnamon rolls without glaze because these are also delicious on their own.