Description
Soft, fluffy yeast cinnamon rolls swirled with a gooey filling of chocolate chips, brown sugar, and cinnamon, baked until golden and finished with a cream cheese glaze.
Ingredients
For the dough: 1/2 cup (120 ml) milk
1/2 cup plus 1 tablespoon (135 ml) water
1 large egg
2 tablespoons oil
3 1/2 cups (about 440 g) unbleached all-purpose flour, plus more as needed
1/4 cup (50 g) sugar
2 1/4 teaspoons rapid-rise or instant yeast
1 teaspoon salt
For the filling: 1 cup (170 g) chocolate chips
1/4 cup (57 g) unsalted butter
3/4 cup (150 g) brown sugar
2 tablespoons ground cinnamon
Pinch of salt
For the glaze: 4 ounces (113 g) cream cheese
1 cup (120 g) powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions
1. Warm the milk and water until comfortably warm, not hot. In a large bowl or stand mixer, combine the milk mixture, egg, and oil. Add 3 1/2 cups flour, the sugar, yeast, and salt.
2. Mix and knead until a soft, smooth dough forms, adding a little more flour only if the dough is too sticky to handle.
3. Cover the bowl and let the dough rise in a warm place until puffy and nearly doubled in size.
4. Make the filling: soften the butter and mix it with the brown sugar, cinnamon, and pinch of salt until it forms a spreadable paste.
5. Roll the dough out on a lightly floured surface into a large rectangle. Spread the filling evenly over the dough and scatter the chocolate chips over the top.
6. Roll the dough up tightly from the long edge into a log and cut it into 18 equal rolls.
7. Place the rolls in two greased 9×9-inch or round pans, about 1 inch apart. Cover and let the rolls rise for 30 minutes.
8. After the rolls have risen for 30 minutes, preheat the oven to 375°F (190°C).
9. Bake for about 25 minutes, until the rolls are puffed and golden.
10. Make the glaze: beat the cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Spread or drizzle over the warm rolls and serve.
Notes
Adapted from the Gooey Chocolate Cinnamon Rolls recipe published by Gimme Delicious (ingredient quantities, the 18-roll yield, a roughly 1 hour 30 minute prep time, a 25 minute cook time, a 30 minute second rise, a 375°F oven, two greased 9×9 or round pans with the rolls 1 inch apart, and the glaze are from the source). The length of the first rise, the warmth of the milk and water, the kneading time, and the exact rolling and cutting details are estimates because the full method was not available to us, so check the original recipe for its exact steps. The recipe has not been tested.
If the dough is sticky, add flour a spoonful at a time. Too much flour makes dry rolls.
Do not let the milk and water get hot, or it can kill the yeast.
Nutrition is an approximate estimate per roll (18 rolls), including the glaze.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 23g
- Sodium: 175mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg