Chocolate Chip Cinnamon Rolls
These Chocolate Chip Cinnamon Rolls are everything a cinnamon roll should be, gooey, buttery, and loaded with flavor! Add a layer of melty chocolate chips and a chocolate cream cheese frosting and suddenly breakfast starts feelong a lot more like dessert!
Servings: 10 cinnamon rolls
Ingredients
Starter
- ½ cup water
- ⅓ cup bread flour
- ½ cup whole milk
Dough
- ¼ cup granulated sugar divided
- 1 cup warm whole milk (110 degrees F) divided
- 1 packet dry active yeast instant yeast works too
- 2 ⅔ cups bread flour
- 1 large egg
- 1/2 teaspoon salt
- 4 tablespoons sliced butter room temperature
Filling
- ½ cup butter room temperature
- 1 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 cup mini chocolate chips milk or dark chocolate chips work too
Icing
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract vanilla bean paste works also
- 1 ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
Instructions
Starter
- Add the ½ cup water and ⅓ cup bread flour in a medium saucepan. Whisk until smooth.
- Whisk in the ½ cup whole milk and place over medium heat. Continue to whisk until the mixture forms a thick, slurry consistency.
- Remove from the heat and place in a small bowl. Cover with plastic wrap, making sure the plastic wrap is touching the top of the starter so a skin doesn’t form. Allow to cool to room temperature.
Dough
- Add 1 teaspoon of granulated sugar and 3/4 cup warm whole milk into a large mixing bowl. Stir to combine.
- Sprinkle1 packet dry active yeast over the top of the milk and let it sit until it becomes frothy and bubbly, about 10 minutes.
- Add the remaining ¼ cup granulated sugar, ¼ cup of warm milk, cooled starter, 2 ⅔ cups bread flour, 1 large egg and 1/2 teaspoon salt. Either by hand or with the paddle attachment of a stand mixer, mix until the dough is combined and ragged looking. Switch the paddle attachment with the dough hook and knead the dough for about 5 minutes on low speed.
- Add the 4 tablespoons sliced butter, one slice at a time, and mix for 20 seconds before adding the next slice.
- Once the butter is incorporated, turn the mixer on medium and knead for 5 to 6 minutes, scraping down the sides of the bowl as needed.
- Place the dough into a large greased bowl, turning once to grease the top of the dough. Loosely cover the bowl with a piece of plastic wrap and place in a warm, draft-free place to rise until doubled, about 1 ½ hours. This can vary depending on how warm or cool your kitchen is.
- After the dough has doubled, punch it down and turn out onto a lightly floured surface.
- Roll it into an 8 inch by 20 inch rectangle. Set aside for a minute to quickly whip together the filling.
Filling
- In a small bowl, add in the ½ cup butter, 1 cup light brown sugar, and 1 teaspoon ground cinnamon. Stir until thoroughly combined.
- Spread the filling across the top of the dough, leaving a ½ an inch around the edges bare.
- Sprinkle the 1 cup mini chocolate chips on top of the filling, leaving a ½ inch around the edges bare. Starting at the long end, roll up the dough tightly, pulling back on the dough as you roll to keep the roll tight.
- Once rolled, seal the seams by pinching the edge into the rolled up dough with your fingers.
- Press the ends of the dough into the rolled dough to help get an even first cinnamon roll.
- Cut the roll into 10 to 12 equal pieces depending on how thick you want your rolls.
- Place slices into a greased 9×13 inch baking pan. Loosely cover the plastic wrap, place back into a warm, draft-free place and allow to double, about 45 minutes to 1 hour.
- While the dough is rising, preheat the oven to 350 degrees F.
- After they have risen, brush the rolls with the remaining ¼ cup of milk. This helps to brown tops.
- Place in the preheated oven and bake for 30 to 35 minutes until the tops are golden brown. Remove from the oven and let cool in the pan until just slightly warm.
Icing
- In a medium bowl, add in the 8 ounces cream cheese and 1/2 cup butter. Beat with a hand mixer on medium speed until smooth.
- Add in the 1 teaspoon vanilla extract, 1 ½ cup powdered sugar, and ¼ cup unsweetened cocoa powder Beat on low until the powdered sugar and cocoa powder is mostly incorporated. Turn the mixer to medium and beat for 2 to 3 minutes until creamy and smooth.
- You can add milk to the icing, 1 tablespoon at a time, to thin it out if you like it more runny.
- Spread the icing on the slightly warm cinnamon rolls.
- Store in an airtight container in the fridge (because of the cream cheese frosting.)
Notes
Storage: Store the cinnamon rolls in an airtight container in the refrigerator for up to 5 days. If you don't use a cream cheese based frosting, the cinnamon rolls can be stored at room temperature for up to 5 days. Warm individual rolls in the microwave for 15 to 20 minutes before serving.
Freezing: To freeze the cinnamon rolls before baking, place the sliced rolls in a freezer-safe pan before it does the second rise. Wrap it tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil if it doesn't have a lid. Freeze for up to 2 months. Thaw overnight in the refrigerator and allow to rise before baking.
To freeze the cinnamon rolls after baking, place the unfrosted rolls in a freezer-safe container or freezer bag. Place in the freezer for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Nutrition
Calories: 715kcal | Carbohydrates: 88g | Protein: 9g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 318mg | Potassium: 195mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
