Chocolate Cinnamon Roll with Espresso Cream Cheese Icing
Chocolate Cinnamon Rolls with Espresso Cream Cheese Icing are soft, cocoa-filled rolls swirled with cinnamon and chocolate, then topped with a creamy, coffee-kissed frosting. Perfect for holidays, brunch, or anytime you want a decadent twist on classic cinnamon rolls.
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen Scale
- Rolling Pin
- 9x13-inch baking dish
- Parchment Paper
- Offset spatula
Ingredients
Chocolate Dough
- 240 g whole milk 1 cup, warmed to 110°F
- 2 ¼ teaspoon instant yeast 1 packet
- 50 g granulated sugar ¼ cup
- 2 large eggs room temperature
- 115 g unsalted butter ½ cup, softened
- 1 teaspoon salt
- 570 g all-purpose flour 4 ¾ cups
- 30 g unsweetened cocoa powder ¼ cup
Chocolate Cinnamon Filling
- 113 g unsalted butter ½ cup, softened
- 200 g brown sugar 1 cup, packed
- 2 teaspoon ground cinnamon
- 2 tablespoon unsweetened cocoa powder
- 50 g semi-sweet chocolate finely chopped or mini chips
Cinnamon Espresso Cream Cheese Frosting
- 225 g cream cheese 8 oz, room temperature
- 60 g unsalted butter ¼ cup, room temperature
- 240 g powdered sugar 2 cups, sifted
- 1 teaspoon ground cinnamon
- 2 teaspoon instant espresso powder dissolved in 1 tablespoon milk or cream
- Pinch of salt
Instructions
- Make the dough: In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Mix in eggs, softened butter, and salt. Add flour, cocoa powder, and knead with a dough hook for 5–7 minutes until smooth and slightly tacky. Place in a greased bowl, cover, and rise 1–1 ½ hours until doubled.
- Prepare the filling: Stir softened butter, brown sugar, cinnamon, and cocoa into a paste.
- Shape the rolls: Punch down dough and roll into a 12x18-inch rectangle. Spread the filling evenly, then sprinkle chopped chocolate on top. Roll tightly from the long side into a log and cut into 12 even rolls.
- Second rise: Arrange rolls in a greased 9x13-inch pan. Cover and rise for 30–40 minutes, until puffy. Preheat oven to 350°F (175°C).
- Bake: Bake rolls for 25–30 minutes, until centers are set and tops are lightly golden.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, espresso mixture, and salt. Beat until fluffy.
- Frost & serve: Spread frosting over warm rolls and serve immediately. Top with chocolate curls or flakes if desired.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Rewarm in the microwave for 15–20 seconds to bring back that soft, gooey texture. You can also freeze the rolls for up to 2 months wrapped in plastic wrap and aluminum foil; thaw in the refrigerator and microwave in 30 second increments until warm and gooey. You can also freeze them unfrosted and frost after reheating.
Audrey's tip: If you want extra gooey centers, pour ½ cup of warm heavy cream over the shaped rolls in the pan just before baking. It melts into the dough as they bake and creates an ultra-soft, bakery-style roll.