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Chocolate Sweet Rolls

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These chocolate sweet rolls are soft and fluffy. Filled with fudgy chocolaty filling and topped with chocolate cream cheese glaze. They’re perfect way to start the  weekend!

Ingredients

Scale

For the dough

  • 1 cup whole milk, warm
  • 2 1/4 tsp. instant dry yeast
  • 1/3 cup + 1 tsp. granulated sugar, divided
  • 2 large eggs
  • 6 tbsp. unsalted butter, melted
  • 1/4 tsp. salt
  • 4 cups flour

For the filling

  • 6 tbsp. unsalted butter
  • 2/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder

For the frosting

  • 8 oz. cream cheese, softened
  • 5 tbsp. unsalted butter, softened
  • 3/4 – 1 cup powdered sugar
  • 2–3 tbsp. unsweetened cocoa powder

Instructions

  1. Proof the yeast first. Place warm milk into a mixer bowl. Add the yeast and sugar. Cover and let it sit for 5-10 minutes or until foamy. Stir.
  2. Add the eggs, the rest of sugar, melted butter and salt. Stir with a whisk until combined.
  3. Attach a hook attachment to the mixer. Add the dough a little at a time as you’re mixing. Increase the speed once all the flour has been added. Knead for a few minutes or until the dough is smooth. The dough should be tacky and will still be slightly sticking to the sides of the bowl. (When you touch the dough with your finger it should be slightly sticky. When you let go of the dough there should be no or very little dough left on your finger.) You can add more flour if needed, one tablespoon at a time. 
  4. Place the dough in a lightly greased bowl. Cover and let it rise until doubles in size. About 1 hour.
  5. While the dough is rising make the filling: Combine sugar and cocoa powder in a bowl. Set aside. If you let the butter come to room temperature it should be spreadable. If not, microwave the butter in 10 second intervals until it is spreadable consistency. Do not melt the butter. Set aside.
  6. Transfer dough to a floured surface. Roll the dough to 15×12 inch rectangle.
  7. Spread the butter. Then add the sugar/cocoa powder mixture. Lightly press the sugar mixture into the butter.
  8. Roll the dough tightly starting with the longer side. Cut the roll into 12 equal sizes. Transfer to a lightly greased baking dish and cover. Let the rolls rise for 20-25 minutes or until puffy. Meanwhile pre heat the oven to 350 F. 
  9. Bake for 20-25 minutes. Or until they are lightly golden brown. Cool for 10-15 minutes before frosting.
  10. Make the frosting. While the chocolate sweet rolls are cooling make the frosting. Combine cream cheese, cocoa powder, powdered sugar and butter. Beat until combined. Add milk if the frosting is thick.

Find it online: https://tastytreatpantry.com/chocolate-sweet-rolls/