Make these fluffy chocolate cinnamon rolls with a soft, yogurt-enriched dough. Filled with cinnamon sugar, grated chocolate, and raisins, then topped with a luscious cream cheese frosting, these rolls are wonderfully soft, gooey, and irresistible. Perfect for brunch, a sweet breakfast, or an afternoon treat!
Make these fluffy chocolate cinnamon rolls with a soft, yogurt-enriched dough. Filled with cinnamon sugar, grated chocolate, and raisins, then topped with a luscious cream cheese frosting, these rolls are wonderfully soft, gooey, and irresistible. Perfect for brunch, a sweet breakfast, or an afternoon treat!
Prep Time:
30m
Cook Time:
30m
Difficulty Level:
For the dough
- 100 g yogurt, at room temperature
- 200 g lukewarm milk
- 60 g granulated sugar
- 7 g active dry yeast (1 sachet)
- 120 g unsalted butter, softened and cut into pieces, plus extra for greasing
- 2 eggs, at room temperature
- 550 g strong bread flour or flour suitable for enriched yeast doughs, plus extra for dusting
- ½ tsp salt
- 1 tsp vanilla extract
- 100 g chocolate chips
- 120 g heavy cream
- A little extra flour for shaping
For the filling
- 125 g unsalted butter, softened
- 2 pinches of salt
- 250 g brown sugar
- 1½ tbsp ground cinnamon
- 3 tbsp grated chocolate
- 3 tbsp raisins
- A few drops of vanilla extract
For the cream cheese frosting
- 250 g cream cheese, at room temperature
- 60 g unsalted butter, softened
- 200 g powdered sugar, sifted
- 1–2 tbsp milk
Directions
Pour the lukewarm milk into a small bowl and add the yeast and 1 tablespoon of the sugar, taken from the total amount. Stir to combine, cover, and leave for 5 minutes to activate the yeast.
In a separate bowl, whisk together the yogurt, eggs, vanilla extract, and remaining sugar.
Add the flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yogurt mixture and the activated yeast mixture. Mix on low speed for 2 minutes, just until the flour is hydrated.
Increase the speed to medium and knead for 5–7 minutes, until the dough becomes very elastic.
Reduce the mixer speed to low and gradually incorporate the softened butter, adding it piece by piece while the mixer is running. Once all the butter has been added, the dough will become slightly loose and sticky, clinging to the sides of the bowl.
Add 1–2 tablespoons of flour, just enough to help the dough come together around the dough hook. The dough should remain very soft, stretchy, and slightly sticky. It is easiest to handle with lightly buttered hands.
Transfer the dough to a large, buttered bowl. Cover and leave in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, combine the softened butter, brown sugar, salt, and ground cinnamon in a bowl. Mix until evenly blended.
Grease the base and sides of a deep baking dish measuring approximately 22 × 32 cm (9 × 13 inches).
Lightly flour your work surface and turn out the risen dough. Dust the top with a little flour and roll it out into a thick rectangle measuring approximately 35 × 50 cm (14 × 20 inches).
Brush away any excess flour and spread the cinnamon filling evenly over the dough, leaving a 1–2 cm (½–¾ inch) border around the edges.
Sprinkle the grated chocolate and raisins evenly over the filling.
Starting from one of the longer sides, roll the dough tightly into a log. Brush away any excess flour from the outside.
Cut the log into 8 thick slices, approximately 5 cm (2 inches) wide. Arrange the rolls in the prepared baking dish, cover, and leave to rise for 20 minutes, until slightly puffed.
Preheat the oven to 160°C (320°F), using the fan setting.
Gently warm the heavy cream until lukewarm, then stir in the vanilla extract. Pour the cream evenly over the risen cinnamon rolls and sprinkle the chocolate chips on top.
Bake on the middle rack for 20 minutes at 160°C (320°F). Increase the oven temperature to 180°C (350°F) and bake for another 8–10 minutes, until the rolls are golden and cooked through.
Remove from the oven and leave to rest for 10–15 minutes before adding the frosting.
Make sure all the frosting ingredients are at room temperature.
In a bowl, beat the cream cheese and softened butter with a hand mixer until smooth and creamy.
Gradually add the sifted powdered sugar, continuing to beat until the frosting is light, fluffy, and lump-free.
For a thinner, more pourable consistency, add 1–2 tablespoons of milk and mix until you reach your desired texture.
While the cinnamon rolls are still slightly warm, drizzle or spread the cream cheese frosting generously over the top, allowing it to melt into the soft rolls.
Serve warm and enjoy!
For exceptionally soft, cloud-like cinnamon rolls, try refrigerating the dough overnight after its first rise. Cover it well and let it chill in the refrigerator. The next day, allow it to become workable before rolling and shaping, then proceed with the recipe. The slow, overnight rest can also help develop a deeper, richer flavor.