Ok guys. These just might be my best invention yet.
So over the holidays, when I was making my famous cinnamon rolls, I had a wacky thought.
What if I could make these chocolate? And you know what? It totally worked and they are so good.
What better way to kick off the month of love and chocolate than with chocolate sweet rolls? There is no better way in my opinion.
Since my cinnamon roll dough starts with vanilla pudding, I just used chocolate instead! I have to say that the chocolate dough was an easier dough to work with! Much more supple (eww I hate that word, but I can’t think of anyway else to describe it!) and just seemed to come together really well.
So you roll out the dough, slather it with butter and sugar, and sprinkle it with mini chocolate chips.
Who am I kidding. That was not nearly enough chocolate chips.
Roll them up, slice them up, and let them rise baby!
The chocolate cream cheese frosting? Yeah, no words. It’s that good.
I think I have to go make these again. Yum.
- For the dough:
- 1 small package of chocolate instant pudding mix
- 2 cups milk
- 2 packages yeast (4½ teaspoons)
- 2 tablespoons sugar
- ½ cup luke warm water
- 1 stick of butter, melted
- 2 eggs
- 1 tsp salt
- 6-8 cups of flour
- 2 sticks of butter, softened
- 1½ cups of sugar
- 6 oz mini chocolate chips
- For the frosting:
- 8 oz cream cheese
- 1 stick of butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 tablespoon milk
- 3 tablespoons cocoa powder
- For the chocolate ganache drizzle:
- 1 bag semi sweet chocolate chips
- 5-6 tablespoons cream
- Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
- In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
- In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
- Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
- Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
- Spread 1 cup of softened butter over the dough. Sprinkle with the sugar and mini chocolate chips.
- Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with dental floss every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
- Make the frosting. Mix all the frosting ingredients together until smooth.
- While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
- While the frosted rolls are cooling, make the chocolate ganache. Melt the chocolate chips and cream together in the microwave in 30 second increments into smooth. Drizzle over the rolls. Sprinkle with more mini chocolate chips.