Chocolate Cream Cheese Sweet Rolls
I think I am beginning to have a problem with yeasted breads. I haven’t even gone near yeast packets since I was a little girl and watched my mom proof the yeast. It was always so iffy as to whether or not the breads would rise or not so as an adult I was super intimidated by anything calling for yeast in the recipe. But I kept seeing all these wonderful sounding rolls both dessert and savory that I really wanted to make so I took the plunge.
You may have seen my guest post for my dear friend Heather at Southern Pink Lemonade? If you didn’t, you’ll want to check it out since it goes along with today’s post. I made Cranberry Orange Sweet Rolls for her and since the recipe makes two batches of rolls, I made these a few days later. Sorry Heather but I think these turned out better. I forgot to let her rolls sit on the counter and rise for 20 minutes before putting them in to bake and although they were completely delicious, the weren’t as high as I would have liked. I didn’t forget with these and they were perfect! Here’s half the dough.
I absolutely love chocolate and cream cheese together. I even added a little secret ingredient. I’m not sure it made a HUGE difference but when I rolled the dough out and sprinkled on the sugar and butter, I also sprinkled hot chocolate powder along with my chocolate chips. The result was amazing!
This recipe, even though it seems long, really isn’t terribly difficult and the end product is wonderful. You’ll half the dough when you make it so you can use the other half to make anything you want, even a savory dinner roll so it’s super versatile.
I rolled it out, poured on the butter, sprinkled with sugar and hot chocolate, spread on a thick layer of cream cheese and then chocolate chips. Rolled the dough, cut into rolls and placed them in a 9×13 inch pan and baked. I had another pie pan or half of a 9×13 left over. I would say this made about 28 rolls approximately? Here they are before the cream cheese glaze.
I adapted this recipe from The Pioneer Woman’s Blueberry Lemon Sweet Rolls.
Chocolate Cream Cheese Sweet Rolls
FOR THE DOUGH
4 cups whole milk
1 cup dark brown sugar, lightly packed
1 cup oil
2 (.25 ounces) active dry yeast
9 cups all-purpose flour
1 heaping tablespoon salt
1 scant teaspoon baking soda
1 heaping tablespoon aluminum free baking powder
1 1/4 stick butter
1 cup sugar
1/2 cup hot chocolate powder
2 cups semi sweet chocolate chips
2 (8 ounce) bars cream cheese, softened
FOR THE GLAZE
5 tablespoons melted butter
4 ounces cream cheese, warmed in the microwave
1 1/2 cups half and half
2-3 cups confectioners sugar
dash of salt
Turn on your oven on a warming cycle or as low as it will go for about 5-10 minutes. You want it just slightly warm inside. Turn off heat.
In a heavy pot mix whole milk, 1 cup of sugar and oil over medium heat until bubbles begin to form on the edges.
Turn off the heat and allow to cool down until it reaches 100-110 degrees. That’s slightly above warm to the touch. (It’s important, in my opinion, to use a thermometer. I used a meat thermometer and it worked just fine. You could use either candy or meat but you have to get it to the correct temp or the yeast won’t activate properly.)
Sprinkle yeast over the top and let it sit for two minutes.
Add in 8 cups of flour and gently stir until combined. Cover with a dish towel and put inside your barely warm oven for 1 hour allowing your very sticky dough to rise.
Add additional cup of flour, salt, baking powder and baking soda and stir to combine.
Half the dough, cover and refrigerate both portions.
Preheat your oven to 375 and butter your baking dishes.
Melt 1 1/4 stick of butter and set aside.
On a floured surface, turn dough out and roll with a rolling pin into a long rectangle. Approximately 30 inches long by 10 inches deep and fairly thin. (I like mine fat and thick and high so I roll them thin but not as thin as I can get them.)
Pour the melted butter on top and rub to the edges with your fingers. Follow with the orange sugar and hot chocolate powder. Spread the cream cheese and then sprinkle with the chocolate chips making sure all areas are covered well.
Beginning at the side furthest away from you and making sure there’s a line of chocolate chips along that edge (this becomes the inside so you want chocolate all the way in the middle) begin rolling. Starting at one end and going to the other and back rolling towards yourself until the whole thing is rolled into a long, tight log in front of you.
Pinch the edges to make a seal and any holes that might have opened. Starting at one end, slice 1/2 inch thick sections and lay the slices, cut side down in your buttered baking dish. Allow to sit and rise for 20 minutes.
Place in your 375 degree oven and bake for approximately 20 minutes or until golden brown. It’s important to make sure they’re a good golden brown to insure the insides and bottom are cooked through.
Remove from the oven and allow to cool. They should be slightly warm when you begin to glaze so that the glaze reaches all the nooks and crannies but that they’re not so hot that the glaze melts.
Add your half and half, cream cheese, powdered sugar and dash of salt and whisk together well. Taste and adjust if needed. You want it to be sweet and fairly thick.
What’s your favorite sweet roll combination?