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Posted by on Dec 13, 2012 in Breads, Breakfast/Brunch, Desserts | 15 comments

Chocolate Cream Cheese Sweet Rolls

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.

Sweet roll 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!

Ingredients for chocolate sweet rolls 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.

baked chocolate sweet rolls

Cream cheese chocolate chip sweet rolls The combinations are endless really so jump in and try one out.  You’ll love it as much as we did!

Chocolate chip cream cheese sweet rolls I adapted this recipe from The Pioneer Woman’s Blueberry Lemon Sweet Rolls.


Chocolate Cream Cheese Sweet Rolls


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


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.  

 Serve warm.



What’s your favorite sweet roll combination?







    • And you won’t have any trouble doing that!

  1. Chocolate and cream cheese sounds SO good! I love a good cinnamon roll, but have to give myself a bit of a pep talk before making them because I definitely err on the scared of yeast dough side. Your pictures have totally given me the motivation to make it happen though! Thanks! 🙂
    Ashley recently posted..Rylan 9 Month SummaryMy Profile

    • You can do it! I really was very intimidated and it seems like several steps but when they’re broken down it goes by quickly and it was actually fun. Please stop back by and let me know how it goes?

    • So happy to hear it! Please let me know if you get a chance to make it.

    • Thank you Shiloh! They were really good. The cream cheese put them over the top!

  2. The ones you brought to our family Christmas celebration were yummy. I had them left over, warm, with hot Cafe Du Monde coffee (thanks to you for both) and I could eat them.every day.

  3. Repinned! I just posted bread today and last week I made a cheater’s version of nutella cinnamon rolls. These look awesome! I would love to snag one! I had seen PW’s recipe and knew that it was ripe for playing around with! Great job!

    • Thank you! They were fabulous. I’ve made them several times since this posting and loved them every time. Thanks so much for pinning. 🙂

  4. I am going to have to try these!! I know my mini me would LOVE them. I won’t lie, using yeast scares the heck out of me!!! I know, I know, something as little as yeast being scary but it seems like such an easy thing to screw up! These def look and sound worth the attempt. Maybe I will give it a go on Sunday!

    • Jewels you would love them! I was apprehensive too about the yeast but there’s really no need. It’s fairly cut and dry.


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