Brownie Batter Cinnamon Rolls
Brownie Batter Cinnamon Rolls
Ingredients
For the Dough
- 3/4 cup warm milk
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/4 cup unsalted butter, melted
- 3 cups all purpose flour, as needed
- 3/4 teaspoon salt
- 1/3 cup warm heavy cream, to pour over rolls right before baking
For the Filling
- 6 tablespoons unsalted butter, melted
- 2/3 cup brown sugar, packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons flour
- as needed brownie bits/crumbles, to sprinkle
For the Icing
- 6 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 1/2 tablespoons cocoa powder, adjust to taste
- 1/2 teaspoon vanilla
- 1 pinch salt
- as needed brownie bits/crumbled brownies, for topping
Instructions
- 1
In a large bowl, combine the warm milk, 1/4 cup granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the egg, egg yolk, and melted unsalted butter to the yeast mixture. Mix well.
⏱️ 2 min
- 3
Stir in the 3/4 teaspoon salt and then gradually add the all purpose flour. Mix until a dough forms, adding more flour only if needed to achieve a workable consistency.
⏱️ 5 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 min
- 5
Place the kneaded dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the filling. In a separate bowl, combine the melted unsalted butter, brown sugar, and 1 tablespoon granulated sugar. Mix thoroughly.
⏱️ 3 min
- 7
Mix in the vanilla extract, heavy cream, unsweetened cocoa powder, and 1/4 teaspoon salt until well combined.
⏱️ 2 min
- 8
Fold in the 2 tablespoons flour. Let the filling sit for 5-10 minutes; it will thicken slightly. If it's still too runny, add an additional 1/2 tablespoon of flour.
⏱️ 10 min
- 9
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle.
⏱️ 3 min
- 10
Spread the prepared filling evenly over the entire surface of the dough. Sprinkle crumbled brownies on top, being careful not to overstuff.
⏱️ 5 min
- 11
Using a pizza cutter, slice the dough into 8 pieces. Tightly roll each piece up. Alternatively, roll the entire dough rectangle into a tight log and then slice into 8 equal pieces.
⏱️ 5 min
- 12
Place the rolls in a greased 9x13 inch pan. Cover and let rise for an additional 30-45 minutes.
⏱️ 45 min
- 13
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 14
Just before baking, pour the warm heavy cream evenly over the rolls.
⏱️ 1 min
- 15
Bake for 22-28 minutes, or until golden brown.
⏱️ 28 min•🌡️ 350
- 16
While the rolls are baking, prepare the icing. In a mixing bowl, beat the room temperature cream cheese and room temperature unsalted butter together until smooth.
⏱️ 3 min
- 17
Beat in the powdered sugar, cocoa powder (adjust to taste), vanilla, and a pinch of salt until well combined and smooth.
⏱️ 2 min
- 18
Spread the icing over the warm rolls. Top with additional brownie bits or crumbled brownies.
⏱️ 3 min
- 19
Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Brownie Batter Cinnamon Rolls
For the Dough
- 3/4 cup warm milk
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/4 cup unsalted butter, melted
- 3 cups all purpose flour, as needed
- 3/4 teaspoon salt
- 1/3 cup warm heavy cream, to pour over rolls right before baking
For the Filling
- 6 tablespoons unsalted butter, melted
- 2/3 cup brown sugar, packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons flour
- as needed brownie bits/crumbles, to sprinkle
For the Icing
- 6 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 1/2 tablespoons cocoa powder, adjust to taste
- 1/2 teaspoon vanilla
- 1 pinch salt
- as needed brownie bits/crumbled brownies, for topping
Instructions
- 1
In a large bowl, combine the warm milk, 1/4 cup granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the egg, egg yolk, and melted unsalted butter to the yeast mixture. Mix well.
⏱️ 2 min - 3
Stir in the 3/4 teaspoon salt and then gradually add the all purpose flour. Mix until a dough forms, adding more flour only if needed to achieve a workable consistency.
⏱️ 5 min - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 min - 5
Place the kneaded dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the filling. In a separate bowl, combine the melted unsalted butter, brown sugar, and 1 tablespoon granulated sugar. Mix thoroughly.
⏱️ 3 min - 7
Mix in the vanilla extract, heavy cream, unsweetened cocoa powder, and 1/4 teaspoon salt until well combined.
⏱️ 2 min - 8
Fold in the 2 tablespoons flour. Let the filling sit for 5-10 minutes; it will thicken slightly. If it's still too runny, add an additional 1/2 tablespoon of flour.
⏱️ 10 min - 9
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle.
⏱️ 3 min - 10
Spread the prepared filling evenly over the entire surface of the dough. Sprinkle crumbled brownies on top, being careful not to overstuff.
⏱️ 5 min - 11
Using a pizza cutter, slice the dough into 8 pieces. Tightly roll each piece up. Alternatively, roll the entire dough rectangle into a tight log and then slice into 8 equal pieces.
⏱️ 5 min - 12
Place the rolls in a greased 9x13 inch pan. Cover and let rise for an additional 30-45 minutes.
⏱️ 45 min - 13
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 14
Just before baking, pour the warm heavy cream evenly over the rolls.
⏱️ 1 min - 15
Bake for 22-28 minutes, or until golden brown.
⏱️ 28 min•🌡️ 350 - 16
While the rolls are baking, prepare the icing. In a mixing bowl, beat the room temperature cream cheese and room temperature unsalted butter together until smooth.
⏱️ 3 min - 17
Beat in the powdered sugar, cocoa powder (adjust to taste), vanilla, and a pinch of salt until well combined and smooth.
⏱️ 2 min - 18
Spread the icing over the warm rolls. Top with additional brownie bits or crumbled brownies.
⏱️ 3 min - 19
Serve and enjoy!