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Mexican Chocolate Cinnamon Rolls

Emma Essence
Fluffy homemade cinnamon rolls with cinnamon dark Mexican-style stone ground chocolate topped with a luscious cream cheese.
5 from 1 vote
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Course Breakfast, Dessert

Equipment

  • Rolling pin

Ingredients
  

Dough

  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 2 ¼ teaspoons instant yeast
  • 2 tablespoons honey
  • ¼ cup butter
  • cup granulated sugar
  • 2 eggs
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4-4 ½ cups all purpose flour plus more for work surface

Filling

  • 6 tablespoons butter softened
  • cup brown sugar
  • cup granulated sugar
  • 2 tablespoons cinnamon
  • 2 discs Taza Cinnamon Dark Mexican-style Stone Ground Chocolate
  • cup heavy cream

Icing

  • 4 ounces cream cheese softened to room temperature
  • 2 tablespoons butter softened to room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the dough

  • Warm milk, heavy cream, butter, and honey until lukewarm, about 30 seconds in the microwave.
  • Sprinkle yeast and sugar over the mixture and allow to sit for about 5 minutes.
  • Mix in eggs, vanilla extract, and salt.
  • Add in 4 cups of flour. In either a stand mixer with the dough hook or your hands, mix for about 5-7 minutes. The dough should be tacky but not sticky. If the dough feels too sticky, add in the remaining ½ cup of flour.
  • Place the dough onto a lightly floured surface and form a smooth ball. Place the dough ball into a lightly oiled bowl and place a towel on top. Allow to rise in a warm place for 45 minutes, until doubled in size (I like to rise mine in my oven off).

Prepare cinnamon rolls

  • Once the dough has doubled, place it on a lightly floured work surface and roll into a rectangle, about 20x15 in size.
  • With a rubber spatula, spread the butter over the dough.
  • Mix together the brown sugar, granulated sugar, and cinnamon together. Generously sprinkle the mixture over the butter. Using a grater, grate all of your chocolate evenly over the sugar mixture.
  • Carefully roll the dough into the shape of a log (roll the long side of the rectangle). Pinch the seams together and place the seam side down on the log.
  • With a sharp serrated knife, cut the log into 8-12 even rolls (I like to do 8 rolls, so they are oversized).
  • Place cinnamon rolls in a 13x9 baking dish if doing more than 8 rolls, or a 9.5-inch pie pan if doing 8 rolls.
  • Cover the baking dish with a towel and set in a warm place to rise for about 30 minutes, until doubled in size.

Bake and finish

  • Preheat the oven to 375F.
  • Before baking the rolls, drizzle ⅓ cup of heavy cream over the cinnamon rolls.
  • Bake for 15-20 minutes, until golden brown. Cool for about 5 minutes.
  • While the rolls cool, make the icing. In a medium bowl, mix cream cheese and butter together. Once combined, add powdered sugar, salt, and vanilla together and mix until smooth.
  • Spread the cream cheese icing over the warm cinnamon rolls. Enjoy!

Notes

*If making these ahead of time, you can cover the baking dish loosely with plastic wrap and refrigerate overnight. When ready to bake, allow the rolls to come to room temperature and double in size. Then follow baking instructions.*
Keyword Chocolate, Cinnamon, Mexican, Rolls