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Brownie Batter Cinnamon Rolls

Fluffy, buttery and soft cinnamon rolls layered with a fudge chocolate brownie batter, rolled and bake until ooey and gooey. Topped with a cocoa icing for the most indulgent and delicious sweet bread recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Proofing Time 1 hour 20 minutes
Course Bread, Breakfast, Brunch, Dessert, Finger food, Game night, High Tea, Sweet tooth
Cuisine American, swedish
Servings 12 buns

Equipment

  • Mixing bowls
  • Rubber spatula
  • Pizza cutter or Knife
  • Offset spatula
  • Roll pin
  • 9x13 Baking tray

Ingredients
  

Fudge brownie batter -

  • 115 gm Butter
  • 115 gm Dark chocolate
  • 1 tsp Espresso powder / instant coffee powder
  • 2 Eggs
  • 100 gm White sugar
  • 100 gm Brown sugar
  • 65 gm Flour
  • 2 tbsp gm Cocoa powder
  • 1 tsp Vanilla
  • ¼ tsp Salt

For the dough -

  • 360 ml warm milk
  • 2 tsp instant yeast
  • 2 tbsp sugar
  • 1 cup yogurt
  • 115 g melted butter
  • 600 g flour + 60g for rolling
  • 1 tsp salt
  • 1 tbsp baking powder

For the cinnamon butter -

  • 115 g browned butter
  • 213 g brown sugar
  • 2 tsp cinnamon powder

Cocoa icing -

  • 200 g icing sugar
  • 50 g cocoa powder
  • 1 tbsp melted butter
  • 30 ml hot milk

Instructions
 

For the brownie batter -

  • Preheat 180°C and line an 8×8 inch tin with oil and baking paper.
  • Melt the butter, espresso and chocolate until smooth, either in a microwave with 10-second intervals until melted through or over the stove stirring constantly. Set aside to cool.
  • In a large bowl whisk the eggs and sugars together until thick and pale. It should take around 3-4 minutes of whisking vigorously.
  • Pour the cooled, melted chocolate mixture into the egg mixture and whisk well until combined.
  • Sift the dry ingredients.
  • Switch to a spatula and fold in the dry ingredients, i.e. the flour, cocoa powder, salt and vanilla. Do not over mix the batter at this stage. Place in the fridge and let it chill while we get on with the dough.

For the dough -

  • In a large bowl combine the warm milk granulated sugar and yeast. Allow to sit until foamy, about 5 minutes. Stir in the yogurt and melted butter until combined.
  • Add 500g of flour and stir until combined. The dough will be sticky and that is okay.
  • Cover with a dish towel or cling wrap and set in a warm place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size.
  • Stir in the remaining 100g of flour, baking powder and salt until totally combined. It should form a rough dough.

For the filling -

  • Mix all the ingredients together until combined and creamy in a mixing bowl with a rubber spatula. Set aside (I like making this while the dough is proofing)

Make the rolls -

  • Preheat the oven to 180℃. Grease a 9×13 baking tray. Turn out the dough onto a well floured surface and press it into a rectangular shape. If the dough is shaggy briefly bring it together with your hands.
  • If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
  • Spread the cinnamon filling over the dough leaving an edge on the longer edge. Slather on the brownie batter and spread it evenly. Add more brownie chunks or dark chocolate chunks.
  • Using a pizza cutter or sharp knife to cut the dough into 12 even strips. Roll up each strip into a little cinnamon roll and place in the baking tray, repeat until done. (A less messy way to do this step is by rolling the dough into a log and cutting it into pieces using dental floss - I have run out which is why I did it the other way.)
  • Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until golden brown on top and around the edges.

For the icing -

  • While the rolls are baking, making the glaze by combining all the ingredients together until smooth.
  • Ice rolls the second they come out of the oven. Add more brownie pieces on top and allow them to sit for 15 minutes before serving. Delicious!

Notes

  • Allowing the brownie batter to chill in the fridge to make it less messy while layering, cutting and rolling the dough.
  • For the dough, dust the surface liberally to make sure it doesn’t stick while rolling it out.
  • OPTIONAL - you can use cut up pieces of brownies or dark chocolate chunks in the layering process to add more fudge and richness in the cinnamon rolls once baked.