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Brownie Cinnamon Rolls with Cream Cheese Frosting and Chocolate Ganache Recipe

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3.8 from 13 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes (including rises and chilling times)
  • Yield: 8-12 rolls

Description

These Brownie Cinnamon Rolls combine the fluffy, yeasted dough of classic cinnamon rolls with rich, decadent brownie batter and a spiced cinnamon filling. Topped with luscious cream cheese frosting and drizzle of chocolate ganache, they are an indulgent treat perfect for brunch or dessert lovers craving a fusion of two beloved sweets.

Ingredients

Tangzhong:

  • 40 g plain flour
  • 200 ml whole milk

Dough:

  • 680 g plain flour
  • 60 g granulated sugar
  • 1 teaspoon salt
  • 16 g instant yeast
  • 2 large eggs
  • 240 ml whole milk, warm
  • The prepared tangzhong
  • 50 g unsalted butter, softened

Brownie Batter:

  • 100 g unsalted butter
  • 50 g dark chocolate
  • 60 g granulated sugar
  • 60 g soft light brown sugar
  • 2 large eggs
  • 40 g plain flour
  • 20 g cocoa powder
  • 1/4 teaspoon salt

Cinnamon Filling:

  • 400 g soft light brown sugar
  • 200 g unsalted butter, melted
  • 3 tablespoons ground cinnamon

Ganache:

  • 50 g dark chocolate
  • 50 ml double cream

Cream Cheese Frosting:

  • 150 g unsalted butter, softened
  • 150 g icing sugar
  • 2 teaspoons vanilla extract
  • 300 g full fat cream cheese
  • Some whole milk (approx. 2-4 tablespoons)

Instructions

  1. Making the Tangzhong: In a pot, whisk together 40 g plain flour and 200 ml whole milk. Place over medium heat and continuously stir until the mixture thickens to a pudding-like consistency, which happens quickly. Remove from heat and refrigerate for 5 minutes to cool.
  2. Preparing the Dough: In a large bowl, combine 680 g plain flour, 60 g granulated sugar, 1 tsp salt, 16 g instant yeast, 2 eggs, 240 ml warm whole milk, and the cooled tangzhong. Mix until a dough forms. Add 50 g softened butter and knead for 10 minutes. The dough will be sticky; add extra flour sparingly if too sticky to handle. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size, or refrigerate overnight.
  3. Making the Brownie Batter: Melt 100 g unsalted butter and 50 g dark chocolate in a pot over medium heat until smooth. Transfer to a bowl, stir in 60 g granulated sugar and 60 g light brown sugar. Whisk in 2 eggs until combined. Fold in 40 g plain flour, 20 g cocoa powder, and 1/4 tsp salt. Chill in refrigerator for about 20 minutes until slightly thick but still spreadable.
  4. Preparing the Cinnamon Filling: In a bowl, mix 400 g soft light brown sugar, 200 g melted unsalted butter, and 3 tbsp ground cinnamon until well combined. Set aside.
  5. Forming the Cinnamon Rolls: On a floured surface, roll the dough into a roughly rectangular shape about 1/2 inch thick. Spread the cinnamon filling evenly over the dough—warm it briefly if too thick to spread. Next, spread the brownie batter over the cinnamon layer. Starting from the long side, roll the dough tightly into a log. Slice into evenly sized rolls using a sharp knife or floss. Place rolls into a greased baking tin(s), cover, and let rise in a warm place for about 1 hour until slightly puffed and nearly doubled.
  6. Baking the Cinnamon Rolls: Preheat the oven to 180°C (350°F) about 15 minutes before baking. Bake the cinnamon rolls for approximately 30 minutes, or until golden brown and the brownie filling is set. Larger rolls may need slightly more time.
  7. Making the Ganache: Combine 50 g dark chocolate and 50 ml double cream in a bowl. Microwave in 30-second increments, stirring between each, until the ganache is smooth and fully melted. Set aside.
  8. Preparing the Cream Cheese Frosting: Beat 150 g softened unsalted butter, 150 g icing sugar, and 2 tsp vanilla extract together for 5 minutes until creamy. Add 300 g full fat cream cheese and beat until well mixed. Thin the frosting by mixing in 2 tablespoons of whole milk (add more if needed to reach desired consistency).
  9. Finishing: Once rolls are warm out of the oven, spread the cream cheese frosting evenly on top. Add dollops of ganache on each roll and spread gently. Let sit for about 15 minutes to allow fillings to set before serving.

Notes

  • You can refrigerate the dough overnight for better flavor development and flexibility in timing.
  • If the cinnamon filling becomes too firm to spread, warm it briefly in the microwave to soften.
  • Adjust the milk quantity in the frosting to achieve your preferred consistency.
  • Use floss or a sharp serrated knife to cut the rolls cleanly without squashing the dough.
  • Allow cinnamon rolls to rest after icing to let fillings set up for cleaner slices.
  • These rolls are best enjoyed the day they are made but can be stored refrigerated for 2 days and warmed before serving.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-inspired fusion

Find it online: https://sarabaking.com/brownie-cinnamon-rolls-with-cream-cheese-frosting-and-chocolate-ganache-recipe/