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5 from 4 votes

Chocolate Rolls with Cream Cheese Frosting

Our Chocolate Rolls with Cream Cheese Icing feature a dark chocolate filling, sandwiched between layers of a sweet and buttery egg dough, then topped with smooth and creamy frosting making for the perfect weekend or holiday treat.
Prep Time30 mins
Cook Time30 mins
Rising Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Brunch, Dessert, food and drink
Cuisine: Canadian, north american
Keyword: Breakfast Roll Recipes, Vitamix Bread, Vitamix Recipes
Servings: 9 servings
Calories: 494kcal



  • ¾ cup milk lukewarm
  • 2 ¼ teaspoon active yeast 1 packet
  • 3 cups bread flour
  • ¼ cup granulated sugar
  • ¼ cup salted butter room temperature
  • 1 large egg room temperature
  • 1 large egg yolk room temperature


  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ½ cup butter
  • 4 oz dark chocolate chips/chunks


  • ½ cup cream cheese room temperature
  • 3 tablespoon unsalted butter room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt


  • In a small bowl, mix the yeast with the lukewarm milk. Set aside until it becomes bubbly and foamy on top, about 5-10 minutes.
  • Add the flour, sugar and butter to your Vitamix® container. Fasten the lid securely and set the speed to 5. Pulse the Vitamix® about 10-12 times until the ingredients resemble sand.
  • Once the yeast is ready, beat the eggs into the milk until combined. Remove the lid plug and slowly pour the wet ingredients into the Vitamix® and pulse until the dough comes together and it no longer sticks to the blades. Scrape down the sides of the container if necessary.
  • Turn the dough out to a lightly floured surface and knead for 8-10 minutes. Place in a well oiled bowl, cover with plastic wrap and let rise for 1 ½ - 2 hours, or until doubled in size.
  • While the dough is rising, make the frosting by mixing the cream cheese, butter, icing sugar, vanilla and salt in a small bowl until smooth.
  • Once the dough has doubled in size, place it on a lightly floured surface. Using your fingertips, press the dough out into a rectangular shape, then roll it out to 9" x 14".
  • Make the filling, by mixing the butter, sugar, salt, and cocoa powder together until smooth. Stir in the chocolate chunks. Spread the filling evenly all over the dough, save for about half an inch on one of the short ends.
  • With the filled short end towards you, tightly roll the dough into a log. Place seam side down on a cutting board and shape the log until its uniform and the ends are relatively flat. Cut the log into 1" rounds and place the rolls in a well buttered skillet. Cover with plastic wrap and allow to rise for 30 minutes.
  • Preheat the oven to 350°. Once the rolls of finished rising, place them in the oven to bake for 30 minutes. Remove and allow to cool for 5 minutes before icing.


  • Optimal milk temperature is between 100°-115°F
  • You can use mascarpone or ricotta cheese instead of cream cheese for the frosting at a 1 to 1 ratio
  • Dough and frosting adapted from Ambitious Kitchen.


Calories: 494kcal | Carbohydrates: 69g | Protein: 11g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 328mg | Potassium: 262mg | Fiber: 3g | Sugar: 33g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg