Mexican Chocolate Cinnamon Rolls

Name: Mexican Chocolate Cinnamon Rolls
Ingredients: 3 1/2 to 3 3/4 cups (438 to 469g) all-purpose flour, divided; 1/2 cup (100g) granulated sugar, divided; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 2 teaspoons (6g) kosher salt (see note 1); 1/2 cup (120g) water; 1/2 cup (120g) whole milk; 2/3 cup (152g) unsalted butter, softened and divided; 1 large (50g) egg; 2 tablespoons (10g) Dutch process cocoa powder; 1/2 teaspoon (1g) ground cinnamon; 2/3 cup (113g) chopped Mexican-style stone-ground cinnamon chocolate (3 disks) (see note 2); Makes about 3/4 cup; 4 ounces (110g) cream cheese, softened; 1 1/2 tablespoons (10.5g) confectioners’ sugar; 2 to 3 tablespoons (30 to 45g) whole milk; Ground cinnamon

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These gooey golden rolls are filled with Mexican cinnamon chocolate and smothered in luscious cream cheese glaze.

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Ingredients

3 1/2 to 3 3/4 cups (438 to 469g) all-purpose flour, divided
1/2 cup (100g) granulated sugar, divided
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
2 teaspoons (6g) kosher salt (see note 1)
1/2 cup (120g) water
1/2 cup (120g) whole milk
2/3 cup (152g) unsalted butter, softened and divided
1 large (50g) egg
2 tablespoons (10g) Dutch process cocoa powder
1/2 teaspoon (1g) ground cinnamon
2/3 cup (113g) chopped Mexican-style stone-ground cinnamon chocolate (3 disks) (see note 2)
Makes about 3/4 cup
4 ounces (110g) cream cheese, softened
1 1/2 tablespoons (10.5g) confectioners’ sugar
2 to 3 tablespoons (30 to 45g) whole milk
Ground cinnamon