I debated on keeping this recipe a secret. But I’ve had enough requests from customers after closing my bakery that I thought I should share it so everyone can make their own. I never thought I would find anything to beat out cinnamon rolls but this did it! I use my soft milk bread cinnamon rolls as a base but made them a bit bigger in size to make just 12 big rolls. The filling can be stretched for a double batch if preferred, depending on how rich and fudgy you like yours.

I have converted to cutting my strips before rolling and rolling each one individually. Either way works, but you will get a more consistent rise and better looking rolls this way.

I mean… hello gorgeous!

A double batch fits in a baking sheet too if you need more than 12. I have done this and frozen them with great results. Just rewarm in the microwave briefly.

I have included a cream cheese frosting recipe but often we go a different route…

Lightly sweetened whipped cream makes for a yummy topping. Almost tastes like a rich hot chocolate with a mound of whipped cream meets a cinnamon roll. yum!

FUDGE ROLLS
makes 12 rolls

For Tangzhong:

• 1/2 cup whole milk
• 3 Tablespoons all purpose flour

For Dough:

• 480 grams (4 cups) all purpose flour
• 3/4 cup warm whole milk
• 6 Tablespoons unsalted butter, melted
• 1/4 cup sugar
• 2 large eggs
• 1 Tablespoon instant yeast
• 1 1/2 teaspoons kosher salt

For Filling: (makes enough for one or 2 batches, depending how much filling you prefer)

• 1/4 cup cornstarch
• 1/4 cup milk (skim or whole, any work well)
• 1/2 cup cocoa powder
• 2/3 cup brown sugar
• 1/2 teaspoon kosher salt
• 1 cup semi sweet or dark chocolate chips
• 4 Tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract

For Cream Cheese Frosting:

• 8 ounces cream cheese
• 4 Tablespoons unsalted butter
• 1 Tablespoon vanilla extract
• 2 cups powdered sugar
• milk or cream as needed to reach desired consistency

Instructions

Make the tangzong:

1. In a small saucepan over medium low heat, combine all the tangzong ingredients by whisking until well combined. Continue to whisk until mixture thickens, about 5 minutes. Set aside to cool to lukewarm.
2. (Sometimes I speed this up by adding the whole milk for the dough to the tangzong if the milk is cold. This evens out the temperature in both so I don’t have to wait.)

Make the dough:

1. In the bowl of a stand mixture, combine all bread dough ingredients and the tangzong (warm milk slightly if you haven’t added to the hot tangzong all ready).
2. Knead for 10 to 15 minutes. The dough should be smooth and elastic.
3. Rest in a lightly greased bowl, covered, for 60 to 90 minutes or until dough is raised (may not double, that’s okay). I usually go the full 90 minutes. While dough is resting make the filling.
4. Whisk together all the filling ingredients in a small pot over medium heat. Whisk until chocolate is melted and smooth. Set aside to cool while dough raises. If filling seems too thick add additional milk 1 Tablespoon at a time.
5. Gently deflate dough and roll out on a lightly floured surface into a rectangle about 12″ by 24″.
6. Spread cooled fudge filling onto dough. If your filling has firmed up too much just warm in the microwave, checking often.
7. Cut into 2″ strips for 12 rolls.
8. Roll each strip individually very snuggly. You can also roll first then cut but rolling individually will give you better shaped rolls.
9. Place in a lightly greased 9″ x 13″ pan.
10. Cover pan and raise 45-60 minutes.
11. Uncover rolls and bake at 350 degrees for 25 minutes or until a thermometer inserted in the center reads 190 degrees.

While baking prepare the frosting:

1. Cream the cream cheese and butter together until well combined and smooth.
2. Add vanilla and powdered sugar. Add milk or cream as needed to reach desired consistency.
3. Cool in the pan slightly before frosting.