Brownie Batter Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over the rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, melted (for the brownie batter filling)
• 2/3 cup (135g) brown sugar, packed (for the brownie batter filling)
• 1 tbsp (12g) granulated sugar (for the brownie batter filling)
• 1/2 tsp vanilla extract (for the brownie batter filling)
• 1 tsp heavy cream (for the brownie batter filling)
• 3 tbsp (18g) unsweetened cocoa powder (for the brownie batter filling)
• 1/4 tsp salt (for the brownie batter filling)
• 2 tbsp (16g) flour (for the brownie batter filling)
• + brownie bits/crumbles to sprinkle (for the brownie batter filling)
• 6oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 cup (120g) powdered sugar (for the icing)
• 2 1/2-3 tbsp (~18g) cocoa powder (you can adjust to taste) (for the icing)
• 1/2 tsp vanilla (for the icing)
• Pinch of salt (for the icing)
• + brownie bits/crumbled up brownies for topping (for the icing)

Instructions

1. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt and flour. Mix until a soft dough forms.
4. Knead the dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
6. For the filling, mix the melted butter and both sugars.
7. Add the vanilla, heavy cream, cocoa powder, and salt until combined.
8. Fold in flour. Let sit 5-10 minutes, it'll thicken slightly. If it's still too runny add 1/2 tbsp more flour.
9. Roll dough into a large rectangle on a lightly floured surface.
10. Spread the filling evenly all over and sprinkle crumbled up brownies on top (try not to overstuff it).
11. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
12. (Or you can tightly roll the whole thing then slice)
13. Place in greased 9x13 pan.
14. Cover & let rise 30-45 more min.
15. Pour warm heavy cream over the rolls right before baking.
16. Bake at 350°F for 22-28 min until golden.
17. To make the icing, beat cream cheese and butter together until smooth.
18. Then, beat in powdered sugar, cocoa powder, vanilla, and salt until fully combined.
19. Spread over the warm rolls.
20. Top with more brownie bits.