Fudgy Cosmic Brownie Rolls: A Nostalgic Swirl of Chocolate

👩‍🍳 Instructions

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   1. PREPARE THE CHOCOLATE MILK BREAD DOUGH: In a large bowl or the bowl of a stand mixer, combine warm milk, 1 tbsp of granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
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   2. In a separate bowl, whisk together the flour, cocoa powder, and salt.
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   3. To the foamy yeast mixture, add the remaining granulated sugar, egg, and softened butter. Mix until well combined.
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   4. Gradually add the dry ingredients to the wet, mixing on low speed with a dough hook until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until smooth and elastic.
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   5. Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
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   6. PREPARE THE FUDGY BROWNIE BATTER FILLING: In a medium microwave-safe bowl, melt the butter. Stir in both sugars until combined.
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   7. Whisk in the cocoa powder, then the egg and vanilla extract until smooth.
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   8. Add the flour and salt, mixing until just combined. Do not overmix.
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   9. Scoop out about 1/4 cup of this batter onto a small, parchment-lined plate and freeze for at least 30 minutes. This will be baked separately and crumbled for topping.
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    10. ASSEMBLE AND BAKE THE ROLLS: Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a 12x18-inch (30x45 cm) rectangle.
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    11. Evenly spread the brownie batter filling over the dough, leaving a 1/2-inch border along one long edge.
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    12. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
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    13. Using a sharp knife or dental floss, cut the log into 12 even slices, about 1.5 inches thick.
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    14. Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover and let rise in a warm place for another 30-45 minutes, or until puffy.
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    15. Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until edges are lightly golden. While rolls bake, bake the frozen brownie batter on a small parchment-lined baking sheet for 8-10 minutes, until cooked through. Let cool, then crumble.
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    16. Let the baked rolls cool in the pan for 10-15 minutes before frosting.
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    17. MAKE THE CHOCOLATE CREAM CHEESE FROSTING: In a medium bowl, beat softened cream cheese and butter until smooth.
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    18. Gradually add powdered sugar, cocoa powder, and vanilla extract. Beat until light and fluffy. Add milk or cream, 1 tbsp at a time, until desired consistency is reached.
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    19. FINISH: Spread frosting generously over warm or cooled rolls. Sprinkle with crumbled baked brownie chunks and rainbow candy-coated chocolate chips. Serve and enjoy!