Chocolate Cheesecake Roll

If chocolate chip cheesecake and homemade sweet rolls fell in love and had a baby, the result might be this Chocolate Cheesecake Roll. One taste and you’ll understand… you need this in your life. Equally perfect for breakfast or dessert, Chocolate Cheesecake Roll can be enjoyed while still warm from the oven OR can be frozen to be frosted and enjoyed later. On second thought, when the aromas of fresh bread and chocolate waft through your kitchen, I doubt the finished product will ever see the inside of a freezer.  😉

Ingredients (Makes 2 loaves, serves 16)

For the bread:

1 cup milk

1 cup sugar

1 cup butter

2 envelopes of yeast

4 eggs, lightly beaten

6 – 7 cups flour

For the filling:

1 1/2 packages (12 ounces) cream cheese

2 teaspoons vanilla extract

1 cup sugar

2 tablespoons cocoa powder

1/2 cup mini chocolate chips

For the frosting:

1/2 package (4 ounces) cream cheese

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 cup milk

2 tablespoons cocoa powder

1/4 cup mini chocolate chips

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Directions

Step 1) Heat 1 cup milk, 1 cup sugar, and 1 cup butter in a large pot (the pot will function as a mixing bowl, so use a big pot). Once butter is melted, remove saucepan from heat. Allow to cool to lukewarm.

Step 2) After the milk mixture has cooled slightly, stir in yeast and beaten eggs. Slowly stir in 6 cups of flour. Dump the dough onto a floured counter top.

Step 3) Knead dough with your hands until the dough is nice and smooth, about 6 – 8 minutes. Add additional 1 cup or so of flour as needed to prevent sticking.

Step 4) Place dough in a large, lightly oiled bowl. Cover with a slightly damp cloth (a clean kitchen towel works well) and set dough in a warm (not hot) place to rise for 1 hour.

Step 5) After 1 hour, divide dough in half. On a lightly floured counter top, roll into two approximate rectangles, each approximately 2 feet long and 6 inches wide.

Step 6) Blend together 12 ounces of cream cheese, 2 teaspoons vanilla extract, 1 cup of sugar, and 2 tablespoons cocoa powder. Spread this mixture down the centers of each rectangle, and sprinkle with 1/2 cup of mini chocolate chips. Fold the rectangles in thirds, to make long, skinny loaves with the filling trapped inside (see photo, above).

Step 7) Carefully transfer each loaf to a separate, well greased baking sheet. Bake in a preheated 325 degree oven for 40 – 45 minutes or until the top is golden brown and sounds a bit hollow when tapped with your fingertip.

Step 8) Remove Chocolate Cheesecake Loaves from oven and carefully transfer the loaves to a wire rack for cooling.

Step 9) While your loaves cools, blend together 4 ounces of cream cheese, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, 2 tablespoons cocoa powder, and milk to make frosting. Add the milk only 1 tablespoon at a time – you don’t want runny frosting!

Step 10) When your Chocolate Cheesecake Loaves are completely cool, drizzle ribbons of frosting all over the top. Sprinkle with mini chocolate chips. Enjoy!