Print

Cosmic Brownie Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

These Cosmic Brownie Rolls combine the rich, fudgy texture of brownies with soft, fluffy bread rolls. Made with a chocolate-infused dough, filled with a luscious cocoa brownie batter, and topped with creamy cocoa frosting, they are perfect for a special dessert or indulgent breakfast treat. Garnished with cosmic sprinkles and brownie bites, these rolls are as visually stunning as they are delicious.

Ingredients

Dough Ingredients

  • 2/3 cup water
  • 1/4 cup bread flour (for tangzhong)
  • 3 2/3 cups bread flour (for dough)
  • 1/3 cup granulated sugar
  • 3 tablespoons Dutch-processed cocoa powder
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from water and flour)
  • 6 tablespoons unsalted butter (room temperature, for dough)

Brownie Filling

  • 1/2 cup unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla bean paste
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon fine sea salt

Frosting

  • 6 tablespoons unsalted butter (room temperature)
  • 4 ounces cold cream cheese
  • 1 cup powdered sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste
  • Pinch of fine sea salt

Garnish

  • Cosmic brownie sprinkles
  • Brownie bites

Instructions

  1. Make Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4–5 minutes until thickened into a smooth paste. Transfer to a bowl and let cool slightly.
  2. Combine Dry Ingredients: In the stand mixer bowl, add 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and salt. Mix briefly to combine.
  3. Add Wet Ingredients: Pour in the milk, cream, egg, and the prepared tangzhong. Using the dough hook, knead on low speed for 2-3 minutes until a rough dough forms.
  4. Incorporate Butter: With mixer running on low, add 6 tablespoons unsalted butter 1/2 tablespoon at a time, ensuring each addition is fully absorbed before adding more. Knead for 10–12 minutes until dough is smooth, elastic, and slightly tacky.
  5. Let Dough Rest: Cover the bowl and set aside while you prepare the brownie filling.
  6. Prepare Brownie Filling - Melt Chocolate: In a microwave-safe bowl, melt 1/2 cup butter and 3/4 cup chocolate chips together, stirring until smooth. Whisk in 2 tablespoons cocoa powder and let cool a bit.
  7. Mix Sugar and Eggs: In a large bowl, whisk granulated sugar, brown sugar, egg, egg yolk, and vanilla bean paste until combined.
  8. Combine Chocolate and Sugar Mixture: Whisk the cooled melted chocolate mixture into the sugar and eggs mix until smooth.
  9. Fold in Dry Ingredients: Gently fold in 3/4 cup all-purpose flour and 1/4 teaspoon salt until just combined.
  10. Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper.
  11. Roll Dough: On a lightly floured surface, roll out the dough into a 21×15 inch rectangle. Spread the brownie batter evenly over the surface with a rubber spatula.
  12. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place each roll seam-side down in the prepared pan.
  13. Proof Rolls: Cover the pan with plastic wrap and let the rolls rise in a warm spot for 1–2 hours until doubled in size.
  14. Preheat Oven: Towards the end of the rising time, preheat your oven to 325°F (162°C).
  15. Bake Rolls: Bake the rolls for 25–35 minutes or until an instant-read thermometer inserted in the center reads 175–185°F.
  16. Make Frosting - Beat Butter and Cream Cheese: In a stand mixer, beat 6 tablespoons butter and 4 ounces cream cheese until smooth and lump-free.
  17. Add Sugar and Cocoa: Add 1 cup powdered sugar and 4 tablespoons cocoa powder, mix on low until combined, then beat on medium speed until light and fluffy.
  18. Finish Frosting: Mix in 1 tablespoon heavy cream, 1 teaspoon vanilla bean paste, and a pinch of salt until smooth.
  19. Frost Rolls and Garnish: Spread the frosting evenly over the warm rolls. Sprinkle with cosmic brownie sprinkles and add brownie bites on top before serving.

Notes

  • Measuring bread flour correctly is important: spoon the flour into the measuring cup and level it off rather than scooping directly from the bag to avoid too much flour.
  • Tangzhong is a cooked flour mixture that helps create a soft and fluffy bread texture.
  • Use room temperature ingredients to ensure even mixing and proper yeast activation.
  • Be careful not to overbake the rolls to maintain softness and moisture.

Find it online: https://recipeplenty.com/cosmic-brownie-rolls-recipe/