I had a huge slice of Portillo’s insane chocolate cake sitting on my counter. It was a few days old and I wasn’t sure what to do with it, other than the obvious. I was scrolling through my insta feed and saw a photo of some really beautiful cinnamon rolls. Inspiration struck and I decided to make homemade cinnamon rolls, but with the chocolate cake as the center instead of the traditional filling.

I didn’t have any yeast, so I looked up a quick recipe for non-yeasty cinnamon roll dough, made a few modifications and then made up the rest. Enjoy!

Dough Recipe:
2 cups of flour
3 tablespoons of butter
¾ cup of milk
2 tablespoons of sugar
2 dashes of salt
4 tablespoons of butter
4 teaspoons of baking powder
1 egg
Directions:
Grease your pan of choice and preheat the oven to 400 degrees.
Combine flour, sugar, salt and baking powder in a large bowl.
Combine softened butter with the dry ingredients. I find that my hands are the best tool for this.
Beat the egg and milk together in another bowl and slowly pour it into the dry ingredients.
Combine until the mixture forms a soft ball. If the mixture is too crumbly, add in small amounts of water or milk until you get the right consistency.
Roll out the dough out on a floured surface into a rectangular shape.
Smooth out the filling until it’s covering the entire surface of the dough.
Roll up the dough and cut into slices.
Arrange in a greased pan and cook for 20-25 minutes, or until done.
Glaze the cinnamon rolls and serve warm.

Filling Recipe:
1 slice of Portillo’s Chocolate Cake (a very generous slice)
2 crushed graham crackers
3 tablespoons of butter
3 dashes of cinnamon
3 dashes of sugar
3 dashes of cocoa powder
Directions:
Combine ingredients in a small bowl until completely mixed.

Glaze Recipe:
¼ cup of milk
1 tablespoon of cocoa powder
1 teaspoon of vanilla
¼ cup of powdered sugar
Directions:
Combine ingredients until smooth.

Optional topping: Toasted marshmallows! I used a small chef’s torch to toast the marshmallows and the rolls.