You know that feeling when you bite into something warm, soft, and chocolatey, and suddenly the whole world feels a little better? That’s exactly what these Chocolate Cinnamon Rolls do. They’re like a cozy hug you can eat, cinnamon’s warm spice dancing with rich chocolate in every swirl.
I’m not gonna pretend these are your everyday cinnamon rolls. Nope. These have a little extra magic, a little extra indulgence, and honestly, sometimes you just deserve that.
So, if you want to impress yourself (and maybe your friends), and bring a little sweet joy to your kitchen, stick around. I’m sharing the recipe that’ll make you wonder why you didn’t make chocolate cinnamon rolls sooner.
If you’re loving all this chocolate goodness, you’ve got to check out my chocolate pancakes recipe too, they’re just as fluffy, just as rich, and perfect for when you want breakfast that feels like a celebration.
Why These Chocolate Cinnamon Rolls Are a Must-Try
Because life’s too short for boring breakfasts. With their rich chocolate and soft texture, these rolls turn an ordinary morning into something worth celebrating.
They’re your new secret weapon for impressing without stress. Seriously, even if you’ve never worked with yeast before, this recipe’s got your back.
No need to choose between chocolate or cinnamon anymore. You get the best of both worlds in every bite.
The frosting isn’t just a topping, it’s a mood lifter. Creamy, chocolatey, and just sweet enough to make you smile.
Great for sharing… or not. No judgment if you hide these away and keep them all to yourself.
Simple ingredients, spectacular results. Forget the baking degree, a warm heart and some patience are all it takes.
The Ingredients You’ll Need
- Bread flour: You want this to get soft, pillowy rolls with just the right chew.
- Dutch process cocoa powder: I recommend this for a rich, deep chocolate flavor that really stands out.
- Light brown sugar: To add a gentle sweetness with a hint of caramel warmth.
- Salt: It’s best if you use this to balance all the sweetness and bring out the flavors.
- Instant yeast: You can use this for a quick rise without the fuss.
- Eggs: To add richness and help bind everything perfectly.
- Whole milk: It’s best if it’s warmed slightly to keep the dough soft and creamy, and to loosen the frosting if needed.
- Unsalted butter: Add richness and that melt-in-your-mouth texture.
- Chocolate bar (dark or milk): You can choose whichever you prefer—dark for bold, milk for creamy—to make that gooey chocolate swirl.
- Cinnamon: Maybe a little extra is perfect for that warm, cozy kick.
- Espresso powder (just a pinch): I recommend this secret ingredient to boost the chocolate notes subtly.
- Cream cheese: You can use this to make your frosting creamy with a slight tang.
- Powdered sugar: For a soft, lump-free sweetness, give it a quick sift first.
- Vanilla extract: Add a little to bring all the flavors together.
How to Make Chocolate Cinnamon Rolls
Step 1: Get the Dough Going
Start by tossing your bread flour, Dutch cocoa powder, light brown sugar, salt, instant yeast, eggs, and warm whole milk into your stand mixer bowl (or a big mixing bowl if you’re team hand-knead).
Set your mixer on low and watch the magic begin, soon you’ll have a soft, slightly sticky dough that wants to come together in a ball.
Step 2: Butter Time
Here’s where the dough gets its silky smooth charm: add half of your softened butter and mix on low until it’s cozy inside the dough. Then, drop in the rest and keep mixing on low.
Give it a good 5-8 minutes until your dough feels soft, smooth.
Step 3: First Chill (Well, Warm Rise)
Shape your dough into a ball, pop it in a bowl, and cover it up with a towel.
Find your warm, quiet spot (I like near a window with sunshine or just inside a turned-off oven with the light on). Let it rise for 2 hours, it’ll double in size, so be patient!
Step 4: Prep the Roll HQ
During the rise time, get your 9-inch pan ready by lining it with parchment paper. This is the cozy little home where your rolls will chill before baking.
Step 5: Melt the Good Stuff
Time for the filling: set up a double boiler by simmering some water in a pot. Place butter and chopped chocolate in a heatproof bowl, stirring gently until melted into a smooth, shiny chocolate sauce. Whisk in your cocoa powder, espresso powder and cinnamon, then let it cool just enough so it’s warm but not lava-hot.
Step 6: Roll It Out, Roll It Up
Punch down your dough (it’s okay to be a little rough here, it’s earned it!). On a lightly floured surface, roll the dough into a rectangle.
Step 7: Spread That Chocolate Love
Spread your chocolate filling evenly over the dough, but leave a little border on the short sides so it doesn’t sneak out when you roll it up.
Step 8: Roll, Seal, and Slice
Starting on a short edge, roll the dough up tightly, like you’re tucking in a cozy blanket. Pinch the seams closed to keep it all together.
Grab a serrated knife and cut your log into equally delightful slices (8-10 slices is good).
Step 9: The Second Rise (Almost There!)
Place each roll, cut side up, into your prepared pan, close enough to get snuggly, but not squashed. Cover loosely and let them puff up for 30 minutes.
Step 10: Bake Them Up
Preheat your oven to 350°F (175°C). Slide those beauties in and bake for about 20 minutes, until they’re golden around the edges and the shine of it is gone.
Step 11: Whip Up That Frosting
Whip your cream cheese and powdered sugar together until smooth and dreamy.
Add the cocoa, vanilla, and milk, then blend until the frosting is creamy and easy to drizzle or spread.
Slather that luscious frosting over your warm rolls, don’t be shy here.
Common Issues and How to Fix Them
My dough didn’t rise!
Don’t worry, this usually means your yeast wasn’t active. Make sure your milk is warm (not hot), around 100–110°F. Also, double-check your yeast isn’t expired. You can even test it with a little warm water and sugar to see if it bubbles.
The dough feels too sticky or too dry.
Sticky? Lightly flour your hands and the surface, but avoid adding too much extra flour, soft dough = soft rolls!
Dry? Maybe your flour was packed a bit tightly when measured. Add a bit of milk and knead once more until it becomes soft.
The filling leaked out while baking!
Totally normal, but you can reduce it. Make sure to leave a ½-inch border when spreading the filling and seal the seam tightly when rolling. Chilling the rolled log for 10–15 minutes before slicing also helps!
My rolls didn’t hold their shape.
If they uncoil or go lopsided, it could be from slicing too loosely or placing them too far apart in the pan. I recommend using dental floss for clean cuts and placing rolls close enough so they can lean on each other during the second rise.
They baked unevenly or too dark on top.
Every oven has a personality. Set the pan in the middle of the oven and rotate it halfway to ensure uniform baking. If they start browning too fast, cover them loosely with foil toward the end of baking.
My frosting is too thick or too runny.
If it’s too thick, add an extra teaspoon of milk, a little goes a long way. Too runny? Stir in a spoonful of powdered sugar to restore its thickness.
The flavor’s good, but they’re not as soft as I hoped.
Bread flour helps here, but so does giving the dough enough kneading and rise time. Also, don’t overbake, 20-23 minutes is usually the sweet spot!
What to Serve with Chocolate Cinnamon Rolls
- Steamed vanilla milk (or a cinnamon latte): Cozy, creamy, and just sweet enough to sip between bites. Basically, a hug in a mug.
- Freshly sliced oranges: That little citrus sparkle cuts through the richness like a dream.
- Warm chai tea: The spices in chai + the chocolate-cinnamon swirl? An actual flavor love story.
- Toasted pecans or candied walnuts on the side: Add a little crunch for contrast, subtle, but so satisfying.
- A spoonful of mascarpone or whipped ricotta: Light, creamy, and not-too-sweet, it adds that café-style elegance to your plate.
After you’re done with these chocolate treats, give my sourdough cinnamon rolls a whirl, same cozy vibes, but with a fun, tangy twist that surprises your taste buds.
How to Store Chocolate Cinnamon Rolls
At room temp (for 1–2 days):
Keep them in an airtight container or wrap the pan tightly with foil, no need to refrigerate right away. Just be sure they’re completely cool first so the frosting doesn’t get weird.
In the fridge (for up to 5 days):
If it’s warm in your kitchen or you want to stretch their life a bit, pop them in the fridge.
Freeze (frosted or unfrosted):
Individually cover each roll with plastic, then store them together in a freezer bag. Unfrosted rolls reheat best, but if you freeze them frosted, it still works, just let them thaw in the fridge overnight and warm gently.
Reheat like a pro:
For that fresh-from-the-oven feel, warm in the microwave for about 15–20 seconds (cover with a damp paper towel), or in the oven at 300°F for 8 minutes.
Amazing Breakfast Recipes to Try
FAQs
Should I cover my cinnamon rolls when baking?
Usually, there’s no need to cover your cinnamon rolls while they bake, they’re meant to get a little golden on top. But if you notice they’re browning too quickly (especially around the edges), you can loosely tent the pan with foil during the last 5–7 minutes.
Can I replace bread flour with all-purpose flour?
You can, but just know the texture will be slightly different. Bread flour gives these rolls that soft, chewy structure that holds up beautifully to the rich filling. All-purpose will still work if that’s what you have, but the rolls may turn out a little more tender and less structured, still delicious, just slightly softer.
Do I need to proof the yeast first?
Nope! Since this recipe uses instant yeast, there’s no need to activate it in liquid beforehand, it can be mixed right in with the dry ingredients. Just make sure your milk is warm (not hot!) so the yeast wakes up properly.
Homemade Chocolate Cinnamon Rolls
Ingredients
The Dough
- 2¼ teaspoons instant yeast
- ⅔ cup whole milk warmed (but not hot)
- ¼ cup light brown sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter softened
- 2¾ cups bread flour
- ¼ cup Dutch process cocoa powder
- 1½ teaspoons salt
The Chocolate Filling
- ¼ cup unsalted butter
- 4 oz chocolate bar dark or milk, finely chopped
- 1½ tablespoons Dutch cocoa powder
- 1 teaspoon ground cinnamon
- A pinch of espresso powder
The Chocolate Frosting
- 2 oz cream cheese softened
- ⅓ cup powdered sugar sifted
- 1 tablespoon Dutch process cocoa powder
- ½ teaspoon vanilla extract
- 2 –3 teaspoons whole milk to adjust consistency
Instructions
- Combine your bread flour, Dutch cocoa powder, light brown sugar, salt, instant yeast, eggs, and warm whole milk in the bowl of your stand mixer or a large mixing bowl if you’re mixing by hand.
- Start mixing on low speed until a soft, slightly sticky dough begins to form. Then, add half of the softened butter and continue mixing until it’s mostly absorbed. Add the rest of the butter and mix on low to medium speed for 5 to 8 minutes until your dough turns silky smooth and soft to the touch.
- Roll the dough into a ball and put it into a bowl. Cover it with a towel and find a warm, quiet spot—near a sunny window or inside a turned-off oven with the light on. Let the dough rise for about two hours or until it doubles in size.
- While the dough rises, prepare a 9-inch square pan by lining it with parchment paper, so your rolls have a cozy spot to rest before baking.
- For the filling, set up a double boiler by simmering water in a pot. In a heat-safe bowl over simmering water, melt the butter and chocolate, stirring until glossy and smooth. Stir in the cocoa powder, espresso powder, and cinnamon, then allow the mixture to cool slightly until it’s warm but not hot.
- After the dough has risen, gently punch it down and roll it out on a lightly floured surface into a rectangle. Smooth the chocolate filling across the dough, keeping a small margin along the edges so it stays inside when you roll it up. Roll the dough tightly from one short side, sealing the seam by pinching it closed. Use a serrated knife to cut the log into 8 to 10 equal pieces.
- Place the rolls cut side up in the prepared pan, arranging them close enough to touch but not overcrowded. Cover loosely and let them rise for another 30 minutes until puffed. Heat the oven to 350°F (175°C) and bake the rolls for around 20 minutes, until the edges are golden and the filling’s glossy finish fades.
- Beat cream cheese and powdered sugar together until smooth and airy. Add cocoa, vanilla, and milk, blending until the frosting reaches a creamy, spreadable texture. Spread this luscious frosting generously over the warm rolls, then enjoy every rich, gooey bite!
Notes
- Lightly flour your rolling surface and pin before rolling to prevent sticking without drying out the dough.
- Swap the cream cheese frosting for a simple powdered sugar glaze if you want something lighter and quicker.
- Add a tiny splash of vanilla or almond extract to your dough for a subtle extra layer of flavor.
