Chocolate Cinnamon Rolls

These chocolate cinnamon rolls combine two of the best breakfast treats – rich chocolate and classic cinnamon rolls. I started making them when I wanted something different from regular cinnamon rolls but didn’t want to stray too far from what works.

The chocolate adds depth without overpowering the cinnamon, and the dough stays soft and pillowy. They’re perfect for winter weekends when you want something cozy and special, but they also make any brunch feel like an occasion.

The best part is you can prep them the night before and bake in the morning. Just know that these are definitely richer than standard cinnamon rolls – in a good way. They’re meant for lingering over with coffee, not grabbing on your way out the door.

What you need for Chocolate Cinnamon Rolls

How to make Chocolate Cinnamon Rolls

Let me walk you through making these indulgent rolls – I’ve made them countless times and learned what really makes them work well!

1. Start by warming your milk to about 110°F – it should feel warm but not hot when you test it with your finger, like pleasant bath water. This temperature keeps the yeast happy without killing it.

2. In a large bowl, combine 2 cups of the flour (we’ll add more later), sugar, yeast, and salt. Mix in the warm milk, melted butter (make sure it’s not too hot), and eggs until you get a wet, sticky batter.

3. Gradually stir in remaining flour until the dough starts pulling away from the sides of the bowl. It’ll still be slightly sticky – that’s what we want for soft rolls. Turn it onto a floured surface.

4. Knead for about 8-10 minutes. You’ll feel the dough transform from shaggy to smooth and elastic – when you poke it with your finger, it should slowly spring back. If it’s still super sticky, dust with a little flour as you knead.

5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled. I like to turn my oven on for just a minute, turn it off, then use that slightly warm space.

6. While waiting, make your filling. Beat the softened butter until creamy, then mix in brown sugar, cocoa powder, and cinnamon until it looks like wet sand.

7. Once doubled, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Don’t worry about perfect edges – just aim for even thickness, about 1/4 inch.

8. Spread your chocolate filling evenly across the dough, leaving a 1/2 inch border along one long edge (this helps seal the roll). Sprinkle with mini chocolate chips.

9. Starting from the long edge without the border, roll the dough up tightly – like rolling a carpet. Keep it snug but don’t pull so hard that you stretch the dough. Pinch the seam to seal.

10. Cut into 12 even pieces using dental floss or a sharp knife (about 1.5 inches each). Place them in a greased 9×13 pan with a bit of space between each roll.

11. Cover and let rise again for about 30-40 minutes. They should be puffy and touching each other. Meanwhile, preheat your oven to 350°F.

12. Bake for 25-30 minutes until golden brown on top. To check if they’re done, gently lift the center roll – the bottom should be golden, not doughy.

13. For the frosting, beat cream cheese and butter until fluffy – seriously, give it a good 2-3 minutes. Add powdered sugar and cocoa powder gradually (unless you want a chocolate dust cloud in your kitchen). Mix in vanilla and enough milk to make it spreadable but not runny.

14. Let the rolls cool for about 10 minutes before frosting – you want them warm enough to slightly melt the frosting but not hot enough to make it completely liquid.

Enjoy them while they’re still warm – that’s when they’re absolutely perfect, with melty chocolate and gooey centers!

Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls

Soft, fluffy cinnamon rolls swirled with rich chocolate and warm cinnamon, then topped with a luscious glaze. A decadent twist on a classic treat!

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Rise time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 12

Ingredients

  

Ingredients You’ll Need For The dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• 1 cup warm milk
• 1/3 cup unsalted butter melted
• 2 large eggs room temperature

Ingredients You’ll Need For The filling

• 1/2 cup unsalted butter softened
• 1 cup brown sugar
• 1/3 cup cocoa powder
• 2 tablespoons ground cinnamon
• 1/2 cup mini chocolate chips

Ingredients You’ll Need For Chocolate Cream Cheese Frosting:

• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

 

• Start by warming your milk to about 110°F – it should feel warm but not hot when you test it with your finger, like pleasant bath water.
• In a large bowl, combine 2 cups of the flour (we’ll add more later), sugar, yeast, and salt. Mix in the warm milk, melted butter (make sure it’s not too hot), and eggs until you get a wet, sticky batter.
• Gradually stir in remaining flour until the dough starts pulling away from the sides of the bowl. It’ll still be slightly sticky – that’s what we want for soft rolls. Turn it onto a floured surface.
• Knead for about 8-10 minutes. You’ll feel the dough transform from shaggy to smooth and elastic If it’s still super sticky, dust with a little flour as you knead.
• Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled. I like to turn my oven on for just a minute, turn it off, then use that slightly warm space.
• While waiting, make your filling. Beat the softened butter until creamy, then mix in brown sugar, cocoa powder, and cinnamon until it looks like wet sand.
• Once doubled, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Don’t worry about perfect edges – just aim for even thickness, about 1/4 inch.
• Spread your chocolate filling evenly across the dough, leaving a 1/2 inch border along one long edge (this helps seal the roll). Sprinkle with mini chocolate chips.
• Starting from the long edge without the border, roll the dough up tightly – like rolling a carpet. Keep it snug but don’t pull so hard that you stretch the dough. Pinch the seam to seal.
• Cut into 12 even pieces using dental floss or a sharp knife (about 1.5 inches each). Place them in a greased 9×13 pan with a bit of space between each roll.
• Cover and let rise again for about 30-40 minutes. They should be puffy and touching each other. Meanwhile, preheat your oven to 350°F.
• Bake for 25-30 minutes until golden brown on top. To check if they’re done, gently lift the center roll – the bottom should be golden, not doughy.
• For the frosting, beat cream cheese and butter until fluffy – seriously, give it a good 2-3 minutes. Add powdered sugar and cocoa powder gradually. Mix in vanilla and enough milk to make it spreadable but not runny.
• Let the rolls cool for about 10 minutes before frosting – you want them warm enough to slightly melt the frosting but not hot enough to make it completely liquid.