Chocolate cinnamon rolls are a delightful twist on a classic favorite, bringing together the rich, gooey goodness of melted chocolate with the warm, comforting spice of cinnamon. These rolls are soft, fluffy, and packed with a chocolatey swirl that makes every bite a little celebration. The combination of sweet cocoa and fragrant cinnamon creates a cozy flavor that’s hard to resist.
I love making these chocolate cinnamon rolls for special weekend breakfasts or whenever I’m craving a treat that feels like a hug in food form. One tip I’ve found helpful is to make sure you spread plenty of chocolate filling generously in the rolls so that every slice has that perfect balance between gooey chocolate and cinnamon spice. The smell while they bake alone is enough to make you excited!
Serving these rolls warm with a drizzle of icing or a little butter on top makes them even better. I like sharing them with family or friends because they always bring smiles and spark good conversation. It’s the kind of recipe that turns an ordinary morning into a cozy occasion, and I find it hard to eat just one!
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour works great for a soft dough, but you can use bread flour for chewier rolls. Active dry yeast is standard, but instant yeast can save time as it needs no proofing.
Chocolate Filling: Cocoa powder and brown sugar create rich, sweet filling. Unsweetened cocoa gives a deeper chocolate taste; swap it for sweetened cocoa if you want it sweeter, but reduce sugar slightly. Mini chocolate chips add texture, but regular chips or chopped chocolate chunks work too.
Butter & Milk: Butter gives flavor and tenderness; softened butter is crucial for spreadable filling. Milk should be warm—not hot—for activating yeast; you can substitute with any dairy or non-dairy milk like almond or oat milk.
Glaze: Powdered sugar mixed with butter, milk, and vanilla makes a simple glaze. If you prefer, use cream cheese frosting for a tangy finish or skip the glaze for less sweetness.
How Do I Get Soft, Fluffy Dough Every Time?
The dough rising steps are key. Follow these tips:
- Warm the milk to about 110°F (43°C). Too hot can kill yeast; too cool slows rising.
- When proofing yeast, wait until it’s frothy—this shows it’s active.
- Knead the dough well until smooth and elastic. This helps develop gluten, giving structure.
- Let the dough rise in a warm, draft-free spot until doubled—usually 1-1.5 hours.
- Don’t rush the second rise after shaping; it helps rolls stay fluffy and light.
If your kitchen is cool, try placing the bowl in an off oven with just the light on or near a warm spot.
Equipment You’ll Need
- Mixing bowls – I use these to proof the yeast and mix the dough; they’re sturdy and easy to clean.
- Stand mixer with a dough hook (optional) – makes kneading easier, but you can knead by hand if you prefer.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- 9-inch baking dish or cake pan – I recommend this size to hold the rolls comfortably and help them rise evenly.
- Sharp serrated knife or dental floss – for cleanly slicing the rolled dough into equal pieces.
- Measuring cups and spoons – to get your ingredients just right.
- Whisk or spoon – for mixing the glaze and filling evenly.
Flavor Variations & Add-Ins
- Use dark chocolate or chocolate chunks instead of mini chips for a richer flavor.
- Add chopped nuts like pecans or walnuts for crunch.
- Mix a dash of espresso powder into the cocoa for a mocha twist.
- Spread with cream cheese frosting instead of glaze for creaminess.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 teaspoon salt
For the Chocolate-Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 cup mini chocolate chips
For the Topping/Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1-2 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
- Additional mini chocolate chips (optional)
- Optional: chocolate sauce for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time. Include 1 to 1.5 hours for the first dough rise, 30 to 45 minutes for the second rise, and 25 to 30 minutes for baking. So, expect roughly 2.5 to 3 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Sprinkle the yeast over warm milk in a small bowl and let it sit for 5-10 minutes until frothy. In a large bowl, mix flour, sugar, and salt. Add melted butter, egg, and the yeast mixture. Stir until the dough forms. Knead the dough on a floured surface or with a dough hook for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled.
2. Make the Filling:
Combine softened butter, brown sugar, cocoa powder, and cinnamon in a bowl. Mix until smooth and well blended.
3. Assemble the Rolls:
Punch down the dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the chocolate-cinnamon filling evenly, leaving a small border on the edges. Sprinkle mini chocolate chips on top. Roll the dough tightly from the longer side into a log. Cut into 9 equal slices about 1.5 to 2 inches thick.
4. Second Rise:
Place the rolls in a greased 9-inch baking dish with space between them. Cover and let them rise for 30 to 45 minutes until puffed and nearly doubled.
5. Bake:
Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. If they brown too quickly, cover loosely with foil.
6. Glaze the Rolls:
Whisk powdered sugar, melted butter, milk, and vanilla until smooth. Drizzle this glaze over warm rolls. Add extra chocolate chips or chocolate sauce if you like.
7. Serve:
Let the rolls cool slightly to enjoy warm, gooey chocolate cinnamon rolls that are soft and delicious.
Can I Use Frozen Dough for This Recipe?
Yes! You can prepare the dough ahead of time and freeze the shaped rolls before the second rise. When ready to bake, thaw them in the fridge overnight, then let them come to room temperature and rise for 30-45 minutes before baking.
What Can I Substitute for Whole Milk?
You can use any milk you have on hand, such as 2% milk, skim milk, or plant-based alternatives like almond or oat milk. Just warm it to about 110°F to activate the yeast properly.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for about 20 seconds to enjoy them warm and soft.
Can I Add Nuts or Other Fillings?
Absolutely! Try adding chopped pecans, walnuts, or even dried fruit to the filling for extra texture and flavor. Just sprinkle them evenly over the filling before rolling up your dough.