If you’re a fan of traditional cinnamon rolls, prepare to meet your new obsession: Chocolate Cinnamon Rolls. This recipe blends the comforting warmth of cinnamon with the indulgent richness of cocoa powder and semi-sweet chocolate chips for a gooey, chocolate-infused treat that’s perfect for brunch, dessert, or a cozy weekend bake.
These rolls are soft, fluffy, and filled with melty pockets of chocolate goodness in every bite. Whether you’re baking for your family, a holiday brunch, or simply treating yourself, this elevated twist on the beloved classic will leave everyone asking for seconds.
Why You’ll Love This Recipe
These Chocolate Cinnamon Rolls are perfect for:
- Chocolate lovers craving something more than just a brownie.
- Cinnamon roll fans ready to level up their baking game.
- Weekend bakers looking for a rewarding but approachable recipe.
- Holiday breakfasts, Valentine’s Day brunches, or a surprise weekend treat.
With just a few pantry staples and a little patience for rising, you’ll have a bakery-style roll that’s pillowy-soft and rich in chocolate flavor.
Ingredients You’ll Need
Dough:
- 1½ cups warm milk (about 110°F)
- ½ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 standard packet)
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Filling:
- ¼ cup unsweetened cocoa powder
- ¼ cup packed brown sugar
- 1 cup semi-sweet chocolate chips
Optional: Add a pinch of espresso powder to the filling to enhance the chocolate flavor.
Kitchen Tools Needed
To make these decadent rolls, you’ll need:
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Electric mixer with dough hook (or hands for kneading)
- Rolling pin
- 9×13-inch baking dish
- Clean kitchen towel or plastic wrap
- Sharp knife or dental floss for cutting rolls
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is active and ready to make the dough rise.
2. Make the Dough
In a large mixing bowl, stir together the flour, salt, and ground cinnamon. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix until a dough forms, then knead for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
3. Prepare the Filling
While the dough is rising, mix together the cocoa powder, brown sugar, and chocolate chips in a small bowl.
4. Roll and Fill
Punch down the risen dough and roll it out on a floured surface into a large rectangle (about ¼-inch thick). Sprinkle the chocolate filling evenly across the dough.
Starting from one long edge, tightly roll the dough into a log. Slice it into 12 even pieces using a sharp knife or unflavored dental floss for clean cuts.
Pro Tip: Chilling the rolled dough log for 10 minutes can make slicing even easier.
5. Second Rise
Place the rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
6. Bake and Cool
Bake the rolls for 20–25 minutes, or until golden brown and fully cooked through. Remove from the oven and let them cool slightly before glazing or icing.
Optional Glaze or Icing Ideas
While these rolls are rich and sweet on their own, a glaze adds the perfect finishing touch.
Simple Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Mix until smooth and drizzle over warm rolls.
Chocolate Ganache Drizzle:
- ½ cup chocolate chips
- ¼ cup heavy cream
Heat together and stir until silky smooth. Pour over cooled rolls for a double-chocolate effect.
How to Store Chocolate Cinnamon Rolls
Room temperature: Keep in an airtight container for up to 2 days.
Refrigerated: Store up to 5 days in the fridge; microwave individual rolls for 10–15 seconds to soften before eating.
Freezing: Freeze baked rolls (unglazed) for up to 2 months. Thaw overnight in the fridge and warm before serving. Glaze after reheating.
Recipe Variations and Add-ins
- Nuts: Add ½ cup chopped pecans or walnuts to the filling for crunch.
- Fruit: Add dried cherries or raspberries for a chocolate-berry twist.
- Spice it up: Add a pinch of cayenne pepper for a Mexican hot chocolate flavor.
- Dough flavor: Substitute ½ cup of the flour with whole wheat flour for a heartier texture.
Best Pairings
Looking to turn these rolls into a full experience? Try them with:
- Coffee: A cinnamon mocha or strong cold brew.
- Milk: Classic whole milk or oat milk to mellow the sweetness.
- Brunch: Serve alongside scrambled eggs, bacon, or a fruit platter.
Frequently Asked Questions (FAQ)
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast 1:1. Skip the proofing step and mix it directly into the dry ingredients.
My dough didn’t rise. What happened?
Ensure your milk is warm (not hot) and your yeast is fresh. Too hot or cold milk can kill or slow yeast activity.
Can I make the rolls the night before?
Absolutely! After placing the cut rolls into the pan, cover tightly and refrigerate overnight. Let them come to room temperature for 30 minutes before baking in the morning.
Can I use a bread machine or stand mixer?
Yes. A stand mixer with a dough hook makes kneading much easier. You can also use a bread machine on the “dough” setting to handle the mixing and first rise.
Final Thoughts
These Chocolate Cinnamon Rolls are a game-changer for anyone who loves classic cinnamon rolls but wants something a little more indulgent. Rich, gooey, and soft with layers of chocolatey delight, they’re everything you want in a sweet, bakery-style treat at home.
Perfect for weekend baking, brunch tables, or cozy afternoons with coffee, this recipe is a keeper you’ll come back to again and again.
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