Chocolate cinnamon rolls are a delicious twist on the classic sweet treat we all know and love. These rolls are soft and fluffy, filled with rich melted chocolate and a hint of warm cinnamon spice that makes every bite comforting and special. The gooey chocolate combined with the cinnamon’s warmth creates a perfect balance of flavors that’s hard to resist.
I love making these chocolate cinnamon rolls when I want to brighten up a weekend morning or surprise my family with something extra sweet. One fun tip I’ve learned is to sprinkle a little extra cinnamon sugar on top before baking to get that cinnamon crunch along with the soft roll. It adds such a nice texture!
My favorite way to enjoy these is fresh out of the oven, drizzled with a simple glaze or cream cheese frosting to bring everything together. They’re always a hit, especially when shared with friends and family over coffee or tea. Making these rolls feels like a little act of kindness wrapped up in chocolate and spice, and I always find myself looking forward to the next batch.
Key Ingredients & Substitutions
Yeast: Active dry yeast gives the dough its soft, fluffy texture. If you don’t have this, instant yeast can work too—just add it directly to the flour. Make sure your milk is warm, not hot, to keep the yeast happy.
Milk & Butter: Whole milk and butter add richness and tenderness. For dairy-free options, use almond or oat milk and coconut oil or plant-based butter.
Cocoa Powder: Unsweetened dark cocoa powder gives that deep chocolate flavor without too much sweetness. You can use regular unsweetened cocoa powder, but avoid Dutch-processed unless adjusted for acidity.
Brown Sugar: This provides moisture and a caramel-like sweetness. Light or dark brown sugar can be used based on your preference.
Cinnamon: Ground cinnamon adds warmth and balances chocolate’s richness. Feel free to adjust the amount to your taste or add a pinch of nutmeg for extra spice.
Chocolate Chips: Mini chips melt nicely and add gooey chocolate pockets. If unavailable, chop chocolate bars into small pieces or skip for less intensity.
How Do You Make the Dough Soft, Yet Easy to Handle?
The dough’s softness comes from balancing proper yeast proofing, kneading, and flour amounts. Here’s my approach:
- Heat the milk to about 110°F. Too hot will kill yeast, too cool won’t activate. Touch test works well.
- Let yeast foam for 5-10 minutes until bubbly, proving it’s active.
- Mix wet ingredients first, then add flour gradually. Dough will be sticky but not wet.
- Knead for about 8-10 minutes. This develops gluten that traps air bubbles for fluffiness.
- If dough sticks a lot, dust hands lightly with flour but avoid adding too much flour or rolls may become dry.
- Let dough rise in a warm, draft-free spot until doubled. This gives the dough a light, airy texture.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives enough space for the dough to rise properly without making a mess.
- Measuring cups and spoons – help keep everything precise, so the rolls turn out just right.
- Rolling pin – makes it easy to roll out the dough evenly into a rectangle.
- Sharp knife or dental floss – perfect for slicing the rolled dough into even pieces without squishing the filling.
- Baking dish or sheet – a 9×13 inch pan works well for baking the rolls and catching any drips.
- Whisk or spoon – to mix the glaze ingredients smoothly and quickly.
Flavor Variations & Add-Ins
- Use white chocolate chips instead of dark chocolate for a sweeter surprise.
- Sprinkle chopped nuts, like pecans or walnuts, on the filling for crunch and extra flavor.
- Add a teaspoon of espresso powder to the chocolate filling to make a mocha flavored roll.
- Swirl some caramel or peanut butter into the filling for a richer, more indulgent treat.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm whole milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 1 large egg, room temperature
- 3 to 3 ½ cups all-purpose flour
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup dark cocoa powder (unsweetened)
- 1 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 cup mini chocolate chips (optional)
For the Chocolate Glaze:
- ½ cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time. You’ll also need 1 to 1½ hours for the first rise and another 30-45 minutes for the second rise. Baking takes around 20-25 minutes. So, plan for about 3 hours total including resting and baking time. It’s worth the wait for these soft, chocolatey rolls!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until the mixture is foamy and bubbly, showing the yeast is active.
2. Mix Dough Ingredients:
In a large bowl, combine sugar, melted butter, salt, and the egg. Stir in the foamy yeast mixture. Gradually add about 3 cups of flour, mixing well after each addition.
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for 8-10 minutes, adding small amounts of flour if needed until the dough is smooth and elastic, but still slightly soft.
4. Let Dough Rise:
Place the dough into a greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1½ hours or until it doubles in size.
5. Make the Filling:
While the dough is rising, mix the softened butter, cocoa powder, brown sugar, and cinnamon in a medium bowl until smooth and spreadable.
6. Roll Out the Dough:
After the first rise, punch down the dough. Roll it out on a floured surface into a rectangular shape about 16×12 inches.
7. Add Filling:
Spread the chocolate-cinnamon filling evenly over the dough. If you like, sprinkle the mini chocolate chips on top for extra melty bits.
8. Shape the Rolls:
Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal slices with a sharp knife or clean dental floss.
9. Let the Rolls Rise Again:
Place the rolls in a greased 9×13 inch baking pan or on a parchment-lined sheet. Leave some space between each roll. Cover loosely and let them rise for 30-45 minutes until puffy.
10. Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown on top.
11. Make the Glaze:
While the rolls bake, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Add more milk if needed for a drizzling consistency.
12. Add the Glaze and Serve:
Remove the rolls from the oven and let them cool for 5-10 minutes. Drizzle the chocolate glaze generously over the warm rolls. Serve right away for a gooey, chocolate-cinnamon treat.
Can I Use Frozen Dough for Chocolate Cinnamon Rolls?
Yes! You can prepare the dough ahead of time, then wrap it tightly and freeze before the first rise. When ready to bake, thaw it overnight in the fridge and let it come to room temperature before rolling and filling.
Can I Substitute Milk in the Dough?
Absolutely! You can use any milk alternative like almond, oat, or soy milk. Just warm it to about 110°F to activate the yeast properly.
How Should I Store Leftover Cinnamon Rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to regain that fresh-baked softness.
Can I Add Nuts or Different Fillings?
Definitely! Chopped nuts like pecans or walnuts add nice crunch. You can also swirl in caramel, peanut butter, or substitute white chocolate chips to change up the flavor profile.
