Chocolate cinnamon rolls are a delightful twist on a classic favorite, combining the gooey sweetness of chocolate with the warm, comforting spice of cinnamon. These rolls are soft and fluffy, filled with rich chocolate swirls that melt in your mouth, balanced perfectly by a hint of cinnamon that adds a cozy touch. Topped with a creamy glaze, each bite feels like a little moment of happiness.
I love making these chocolate cinnamon rolls on lazy weekend mornings when there’s time to enjoy the smell of fresh baking filling the house. The chocolate adds a fun surprise that everyone loves, especially if you have kids or chocolate fans around. A little tip I like is to use good-quality chocolate chips or chunks so the flavor really shines through and melts beautifully inside the rolls.
To serve, I like them warm right from the oven with a cup of coffee or a glass of milk. They’re perfect for sharing at breakfast or brunch, or even as a special treat any time of day. Whenever I make these, they never last long because they’re just too good to resist! It’s a simple way to make an ordinary morning feel a little extra special.
Key Ingredients & Substitutions
Flour: All-purpose flour is great for soft dough. For a lighter texture, try bread flour. If gluten-free is needed, use a gluten-free baking blend but expect a bit of difference in texture.
Yeast: Active dry yeast makes the dough rise nicely. If you don’t have it, instant yeast can be used; just add it directly to the dry ingredients, and reduce rising time slightly.
Butter: Butter gives rich flavor and tenderness. You can substitute with margarine or coconut oil, but butter’s taste is hard to beat here.
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor to the filling and glaze. If you only have sweetened cocoa, reduce sugar slightly in the filling.
Chocolate Chips: Semi-sweet chips work best, but dark or milk chocolate chunks are delicious too. For a dairy-free option, use vegan chocolate chips.
How Do You Get Soft, Fluffy Dough Every Time?
The dough is key for tender cinnamon rolls. Here’s how to get it right:
- Warm the milk—not too hot—to about 100-110°F (warm to the touch). Too hot can kill the yeast.
- Make sure yeast is fresh. If it’s active, your dough will rise well.
- Knead the dough until smooth and elastic, about 5–7 minutes. This develops gluten, giving structure but keeping softness.
- Let the dough rise in a warm, draft-free spot. Cover it to keep moisture in and grow nicely.
With these steps, you’ll have dough that bakes into soft, fluffy rolls that melt in your mouth!
Equipment You’ll Need
- Large mixing bowl – I use this to combine the dough ingredients and let it rise comfortably.
- Measuring cups and spoons – Accurate measurements are important for the best results.
- Rolling pin – makes it easy to spread the dough into a large rectangle for spreading the filling.
- Sharp knife or dental floss – to cut the rolled dough into even slices without squishing the filling.
- 9×13 inch baking dish – perfect for holding all the rolls while they bake and rise.
- Pastry brush or spoon – to apply glaze smoothly over the warm rolls.
Flavor Variations & Add-Ins
- Nutella or peanut butter swirl – spread a layer of nut butter before rolling for extra richness.
- Chopped nuts – add crunchy texture by sprinkling chopped pecans or walnuts over the filling before rolling.
- Berry jam swirl – swirl in some fruit jam or preserves for a fruity twist.
- Marshmallows or caramel bits – fold in for gooey, melt-in-your-mouth surprises inside the rolls.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour (about 400g)
- 1/4 cup granulated sugar (50g)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed (240ml)
- 1/4 cup unsalted butter, melted (60g)
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened (115g)
- 1 cup granulated sugar (200g)
- 2 tbsp ground cinnamon
- 3/4 cup cocoa powder (unsweetened)
- 1 cup semi-sweet chocolate chips or chopped chocolate
For the Glaze:
- 1/2 cup powdered sugar (60g)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk (or cream)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
Prepare about 15 minutes for mixing and kneading the dough, then let it rise for 1 to 1 1/2 hours. Rolling and filling the dough takes around 15 minutes, followed by a second rise of about 30 to 45 minutes. Baking is 20-25 minutes. Overall, expect around 2.5 to 3 hours, mostly hands-off during rises.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine 2 cups of the flour with sugar, yeast, and salt. Add the warmed milk, melted butter, and egg, mixing well. Gradually add the rest of the flour until a soft dough forms. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
2. Make the Filling:
Mix the softened butter, sugar, cinnamon, and cocoa powder in a bowl until you get a smooth paste.
3. Roll Out the Dough:
Punch down the risen dough and roll it out on a floured surface into a 16 by 12-inch rectangle.
4. Spread the Filling and Add Chocolate:
Spread the chocolate cinnamon filling evenly all over the dough’s surface. Then sprinkle the chocolate chips evenly on top.
5. Form the Rolls:
Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces, about 1 to 1.5 inches thick.
6. Second Rise:
Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again until nearly doubled, about 30-45 minutes.
7. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown and are cooked through.
8. Make the Glaze:
Whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Add more milk if you want a thinner glaze.
9. Serve:
Drizzle the warm rolls generously with the chocolate glaze. Serve them warm and enjoy this delightful treat!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! Use the same amount of instant yeast and mix it directly with the dry ingredients. You might notice a slightly faster rise, so keep an eye on your dough during proofing.
Can I Make Chocolate Cinnamon Rolls Ahead of Time?
Absolutely! Prepare and assemble the rolls, then cover and refrigerate the pan overnight. The next day, let them come to room temperature and rise a little before baking as directed.
How Should I Store Leftover Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
Can I Substitute Milk in the Dough?
Yes! You can use any kind of milk, including non-dairy alternatives like almond or oat milk. Just warm it slightly to activate the yeast properly.