Chocolate cinnamon rolls are the perfect treat for anyone who loves the warm, gooey goodness of classic cinnamon rolls with a rich chocolate twist. Imagine soft, fluffy dough swirled with cinnamon and sugar, studded with melted chocolate that adds just the right touch of sweetness and a little bit of fun. These rolls are the kind of sweet that feels like a hug on a plate.
I always enjoy making these on a weekend morning when I have extra time to bake. The smell of cinnamon and chocolate filling the house is so comforting, and it makes waking up a little sweeter. I like to drizzle a simple glaze on top, just enough to tie everything together without overpowering the chocolatey filling.
One of my favorite ways to serve chocolate cinnamon rolls is warm, straight from the oven, with a cold glass of milk or a hot cup of coffee. They’re perfect for sharing with family or friends during a lazy breakfast or brunch. Honestly, it’s hard to stop at just one, and I often find myself sneaking a second because they taste so good!
Key Ingredients & Substitutions
Flour: All-purpose flour works well for soft but sturdy rolls. If you want a lighter texture, try bread flour. For gluten-free, use a 1-to-1 baking blend but expect a slight texture change.
Yeast: Active dry yeast is great for this recipe. If you have instant yeast, you can use it but add it directly to the flour without proofing in milk first.
Chocolate: Semi-sweet chocolate chips add nice melty bits. If you prefer less sweetness, try dark chocolate or chopped bittersweet chocolate. You can even swap cocoa powder for the filling with a bit of chili powder for a twist.
Butter and Sugar: Butter adds richness and helps keep the dough soft. Brown sugar in the filling gives a deep molasses flavor. If you only have white sugar, mix in a little molasses or maple syrup to mimic that taste.
How Do You Get the Dough Soft and Fluffy?
Making soft dough is key to tender rolls. Here’s how I do it:
- Warm milk should be around 110°F (43°C) to activate yeast without killing it.
- Proof yeast first—wait until it’s foamy before adding to other ingredients.
- Knead the dough well for about 8-10 minutes to develop gluten, which gives structure and chew.
- Let the dough rise in a warm, draft-free spot until it doubles in size; this can take 1 to 1 ½ hours.
- Don’t rush the second rise after shaping; this keeps rolls soft and helps with even baking.
Patience here really pays off with fluffy, tender rolls you’ll enjoy eating.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing and proofing the dough, and a medium bowl for the filling. They make mixing and shaping easy.
- Stand mixer or hand mixer with a dough hook – speeds up kneading and ensures a smooth, elastic dough.
- Rolling pin – helps roll the dough evenly into a large rectangle for layering the filling.
- Sharp knife or dental floss – cuts the rolled dough into neat, even slices without squishing the filling.
- 9×13 inch baking dish – perfect for baking the rolls evenly in a cozy space.
- Parchment paper or silicone baking mat – helps prevent sticking and makes for easy cleanup.
- Mixing spoon or spatula – for spreading the filling evenly before rolling.
Flavor Variations & Add-Ins
- Replace chocolate with nuts or caramel bits for extra crunch and sweetness.
- Mix in a teaspoon of espresso powder with the cocoa for a mocha flavor.
- Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.
- Swap the cinnamon and cocoa filling for fruit preserves or cream cheese for a different twist.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For The Dough:
- 3 1/2 cups all-purpose flour, divided
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For The Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/3 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips or chopped chocolate
For The Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 1 to 1 1/2 hours for the first dough rise, 30 to 45 minutes for the second rise, and 20 to 25 minutes to bake. Overall, plan for about 2.5 to 3 hours including rising and baking time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until foamy. In a large mixing bowl, combine 3 cups of flour, sugar, and salt. Add the melted butter, eggs, and yeast mixture to the dry ingredients and mix until a dough forms. Gradually add the remaining 1/2 cup flour, kneading until the dough is soft and slightly sticky (about 8-10 minutes by hand or 5-6 minutes in a stand mixer). Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
2. Prepare the Filling:
In a medium bowl, mix together the softened butter, brown sugar, cinnamon, and cocoa powder until well combined.
3. Roll Out and Fill:
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 16×12 inches. Spread the chocolate cinnamon filling evenly over the surface, then sprinkle the chocolate chips or chopped chocolate on top.
4. Shape the Rolls:
Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal slices using a sharp knife. Place the slices cut side up into a greased 9×13 inch baking dish or on a parchment-lined baking sheet, spaced slightly apart.
5. Second Rise:
Cover the rolls with a towel and let them rise again for 30 to 45 minutes, until puffy.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown and cooked through.
7. Prepare the Glaze (Optional):
While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls as soon as they come out of the oven.
8. Serve:
Enjoy your chocolate cinnamon rolls warm with gooey melted chocolate in every bite. Perfect for breakfast or a sweet treat any time!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip dissolving it in warm milk. Just mix it directly with the flour and other dry ingredients. You might find the dough rises a bit faster, so keep an eye on it.
Can I Make the Rolls the Night Before?
Absolutely! After shaping the rolls, cover them tightly with plastic wrap and refrigerate overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as usual.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container or wrap them tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat gently in the microwave or oven.
Can I Add Nuts or Other Mix-ins?
Definitely! Chopped nuts like walnuts or pecans, dried fruit, or even a swirl of caramel can be added along with the chocolate chips to customize your rolls.