Chocolate cinnamon rolls are a decadent twist on the beloved breakfast classic. Rich cocoa meets warm cinnamon in these soft, pillowy rolls, filled with melty chocolate and finished with a silky glaze. Whether you’re baking for a special brunch, holiday morning, or just craving something warm and indulgent, this recipe is guaranteed to make your kitchen smell like heaven — and your guests ask for seconds.
Table of Contents
Why You’ll Love Chocolate Cinnamon Rolls
- 🍫 Chocolate + Cinnamon Combo = Pure comfort
- 🧈 Soft and fluffy dough rises beautifully
- 🕒 Make-ahead friendly for easy morning baking
- 🤎 Melts-in-your-mouth filling with every bite
- 🎁 Perfect for holidays, brunches, or gifting
Ingredients
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
For the Chocolate Cinnamon Filling:
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- 2 tbsp cocoa powder
- 1 tsp ground cinnamon
- ½ cup mini chocolate chips or chopped dark chocolate
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
Instructions
- Activate the Yeast
In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. - Make the Dough
Add egg, yolk, and melted butter. Mix in flour and salt until a soft dough forms. Knead for 8–10 minutes by hand or in a mixer until smooth. - Let It Rise
Place dough in a greased bowl, cover, and let rise in a warm place until doubled (1 to 1½ hours). - Prepare the Filling
Mix softened butter, brown sugar, cocoa, and cinnamon into a spreadable paste. - Roll and Fill
Roll dough into a 14×9” rectangle. Spread chocolate filling evenly. Sprinkle with chocolate chips. - Shape the Rolls
Roll up tightly from the long side. Cut into 9–12 rolls and place in a greased 9×13” pan. - Second Rise
Cover and let rise for 30–45 minutes until puffy. - Bake
Bake at 350°F (175°C) for 22–25 minutes or until golden brown. - Glaze and Serve
Whisk glaze ingredients and drizzle over warm rolls.
Recipe Details
- Prep Time: 20 minutes
- Rise Time: 1.5–2 hours
- Cook Time: 25 minutes
- Total Time: ~2.5 hours
- Servings: 9–12
- Estimated Cost: $6–8
Nutrition Facts (per roll – estimated)
- Calories: 340
- Fat: 16g
- Carbs: 44g
- Sugar: 20g
- Protein: 5g
Tips & Variations
🍞 Make-Ahead Instructions:
- Assemble the rolls and refrigerate overnight before the second rise.
- Let them sit at room temp for 45 minutes, then bake as directed.
🥥 Vegan Version:
- Use almond milk, vegan butter, and egg replacer
- Swap chocolate chips for dairy-free version
🍊 Flavor Twists:
- Add orange zest to the filling for citrusy depth
- Stir instant espresso powder into the glaze for mocha vibes
🍓 Serving Ideas:
- Top with whipped cream or berries
- Pair with hot coffee or [Overnight Brioche French Toast]
FAQs
Can I freeze these rolls?
Yes! Freeze after baking and glazing. Reheat in microwave or oven.
What kind of chocolate is best?
Use mini chips, chopped dark chocolate, or even Nutella.
How can I keep them soft?
Don’t overbake. Cover loosely with foil after 15 minutes if browning too quickly.
Can I use store-bought dough?
Yes, but homemade gives the fluffiest result.
Do these rise enough in the fridge overnight?
Yes — just let them sit out in the morning before baking.
Chocolate Cinnamon Rolls with Gooey Cocoa Swirl
Equipment
- – Mixing bowls
- Rolling Pin
- – 9×13” baking dish
- Whisk
- – Knife or floss (for slicing)
Ingredients
- **Dough:**
- – ¾ cup warm milk
- – 2 ¼ tsp active dry yeast
- – ¼ cup granulated sugar
- – 1 egg + 1 egg yolk
- – ¼ cup unsalted butter melted
- – 3 cups all-purpose flour
- – ½ tsp salt
- **Filling:**
- – ½ cup butter softened
- – ⅓ cup brown sugar
- – 2 tbsp cocoa powder
- – 1 tsp ground cinnamon
- – ½ cup chocolate chips
- **Glaze:**
- – 1 cup powdered sugar
- – 2–3 tbsp milk
- – 1 tbsp cocoa powder
- – ¼ tsp vanilla extract
Instructions
- Combine milk, yeast, and sugar. Let sit until foamy.
- Mix in egg, butter, flour, and salt. Knead 8–10 mins.
- Let dough rise 1–1.5 hrs in a warm place.
- Mix filling. Roll dough to 14×9”. Spread filling and sprinkle chocolate.
- Roll tightly and slice into 9–12 rolls.
- Place in greased pan. Let rise 30–45 mins.
- Bake at 350°F for 22–25 mins.
- Mix glaze and drizzle over warm rolls.
Notes
– Use espresso in glaze for mocha flavor
– Great with berries or whipped cream
Conclusion
Chocolate cinnamon rolls are the best of both worlds: gooey, sweet, and perfectly spiced. They’re easy enough for a weekend baking project and impressive enough to serve at brunch or during the holidays. With their rich chocolatey filling and soft, melt-in-your-mouth texture, these rolls are destined to be your new favorite breakfast indulgence.