Imagine the classic comfort of soft, fluffy cinnamon rolls—but with a rich, gooey chocolate twist. These homemade chocolate cinnamon rolls are the perfect fusion of warm spice and indulgent chocolate. Ideal for breakfast, brunch, or dessert, they are bakery-quality yet completely achievable in your own kitchen.
Whether you’re baking for a holiday brunch, surprising your family on a weekend morning, or indulging in a late-night sweet treat, this recipe guarantees pillowy-soft rolls layered with a luscious chocolate-cinnamon filling and topped with a silky frosting.
Why You’ll Love This Recipe
- Bakery-style quality at home.
- Make-ahead friendly (overnight option included).
- Customizable flavors: Nutella, mocha, white chocolate, or even vegan-friendly.
- Step-by-step guidance with pro tips and troubleshooting.
Ingredients You’ll Need
For the Dough
- 3 ½ cups (420 g) all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- ⅓ cup (70 g) granulated sugar
- 1 large egg + 1 egg yolk
- ⅓ cup (75 g) unsalted butter, softened
- 1 tsp salt
For the Chocolate-Cinnamon Filling
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp unsweetened cocoa powder
- ½ cup (90 g) finely chopped dark chocolate or mini chocolate chips
For the Frosting (Optional but Recommended)
- 4 oz (115 g) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, whisk together warm milk, sugar, and yeast. Let sit for 5–7 minutes until foamy.
- Add eggs, butter, and salt, mixing until smooth.
- Gradually add flour, one cup at a time, mixing until a dough forms.
- Knead for 8–10 minutes (by hand or stand mixer) until soft, elastic, and slightly tacky.
- Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled in size.
2. Prepare the Filling
- In a bowl, mix softened butter, brown sugar, cinnamon, and cocoa powder until creamy.
- Set aside chopped chocolate or chocolate chips.
3. Shape the Rolls
- Punch down risen dough and roll it into a large rectangle (about 14×18 inches).
- Spread filling evenly over the surface.
- Sprinkle chopped chocolate evenly.
- Roll tightly from the long side into a log.
- Use unflavored dental floss or a sharp knife to cut 12 even rolls.
4. Second Rise
- Arrange rolls in a greased 9×13-inch pan.
- Cover and let rise again for 30–45 minutes, until puffy.
5. Bake
- Preheat oven to 350°F (175°C).
- Bake for 22–26 minutes, until golden brown on top but still soft in the center.
6. Frost & Serve
- Whisk frosting ingredients until smooth.
- Spread over warm rolls and serve immediately.
Pro Tips for Perfect Chocolate Cinnamon Rolls
- Use warm (not hot) milk: Too hot will kill the yeast, too cold will slow rising.
- Dental floss trick: For neat rolls, slide floss under the dough log and pull tight.
- Avoid over-baking: Rolls should be slightly soft in the center—this keeps them gooey.
- Make-ahead option: After shaping, refrigerate overnight, then bake in the morning.
- Freezer-friendly: Freeze unbaked rolls, thaw overnight in fridge, rise, and bake fresh.
Variations & Customizations
- Nutella Rolls: Spread Nutella instead of the cocoa-butter mix.
- Mocha Flavor: Add 2 tsp instant coffee to the filling.
- White Chocolate Raspberry: Swap dark chocolate for white and sprinkle with fresh raspberries.
- Vegan Version: Use plant milk, dairy-free butter, and egg replacer.
Serving Suggestions
- Top with cream cheese frosting, chocolate ganache, or salted caramel drizzle.
- Pair with coffee, hot chocolate, or chai latte.
- Serve at brunch buffets, festive holidays, or as a romantic dessert.
Storage & Reheating
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for 4–5 days.
- Freezing: Wrap rolls individually and freeze up to 2 months.
- Reheating: Warm in microwave for 20–30 seconds or in oven at 300°F (150°C) for 10 minutes.
Troubleshooting Guide
- Dough didn’t rise → Yeast was expired or liquid was too hot/cold.
- Dense rolls → Not kneaded enough or too much flour.
- Burnt bottoms → Use parchment paper and avoid overbaking.
- Filling leaked out → Roll dough tightly but don’t overfill.
FAQs
Can I make these without yeast?
Yes, substitute yeast with 1 tbsp baking powder + ½ tsp baking soda, but rolls will be more like biscuits.
Can I make them gluten-free?
Yes, use a gluten-free flour blend with xanthan gum for best texture.
Can I make them eggless?
Yes, replace egg with ¼ cup yogurt or applesauce.
Can I double the recipe?
Absolutely! Use a larger pan or two pans.
Nutrition (Per Roll, with frosting)
- Calories: ~340
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 14 g
- Sugar: 21 g
(Values are approximate and will vary with ingredients used.)
Conclusion
These Chocolate Cinnamon Rolls strike the perfect balance of soft, fluffy dough, rich chocolate layers, and warm cinnamon spice. They’re versatile, freezer-friendly, and customizable for any occasion. Whether you make them for a cozy breakfast or a show-stopping holiday dessert, these rolls will become a family favorite in no time.
Now it’s your turn—try this recipe, experiment with your favorite variations, and enjoy bakery-quality rolls fresh from your oven!
