Why You’ll Love This Recipe

Chocolate Cinnamon Rolls combine everything you love about traditional cinnamon rolls—soft, fluffy dough and a sweet, aromatic filling—with the indulgent flavors of rich chocolate and cinnamon. The combination of semi-sweet chocolate in the filling and the decadent glaze creates a perfect balance of sweetness and depth. These rolls are easy to prepare and can be enjoyed fresh out of the oven, making them a comforting and delicious treat for any occasion.

Ingredients

For the Dough:

3 ¾ cups (470g) all-purpose flour
¼ cup (50g) granulated sugar
1 packet (2 ¼ tsp) active dry yeast
¾ cup (180ml) warm milk (110°F/45°C)
¼ cup (56g) unsalted butter, melted
1 large egg
½ teaspoon salt

For the Chocolate-Cinnamon Filling:

½ cup (100g) brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon cinnamon
¼ cup (56g) unsalted butter, softened
½ cup (90g) semi-sweet chocolate, finely chopped

For the Chocolate Glaze:

½ cup (90g) semi-sweet chocolate, melted
¼ cup (60ml) heavy cream
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:

In a small bowl, mix the warm milk and yeast. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture.
Knead the dough for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour or until it doubles in size.

Make the Chocolate-Cinnamon Filling:

In a bowl, mix the brown sugar, cocoa powder, and cinnamon.
Spread the softened butter evenly over the rolled-out dough.
Sprinkle the chocolate-cinnamon mixture over the buttered dough, then top with the finely chopped chocolate.

Roll and Cut the Dough:

Roll out the dough into a 12×18-inch rectangle on a lightly floured surface.
Starting from the long side, roll it tightly into a log. Using a sharp knife, cut the log into 12 equal pieces and place them in a greased baking dish.

Second Rise & Bake:

Cover the rolls with a towel and let them rise for 30 minutes.
Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and cooked through.

Prepare the Chocolate Glaze:

In a small saucepan, heat the heavy cream over low heat until warm. Pour it over the melted chocolate and whisk until smooth.
Stir in the vanilla extract.

Drizzle and Serve:

Let the rolls cool slightly, then drizzle with the chocolate glaze. Serve warm and enjoy!

Servings and Timing

Servings: 12 rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes (for rising)
Total Time: 2 hours 15 minutes

Variations

Add Nuts: For extra texture, sprinkle chopped walnuts, pecans, or hazelnuts into the filling before rolling.
More Chocolate: Add more semi-sweet chocolate chips to the filling for an extra chocolatey experience.
Vegan Version: Use dairy-free butter and a plant-based milk alternative for a vegan-friendly twist.

Storage/Reheating

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: You can freeze the rolls before baking. Simply assemble the rolls, cover them tightly, and freeze for up to 3 months. When ready to bake, let them thaw and rise for 1-2 hours before baking.
Reheating: Reheat rolls in the microwave for 10-15 seconds or in a 350°F (175°C) oven for about 5-7 minutes until warm.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, if you’re using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

How do I know when the rolls are done?

The rolls are done when they are golden brown on top and slightly firm to the touch. You can also insert a toothpick into the center of the rolls—if it comes out clean or with a few moist crumbs, they’re ready.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, let it rise, and then refrigerate it. In the morning, just bring it to room temperature before rolling out and filling.

How can I make the rolls extra soft?

To keep the rolls soft, cover them loosely with foil during the last 10 minutes of baking to prevent excessive browning.

Can I add frosting instead of glaze?

You can swap the chocolate glaze for a classic cream cheese frosting if you prefer a sweeter, tangier topping.

Conclusion

These Chocolate Cinnamon Rolls are the perfect balance of rich chocolate, sweet cinnamon, and soft, fluffy dough. Whether you’re enjoying them for breakfast or dessert, the combination of gooey chocolate filling and a decadent chocolate glaze will satisfy any sweet tooth. Easy to prepare and absolutely delicious, these rolls are sure to become a favorite in your baking repertoire!

Chocolate Cinnamon Rolls

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Chocolate Cinnamon Rolls are a decadent twist on the classic cinnamon roll, with a rich chocolate-cinnamon filling and topped with a smooth chocolate glaze, making them perfect for breakfast, brunch, or dessert.

Author: Amy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 rolls
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a small bowl, mix the warm milk and yeast. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture.
Knead the dough for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour or until it doubles in size.
In a bowl, mix the brown sugar, cocoa powder, and cinnamon.
Spread the softened butter evenly over the rolled-out dough.
Sprinkle the chocolate-cinnamon mixture over the buttered dough, then top with the finely chopped chocolate.
Roll out the dough into a 12×18-inch rectangle on a lightly floured surface.
Starting from the long side, roll it tightly into a log. Using a sharp knife, cut the log into 12 equal pieces and place them in a greased baking dish.
Cover the rolls with a towel and let them rise for 30 minutes.
Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and cooked through.
In a small saucepan, heat the heavy cream over low heat until warm. Pour it over the melted chocolate and whisk until smooth.
Stir in the vanilla extract.
Let the rolls cool slightly, then drizzle with the chocolate glaze. Serve warm and enjoy!