Introduction

Chocolate cinnamon rolls combine the comforting warmth of classic cinnamon rolls with the rich depth of chocolate, making for an irresistible treat. This recipe guides you through each step to create soft, gooey rolls topped with luscious cream cheese frosting.

Chocolate Cinnamon Rolls Recipe - Recipe Image

Ingredients

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt
½ cup (60g) chocolate chips (optional, but highly recommended!)
4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk, or more to reach desired consistency

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes until foamy.
Step 3: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour this mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. Add flour by the tablespoon if needed.
Step 5: Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot for 1-1.5 hours, until doubled in size.
Step 6: While the dough rises, prepare the filling by creaming together softened butter, sugar, cocoa powder, cinnamon, and salt until smooth.
Step 7: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the chocolate cinnamon filling evenly, leaving a small border along one long edge. Sprinkle chocolate chips evenly over the filling if using.
Step 9: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
Step 10: Cut the log into 12 equal slices using a serrated knife or unflavored dental floss.
Step 11: Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
Step 12: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Tent with foil if they brown too quickly.
Step 13: Let the rolls cool in the dish for 10-15 minutes before frosting.
Step 14: Beat together softened cream cheese and butter until smooth and creamy.
Step 15: Gradually add powdered sugar and beat until smooth. Stir in vanilla extract.
Step 16: Add milk one tablespoon at a time to reach your desired frosting consistency.
Step 17: Spread the cream cheese frosting evenly over the warm rolls.
Step 18: Serve the chocolate cinnamon rolls warm and enjoy!

Tips & Variations

For extra gooey rolls, add a handful of chopped nuts to the filling.
Use dark cocoa powder for a richer chocolate flavor.
If you prefer, substitute milk with almond or oat milk for a dairy-free version.
Chocolate chips are optional but greatly enhance the chocolate experience.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise once, then refrigerate it overnight. Allow it to come to room temperature and complete the second rise before baking.

How do I prevent the rolls from getting soggy?

Make sure not to add too much filling near the edges to avoid leakage and keep the baking dish lightly greased but not oily. Baking until golden also helps maintain structure.

Chocolate Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 112 reviews

These Chocolate Cinnamon Rolls combine the classic fluffy cinnamon roll with a rich chocolate twist for an indulgent breakfast or dessert. Soft, buttery dough is filled with a luscious blend of cocoa powder, cinnamon, and sugar, sprinkled with melty chocolate chips, then baked to golden perfection and topped with a smooth cream cheese frosting. This ultimate guide walks you through each step for perfect rolls every time.

Author: Maya
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten

Filling

½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt
½ cup (60g) chocolate chips (optional but recommended)

Frosting

4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk, or more to reach desired consistency

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to distribute evenly.
Activate the Yeast: In a separate bowl, dissolve the active dry yeast in the warm milk and let it sit for 5-10 minutes until foamy to confirm yeast is active.
Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture, whisk to combine, then pour into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 5 minutes. Dough should be slightly tacky but not sticky. Add flour in tablespoon increments if too sticky.
First Rise: Place dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 to 1.5 hours until doubled.
Combine Filling Ingredients: While dough rises, cream together softened butter, sugar, cocoa powder, cinnamon, and salt until smooth.
Roll Out the Dough: Punch down the risen dough to release air. Roll out on floured surface into a 12×18 inch rectangle.
Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle chocolate chips evenly over filling if using.
Roll Up the Dough: Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal.
Cut the Rolls: Using a sharp serrated knife or dental floss, cut log into 12 equal slices.
Second Rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes in a warm place until puffy.
Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
Cool Slightly: Let rolls cool for 10-15 minutes in the dish before frosting.
Cream Butter and Cream Cheese: Beat softened cream cheese and butter together until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually beat in powdered sugar until smooth, then stir in vanilla extract.
Adjust Consistency: Add milk one tablespoon at a time to the frosting to reach desired spreading consistency.
Frost the Rolls: Spread cream cheese frosting evenly over warm rolls.
Serve and Enjoy: Serve warm and enjoy these rich, fluffy chocolate cinnamon rolls.

Notes

Make sure the milk is warmed to about 110-115°F to properly activate the yeast without killing it.
For best texture, do not add too much extra flour during kneading—dough should be slightly tacky.
Chocolate chips are optional but highly recommended for extra melty chocolate bursts.
If tops brown too quickly in the oven, cover loosely with foil partway through baking.
Leftover rolls can be reheated briefly in the microwave or oven to refresh them.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use non-dairy milk.

Keywords: chocolate cinnamon rolls, cinnamon rolls recipe, chocolate rolls, breakfast pastry, cream cheese frosting