Chocolate cinnamon rolls are a delightful twist on the classic breakfast treat, combining soft, fluffy dough with rich chocolate and a warm hint of cinnamon. They bake up golden and oozy, with gooey chocolate swirls and that familiar spicy cinnamon flavor that makes these rolls so comforting and irresistible.
I love making these rolls on a cozy weekend morning when I have a little extra time to enjoy the smell of chocolate and cinnamon filling the house. One tip I’ve found helpful is to use good-quality chocolate chunks or chips so that every bite has pockets of melty, chocolatey goodness. The cinnamon adds just the right amount of warmth without overpowering the chocolate, making each bite perfectly balanced.
These rolls taste amazing fresh out of the oven, but I also like to warm them up the next day because the flavors deepen and they get extra soft. I usually serve them with a simple glaze or just a dusting of powdered sugar, letting the chocolate and cinnamon be the stars. They’re a real crowd-pleaser whether you share them with family or keep them all to yourself for a special treat.
Key Ingredients & Substitutions
Yeast: Active dry yeast is best for the rise and soft texture. If you prefer, instant yeast can speed things up, just mix it with the flour instead of activating first.
Milk: Warm milk helps activate the yeast. You can swap with almond or oat milk, but make sure it’s warmed to not shock the yeast.
Butter: Butter gives richness to the dough and filling. For dairy-free, try coconut oil or vegan butter substitutes for a similar texture.
Cocoa Powder: Unsweetened cocoa powder offers deep chocolate flavor without extra sweetness. Dutch-processed cocoa can be used for a smoother, less bitter taste.
Chocolate Chips: Good quality semi-sweet chocolate chips or chunks work best. Dark chocolate pieces can add more intensity; milk chocolate can make it sweeter.
How Do You Get Soft, Fluffy Dough and Perfect Swirls?
The dough is the heart of these rolls and getting it right makes all the difference. Here’s how to nail it:
- Ensure your milk is warm, not hot, to activate yeast properly without killing it.
- Mix ingredients until a soft dough forms, then knead well for 8-10 minutes by hand or with a mixer. Kneading develops gluten that keeps the dough stretchy and tender.
- Let the dough rise until doubled in a warm spot. Cover it to keep moisture in, so the dough doesn’t dry out.
- When rolling the dough, keep it even in thickness so the filling spreads nicely and rolls up tightly.
- Cut rolls cleanly with a sharp knife or dental floss to keep their shape perfect for baking.
- Give the rolls a second rise before baking. This gives them that soft, airy texture everyone loves.
Equipment You’ll Need
- Large mixing bowl – I use this to combine ingredients and let the dough rise effortlessly.
- Measuring cups and spoons – to measure the yeast, liquids, and dry ingredients accurately.
- Rolling pin – makes it easy to roll the dough into a flat rectangle for spreading the filling.
- Sharp knife or dental floss – helps to neatly cut the rolled dough into even slices without squishing the swirls.
- Baking dish or sheet – to hold your rolls while they bake; I prefer a 9×13-inch dish for even baking.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for a crunchy bite that pairs well with the cinnamon.
- Add a layer of cream cheese frosting or drizzle melted chocolate on top for extra sweetness and richness.
- Replace the cocoa filling with peanut butter or caramel spread for a different flavor twist.
- Squeeze some orange zest into the filling for a bright, citrusy contrast to the chocolate and cinnamon.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the Filling:
- ¾ cup unsweetened cocoa powder
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips or chopped chocolate
For the Topping:
- Coarse sugar or pearl sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 to 1 ½ hours for the dough to rise, another 30 to 45 minutes for the second rise, and 20-25 minutes to bake. So, plan for roughly 2.5 to 3 hours from start to finish, including rising and baking time.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy. This means the yeast is alive and ready to work its magic in your dough.
2. Make the Dough:
In a large mixing bowl, combine the sugar, melted butter, salt, and eggs. Add the yeast mixture and stir everything together. Gradually add the flour, stirring until a soft dough forms.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size — usually about 1 to 1 ½ hours.
4. Prepare the Filling:
While the dough is rising, mix the cocoa powder, brown sugar, and cinnamon in a bowl. Set this mixture aside for later.
5. Roll Out the Dough:
Once the dough has doubled, punch it down gently. On a lightly floured surface, roll it out into a large rectangle about 16 inches by 12 inches.
6. Spread the Filling:
Spread softened butter evenly over the dough’s surface. Then sprinkle the cocoa, cinnamon, and sugar mix evenly on top. Finally, scatter the chocolate chips or chopped chocolate across the filling.
7. Shape the Rolls:
Starting at one of the long edges, roll the dough up tightly into a log. Use a sharp knife or dental floss to cut the log into 12 even slices.
8. Second Rise:
Place the rolls cut side up into a greased baking dish or sheet, setting them just a little apart. Cover and let them rise again for 30 to 45 minutes until they look nice and puffy.
9. Preheat and Bake:
While the rolls are rising, preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they’re cooked through and the tops are set. Be careful not to overbake — you want them soft and tender.
10. Add Topping and Serve:
Optional: Sprinkle coarse sugar or pearl sugar on top for a little crunch and pretty look. Let the rolls cool slightly before serving them warm. You can enjoy them plain or add a drizzle of glaze or cream cheese frosting if you like.
Enjoy your soft, chocolatey cinnamon rolls with their gooey, cinnamon-spiced filling and melt-in-your-mouth texture. Perfect for sharing or treating yourself!
Can I Use Frozen Dough for Chocolate Cinnamon Rolls?
Yes! You can make the dough ahead and freeze it either before or after the first rise. Thaw it overnight in the fridge and let it come to room temperature before rolling out and adding filling.
How Should I Store Leftover Chocolate Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven to enjoy warm and soft rolls.
Can I Substitute the Milk in the Dough?
Absolutely! You can use any dairy-free milk like almond, soy, or oat milk. Just make sure it’s warmed to around 110°F to activate the yeast properly.
Can I Add a Glaze or Frosting?
Definitely! A simple powdered sugar glaze or cream cheese frosting complements the chocolate and cinnamon flavors beautifully. Drizzle or spread on after the rolls have cooled slightly.