Chocolate cinnamon rolls are the perfect treat that combines the rich, sweet flavor of chocolate with the warm, comforting spice of cinnamon. These rolls are soft and fluffy, with gooey layers of melted chocolate swirled throughout every bite. Just the smell of them baking fills the kitchen with a cozy, mouthwatering aroma.
I love making these because they taste like a special dessert and a cozy breakfast all in one. When I’ve had a long week, chocolate cinnamon rolls are my go-to comfort food. A little tip I’ve learned is to warm them up before eating so the chocolate is nice and melty—it makes all the difference.
One of my favorite ways to enjoy them is fresh out of the oven with a glass of cold milk or a cup of coffee. They’re perfect for sharing with family or friends during a lazy weekend morning, and they always bring smiles around the table. If you like cinnamon rolls but want a fun twist, these chocolate ones are definitely a must-try!
Key Ingredients & Substitutions
Milk: Warm milk activates the yeast. You can substitute with almond milk or oat milk if dairy-free, but keep it warm to help the yeast.
Yeast: Active dry yeast works well here. Instant yeast is a faster alternative; add it directly to the flour without proofing.
Butter: Butter adds richness to the dough and filling. For a dairy-free option, use coconut oil or vegan butter.
Chocolate: Semi-sweet chocolate chips are classic, but chopped dark or milk chocolate work great too. Use your favorite for a personal twist.
Cinnamon Sugar Filling: Brown sugar gives a deep, molasses flavor. Light brown sugar works fine too if you want a milder taste.
How Do I Get Soft, Fluffy Dough That Rises Perfectly?
Fluffy rolls start with properly proofing your yeast and dough. Here’s how:
- Warm your milk to around 110°F (not too hot or it will kill the yeast).
- Let the yeast sit in warm milk with sugar for 5-10 minutes until foamy. This shows it’s active.
- Knead the dough well for 8-10 minutes to develop gluten. If it’s sticky, add a little flour at a time.
- Let the dough rise in a warm, draft-free spot, covered, until it doubles in size—about 1 to 1 ½ hours.
- After shaping, give it a second rise to keep the rolls light and tender.
Patience with rising times makes the biggest difference in soft, fluffy cinnamon rolls!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives enough space for the dough to rise and knead comfortably.
- Stand mixer with dough hook (optional) – makes kneading faster and easier, especially if you don’t want to do it by hand.
- Rolling pin – helps you roll out the dough evenly into a large rectangle for filling.
- Sharp knife or dental floss – perfect for slicing the rolled dough into even pieces without squishing the layers.
- 9×13 inch baking pan – a standard size that fits the rolls well and bakes evenly.
- Small bowl and whisk – for mixing the glaze ingredients smoothly.
Flavor Variations & Add-Ins
- Replace chocolate with nuts like walnuts or pecans for crunch and extra flavor.
- Add a swirl of cream cheese frosting on top for a rich, tangy finish.
- Mix in dried fruit such as raisins or cranberries into the filling for a fruity touch.
- Sprinkle a pinch of nutmeg or cardamom along with cinnamon for a warm, spiced twist.
How to Make Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for dusting)
For the Filling:
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips or finely chopped dark chocolate
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep, plus about 1 hour to 1 ½ hours for the dough to rise, an additional 30-45 minutes for the rolls to rise again after shaping, and 25-30 minutes for baking. Total time is roughly 3 hours, but most of that is waiting for the dough to rise. It’s worth it for these soft, chocolatey cinnamon rolls!
Step-by-Step Instructions:
1. Preparing the Dough:
Warm the milk to about 110°F (43°C). Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until it becomes foamy. In a large bowl, mix together the sugar, melted butter, salt, eggs, and yeast mixture. Gradually add the flour about a cup at a time, stirring until the dough starts to come together.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Place the dough into a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours until doubled in size.
2. Making the Filling and Rolling the Dough:
In a medium bowl, combine the brown sugar, cinnamon, and salt. Make sure your butter is soft. Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle about 16 x 12 inches.
Spread the softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture evenly on top, then scatter the chocolate chips across the filling.
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 9-12 equal pieces.
3. Final Rise and Baking:
Place the rolls in a greased 9×13 inch baking pan, leaving a little space between each. Cover loosely with plastic wrap and let them rise again for 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until the tops are golden brown and cooked through.
While the rolls bake, mix together the powdered sugar, cocoa powder, milk, and vanilla extract in a small bowl to make the glaze. Once the rolls are out of the oven and slightly cooled, drizzle the glaze over them.
Serve the rolls warm for the best melty chocolate and soft cinnamon experience. Enjoy!
Can I Use Frozen Dough for These Rolls?
Yes! You can prepare the dough ahead, shape the rolls, and freeze them before the second rise. When ready to bake, thaw overnight in the fridge, let them rise at room temperature for about an hour, then bake as directed.
What Can I Substitute for Chocolate Chips?
If you don’t have chocolate chips, chopped chocolate bars, cocoa nibs, or even a generous sprinkle of Nutella spread can work. For a nutty twist, add chopped pecans or walnuts along with or instead of the chocolate.
How Should I Store Leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat gently in the microwave or oven until warm.
Can I Skip the Glaze?
Absolutely! The glaze is optional. The rolls are delicious on their own with the gooey chocolate and cinnamon filling. If you want something different, a cream cheese frosting also pairs wonderfully.
