Chocolate cinnamon rolls are a delightful twist on the classic cinnamon roll, packed with rich chocolate and a warm hint of cinnamon. These sweet rolls are soft and fluffy with gooey chocolate layers, swirled with just the right amount of cinnamon spice. They’re the perfect treat when you want something cozy and chocolaty to brighten your morning or afternoon snack.
I love making these rolls when I want a little special something that feels both familiar and a bit indulgent. The combination of melted chocolate and cinnamon always brings a smile to my face, and the smell while baking is unbeatable. One little tip I like to share: adding a touch of cinnamon to the chocolate filling really lifts the flavor and makes every bite extra tasty.
When I serve these, I usually warm them up just a bit so the chocolate is melty and the dough is soft again. Sometimes I drizzle a simple glaze on top for a little extra sweetness. They’re great for sharing with family or friends, or just enjoying with a cup of coffee or milk on a lazy weekend morning. These rolls have a way of turning any day into a special occasion.
Key Ingredients & Substitutions
All-purpose flour: This gives the rolls their soft yet sturdy structure. You can try bread flour for a chewier texture or gluten-free flour blends if you need to go gluten-free, though rising times may vary.
Yeast: I use active dry yeast which needs to be dissolved in warm milk first to activate it. Instant yeast can also work and can be added directly to the dry ingredients.
Butter: Unsalted butter is best for control over saltiness. If you’re dairy-free, try plant-based butter or coconut oil in the dough and filling.
Chocolate: Dark chocolate chips or chopped chocolate melt to create pockets of gooey chocolate. You can swap for semi-sweet or milk chocolate if you prefer it sweeter.
Cinnamon: A teaspoon adds warmth and balances the chocolate’s richness. You might want to increase it a bit if you love that cinnamon spice.
Milk: Warm milk helps activate yeast and produces tender rolls. Use any milk you like, including plant-based milks like almond or oat, but keep the temperature right for yeast activation.
How Do You Get Soft, Fluffy Chocolate Cinnamon Rolls?
The key is in the dough preparation and rise times. Follow these tips for soft, airy rolls:
- Use warm milk to activate yeast, but not too hot (about 110°F). Too hot can kill the yeast.
- Knead the dough well until smooth and elastic. This develops gluten, which gives structure and stretch.
- Let the dough rise in a warm, draft-free spot until doubled in size; this can take about 1 to 1.5 hours.
- After rolling and cutting, let the shaped rolls rise again until puffed. This second rise makes them soft and light.
- Don’t overbake. Pull them out as soon as they’re golden and chocolate is melted to keep them moist.
These little steps make a big difference. I also like to keep the dough slightly tacky but not sticky, adding flour sparingly during kneading. Remember, a gentle hand and patience bring the best results!
Equipment You’ll Need
- Mixing bowl – I use a large bowl to combine all the dough ingredients easily.
- Stand mixer with dough hook – makes kneading faster and ensures a smooth, elastic dough.
- Rolling pin – helps you roll out the dough evenly into a big rectangle.
- Sharp knife or dental floss – perfect for slicing the roll into even pieces without squishing it.
- Baking dish or sheet – a 9×13 inch dish works well for baking the rolls evenly.
- Cooling rack – keeps the rolls from getting soggy if you’re not serving right away.
- Pastry brush (optional) – for brushing the top with butter or glaze before baking.
Flavor Variations & Add-Ins
- Swap dark chocolate with white or milk chocolate for a sweeter or creamier flavor.
- Add chopped nuts like walnuts or pecans on top or inside the rolls for crunch.
- Mix in a spoonful of peanut butter or cream cheese with the cinnamon filling for extra richness.
- Sprinkle some flaky sea salt on top before baking for a sweet-salty contrast.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F / 43°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup dark chocolate chips or finely chopped dark chocolate
- 2 tbsp unsweetened cocoa powder
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
About 15 minutes to prepare the dough and filling, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise, and 20-25 minutes to bake. Total time is around 2.5 to 3 hours, including rising and baking.
Step-by-Step Instructions:
1. Prepare the dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add melted butter, egg, and the yeast mixture. Stir until a sticky dough forms.
2. Knead and rise:
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook for 5-7 minutes if preferred. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
3. Make the filling and roll the dough:
While the dough rises, mix softened butter, cocoa powder, brown sugar, and cinnamon to make the filling. Once risen, punch down the dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, then sprinkle chocolate chips or chopped chocolate on top.
4. Shape and second rise:
Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal slices and place them into a greased baking dish or on a lined baking sheet, leaving a little space between each. Cover loosely and let rise for another 30-45 minutes, until puffy.
5. Bake and glaze:
Preheat the oven to 350°F (175°C). Bake rolls for 20-25 minutes, until golden brown and melted chocolate is bubbling. For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls before serving.
Enjoy your warm, soft chocolate cinnamon rolls—delicious with coffee, tea, or a glass of milk!
Can I Use Frozen Dough for These Chocolate Cinnamon Rolls?
Yes! You can prepare the dough ahead, shape the rolls, and freeze them before the second rise. When ready to bake, thaw them in the fridge overnight, let them rise until puffy, then bake as usual.
What Can I Substitute for Dark Chocolate?
Feel free to use semi-sweet or milk chocolate chips if you prefer a sweeter roll. White chocolate also works but adds a different flavor profile. Just keep the quantity the same.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to bring back that soft, melty texture.
Can I Skip the Glaze?
Absolutely! The glaze is optional and the rolls are delicious on their own. If you want a less sweet option or prefer the rich chocolate flavor to shine, you can leave the glaze out.