These chocolate cinnamon rolls are soft sweet rolls filled with a brown sugar chocolate filling drizzled with a chocolate icing. A cinnamon roll but with a chocolate babka flavor!
Chocolate Sweet Rolls
I love to make my overnight cinnamon rolls for special occasions and these chocolate cinnamon rolls are an extra fun variation! Rich and fluffy sweet rolls are a chocolate lover’s dream with a chocolate cocoa filling and chocolate icing on top.
Chocolate rolls are perfect for treating your loved ones and would make an extra special treat for Valentine’s Day, lazy weekend brunches or just a cozy morning. They are made with simple ingredients and if you’re new to working with yeast I walk you thought the easy step-by-step process.
Ingredient Notes
See full printable recipe below.
- Milk: Make sure to warm it up to help activate the yeast. I prefer to use whole milk for rich taste.
- Active dry yeast: This is what will help your chocolate cinnamon rolls rise. Make sure that it’s fresh and Instant dry yeast can be used if that is all you have on hand.
- Flour: I use all-purpose flour in this recipe. I prefer to use an unbleached flour. Make sure you know how to measure flour correctly for the best results.
- Egg: I love to add 1 egg to my cinnamon roll dough. It helps make a nice sturdy yet tender dough. It should be at room temperature before using.
- Granulated and Brown sugar: A dessert needs sweetness!
- Unsalted butter: It’s melted for the dough, however softened butter at room temperature will be used for the filling.
- Fine sea salt: I love the flavor fine sea salt adds to help to bring out the other flavors.
- Cocoa powder: This is going to bring out the chocolate flavor! I used natural unsweetened cocoa powder. Dutch-process cocoa can be used and will add a deeper flavor.
- Chocolate bar: I love the flavor that chopped bits of semi-sweet chocolate bar add to the filling. You an use semi-sweet chocolate chips.
- Cinnamon: These are, in fact, cinnamon rolls! Cinnamon sugar is mixed with the chocolate to create a delicious flavor combination that is subtle and warm.
- Chocolate icing: Instead of cinnamon roll frosting, we use a chocolate glaze to amplify the chocolate flavors. Powdered sugar, cocoa powder, milk, butter, vanilla and salt are needed.
How to Make Chocolate Cinnamon Rolls
To proof yeast, mix together the warm milk, yeast and 1 Tablespoon of granulated sugar in a small bowl. When it begins to bubble (usually after 5 or so minutes), it’s ready to use.
Prepare dough by whisking egg in a large bowl, add in the sea salt and remaining granulated sugar. Add melted butter and proofed yeast. Mix in 2 cups of flour until smooth, then add the rest of the flour in 1/2 cup increments. Knead for about 5 minutes, then cover the bowl and rise until the dough has doubled in size.
Make the filling by mixing together the softened butter, brown sugar, cinnamon and cocoa powder in a bowl. Remove the cover from the dough and punch it down. Then roll the dough out into a rectangular shape on a floured surface.
Using a pastry brush, spread the cocoa cinnamon sugar filling mixture out evenly on top of the dough and then sprinkle with chopped chocolate.
Starting at the shorter side, begin to tightly roll the dough. Once rolled, pinch the sides together at the end to create a seam. Then cut into 12 equal pieces and place on a buttered 9×13-inch baking dish. Cover and let rise until doubled in size.
Bake at 350°F for about 25 to 30 minutes. The tops should be lightly golden brown when ready. Then remove and let cool.
Mix together the powdered sugar, cocoa, milk, melted butter, vanilla and salt until smooth and creamy. Then drizzle the chocolate icing over the cooled cinnamon rolls with a spoon.
Baking Tips
- The milk temperature should be as warm as bath water, about 105-110°F. If it’s too hot, the yeast mixture will not foam up properly.
- For a faster rise, preheat the oven to 175°F and then turn off. The oven will be just warm enough to where the dough will rise quicker without baking.
- If the dough is too sticky, try adding in a couple more Tablespoons of flour. Once your finger no longer sticks to the dough when pressing on it, it’s ready.
- Use unflavored dental floss for a super clean cut on the dough. A serrated knife also works well too.
- Let the rolls cool before adding the icing. If they are still too warm, the icing will melt and create a gooey mess.
Make Ahead Chocolate Rolls
Turn these chocolate cinnamon rolls into overnight cinnamon rolls by making them a day ahead!
- After you’ve rolled and cut the dough, place the rolls in the pan and cover tightly with plastic wrap (do not let rise again). Store the rolls in the refrigerator for up to 16 hours.
- The next morning, remove the pan from the fridge and let rise on the counter until the dough has doubled in size. This usually takes about 1 to 2 hours.
- Once risen, bake the chocolate cinnamon rolls as directed.
Storage
- Store: Store leftover chocolate cinnamon rolls for up to two days in an airtight container at room temperature. You can refrigerate them for longer but will need to bring to room temperature before eating.
- Freeze: Once they have baked and cooled, transfer the chocolate cinnamon buns to a freezer bag or container and store in freezer. To thaw, place in the refrigerator overnight. Then the next morning, warm individually in the microwave for about 10 to 20 seconds.
If you love cinnamon rolls, you’ll also want to try the best orange sweet rolls, one hour cinnamon rolls and this cinnamon roll casserole recipe!
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Chocolate Cinnamon Rolls
Video
Ingredients
Dough
- 1 ¼ cups warm milk , 105-110°F
- 1 (1/4-ounce) package active dry yeast , about 2 1/4 teaspoons
- 1 large egg , at room temperature
- 8 Tablespoons granulated sugar , divided
- ½ cup unsalted butter , melted
- 1 teaspoon fine sea salt or table salt
- 4 cups all-purpose flour , more or less as needed
Chocolate Filling
- 6 Tablespoons unsalted butter , softened
- ½ cup light brown sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons unsweetened cocoa powder
- 4 ounces semi-sweet chocolate bar (or semi-sweet chocolate chips), finely chopped
Chocolate Icing
- 1 ½ cups powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 3-4 Tablespoons milk , more for consistency
- 2 Tablespoons unsalted butter , melted
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Dough
- In a small bowl , stir together 1 1/4 cups warm milk, 2 1/4 teaspoons yeast, and 1 Tablespoon sugar. Let sit about 5 minutes, or until bubbly.
- In a large bowl, whisk the egg. Beat in the remaining 7 Tablespoons sugar and 1 teaspoon salt. Stir in 1/2 cup melted butter and the yeast mixture. Add 2 cups flour and stir until smooth. Add the remaining flour, 1/2 cup at a time. Knead 4 to 5 minutes, or until the dough is smooth and soft. If the dough is too sticky, add 1 to 2 Tablespoons flour.
- Cover the bowl with a towel or plastic wrap and place in a warm spot for about an hour (see notes). Once dough has doubled in size, punch it down.
Chocolate Filling
- Butter or spray a 9×13-inch glass baking dish with nonstick spray.
- In a small bowl, mix together 6 Tablespoons softened butter, 1/2 cup brown sugar, 1 Tablespoon ground cinnamon, and 2 Tablespoons cocoa powder.
- On a floured surface, roll out the dough into a rectangle, approximately 15×20 inches. It doesn’t have to be perfect. Spread butter mixture onto the dough with a pastry brush.
- Sprinkle 4 ounces chopped chocolate over top. Gently press down into the butter. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
- Using floss or a large serrated knife, cut the dough in half and cut each half into 6 (1-inch pieces) for a total of 12 rolls. Place rolls in baking dish, about 1-inch apart. Cover with a towel and let the rolls sit 1 hour, or until rolls have doubled in size.
- Preheat the oven to 350°F.
- Bake 25 to 30 minutes, or until lightly golden brown on top. Remove from oven and let cool 20 to 30 minutes before frosting.
Chocolate Icing
- In a large bowl, whisk together 1 1/2 cups powdered sugar, 3 Tablespoons cocoa, 3-4 Tablespoons milk, 2 Tablespoons melted butter, 1 teaspoon vanilla, and a pinch of salt. Mix until well combined. You can add more milk or powdered sugar to reach your desired consistency. It should fall like a ribbon from the spoon.
- Drizzle the icing over the slightly cooled cinnamon rolls.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Biscuits + Rolls, Bread, Breakfast, Christmas, Easter, Freezer-Friendly, Nut-Free, Sweet Breakfast, Vegetarian, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
oh my gosh, im a 66 year old man , i’m a pretty good cook but cant seem to get baking right, but i just have to try these rolls, they look so delicious and i faintly remember them from years ago.
i’ll write back after i give them a go.
thank you for this recipie.
Looking forward to hearing how it goes!
This recipe was easy to follow and is definitely one of the lightest cinnamon rolls I’ve ever made. Delicious!
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
So happy to hear it was a success!
I didn’t think cinnamon rolls could get better than they already are until I found this recipe! Wow! The added chocolate took these to a whole new level! What a delicious recipe!
I’m so glad you loved the recipe, Gina! :)
My family loved this recipe. I do have some questions and comments. First and foremost, the list of ingredients does not specify an amount for ground cinnamon. I used 2 Tablespoons, that wasn’t much of a problem. The flour is another matter. I have always weighed ingredients, and I checked the directions repeatedly. After 4 cups, the dough was VERY wet. I added 1/4 cup at a time and stopped at 6-1/4 cups (King Arthur Bread Flour). The mixture finally started to come together, but it remained sticky. After proofing, it was smooth and supple and easy to work. When I make them again, I will be cutting the chocolate in half. I like chocolate, but everyone thought it was too much.
Hi John! Thanks for catching that, just edited the recipe. It should be 2 Tablespoons of cinnamon. Everyone measures flour differently, so I would add slowly until it gets to smooth and soft texture.
Mmm I mean who doesn’t LOVE cinnamon rolls to begin with , then add chocolate to the mix …MM can’t wait to try this mix!!
Paige.Rose
http://www.TheQuaintSanctuary.blogspot.com
Hope you enjoy these! :)
Thanks for letting us know