Chocolate cinnamon rolls are the perfect treat when you want a little something sweet and comforting. Imagine soft, fluffy rolls swirled with rich cocoa and warm cinnamon spices, all topped with a smooth glaze that makes them simply irresistible. They bring together the best of two beloved flavors in one cozy, doughy bite.
I love making these for weekend mornings when I have a bit more time to bake and enjoy the smell of chocolate and cinnamon filling the house. They’re a real crowd-pleaser—everyone seems to smile a little wider when they get a taste. I like to add a little extra cinnamon on top before baking to give an extra kick of warmth that pairs perfectly with the chocolate.
These rolls are fantastic served fresh and warm, maybe with a cup of coffee or a glass of cold milk. I find they’re great for sharing, so I usually make plenty and invite friends or family over. There’s just something about chocolate cinnamon rolls that turns an ordinary morning into a special occasion, and I always look forward to that cozy moment with a warm, sweet treat in hand.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft yet sturdy dough. If you prefer a lighter texture, try bread flour instead. For a gluten-free version, a cup-for-cup blend can work but might alter the chewiness.
Yeast: Active dry yeast gives the rolls a lovely rise. Instant yeast is a fine substitute—just mix it directly with dry ingredients. Always check freshness for a good rise.
Butter: Butter adds richness in both the dough and filling. Swap with margarine or coconut oil for dairy-free options. Softened butter helps create a smooth, spreadable filling.
Cocoa Powder: Unsweetened cocoa powder gives that chocolate depth. Dutch-processed cocoa can be smoother but may affect rising due to acidity differences.
Cinnamon: Fresh ground cinnamon makes a warm spice note. If unavailable, cinnamon powder works fine—just make sure it’s fresh for best flavor.
Chocolate Chips: These add melty pockets of chocolate inside. Semi-sweet is classic, but you can use dark, milk, or even white chocolate chips based on your preference.
Milk: Whole milk creates soft, tender dough. For dairy-free, try almond or oat milk warmed to the right temperature for yeast activation.
How Do You Get Soft, Fluffy Dough That Rises Perfectly?
The dough is the heart of these cinnamon rolls. Getting it soft and elastic takes some care:
- Warm liquids: Heat milk to about 110°F (43°C)—warm but not hot. Too hot can kill the yeast.
- Add flour gradually: Start with most flour, then add until dough is soft and slightly sticky. This keeps rolls tender.
- Knead well: Knead for 7-10 minutes to develop gluten. It makes dough smooth and stretchy.
- Let it rise in a warm spot: Cover and keep it in a draft-free place so yeast can work. Doubling in size usually takes 1-1.5 hours.
- Don’t rush: The slow rise improves flavor and texture. If your kitchen is cold, rise times may take longer.
Once your dough is ready, it’s easier to roll and fill without cracking. I always find this step crucial for rolls that pull apart soft and light with just the right bounce.
Equipment You’ll Need
- Large mixing bowl – I use it to combine all the ingredients and let the dough rise comfortably.
- Measuring cups and spoons – for accurate measurements to get the perfect dough and filling.
- Rolling pin – makes it easy to roll out the dough into a nice rectangle for spreading and shaping.
- Sharp knife or dental floss – helps you cut clean, even slices without squishing the rolls.
- Baking dish or sheet pan – to hold the rolls while they bake, keeping them together and evenly cooked.
- Mixing bowls and utensils – for preparing the filling and glaze easily.
- Pastry brush (optional) – for adding melted butter or glaze smoothly on the dough or baked rolls.
Flavor Variations & Add-Ins
- Peanut butter drizzle – swirl some peanut butter into the filling for a nutty twist that pairs well with chocolate.
- Caramel filling – add a layer of caramel sauce for extra gooey sweetness inside each roll.
- Nut toppings – sprinkle chopped pecans, walnuts, or almonds on the filling before rolling for a crunchy texture.
- Spice it up – mix a pinch of cayenne or chili powder into the cinnamon for a subtle spicy kick that complements the chocolate.
Chocolate Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups (400g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1 cup (240ml) whole milk, warmed (about 110°F/43°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (175g) semi-sweet chocolate chips or finely chopped chocolate (optional for extra gooeyness)
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Time Needed
This recipe requires about 15-20 minutes of active preparation time. Dough rising and second rise will take around 1.5 to 2.5 hours total. Baking takes 20-25 minutes and allow 5-10 minutes to cool before glazing and serving. Overall, plan for about 2.5 to 3 hours including rising and baking.
Step-by-Step Instructions:
1. Prepare the Dough
In a large bowl, whisk together 2 cups of flour, sugar, yeast, and salt. In another bowl, mix the warm milk, melted butter, and egg. Pour the wet mixture into the dry ingredients and stir until combined. Gradually add the remaining flour, about 1 to 1 1/4 cups, until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface. Knead for 7-10 minutes until smooth and elastic. Add a little flour if needed to prevent sticking.
2. Let the Dough Rise
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot until doubled, about 1 to 1.5 hours.
3. Make and Spread the Filling
Mix sugar, cocoa powder, cinnamon, and salt in a bowl. Roll the dough into a rectangle approximately 16×12 inches on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cocoa and cinnamon mixture on top. Add chocolate chips if using.
4. Shape the Rolls
Starting from the long edge, roll the dough tightly into a log. Cut into 8 to 12 equal pieces with a sharp knife or dental floss. Arrange the rolls cut side up in a greased baking dish, leaving a little space between each.
5. Second Rise
Cover the dish loosely and let the rolls rise for another 45 minutes to 1 hour, or until nearly doubled.
6. Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
7. Prepare and Add the Glaze (Optional)
While the rolls bake, mix powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Adjust milk quantity to get a drizzle-able consistency.
After removing the rolls from the oven and cooling for 5-10 minutes, drizzle the glaze generously over the warm rolls.
8. Serve
Enjoy your warm, soft chocolate cinnamon rolls fresh, perfect for breakfast or a delightful dessert.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can substitute instant yeast with active dry yeast 1:1. Just mix instant yeast directly with the dry ingredients without proofing in warm milk first.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough overnight. Before shaping, let it come to room temperature and continue with the rolling and rising steps.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the oven or microwave before serving.
Can I Freeze Chocolate Cinnamon Rolls?
Yes! Freeze unbaked rolls after shaping by wrapping tightly. When ready to bake, thaw in the refrigerator overnight, then let rise before baking as usual.