There’s something truly magical about waking up to the scent of freshly baked cinnamon rolls — it wraps around you like a warm blanket on a chilly morning. But when you add rich chocolate to the mix? That’s when things go from comforting to downright indulgent.

This recipe for Chocolate Cinnamon Rolls is one I keep coming back to, especially during the colder months or on special weekend mornings. It’s the kind of treat that makes people pause after the first bite and look at you with wide eyes, like “Did you really make this?” Yes, yes you did.

Chocolate and cinnamon might not be the most traditional pairing, but together, they create this deep, cozy flavor that feels like a hug in food form. Whether you’re making these for a holiday breakfast, a brunch spread, or just a lazy Sunday treat, they always bring a little extra joy to the table.

And the best part? They’re surprisingly easy to make. Once you get the hang of working with yeast dough, you’ll wonder why you didn’t start making homemade rolls sooner. The rich chocolate filling melts into the swirls, the dough bakes up pillowy soft, and the sweet vanilla glaze drizzled on top brings it all together in the most beautiful way.

Why You’ll Love This Recipe:

• The dough is soft, buttery, and easy to work with
• The chocolate filling adds a rich, decadent twist to a classic
• Great make-ahead option for brunch or holiday mornings
• They look as impressive as they taste
• That sweet vanilla glaze? Absolute perfection over warm rolls

INGREDIENTS YOU’LL NEED:

For the Dough:

• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (about 110°F)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk, warm
• 1 large egg
• 1 tsp salt
• 3 1/2 cups all-purpose flour (plus extra for dusting)

For the Chocolate Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup unsweetened cocoa powder
• 1/2 cup mini chocolate chips
• 2 tsp cinnamon

For the Glaze:

• 1 1/2 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract

HOW TO MAKE CHOCOLATE CINNAMON ROLLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Activate the yeast

Start by dissolving the active dry yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until it’s foamy. This step always feels like a little science experiment — when the bubbles form, you know the yeast is alive and ready to work its magic.

Step 2: Make the dough

In a large mixing bowl (or the bowl of your stand mixer if you’re using one), combine the sugar, melted butter, warm milk, egg, and salt. Mix in the activated yeast mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Knead the dough by hand or with the dough hook for about 7–10 minutes until it’s smooth and elastic. Don’t worry if it’s slightly sticky — just dust with a little flour as needed.

Step 3: Let the dough rise

Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and place it in a warm spot. Let it rise for about an hour, or until it’s doubled in size. This is the perfect time to preheat your oven or make a cup of tea — the kitchen is already starting to smell like something special is on the way.

Step 4: Make the filling

In a small bowl, mix together the softened butter, brown sugar, cocoa powder, and cinnamon until it forms a spreadable paste. Stir in the chocolate chips. It should look rich and velvety, like chocolate frosting with a little extra oomph.

Step 5: Roll and fill the dough

Once your dough has doubled, punch it down (gently!) and roll it out on a floured surface into a rectangle about 12×18 inches. Spread the chocolate filling evenly across the dough, all the way to the edges.

Starting from the long side, roll the dough tightly into a log. Slice into 12 even rolls using a sharp knife or dental floss for clean cuts.

Step 6: Second rise

Place the rolls into a greased 9×13-inch baking dish. Cover and let them rise for another 30–45 minutes, until they’re puffy and cozy-looking. This second rise gives the rolls that soft, bakery-style texture.

Step 7: Bake and glaze

Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until the tops are golden brown and your kitchen smells absolutely incredible.

While the rolls bake, whisk together the glaze ingredients until smooth. Drizzle over the warm rolls right after they come out of the oven for that gooey, sweet finish.

HELPFUL TIPS:

• If your yeast isn’t foaming during activation, your water might be too hot (or too cold). Try again with fresh yeast and warm water (around 110°F).
• For extra flavor, add a pinch of espresso powder to the chocolate filling — it enhances the chocolate without making the rolls taste like coffee.
• Don’t skip the second rise. It’s key for getting that pillowy-soft texture.
• These rolls taste amazing warm, but they reheat beautifully the next day too.

DETAILS:

• Prep Time: 25 minutes + rising time
• Cook Time: 25–30 minutes
• Total Time: About 2.5 hours
• Yield: 12 rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can prep these the night before! Just assemble the rolls, cover tightly, and pop them in the fridge. The next morning, take them out and let them come to room temp for about 30–45 minutes before baking.

NUTRITIONAL INFORMATION:

(Per serving – approximate)

• Calories: 320
• Carbohydrates: 48g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Sugar: 24g
• Fiber: 2g
• Sodium: 180mg

FREQUENTLY ASKED QUESTIONS:

Can I make these without chocolate chips?
Yes! The cocoa-based filling will still give you plenty of chocolate flavor without the chips.

Can I freeze the rolls?
Definitely. Bake them fully, let them cool, then wrap tightly and freeze. To serve, reheat in the oven until warm.

Do I need a stand mixer for the dough?
Nope! A sturdy spoon and your hands will do just fine. Just be prepared for a little arm workout during the kneading process.

What if I want to make smaller rolls?
Just roll the dough tighter and slice thinner — you’ll get more rolls, and they’ll bake a bit faster too!

STORAGE INSTRUCTIONS:

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for 15–20 seconds or warm them in the oven at 300°F for about 10 minutes.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Cheesecake Crescent Rolls
• Strawberry Cinnamon Rolls
• Cinnamon Swirl Snickerdoodle Blondies
• Cinnamon Roll Pancakes

CONCLUSION

Chocolate Cinnamon Rolls are the kind of recipe that turns an ordinary morning into something truly special. Whether you’re sharing them with family, bringing them to brunch with friends, or enjoying one solo with a hot cup of coffee, they’re guaranteed to bring comfort, joy, and a whole lot of deliciousness.

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