Description
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.
Ingredients
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 eg
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.