Chocolate Cinnamon Rolls Recipe

Introduction

These Chocolate Cinnamon Rolls combine the rich flavors of cocoa and cinnamon for a decadent twist on a classic treat. Soft, fluffy dough is filled with a chocolatey cinnamon mixture and topped with a luscious chocolate glaze. Perfect for breakfast, dessert, or any time you crave something sweet and comforting.

Ingredients

• Dark Chocolate Cinnamon Roll Filling:
• 2/3 cup packed light brown sugar (133g)
• 2 Tbsp black cocoa powder (14g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g) – to be spread on the dough
• Chocolate Cinnamon Roll Dough:
• 3 1/4 cups all-purpose flour, plus up to 1/2 cup additional flour (406-500g)
• 1/2 cup unsweetened cocoa powder, sifted (50g)
• 2 tsp (1 packet) instant dry yeast (7g, 1/4 oz.)
• 1 tsp fine salt (6g)
• 1 tsp instant espresso or coffee powder (2g)
• 1 cup whole milk (240ml)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• Chocolate Glaze:
• 1 Tbsp unsalted butter, room temperature (8g)
• 2/3 cup milk or dark chocolate chips (120g)
• 3 Tbsp whole milk (45ml)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

1. Step 1: Make the filling by mixing together the brown sugar, black cocoa powder, and ground cinnamon in a medium bowl. Set aside.
2. Step 2: Preheat your oven to 200°F (95°C).
3. Step 3: In a large bowl or stand mixer bowl, combine 3 1/4 cups flour, cocoa powder, instant yeast, instant espresso powder, and salt.
4. Step 4: In a microwave-safe bowl, heat the milk, granulated sugar, and softened butter on high for 60-90 seconds until warm. Stir to combine.
5. Step 5: Slowly add the warm milk mixture to the dry ingredients and mix on medium speed with a dough hook until the dough begins to come together.
6. Step 6: Add the egg and mix on low until a sticky dough ball forms, then continue mixing on medium for 2-3 minutes until elastic.
7. Step 7: Gradually add the additional flour, one tablespoon at a time, until the dough feels tacky but not sticky and pulls away from the bowl sides.
8. Step 8: Cover the dough with plastic wrap and rest for 15 minutes to relax the gluten.
9. Step 9: Flour your work surface and roll the dough into a 12 x 18 inch rectangle about 1/2 cm thick.
10. Step 10: Spread the softened butter evenly over the dough, leaving a 1-inch strip uncovered along one long edge.
11. Step 11: Sprinkle the prepared chocolate cinnamon filling evenly over the buttered area and gently pat it down.
12. Step 12: Roll the dough tightly from the buttered side toward the uncovered strip to form a log.
13. Step 13: Cut the log into 9 equal pieces using dental floss or a sharp knife and place them in a greased 8 x 8 inch square pan.
14. Step 14: Turn the oven off and place the pan covered with foil inside for 30 minutes or until the cinnamon rolls have risen.
15. Step 15: Remove the foil, turn the oven back on to 350°F (175°C), and bake the rolls for 26-32 minutes until done (about 28 minutes is ideal).
16. Step 16: For the glaze, heat the butter, chocolate chips, and milk in a medium bowl in the microwave on medium-high for 60 seconds. Stir until smooth and chocolate is melted.
17. Step 17: Whisk in powdered sugar and vanilla extract until the glaze is smooth.
18. Step 18: Let the cinnamon rolls cool for 5-10 minutes, then drizzle the chocolate glaze over the warm rolls before serving.

Tips & Variations

• Use black cocoa powder in the filling for a richer, darker chocolate flavor.
• Instant espresso powder enhances the chocolate taste without adding coffee flavor.
• Cut rolls with dental floss for clean slices without squishing the dough.
• For smaller rolls, cut the dough log into more than 9 pieces and adjust baking time accordingly.
• Try swapping dark cocoa powder in the dough with regular unsweetened cocoa for a milder taste.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in the oven at low heat before serving. The glaze may harden when chilled, so a quick warm-up helps it soften again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared the night before and refrigerated after the initial mix. Let it come to room temperature before rolling out and filling.

What if I don’t have black cocoa powder?

You can substitute with natural unsweetened cocoa powder, though the filling will be lighter in color and slightly less intense in flavor.

Chocolate Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 608 reviews

These decadent Chocolate Cinnamon Rolls combine rich cocoa-flavored dough with a luscious dark chocolate and cinnamon filling, all topped with a silky chocolate glaze. Perfect for chocolate lovers seeking a warm, gooey breakfast treat or dessert, these rolls feature a tender, slightly tacky dough and a deeply chocolatey, aromatic filling with a hint of espresso to enhance the flavor complexity.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 30 minutes proofing + 28 minutes baking = 58 minutes total cook time
• Total Time: 1 hour 23 minutes
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dark Chocolate Cinnamon Roll Filling

• 2/3 cup packed light brown sugar (133g)
• 2 Tbsp black cocoa powder (14g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g; to be spread on the dough)

Chocolate Cinnamon Roll Dough

• 3 1/4 cups all-purpose flour (406g), plus up to 1/2 cup additional flour (62g) as needed
• 1/2 cup unsweetened cocoa powder, sifted (50g)
• 2 tsp or 1 packet instant dry yeast (7g)
• 1 tsp fine salt (6g)
• 1 tsp instant espresso or coffee powder (2g)
• 1 cup whole milk (240ml)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)

Chocolate Glaze

• 1 Tbsp unsalted butter, room temperature (8g)
• 2/3 cup milk or dark chocolate chips (120g)
• 3 Tbsp whole milk (45ml)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

1. Prepare Chocolate Cinnamon Roll Filling: In a medium bowl, combine 2/3 cup packed light brown sugar, 2 tablespoons black cocoa powder, and 1 teaspoon ground cinnamon. Mix well and set aside to use later.
2. Preheat Oven Low: Set your oven to 200°F (95°C) to create a warm environment for dough rising.
3. Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together 3 1/4 cups all-purpose flour, 1/2 cup sifted cocoa powder, 1 packet instant yeast, 1 teaspoon instant espresso powder, and 1 teaspoon salt.
4. Warm Milk Mixture: In a microwave-safe bowl, combine 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 cup softened unsalted butter. Heat for 60-90 seconds until warm to the touch, then stir to combine.
5. Combine Wet and Dry Ingredients: Gradually add the warm milk mixture into the flour mixture. Using a dough hook attachment on medium speed, mix until a dough starts to form.
6. Add Egg and Knead: Add 1 large egg and mix on low speed until incorporated into a sticky dough ball. Continue mixing on medium for 2-3 minutes until the dough becomes elastic.
7. Add Additional Flour: Add additional flour 1 tablespoon at a time as the dough mixes until it pulls away from the sides of the bowl and feels tacky but not sticky when poked.
8. Let Dough Rest: Cover the dough bowl with plastic wrap and let it rest for 15 minutes to relax gluten, making rolling easier. The dough should emit warmth causing the wrap to fog slightly.
9. Roll Out Dough: Generously flour your work surface and roll the dough into a 12×18 inch rectangle about 1/2 cm thick.
10. Spread Butter and Filling: Spread 1/4 cup softened butter evenly over the dough leaving a 1-inch border on one long side. Evenly sprinkle the prepared chocolate cinnamon filling on top and gently press it down.
11. Roll and Slice: Tightly roll the dough horizontally towards the uncovered border to form a log. Cut the log into 9 equal pieces using dental floss or a sharp knife.
12. Proof Rolls: Place the rolls in a greased 8×8 inch square pan. Turn the oven off, cover the pan with foil, and place it inside the warm oven for 30 minutes or until the rolls have risen noticeably.
13. Preheat Oven for Baking: Remove foil and heat the oven to 350°F (175°C).
14. Bake Rolls: Bake the cinnamon rolls for 26-32 minutes until cooked through and slightly gooey. Around 28 minutes is optimal for a gooey center and baked edges.
15. Prepare Chocolate Glaze: In a medium bowl, combine 1 tablespoon unsalted butter, 2/3 cup chocolate chips, and 3 tablespoons milk. Microwave at medium-high heat for 60 seconds. Stir until smooth and chocolate is melted.
16. Finish Glaze: Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the chocolate mixture. Whisk until smooth.
17. Serve: Let rolls cool for 5-10 minutes, then drizzle the chocolate glaze generously over warm rolls. Serve immediately for best flavor and texture.

Notes

• Use dental floss to cut the dough log for cleaner slices without squashing the rolls.
• Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
• If dough is too sticky, add flour gradually to avoid drying it out.
• Proofing in the turned-off oven with residual heat helps the rolls rise evenly.
• Adjust the bake time depending on whether you prefer gooey or more fully baked cinnamon rolls.
• The glaze can be stored separately and warmed before serving if rolls are made ahead.

Keywords: Chocolate cinnamon rolls, chocolate rolls, chocolate pastry, breakfast rolls, chocolate dessert