Chocolate Cinnamon Rolls Recipe
Say goodbye to ordinary cinnamon rolls and prepare to fall deeply in love with Chocolate Cinnamon Rolls! This irresistible twist on the classic comfort bake wraps pillowy-soft dough around swirls of cocoa, brown sugar, buttery cinnamon, and gooey mini chocolate chips. Imagine the intoxicating scent of chocolate and spice filling your kitchen as they bake—there’s simply no resisting their magic. Whether you serve them warm for a special breakfast or treat your friends to an unforgettable dessert, these Chocolate Cinnamon Rolls deliver pure happiness in every bite.
Ingredients You’ll Need
You only need a handful of staple ingredients to bake up Chocolate Cinnamon Rolls, which is part of their charm. Each item brings something special, from the fluffiness of the dough to the rich, melty core and the silky glaze that takes them over the top.
- Active dry yeast: Gives the dough its beautiful rise and light, airy texture.
- Warm milk (110°F): Feeds the yeast and helps create a soft, tender crumb.
- Granulated sugar: Adds sweetness to the dough and helps activate the yeast.
- Unsalted butter (melted and softened): Essential for richness in both the dough and the filling.
- Large egg: Contributes to the dough’s structure and adds extra moisture.
- All-purpose flour: The foundation of your rolls; provides structure and chew.
- Salt: Balances flavors and enhances every sweet note.
- Brown sugar: For lovely depth and caramel notes in the filling.
- Unsweetened cocoa powder: Delivers true chocolate flavor to the swirl.
- Ground cinnamon: The spice that makes these rolls comforting and aromatic.
- Mini chocolate chips: Melt into rich, gooey pockets for unbeatable indulgence.
- Powdered sugar: Creates a luscious, pourable glaze for a finishing touch.
- Milk (for glaze): Adjusts glaze texture to your liking; choose between 1 or 2 tablespoons.
- Vanilla extract: Infuses the glaze with warmth and complexity.
How to Make Chocolate Cinnamon Rolls
Step 1: Activate the Yeast
Start by dissolving your yeast in warm milk. Give it about five minutes—if it’s bubbly and foamy, you’re on the right track. This simple step is the secret to getting those Chocolate Cinnamon Rolls irresistibly fluffy.
Step 2: Make and Knead the Dough
Stir in the sugar, melted butter, and a large egg into your bubbly yeast mixture. Then add the flour and salt, mixing to form a soft dough. Knead it on a lightly floured surface for 5 to 7 minutes until it’s smooth and just a little springy—think of it as a mini arm workout with delicious rewards!
Step 3: First Rise
Transfer your dough to a greased bowl, cover it up, and let it rise somewhere cozy and warm. Watching it double in size over about an hour is nothing short of kitchen magic—your patience will pay off.
Step 4: Prepare the Filling and Shape the Rolls
Mix together the brown sugar, cocoa, and cinnamon for a fragrant, chocolatey filling. Roll out the dough to a large rectangle, slather on that softened butter, then sprinkle every inch with your cocoa-sugar blend and scatter the mini chocolate chips. Roll it up tightly from the long end and slice into twelve even pieces—the anticipation is real!
Step 5: Second Rise
Arrange the rolls in a greased baking dish and cover them for a second, shorter rise (30 to 40 minutes) while your oven preheats. This little nap helps them become extra pillowy once baked.
Step 6: Bake
Bake your Chocolate Cinnamon Rolls at 350°F for about 20 to 25 minutes, until they’re golden and cooked through. The aroma that fills your kitchen is worth the wait—it’s positively dreamy.
Step 7: Glaze and Serve
While the rolls cool just a bit, whisk together powdered sugar, milk, and a splash of vanilla for the glossy, sweet glaze. Drizzle generously over the warm rolls and get ready for the best bite of your day!
How to Serve Chocolate Cinnamon Rolls
Garnishes
For an eye-catching finish, sprinkle your Chocolate Cinnamon Rolls with a pinch of extra mini chocolate chips or a dusting of cocoa powder just before serving. If you love a nutty crunch, a handful of toasted, chopped pecans or hazelnuts makes each bite even more luxurious.
Side Dishes
A cup of freshly brewed coffee or a tall glass of cold milk pairs perfectly with these rolls, balancing their sweetness. For brunch spreads, serve alongside a simple fruit salad or creamy Greek yogurt to refresh the palate between bites of chocolatey goodness.
Creative Ways to Present
Elevate your breakfast table by serving Chocolate Cinnamon Rolls in a beautiful baking dish, with the glaze pooled below for extra dipping. For a fun twist, you can also bake them in individual muffin cups or mini cast iron skillets—everyone loves their own personal roll!
Make Ahead and Storage
Storing Leftovers
If you have a few Chocolate Cinnamon Rolls left (a rare occurrence!), simply keep them in an airtight container at room temperature for up to two days. They’ll stay delightfully soft and ready for snacking at a moment’s notice.
Freezing
Want to bake ahead? Shape and cut the unbaked rolls, then freeze them on a tray before transferring to a freezer-safe bag. When ready, just thaw overnight in the fridge, let rise, and bake as usual—fresh Chocolate Cinnamon Rolls with minimal fuss!
Reheating
To recapture that fresh-baked magic, pop a roll in the microwave for 10–15 seconds or warm in a low oven (300°F) for about 5 minutes. A little heat brings back the gooey chocolate chips and pillowy texture every time.
FAQs
How do I know when the dough has risen enough?
Look for the dough to double in size. When you gently press it with your finger, it should leave an indentation and slowly spring back—this means it’s perfectly proofed!
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be swapped in directly; just skip the initial five-minute activation step and mix it straight into your dry ingredients along with the flour and salt.
Is there a way to make these Chocolate Cinnamon Rolls dairy-free?
Yes! Use your favorite non-dairy milk (like oat or almond), plant-based butter, and dairy-free mini chocolate chips. The result will still be deliciously soft and rich.
What’s the best way to cut the rolls without squishing them?
Try using a piece of unflavored dental floss or a very sharp serrated knife. Slide the floss under the rolled dough, cross the ends above, and pull tight—the rolls will slice clean and keep their lovely round shape.
Can I make these a day ahead?
Definitely! After shaping, cover the rolls and pop them in the refrigerator overnight. In the morning, let them warm up at room temperature and rise until puffy before baking. Warm Chocolate Cinnamon Rolls will be waiting with almost no morning effort!
Final Thoughts
If you’re searching for pure baking joy, Chocolate Cinnamon Rolls belong at the very top of your must-try list. They’re comforting, playful, and guaranteed to spark big smiles—so treat your loved ones (and yourself!) to a batch and savor a little chocolatey magic any day of the week.
Print
Chocolate Cinnamon Rolls Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of chocolate and cinnamon with these scrumptious Chocolate Cinnamon Rolls. These soft, fluffy rolls are filled with a sweet cocoa-cinnamon mixture and topped with a vanilla glaze for the perfect treat any time of day.
Ingredients
For the dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup mini chocolate chips
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. Stir in sugar, melted butter, and egg. Add flour and salt and mix until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Punch down the dough and roll it into a 10×15-inch rectangle. In a small bowl, mix brown sugar, cocoa, and cinnamon. Spread softened butter over the dough, then sprinkle evenly with the sugar mixture and chocolate chips.
- Roll up tightly from the long side and cut into 12 equal rolls. Place in a greased 9×13-inch baking dish. Cover and let rise for 30–40 minutes.
- Preheat oven to 350°F. Bake rolls for 20–25 minutes until golden and cooked through.
- While they cool slightly, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over warm rolls before serving.
Notes
- You can prepare the rolls ahead and refrigerate overnight before baking. Let them come to room temperature before placing in the oven.
- Prep Time: 25 minutes (plus 1.5 hours rise time)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
