Imagine starting your day with the warm, gooey goodness of a homemade Chocolate Cinnamon Rolls Recipe that perfectly balances rich cocoa and spicy cinnamon wrapped in soft, fluffy dough. This delightful treat is a fantastic way to impress friends and family or simply indulge yourself in a luxurious breakfast or dessert. The recipe combines comforting, familiar flavors with a chocolatey twist that will have everyone asking for seconds. Plus, making these rolls from scratch will fill your kitchen with an irresistible aroma that promises fabulous taste with every bite.
Ingredients You’ll Need
Getting the right ingredients together is the first step to baking flawless Chocolate Cinnamon Rolls. Each component plays an essential role in creating the perfect texture, flavor, and appearance—whether it’s the yeast that gives the dough its rise or the Dutch-processed cocoa powder that deepens the chocolate flavor.
- Whole milk (1.75 cups, warmed): Warm milk activates the yeast and adds moisture for tender rolls.
- Instant yeast (2.25 tsps./1 packet): This helps the dough rise beautifully, making it light and fluffy.
- Large egg (room temperature): Adds richness and structure to the dough.
- Sugar (3 Tbsp): Sweetens and fuels the yeast for rising.
- Salt (0.5 tsp): Balances sweetness and enhances flavor.
- Butter, melted (3 Tbsp): Adds richness and tenderness to the dough.
- White bread flour (4.5 cups, plus extra): Strong flour gives the rolls their chewy, perfect bite.
- Butter for greasing (1 Tbsp): Prevents the rolls from sticking to the baking dish.
- Butter for brushing (2 Tbsp): Brushed on rolls for a golden, delicious finish.
- Softened butter (1/4 cup): Used in the filling to create that luscious cinnamon-chocolate swirl.
- Dark brown soft sugar (3 Tbsp): Adds a deep, caramel-like sweetness to the filling.
- Cinnamon (2 Tbsp): The classic spice that brings warmth and complexity.
- Cocoa powder, Dutch processed (2 Tbsp): Lends a rich, smooth chocolate depth inside the rolls.
- Semi-sweet chocolate (3/4 cup, finely chopped): Melts inside for pockets of indulgent chocolate.
- Cocoa powder, Dutch processed (4 Tbsp): Combined with powdered sugar and milk for a decadent glaze.
- Powdered sugar (1 cup): Sweetens the glaze to finish the rolls with a luscious coating.
- Whole milk (4 Tbsp): Blended into the glaze to create a smooth, pourable consistency.
How to Make Chocolate Cinnamon Rolls Recipe
Step 1: Preparing the Dough
Begin by warming your milk to gently activate the yeast, not so hot that it kills it! In a large mixing bowl fitted to a stand mixer with a dough hook, combine the warm milk, instant yeast, egg, sugar, salt, and melted butter. Whisk these together by hand until everything is perfectly combined. This ensures your yeast wakes up ready to work its magic.
Step 2: Mixing in the Flour
Now it’s time to add the bread flour. Add it gradually to the wet ingredients and set your mixer on the lowest speed to begin kneading the dough. This method helps develop gluten for that soft, chewy texture we crave. After about three minutes of mixing, scrape down the sides so everything is evenly incorporated.
Step 3: Testing and Adjusting Dough Consistency
Here’s a handy tip: touch the dough lightly with a clean, dry finger. If it sticks, don’t panic—slowly add a tablespoon of extra flour at a time, mixing between additions until the dough no longer clings to your finger but remains soft and pliable. You want it tacky, not sticky, to create that melt-in-your-mouth feel.
Step 4: First Rise
Lightly oil a large bowl and turn your dough out into it, rolling it around so it’s coated in oil on all sides. Cover tightly with cling wrap and set it somewhere warm and cozy. After about an hour, your dough will have doubled in size, ready to be transformed into those irresistible rolls.
Step 5: Shaping and Filling
Roll your dough out on a floured surface into a large rectangle, perfect for spreading softened butter liberally over the surface. Next, mix your brown sugar, cinnamon, and cocoa powder in a bowl and sprinkle this glorious chocolate-cinnamon mixture evenly over the butter. Finally, scatter the finely chopped semi-sweet chocolate on top, promising those gooey bites in every slice.
Step 6: Rolling and Baking
Starting from the long edge, carefully roll the dough into a tight log. Using a sharp knife, slice into 12 even rolls and place them in your butter-greased baking dish. Brush the tops with melted butter, cover once again, and let the rolls rise for another 30 minutes. Bake at 375°F (190°C) for about 22 minutes or until golden brown and irresistible.
How to Serve Chocolate Cinnamon Rolls Recipe
Garnishes
After baking, generously brush the warm rolls with a rich chocolate glaze made by mixing powdered sugar, cocoa powder, and milk. This glaze sets a glossy finish that enhances both the taste and appearance. For a special touch, add a sprinkle of finely chopped nuts or a dusting of cocoa powder on top.
Side Dishes
Chocolate Cinnamon Rolls pair beautifully with a simple cup of coffee or a creamy cappuccino, making brunch feel indulgent but cozy. Fresh berries or a scoop of vanilla ice cream can add a refreshing contrast and balance the richness perfectly.
Creative Ways to Present
Try serving these rolls stacked on a rustic wooden board for a casual gathering, or individually plated with a drizzle of chocolate sauce and a mint leaf for an elegant touch. Wrapping a warm roll in parchment paper also makes for an adorable gift or takeaway treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover rolls in an airtight container; they stay fresh for up to three days at room temperature. This makes it easy to enjoy a delicious indulgence whenever the craving strikes.
Freezing
Chocolate Cinnamon Rolls freeze beautifully. Wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag. They will keep their flavor and texture for up to three months, so you can enjoy baking in advance.
Reheating
To reheat, unwrap the rolls and microwave for 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This refreshes their softness and warms up the chocolate for that freshly baked feeling every time.
FAQs
Can I use regular cocoa powder instead of Dutch processed?
Yes, you can substitute regular cocoa powder. However, Dutch-processed cocoa tends to have a smoother, less acidic flavor that complements the cinnamon better. Using regular cocoa might result in a slightly different taste but will still be delicious.
Do I need a stand mixer to make this recipe?
While a stand mixer makes kneading easier and quicker, you can absolutely prepare the dough by hand. Just be prepared to knead the dough for about 10-15 minutes until it becomes smooth and elastic.
How do I know when the rolls are done baking?
The rolls should be a lovely golden brown on top and feel springy when pressed lightly. An internal temperature of about 190°F (88°C) signals doneness, but the visual and tactile cues are usually sufficient.
Can I make the dough the night before?
Definitely! After the first rise, punch down the dough and place it in the fridge overnight. The slow rise enhances the flavor, and you can shape and bake the rolls fresh the next day.
What if I don’t have semi-sweet chocolate?
You can use milk chocolate or dark chocolate chips as alternatives. Just keep in mind that milk chocolate will add extra sweetness, while dark chocolate yields a more intense cocoa bite.
Final Thoughts
There is something truly magical about a homemade Chocolate Cinnamon Rolls Recipe that brings warmth, sweet chocolate, and spicy cinnamon all in one heavenly bite. Whether you’re making these for a special weekend brunch or a treat to brighten any day, the joy of pulling a fresh batch from the oven is unparalleled. Trust me, once you try this recipe, it will earn a spot among your all-time favorite indulgences!
Print
Chocolate Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 rolls
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These decadent Chocolate Cinnamon Rolls combine the warm, comforting flavors of cinnamon and cocoa with rich semi-sweet chocolate for a deliciously indulgent breakfast or dessert treat. Made with a soft, buttery yeast dough enriched by a touch of cocoa powder and layered with a luscious chocolate cinnamon filling, these rolls are finished with a simple powdered sugar glaze to elevate every bite.
Ingredients
Dough Ingredients
- 1.75 cups whole milk (warmed – see notes)
- 2.25 tsp / 1 packet instant yeast
- 1 large egg (room temperature)
- 3 Tbsp sugar
- 0.5 tsp salt
- 3 Tbsp butter (melted)
- 4.5 cups white bread flour (plus extra if dough is sticky)
Additional Ingredients for Preparation
- 1 Tbsp butter (for greasing the dish)
- 2 Tbsp butter (for brushing the rolls)
Filling
- 1/4 cup butter (softened)
- 3 Tbsp dark brown soft sugar
- 2 Tbsp cinnamon
- 2 Tbsp Dutch processed cocoa powder
- 3/4 cup semi-sweet chocolate (finely chopped)
Glaze
- 4 Tbsp Dutch processed cocoa powder
- 1 cup powdered sugar
- 4 Tbsp whole milk
Instructions
- Make the dough: In a stand mixer fitted with a dough hook and large bowl, combine the warmed milk, instant yeast, room temperature egg, sugar, salt, and melted butter. Whisk by hand until well combined.
- Add flour and mix: Gradually add the bread flour to the wet ingredients. Turn the mixer to its lowest speed and mix for about 3 minutes, scraping down the sides once or twice to ensure an even mix.
- Check dough consistency: Touch the dough with a clean dry finger. If the dough sticks, add flour one tablespoon at a time and continue mixing until the dough is tacky but no longer sticks to your finger.
- First rise: Lightly oil a large clean bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with cling wrap and leave the dough to rise in a warm place for 1 hour or until doubled in size.
- Prepare filling and assemble rolls: On a lightly floured surface, roll the risen dough into a large rectangle approximately 16×12 inches. Spread the softened butter evenly over the surface. In a small bowl, mix together the brown sugar, cinnamon, and 2 tablespoons of Dutch processed cocoa powder. Sprinkle this evenly over the buttered dough, then scatter the finely chopped semi-sweet chocolate on top. Starting from the longer edge, tightly roll the dough into a log.
- Cut rolls and second rise: Using a sharp knife, cut the log into 12 even slices. Grease a baking dish with 1 tablespoon of butter and arrange the rolls inside, spaced slightly apart. Cover with a clean towel and let them rise for 30 minutes more until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Brush the tops of the rolls with the 2 tablespoons of melted butter. Bake the cinnamon rolls for 22 minutes or until golden brown and cooked through.
- Prepare the glaze: While baking, whisk together the powdered sugar, 4 tablespoons Dutch processed cocoa powder, and whole milk until smooth and creamy. Adjust consistency if needed by adding a little more milk or sugar.
- Glaze and serve: Remove the baked rolls from the oven and let cool for 5-10 minutes. Drizzle the chocolate glaze generously over the warm rolls before serving.
Notes
- The milk should be warm but not hot to the touch (around 110°F or 43°C) to effectively activate the yeast without killing it.
- If your dough feels too sticky after 3 minutes of mixing, add flour 1 tablespoon at a time until it feels tacky yet manageable.
- Allow adequate rising times for fluffy, tender rolls; don’t rush the fermentation process.
- You can substitute Dutch processed cocoa powder with natural cocoa powder but expect a slightly different flavor profile.
- For best results, use bread flour rather than all-purpose flour as it provides better gluten development for a soft crumb.
