Chocolate Cinnamon Rolls

These chocolate cinnamon rolls are gooey cinnamon rolls and combine a regular cinnamon roll with chocolate. It has a regular dough, chocolate cinnamon filling with chopped chocolate, and a chocolate cream cheese icing. It is the perfect breakfast for chocolate lovers.

These chocolate cinnamon rolls are a chocolate twist on classic cinnamon rolls. They have the same soft and gooey bread, but there is a chocolate cinnamon filling and chocolate chunks inside and it is topped with a delicious chocolate glaze. They are a delicious recipe for any special occasion.

For other chocolate recipes, try Chocolate Caramel Cookies, Chocolate Zucchini Bread, and Chocolate Ganache Cake.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Step By Step Instructions - Dough
• Step By Step Instructions - Chocolate Cinnamon Filling and Baking
• Step By Step Instructions - Chocolate Cream Cheese Icing
• Expert Baking Tips
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This Recipe Works

• Chocolate flavor- Everything is better with chocolate! This chocolate cinnamon roll recipe makes breakfast even better!
• Homemade cinnamon rolls- Nothing can compare to fresh baked cinnamon rolls right out of the oven. They will are warm and gooey in the best way!
• Prep ahead- You can start these homemade chocolate cinnamon rolls the night before you want to eat them and finish the bake the next day! Just follow the overnight instructions for the dough rise.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- Pull the butter out 2 hours before using so it is softened butter.
• Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
• Active dry yeast- I used 1 packet of yeast. This is the same thing as instant yeast. Do not use fast rise yeast.
• Eggs- Pull the eggs out 2 hours before baking. They also need to be lightly beaten before adding to the flour.
• Brown sugar- I used light brown sugar, but dark is fine.
• Cream cheese- Pull this out 2 hours before baking to get to room temperature.
• Unsweetened cocoa powder- I recommend using a dutch process cocoa powder for a more rich chocolate flavor.

Step By Step Instructions - Dough

Here is how to make the chocolate cinnamon roll dough.

STEP 1: Activate yeast. First, heat the milk in a microwave safe bowl for about 1 minute until it is 110°F. Then, sprinkle the yeast over the milk and let it sit for 10 minutes.

Meanwhile, pour the eggs into a bowl and lightly beat them.

STEP 2: Dry ingredients. Mix the flour, sugar, and salt together in a large bowl of a stand mixer. Add the cubed butter in and use a pastry kneader or your hands to knead the butter into the flour. The butter clumps should be about the size of a pea.

STEP 3: Wet ingredients. Add the milk and yeast mixture and the eggs.

STEP 4: Knead dough. Use a stand mixer with a dough hook to mix it on low until a dough forms. Then, turn it to medium speed and knead it for 5 minutes.

Note: If you are kneading by hand see the by hand instructions in the recipe notes.

STEP 5: First rise. Take the dough out of the bowl and spray it with a nonstick spray before putting it back in.

For a faster rise preheat the oven to 200°F and place a kitchen towel over the bowl. Then, place the bowl in the oven and turn it off, leaving the door cracked open. Let it rise like that for 1 hour.

For an overnight rise place plastic wrap over the bowl and let it sit in the fridge overnight up to 18 hours.

Step By Step Instructions - Chocolate Cinnamon Filling and Baking

Here is how to make the chocolate cinnamon filling and bake the rolls.

STEP 1: Beat butter and sugar. Use a small bowl and hand mixer to beat the butter until it is smooth. Then, add the brown sugar, cinnamon, and cocoa powder. Mix it in on high speed until it is a smooth and thick paste.

STEP 2: Roll dough. Place the dough on a lightly floured surface and use a rolling pin to roll it out to a rectangle ¼ inch thick.

STEP 3: Spread filling. Spread the chocolate filling over the dough using and offset spatula. Be sure to get up the the edges. Then, sprinkle the chopped chocolate over top and press it slightly into the dough with your hands.

STEP 4: Roll log. Start on the short side and begin rolling it into a tight log. Use a serrated knife to cut off uneven edges on the ends. Then, cut the log into 12 equal pieces. Make sure to gently saw when cutting so the rolls are not squished.

STEP 5: Second rise. Spray a 9X13 baking pan with nonstick spray and place the rolls inside. Cover it with a kitchen towel and let it rise for 20 minutes.

STEP 6: Bake. While the rolls rise preheat the oven to 350°F. Remove the towel and bake the rolls for 23-25 minutes. They are done when the tops are golden brown and the insides reach 160°F.

Begin the chocolate cream cheese icing while they bake so it is ready when they are done.

Step By Step Instructions - Chocolate Cream Cheese Icing

Here is how to make the chocolate cream cheese icing.

STEP 1: Beat butter and cream cheese. Use a small bowl and a hand mixer to beat the butter and cream cheese together on high speed until smooth.

STEP 2: Add powdered sugar and cocoa. Add the powdered sugar and cocoa powder and mix them in on low speed until combined. Then, switch to high speed and mix until it is smooth again.

STEP 3: Add vanilla and milk. Add the vanilla extract and milk and mix them in on low speed.

STEP 4: Ice rolls. When you take the rolls out of the oven ice the cinnamon rolls right away.

Expert Baking Tips

• Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
• Make sure your yeast is fresh. If you use expired yeast or if you put it in too hot or too cold milk it will not activate properly preventing a proper rise.
• If you choose to roll your rolls immediately you can still chill them overnight. You then bake them in the morning the next morning.

FAQ

Storing and Freezing

Store these chocolate cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.

Freezing

These chocolate cinnamon rolls can be frozen in 2 ways.

1. Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
2. Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.

Other Cinnamon Roll Recipes To Try

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📖 Recipe