Chocolate Cinnamon Rolls are fudgy, chocolatey morning treats that smell like warm cocoa and spiced afternoons. Soft, pillowy swirls reveal a gooey, chocolate-scented center and a crisp, caramelized edge—perfect for slow weekend baking or quick party trays. This recipe feels seasonal and sustainable, using pantry staples and minimal waste, and it’s easy enough for a cozy weekday bake. For more chocolate ideas, try this chocolate candy inspiration: chocolate candy.
Why You’ll Love This Recipe
Make these rolls for brunch, holiday mornings, or anytime you want a comforting treat that doubles as company-worthy dessert. The dough is forgiving, yielding consistent, tender rolls even for novice bakers, while the cocoa and cinnamon combo is universally appealing. They’re versatile — swap fillings or glazes to match seasons or pantry finds — and they travel well for potlucks. Expect a warm aroma of chocolate and spice filling the kitchen, and a satisfying contrast between a slightly crisp outer crust and a pillowy, tender crumb inside.
Seasonal Ingredients Spotlight
Focus on fresh, local dairy and sustainably milled flours this season to elevate the rolls’ texture and flavor. Whole milk adds richness and a glossy crumb; butter sourced from local creameries gives a sweet, milky aroma. If you’re baking in autumn or winter, choose dark cocoa for deep color and bittersweet notes that play beautifully against warm cinnamon. Look for brown sugar that’s slightly moist — it caramelizes into shiny, crackly swirls. Colors are warm and inviting: deep brown dough flecked with cinnamon, glossy dark glaze. Using seasonal dairy and responsibly produced flour reduces food miles and supports local producers for a small sustainability win.
What You’ll Need
- 1 cup whole milk (warmed to 100–110°F) — adds tenderness and a milky aroma; dairy-free swap: warmed oat or almond milk (use reduced water).
- 1 packet active dry yeast (or instant yeast) — gives the rise and airy texture.
- ½ cup brown sugar (light or dark) — for mild caramel notes; swap coconut sugar for a deeper flavor.
- 1 large egg — builds structure; vegan swap: flax egg (may change texture).
- 1 egg yolk — adds richness and a golden crumb.
- 1 tablespoon vanilla extract — deepens sweetness.
- 4 cups all-purpose flour (or bread flour) — bread flour gives chewier texture; gluten-free blend will need binders.
- ½ cup dark cocoa powder (or regular cocoa for a sweeter dough) — dark cocoa yields intense color and bittersweet flavor.
- 1 teaspoon instant coffee (optional, enhances chocolate flavor) — intensifies cocoa aroma.
- ¼ teaspoon salt — balances sweetness.
- 2 oz unsalted butter (softened, for dough) — for silky dough.
- 2 oz unsalted butter (softened, for filling) — makes molten filling.
- 2 tablespoons dark cocoa powder (for filling) — deep chocolate ribbons.
- 2 teaspoons ground cinnamon (for filling) — warming spice.
- ⅓ cup brown sugar (for filling) — melts into crackly ribbons.
- 1 teaspoon vanilla extract (for filling) — brightens the filling.
- 1 cup powdered sugar (for glaze) — for smooth, sweet finish.
- 2 tablespoons dark cocoa powder (for glaze) — balances glaze with chocolate.
- 1 teaspoon vanilla extract (for glaze) — rounds flavor.
- 2–3 tablespoons heavy cream (or milk/espresso) — adjust for glaze thickness and extra richness.
Sensory notes: expect a soft, slightly tacky dough that smells of cocoa and warm yeast; filling should be glossy and spreadable. Substitutions: for dairy-free, use plant-based milk + vegan butter; for lower sugar, cut filling sugar and use bittersweet cocoa.
Also check a festive chocolate-peppermint cookie cups idea for winter twists: chocolate peppermint cookie cups.
How to Make This Recipe
- Activate the Yeast — In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
You should see a light, bubbly foam and smell a faint yeasty sweetness; if nothing foams, your yeast may be inactive. - Combine Wet Ingredients — Stir in brown sugar, egg, egg yolk, and vanilla extract.
Mix until glossy and well blended; the mixture will smell sweet and custardy. - Add Dry Ingredients — Add flour, cocoa powder, instant coffee, salt, and softened butter. Mix to combine.
The dough will begin shaggy and chocolatey; ensure cocoa is fully incorporated without streaks. - Knead the Dough — Knead with a dough hook for 6–7 minutes until a soft, slightly sticky dough forms. Add flour if needed.
Knead until smooth, elastic, and only slightly tacky; over-flouring makes dry rolls. - First Rise — Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Look for a visibly puffed dough that springs slowly when poked. - Roll Out the Dough — Turn dough onto a floured surface and roll into a large rectangle.
Aim for an even thickness; dust lightly to prevent sticking but avoid excess flour. - Prepare & Spread Filling — Mix the filling ingredients: butter, cocoa, cinnamon, brown sugar, and vanilla. Spread evenly over the dough.
The filling should be spreadable and aromatic; press gently to adhere without tearing the dough. - Shape the Rolls — Roll the dough tightly into a log and cut into 12 even pieces.
Use dental floss or a sharp serrated knife for clean cuts; even sizes ensure uniform baking. - Second Rise — Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 60–90 minutes until puffy.
They should fill the pan slightly and look pillowy — not collapsed. - Preheat the Oven — Preheat oven to 350°F (175°C).
Ensure oven is at temperature before baking for even color. - Bake — Bake rolls for 30–35 minutes, or until baked through and lightly golden.
Tops should be set, edges caramelized, and centers springy; tent with foil if browning too fast. - Make the Glaze — Prepare the glaze by whisking powdered sugar, cocoa powder, vanilla, and cream until smooth.
Adjust cream to create a glossy, pourable consistency. - Glaze & Serve — Spread glaze over warm rolls before serving.
The glaze should sink slightly into cracks, creating a shiny, chocolatey finish.
Step Examples
Prepare the Base
Crack the eggs, warm the milk, and ensure yeast is fresh — the mixture should smell mildly sweet and alive with yeast aroma.
Mix the Ingredients
Combine dry and wet ingredients until no dry streaks remain; dough should be tacky but manageable, with a deep chocolate color.
Shape or Cook
Roll into a tight log to prevent gaps; cut evenly and bake until the centers spring back gently and edges are caramelized.
Finish or Garnish
Glaze while rolls are warm to create a glossy, slightly melty finish; sprinkle flaky salt for contrast if desired.
Serve and Enjoy
Serve warm; expect a contrast of crisp outer edges, tender layers, and a molten, cinnamon-chocolate core.
Essential Tools
- Large mixing bowls, measuring cups and spoons.
- Stand mixer with dough hook (optional but speeds kneading) or a wooden spoon and elbow grease.
- Rolling pin, sharp serrated knife or dental floss for cutting, and a greased 9×13-inch baking pan.
- Instant-read thermometer helps check milk and dough temperature. Optional: silicone spatula, bench scraper, and cooling rack. Affiliate or local gear notes: choose sturdy, well-balanced tools for easier shaping.
Meal Prep & Storage Tips
Make-ahead: prepare dough and refrigerate after the first rise for up to 24 hours; bring to room temperature, then shape and bake. To store: cool completely, then refrigerate in an airtight container for up to 3 days or freeze unglazed rolls in a sealed bag for up to 3 months. Reheat frozen rolls wrapped in foil at 350°F (175°C) for 10–15 minutes; add glaze after warming. For food safety, keep dairy-based glazes refrigerated if not served immediately and reheat gently before serving.
Perfect Pairings
These rolls pair beautifully with a strong coffee, an espresso macchiato, or a creamy latte — the coffee’s acidity cuts through the cocoa richness. For non-coffee options, serve with spiced chai or warm mulled cider; the cinnamon in the rolls echoes the drink’s spice, creating a cozy aroma. Add fresh berries or a citrus salad to brighten the plate and contrast the rolls’ richness. For a themed spread, serve alongside peppermint cookies for holiday flair — a minty counterpoint to deep chocolate: chocolate peppermint cookies.
Nutrition Facts
Estimated per serving (one roll):
- Calories: ~180 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 14 g
Values are approximate and will vary by ingredient brands and portion size.
Avoid These Common Pitfalls
- Dough Too Dry — If dough feels stiff, add a splash of milk (a tablespoon at a time) until pliable and slightly tacky.
- Dough Too Sticky — Dust your surface lightly and resist adding too much flour; instead, let the dough rest to relax the gluten.
- Filling Seepage — Spread filling evenly and avoid overfilling the log; press seams closed to prevent leaks.
- Uneven Baking — Rotate the pan halfway through baking for uniform color and doneness.
- Chocolate Coating Breaks — For glazes or coatings, ensure melted chocolate is smooth and warm; cool it slowly to avoid cracking.
Examples
Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop to portion evenly.
Pro Tips for Best Results
Use dark cocoa for depth and color; a pinch of instant coffee enhances chocolate without tasting like coffee. Keep butter at room temperature for smoother filling and easier spreading. When rolling, tuck the seam under to maintain shape and prevent unrolling. For glossy tops, brush a light egg wash just before baking (optional). If making ahead, refrigerate shaped rolls overnight for a slow second rise and next-morning baking that yields fresh, warm rolls with minimal morning prep.
Recipe Variations to Explore
- Nutty Twist: Add chopped toasted hazelnuts or pecans to the filling for crunch and toasty aroma.
- Orange-Chocolate: Stir 1–2 teaspoons orange zest into the filling and glaze for bright citrus notes.
- Maple-Bourbon Glaze: Swap part of the cream for a tablespoon of maple syrup and a splash of bourbon for a boozy, caramelized finish.
- Vegan Version: Use plant-based milk and butter, replace egg with a flax egg, and choose a vegan powdered sugar brand.
- Mini Rolls: Cut into 18 small rolls for bite-sized servings, shortening bake time by 8–10 minutes.
Dietary Adaptations & Safety Info
Allergens: contains dairy, egg, wheat, and potentially tree nuts if added. For gluten-free, use a cup-for-cup gluten-free flour blend with xanthan gum and expect a slightly different texture. For vegan: replace milk with fortified plant milk, butter with vegan butter, and eggs with flax or commercial egg replacer. Always cool fully before refrigerating and reheat to at least 165°F (74°C) when serving leftovers.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, you can mix it directly into the dry ingredients and skip the proofing step, though proofing in warm milk still helps ensure activity.
Q: How do I know when the rolls are done?
A: The tops should be lightly golden and the centers spring back when gently pressed. An internal temperature of about 190–200°F (88–93°C) indicates fully baked rolls.
Q: Can I freeze the rolls before or after baking?
A: Freeze unbaked, shaped rolls after the first rise in a sealed container for up to 3 months; thaw and allow a second rise before baking. Baked rolls freeze well unglazed; reheat and add glaze after warming.
Q: My filling sank into the dough — how can I prevent that?
A: Ensure the dough is rolled evenly and the filling is not overly wet. Chilling the spread filling briefly makes it firmer and less likely to seep.
Q: How do I make a thicker glaze without it becoming pasty?
A: Add powdered sugar gradually and whisk in tiny amounts of cream until you reach a glossy, pipeable consistency. For richness without thickness, use warmer cream or espresso.
Q: Can I make these ahead for a brunch?
A: Yes — prepare through shaping, refrigerate overnight, then allow to come to room temperature and rise before baking for fresh morning rolls.
Final Thoughts & Next Steps
These Chocolate Cinnamon Rolls are a cozy, crowd-pleasing bake with plenty of room for creative twists. Try a small test batch to dial in your oven’s timing, then scale up for gatherings. If you make them, leave a comment, tag your photos, and share with friends — I’d love to hear how you customized the filling or glaze. Check out the dessert category for more inspiration.
Print
Chocolate Cinnamon Rolls
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Fudgy, chocolatey morning treats with a gooey center and crisp edges, perfect for brunch or dessert.
Ingredients
- 1 cup whole milk (warmed to 100–110°F)
- 1 packet active dry yeast (or instant yeast)
- ½ cup brown sugar (light or dark)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour (or bread flour)
- ½ cup dark cocoa powder (or regular cocoa)
- 1 teaspoon instant coffee (optional)
- ¼ teaspoon salt
- 2 oz unsalted butter (softened, for dough)
- 2 oz unsalted butter (softened, for filling)
- 2 tablespoons dark cocoa powder (for filling)
- 2 teaspoons ground cinnamon (for filling)
- â…“ cup brown sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons dark cocoa powder (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2–3 tablespoons heavy cream (or milk/espresso)
Instructions
- In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Stir in brown sugar, egg, egg yolk, and vanilla extract until glossy.
- Add flour, cocoa powder, instant coffee, salt, and softened butter. Mix to combine.
- Knead with a dough hook for 6–7 minutes until soft and slightly sticky.
- Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Turn dough onto a floured surface and roll into a large rectangle.
- Mix the filling ingredients and spread evenly over the dough.
- Roll the dough tightly into a log and cut into 12 pieces.
- Arrange rolls in a greased 9×13-inch pan, cover, and let rise for 60–90 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls for 30–35 minutes, or until baked through and lightly golden.
- Prepare the glaze by whisking powdered sugar, cocoa powder, vanilla, and cream.
- Spread glaze over warm rolls before serving.
Notes
For dairy-free, use plant-based milk and vegan butter. You can refrigerate the shaped dough overnight for fresh rolls the next morning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate rolls, cinnamon rolls, dessert, brunch, holiday baking
