Introduction

These Chocolate Cinnamon Rolls are a decadent twist on a classic favorite, combining rich cocoa and warm cinnamon in every bite. Perfect for breakfast or a special treat, they feature a soft, tender dough wrapped around a luscious chocolate filling and topped with creamy cream cheese frosting.

Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe - Recipe Image

Ingredients

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten
½ cup (113g) unsalted butter, softened (for filling)
¾ cup (150g) granulated sugar (for filling)
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt (for filling)
½ cup (60g) chocolate chips (optional, but highly recommended!)
4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened (for frosting)
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk, or more to reach desired consistency

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
Step 3: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
Step 4: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky; add flour a tablespoon at a time if needed.
Step 5: Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: While the dough rises, prepare the filling by creaming together softened butter, sugar, cocoa powder, cinnamon, and salt until smooth.
Step 7: Once risen, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the chocolate cinnamon filling evenly over the dough, leaving a small border along one long edge. Sprinkle chocolate chips on top if using.
Step 9: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
Step 10: Cut the log into 12 equal slices using a serrated knife or unflavored dental floss.
Step 11: Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
Step 12: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
Step 13: Let the rolls cool in the dish for 10-15 minutes before frosting.
Step 14: For the frosting, beat softened cream cheese and butter together until creamy.
Step 15: Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
Step 16: Add milk one tablespoon at a time to reach your desired frosting consistency.
Step 17: Spread the cream cheese frosting evenly over the warm rolls.
Step 18: Serve the chocolate cinnamon rolls warm and enjoy!

Tips & Variations

For extra gooey rolls, add miniature chocolate chips inside the filling before rolling.
Warm the milk carefully to avoid killing the yeast—110-115°F (43-46°C) is ideal.
You can swap out the cream cheese frosting for a simple vanilla glaze if preferred.
For a nutty twist, sprinkle chopped pecans or walnuts over the filling before rolling.

Storage

Store the 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 or in a warm oven to enjoy soft, fresh-tasting rolls. You can also freeze baked rolls (without frosting) for up to 3 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling out.

What if I don’t have cocoa powder?

You can substitute with melted dark chocolate mixed into the filling butter and sugar, but adjust amounts for sweetness and texture accordingly.

Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

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Indulge in the ultimate homemade treat with these Chocolate Cinnamon Rolls, featuring a rich cocoa and cinnamon filling, gooey chocolate chips, and a luscious cream cheese frosting. Perfectly soft, tender, and packed with chocolatey goodness, these rolls are a delightful twist on a classic favorite and sure to impress at breakfast, brunch, or dessert.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes
Yield: 12 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten

Filling

½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt
½ cup (60g) chocolate chips (optional, but highly recommended!)

Frosting

4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk, or more to reach desired consistency

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to create the base for your dough.
Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk and let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Combine Wet and Dry Ingredients: Add melted butter and beaten eggs to the yeast mixture, whisking to combine. Pour this wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should feel slightly tacky but not sticky; add flour a tablespoon at a time if necessary.
First Rise: Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap or a towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Prepare the Filling: While the dough rises, cream together softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
Roll Out the Dough: After the dough has doubled, punch it down gently to release air and roll it out on a floured surface into a 12×18 inch rectangle.
Spread the Filling: Evenly spread the chocolate cinnamon filling over the dough, leaving a small border along one long edge. Sprinkle chocolate chips over the filling if using.
Roll Up the Dough: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal it tightly.
Cut the Rolls: Slice the dough log into 12 equal pieces using a sharp serrated knife or unflavored dental floss.
Second Rise: Place the rolls into a greased 9×13 inch baking dish, cover, and let them rise for 30-45 minutes until puffy.
Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if the tops brown too quickly.
Cool Slightly: Allow rolls to cool in the pan for 10-15 minutes before frosting.
Make the Frosting: Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until you reach desired frosting consistency.
Frost the Rolls: Spread the cream cheese frosting evenly over the warm rolls.
Serve and Enjoy: Serve the rolls warm for the best taste and texture.

Notes

If your dough is too sticky during kneading, add flour a tablespoon at a time until workable; it should be tacky but not sticky.
Allow the dough to rise in a warm, draft-free spot for best results.
Chocolate chips in the filling are optional but add delightful pockets of melted chocolate.
To prevent the tops from browning too much while baking, cover loosely with foil halfway through baking.
Frost rolls while warm so the frosting melts slightly and seeps into the rolls, enhancing flavor.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
You can reheat rolls gently in the microwave or oven before serving.

Keywords: chocolate cinnamon rolls, homemade cinnamon rolls, chocolate rolls, breakfast rolls, sweet rolls, cream cheese frosting, cinnamon chocolate pastry