These chocolate cinnamon rolls are a gooey, chocolatey twist on classic cinnamon rolls. They use a tender yeast dough filled with a chocolate-cinnamon paste and chopped chocolate, then finished with a rich chocolate cream cheese icing—perfect for chocolate lovers at breakfast or brunch.
Soft, pillowy dough combined with a deep cocoa filling and melty chocolate pieces makes these rolls special. They bake up golden on top while staying gooey inside, then get a silky chocolate-cream cheese icing poured over while still warm. This recipe is great for holidays, weekend mornings, or any time you want an indulgent treat.
Why This Recipe Works
- Chocolate-forward — Cocoa powder, chocolate chunks, and a chocolate cream cheese glaze deliver layered chocolate flavor without overwhelming the tender dough.
- Fresh homemade rolls — Homemade dough gives you a soft, airy interior and the best warm-from-the-oven texture that store-bought alternatives can’t match.
- Flexible timing — The dough can be started the night before and finished the next morning using the overnight refrigerator rise for convenience.
Ingredient Notes
A few ingredient tips to ensure success. See the recipe card below for the full quantities.
- Unsalted butter — Bring to room temperature (about 2 hours) so it mixes smoothly into the dough and filling.
- Milk — Warm to about 110°F to activate the yeast. Too hot kills the yeast; too cool slows the rise.
- Active dry yeast — Use a standard packet (2 1/4 tsp). Do not substitute fast-rise yeast for best texture.
- Eggs — Use room-temperature eggs for a better dough rise; lightly beat before adding.
- Brown sugar — Light or dark both work; dark will give a slightly deeper flavor.
- Cream cheese — Bring to room temperature so the icing is smooth and lump-free.
- Unsweetened cocoa powder — Dutch-process cocoa will give a richer chocolate flavor, but natural cocoa also works.
Step By Step Instructions – Dough
Follow these steps to make the dough:
STEP 1: Activate yeast. Warm the milk to 110°F, sprinkle the yeast over it, and let sit for 10 minutes until foamy. Meanwhile, lightly beat the eggs.
STEP 2: Combine dry ingredients. In a large bowl mix flour, sugar, and salt. Add cubed butter and work it into the flour with a pastry cutter or your fingers until butter pieces are pea-sized.
STEP 3: Add wet ingredients. Pour in the milk/yeast mixture and the beaten eggs.
STEP 4: Knead the dough. Use a stand mixer with a dough hook on low until a dough forms, then increase to medium and knead 5 minutes. If kneading by hand, follow the by-hand notes in the recipe card.
STEP 5: First rise. Place the dough back in a lightly oiled bowl and cover. For a quick rise, preheat the oven to 200°F, put the covered bowl inside, turn the oven off, and keep the door cracked; rise about 1 hour. For an overnight option, cover the bowl with plastic wrap and refrigerate up to 18 hours.
Step By Step Instructions – Chocolate Cinnamon Filling and Baking
Make the filling and assemble the rolls with these steps:
STEP 1: Make the filling. Beat softened butter until smooth, then add brown sugar, cinnamon, and cocoa powder. Beat on high until it forms a thick, spreadable paste.
STEP 2: Roll out dough. On a lightly floured surface, roll the risen dough into a rectangle about 1/4 inch thick.
STEP 3: Spread filling and add chocolate. Spread the chocolate-cinnamon paste evenly to the edges, then scatter chopped chocolate over the filling and press lightly so it adheres.
STEP 4: Roll and slice. Roll starting from the short side into a tight log. Trim uneven ends and cut into 12 even rolls, using a gentle sawing motion to avoid squashing them.
STEP 5: Second rise. Arrange the rolls in a sprayed 9×13 pan, cover with a towel, and let rise 20 minutes.
STEP 6: Bake. Preheat the oven to 350°F while the rolls finish rising. Bake 23–25 minutes until tops are lightly golden and the internal temperature reaches about 160°F. Prepare the icing while the rolls bake so it’s ready to spread when they come out.
Step By Step Instructions – Chocolate Cream Cheese Icing
Finish the rolls with this creamy chocolate icing:
STEP 1: Beat butter and cream cheese. In a small bowl, beat cream cheese and butter on high until smooth.
STEP 2: Add powdered sugar and cocoa. Mix in powdered sugar and cocoa on low until combined, then increase to high and beat until silky.
STEP 3: Add vanilla and milk. Stir in vanilla and a little milk to reach your desired spreading consistency.
STEP 4: Ice the rolls. Spoon the icing over the rolls immediately after removing them from the oven so it melts into the warm swirls for a glossy finish.
Expert Baking Tips
- Measure flour correctly—spoon and level or weigh it. Packed flour can make dough dry.
- Use fresh yeast and the proper milk temperature for reliable rises.
- You can roll the prepared log, refrigerate overnight, and bake in the morning for a fresh start to the day.
FAQ
No. The oven method provides a consistent warm environment for a faster rise, but the dough will also rise at room temperature if your kitchen is warm. Refrigerated overnight rising is another reliable option.
For a single roll, microwave 15–25 seconds until warm. For a whole tray, preheat the oven to 350°F and heat the baking dish for about 5 minutes or until warmed through.
Yes. Par-bake for about 10 minutes, chill, then finish baking in the morning for 8–10 minutes until hot and golden.
Storing and Freezing
Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave for best results.
Freezing
Freeze either unbaked rolled logs or fully baked rolls for up to 30 days. Thaw before baking (for the unbaked option) or thaw 1 hour before serving for baked rolls.
Other Cinnamon Roll Recipes To Try
If you enjoyed this recipe, please leave a star review and share photos of your rolls on social media. Tag the creator on Instagram to show off your results.
Chocolate Cinnamon Rolls
Print Recipe