Chocolate Cinnamon Rolls [130 Minutes]

Make way for the ultimate indulgence—Chocolate Cinnamon Rolls. These rich, triple-chocolate rolls take everything you love about classic cinnamon rolls and dial it up with layers of decadent cocoa goodness. From the chocolate-infused dough to the velvety chocolate filling and the glossy chocolate glaze on top, this recipe is a dream come true for any chocolate lover.

Why You’ll Love This Recipe

If you’re looking for a fun and rich twist on the traditional cinnamon roll, this recipe delivers in every way. The chocolate dough is soft and pillowy, the filling is gooey and spiced, and the glaze is smooth and sweet with a luxurious chocolate depth. Whether served at brunch, as a dessert, or for a special breakfast treat, these rolls are show-stoppers. Plus, they’re freezer-friendly and can be made ahead—perfect for holidays or chocolate cravings on demand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• Whole milk (or buttermilk powder + water)

• Active dry yeast

• Brown sugar

• Whole egg + egg yolk

• Vanilla extract

• All-purpose flour

• Dark cocoa powder

• Instant coffee (optional)

• Kosher salt

• Butter (salted or unsalted)

For the Filling:

• Butter

• Dark cocoa powder

• Ground cinnamon

• Dark brown sugar

• Vanilla extract

• Instant coffee (optional)

For the Glaze:

• Powdered sugar

• Cocoa powder

• Vanilla extract

• Cream or milk

Directions

1. Activate the Yeast: Warm the milk to 100–110°F. Pour it into a mixing bowl and sprinkle the yeast over top. Let it bloom for 5–10 minutes.

2. Mix Wet Ingredients: Stir in the brown sugar, egg, yolk, and vanilla.

3. Make the Dough: Add flour, instant coffee, salt, butter, and sifted cocoa powder. Mix with a dough hook on medium-low speed for 6–7 minutes, until a soft, sticky dough forms.

4. First Rise: Scrape down the bowl, cover, and let rise for 60–90 minutes, or until doubled.

5. Roll and Fill: Turn dough onto a cocoa-dusted surface. Roll into a large rectangle. Mix all filling ingredients in a bowl, then spread evenly over the dough.

6. Shape Rolls: Roll the dough into a log, then slice into 12 equal pieces.

7. Second Rise: Arrange rolls in a greased 9×13-inch pan. Let rise for another 60–90 minutes until puffy.

8. Bake: Preheat the oven to 350°F. Bake for 30–35 minutes until set and slightly puffed.

9. Glaze: While rolls are warm, whisk glaze ingredients together until smooth and spreadable. Drizzle or spread over the rolls.

Servings and timing

Servings: 12 rolls
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 2–3 hours total
Total Time: About 2 hours 30 minutes

Variations

• Hot Chocolate Twist: Add chocolate chips and mini marshmallows to the filling for a hot cocoa-inspired roll.

• Cream Cheese Frosting: Swap the chocolate glaze for a tangy cream cheese version.

• Nutty Addition: Add finely chopped pecans or walnuts to the filling for crunch.

• Red Velvet Style: Use regular cocoa and a splash of red food coloring for a red velvet version.

• Mocha Flavor: Increase the instant coffee in the dough and glaze for a stronger coffee presence.

• Orange Chocolate: Add orange zest to the filling for a citrusy contrast.

• Caramel Drizzle: Add caramel sauce over the glaze for extra decadence.

• Mini Rolls: Cut into smaller pieces and reduce baking time for bite-sized versions.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend (results may vary).

• Overnight Prep: Make the rolls the night before and refrigerate before the final rise. Bring to room temperature and bake fresh in the morning.

Storage/Reheating

These rolls stay soft and moist for up to 2–3 days at room temperature when tightly covered. For longer storage, refrigerate for up to 1 week. To reheat, microwave individual rolls for 10–15 seconds, or warm in a 300°F oven for 8–10 minutes. You can also freeze the baked rolls (glazed or unglazed) for up to 2 months—just thaw and reheat before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape the rolls, and refrigerate overnight. Let them sit at room temperature for 30–60 minutes before baking the next morning.

Can I make these without a stand mixer?

Absolutely. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 10 minutes on a floured surface.

Do I have to use instant coffee?

No, it’s optional. It just deepens the chocolate flavor without making the rolls taste like coffee.

What type of cocoa powder is best?

Dark or Dutch-processed cocoa adds a rich chocolate flavor and dramatic color. You can use regular cocoa for a milder taste.

Can I use bread flour instead of all-purpose?

Yes, bread flour will create a slightly chewier, more structured roll.

How do I know when the rolls have risen enough?

Gently poke one—if the indentation stays, they’re ready to bake. If it springs back quickly, give them more time.

Can I use different fillings?

Yes! Peanut butter, Nutella, or fruit jams all work well as creative alternatives.

Is it okay to freeze the dough?

You can freeze the shaped, unbaked rolls. Let them thaw and rise before baking, or freeze fully baked rolls and reheat as needed.

What if my dough is too sticky?

Add flour 1 tablespoon at a time until manageable. It should be soft and tacky but not wet or soupy.

Can I double this recipe?

Yes, just use two pans or a larger baking sheet to accommodate all 24 rolls.

Conclusion

These Chocolate Cinnamon Rolls are pure indulgence, combining all the best parts of a traditional cinnamon roll with a rich chocolate makeover. Whether you’re baking for a special occasion, weekend brunch, or just because, they’re guaranteed to impress. Customize them to your taste, make them ahead, and enjoy warm, gooey, chocolatey perfection any time.