Chocolate Cinnamon Rolls are a rich, soft, and indulgent twist on classic homemade cinnamon rolls. If you already love warm cinnamon rolls with sweet glaze, this chocolate-filled version may become your new favorite. The dough is tender, the cinnamon sugar filling is cozy and fragrant, and the semi-sweet chocolate melts into every swirl. They take a little time because the dough needs to rise twice, but the result is absolutely worth it.
Chocolate Cinnamon Rolls, Yes!
There is something special about a freshly baked cinnamon roll. It is soft, sweet, buttery, and comforting, especially when served warm from the oven. These chocolate cinnamon rolls keep everything you love about the original and add a decadent layer of semi-sweet chocolate. The chocolate melts into the cinnamon and brown sugar filling, creating a gooey center that feels extra special without making the recipe complicated.
This is a yeast dough recipe, so it is not the quickest treat to make. However, most of the time is hands-off while the dough rises. If you enjoy baking from scratch, this recipe is a lovely weekend project. Serve these rolls for breakfast, brunch, dessert, or an afternoon treat with coffee or tea.
What Are These Cinnamon Rolls Like?
- Difficulty – These rolls are made with yeast dough and require two rises, so they are best described as medium difficulty.
- Taste – They have the familiar flavor of traditional cinnamon rolls, with a rich chocolate filling tucked into every swirl.
- Texture – The rolls are soft and fluffy, with a tender crumb and a sweet glaze poured over the top.
- Serving – This recipe makes 12 chocolate cinnamon rolls.
Ingredients
For the rolls:
- 1/4 cup whole milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 1/4 cup warm water
- 1 tablespoon active dry yeast
- 1 large egg, beaten
- 2 cups flour
For the filling:
- 3 tablespoons butter, melted
- 1 1/2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1 cup semi-sweet chocolate chips or chunks
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla
- Chocolate shavings for garnish, optional
Instructions
- Place the milk in a saucepan over high heat and bring it to a simmer. Remove it from the heat, then stir in the sugar, salt, and melted butter. Set the mixture aside until it becomes lukewarm.
- In a large bowl, add the yeast to the warm water. Stir and let it sit for a few minutes. Once the milk mixture has cooled, pour it into the yeast mixture. Add half of the flour and the beaten egg, then stir until smooth. Mix in the remaining flour until a slightly sticky dough forms.
- Turn the dough out onto a floured surface and knead it until it becomes elastic and springs back when pressed, about 8 minutes. Place the dough back in the bowl, cover it with a damp cloth, and leave it in a warm place to rise for 1 to 1 1/2 hours.
- After the dough has risen, punch it down and roll it into a large rectangle, about 10 x 16 inches. Spread the melted butter over the dough, then sprinkle evenly with brown sugar and cinnamon. Add the chocolate chips or chunks in an even layer.
- Roll the dough up tightly and cut it into 12 slices. Grease a 10 x 10 inch baking dish and place the rolls inside, spacing them evenly. Cover again and return the pan to a warm place for about 1 hour, or until the rolls have risen.
- Preheat the oven to 350 degrees F. Bake the chocolate cinnamon rolls for 20 to 25 minutes, until golden and still soft to the touch. Remove from the oven and let them cool in the pan for about 10 minutes.
- While the rolls cool slightly, make the glaze by mixing powdered sugar, milk, and vanilla until smooth. Pour the glaze over the warm rolls. Garnish with chocolate shavings if desired.
- Serve warm from the oven, or cover and refrigerate. Rewarm before serving. These rolls will keep for a couple of days.
Notes About the Cinnamon Rolls
- Double rise – This recipe is not meant to be rushed. From start to finish, expect the process to take close to three hours because the dough needs to rise twice.
- Sticky dough – The dough should be slightly sticky. Lightly flour your hands and work surface to make it easier to handle, but avoid adding too much extra flour, as that can make the rolls dry.
- Rolling the dough – Roll the dough as evenly as possible so the rolls bake at the same rate. A rectangle around 10 x 16 inches works well for 12 rolls.
- Baking time – These rolls may be ready in about 20 minutes, but check them before removing them from the oven. They should be golden and soft. Overbaking can dry them out.
- Type of chocolate – Semi-sweet chocolate chunks were used here, but semi-sweet chocolate chips also work well.
- Cutting the rolls – Lightly score the rolled dough before slicing if you want more even pieces. You can use a ruler for accuracy, or simply cut by eye.
That is really all there is to these Chocolate Cinnamon Rolls. They are soft, sweet, chocolatey, and completely worth the rising time. If you enjoy homemade cinnamon rolls, this chocolate version is a delicious recipe to try when you want something a little more indulgent.
Enjoy them warm with the glaze melting over the top, or save a few for later and reheat them when you want a cozy homemade treat.
Happy baking, friends.
Chocolate Cinnamon Rolls
Ingredients
For the rolls:
- 1/4 cup whole milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 1/4 cup warm water
- 1 tablespoon active dry yeast
- 1 large egg, beaten
- 2 cups flour
For the filling:
- 3 tablespoons butter, melted
- 1 1/2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1 cup semi-sweet chocolate chips or chunks
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla
- Chocolate shavings for garnish, optional
Instructions
-
Bring the milk to a simmer, then remove it from the heat. Stir in the sugar, salt, and melted butter. Let the mixture cool until lukewarm.
-
In a large bowl, stir the yeast into the warm water and let it sit briefly. Add the cooled milk mixture, half of the flour, and the beaten egg. Stir until smooth, then mix in the remaining flour to form a slightly sticky dough.
-
Knead the dough on a floured surface for about 8 minutes, until elastic. Place it in a bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1 1/2 hours.
-
Roll the risen dough into a large rectangle. Spread with melted butter, then add the cinnamon, brown sugar, and chocolate. Roll up tightly and cut into 12 slices.
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Place the rolls in a greased 10 x 10 inch baking dish. Cover and let rise for about 1 hour.
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Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes. Cool for 10 minutes, then glaze with a mixture of powdered sugar, milk, and vanilla.
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Serve warm, or refrigerate and rewarm before serving.
Times are estimates and may vary depending on your oven and kitchen temperature.
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