Introduction

These chocolate cinnamon rolls combine rich cocoa and warm cinnamon in a soft, fluffy dough, creating an irresistible treat for any time of day. Topped with creamy cream cheese frosting, they’re the ultimate indulgence for chocolate lovers and pastry enthusiasts alike.

This image shows a close-up of freshly baked cinnamon rolls arranged closely in a white rectangular dish. There are nine rolls, each with a thick, golden-brown dough base spiraled with a dark, rich cinnamon filling. The rolls are generously covered with a shiny, smooth chocolate glaze that drips down the sides and fills the spaces between the rolls. Small flakes of white salt or sugar crystals are sprinkled on top, adding a textured contrast to the glossy chocolate. The dish sits on a white marbled surface, enhancing the warm colors of the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

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
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!)
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

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. Whisk to combine. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Step 5: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, sugar, cocoa powder, cinnamon, and salt until smooth and well combined.
Step 7: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Step 8: Spread the chocolate cinnamon filling evenly over the dough, leaving a small border along one long edge. Sprinkle the chocolate chips evenly over the filling.
Step 9: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it tightly.
Step 10: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
Step 11: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise in a warm place for 30-45 minutes, or until puffy.
Step 12: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Tent with foil if tops brown too quickly.
Step 13: Let the rolls cool in the baking dish for 10-15 minutes before frosting.
Step 14: Prepare the frosting by beating together the softened cream cheese and butter until smooth and creamy.
Step 15: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
Step 16: Add milk, one tablespoon at a time, until the frosting reaches your desired 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 gooeyness, add more chocolate chips or mix in chopped nuts for added texture.
If you don’t have cocoa powder, substitute with melted chocolate, adjusting sugar in the filling accordingly.
Use whole milk or half-and-half for a richer dough and frosting.
Let the dough rise in a warm, draft-free spot to ensure optimal rising.

Storage

Store leftover 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 for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-8 minutes before serving. Frost the rolls fresh or store frosting separately in the fridge and apply before serving.

How to Serve

A close-up view of a white baking dish filled with six thick swirled cinnamon rolls arranged tightly together. Each roll has a golden-brown base layer of dough, topped with a dark, glossy chocolate-cinnamon filling coiled in spirals. A shiny chocolate glaze is drizzled generously over the top, creating a smooth and slightly uneven shiny texture that flows down the sides. Small white sprinkles are scattered lightly on top, adding a touch of contrast. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chocolate cinnamon rolls?

Yes, you can freeze both unbaked and baked cinnamon rolls. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat or bake as needed.

What can I use if I don’t have active dry yeast?

You can substitute active dry yeast with instant yeast, using about 25% less. Instant yeast can be mixed directly with the dry ingredients without needing to proof it in warm milk first.