Chocolate Cinnamon Rolls

There’s something magical about the combination of chocolate and cinnamon.

These Chocolate Cinnamon Rolls bring together the soft, pillowy texture of traditional cinnamon rolls with a rich chocolate filling and a smooth cream cheese glaze.

They’re perfect for cozy mornings, holiday breakfasts, or whenever you’re craving a sweet, comforting treat.

Unlike many recipes that simply add cocoa to the filling or sprinkle chocolate chips inside, this version achieves the perfect balance of flavor and texture.

The filling is creamy and smooth without being dry, while the dough remains tender and fluffy.

Topped with a luscious cream cheese glaze, these rolls are guaranteed to impress!

Why You’ll Love These Chocolate Cinnamon Rolls

• Soft & Fluffy Dough: Made using a tangzhong-style roux for extra tenderness.
• Perfectly Balanced Filling: A mix of melted chocolate, cocoa, and cinnamon for a rich, warm flavor.
• Make-Ahead Friendly: You can prepare them the night before and bake fresh in the morning.
• Decadent Glaze: Creamy, slightly tangy cream cheese icing adds the perfect finishing touch.

Key Ingredients

• Bread Flour: Ideal for a chewier, more structured roll, but all-purpose flour can work in a pinch.
• Cocoa Powder: Dutch-process cocoa for a deep, rich chocolate taste.
• Dark Chocolate: Use quality chocolate (around 70%) for a smooth, intense filling.
• Yeast: Instant yeast speeds up the rising time, but active dry yeast works with a slight adjustment.
• Buttermilk or Milk Powder: Adds tenderness and depth to the dough.

Ingredients

Dough

• 40 g (⅓ cup) bread flour
• 240 g (1 cup) water
• 7 g (1 packet) instant yeast
• 60 g (¼ cup) warm water
• 100 g (½ cup) granulated sugar
• 500 g (4 cups) bread flour
• 2 large eggs
• 60 g (¼ cup) canola oil
• 3 tbsp milk powder or buttermilk powder
• ½ tsp fine sea salt
• 2 tsp pure vanilla extract

Filling

• 85 g (6 tbsp) unsalted butter
• 85 g dark chocolate, chopped
• 40 g (⅓ cup) powdered sugar
• 35 g (⅓ cup) cocoa powder
• 2 tsp ground cinnamon
• Pinch of fine sea salt
• 1 tsp pure vanilla extract
• ½ cup heavy cream (optional, for extra gooeyness)

Glaze

• 2 tbsp cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla bean paste or extract
• Pinch of salt
• 2–4 tbsp milk
• 2 tbsp cocoa powder (optional, for a chocolate glaze)

How to Make Chocolate Cinnamon Rolls

1. Prepare the Tangzhong (Roux)

In a small saucepan, whisk together 40 g flour and 240 g water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool slightly.

2. Activate the Yeast

In a bowl, mix yeast with 60 g warm water and a pinch of sugar. Let it sit for about 5 minutes until it turns foamy.

3. Make the Dough

In the bowl of a stand mixer, combine the roux, foamy yeast, eggs, sugar, oil, milk powder, salt, vanilla, and flour. Knead on medium speed for about 5 minutes until a sticky dough forms. Transfer to an oiled bowl, cover, and let it rise for about 2 hours or until doubled in size.

4. Make the Filling

While the dough is rising, melt butter and chocolate together in a small saucepan until smooth. Stir in cocoa, powdered sugar, cinnamon, salt, and vanilla. The filling should be spreadable (add a splash of milk if needed).

5. Shape the Rolls

Lightly flour your work surface. Roll the dough into a rectangle (around 13×20 inches). Spread the chocolate filling evenly, then roll the dough tightly into a log. Slice into 1-inch rounds using a sharp knife or dental floss.

6. Second Rise

Arrange the rolls in a greased 9×13-inch pan, leaving space between them. Cover with a kitchen towel and let them rise for 45–60 minutes, or until puffy and airy. (If making overnight, cover and refrigerate; bring to room temp before baking.)

7. Bake

Preheat the oven to 350°F (175°C). For extra gooey rolls, pour ½ cup heavy cream over the rolls before baking. Bake for 30–35 minutes, or until golden brown.

8. Glaze and Serve

Whisk together all glaze ingredients until smooth, adjusting milk for consistency. Spread or drizzle over warm rolls for a melty finish, or wait until they cool for a thicker topping. Serve warm!

YOU CAN ASLO SEE OUR Strawberry Rhubarb Crumb Bars: A Sweet & Tangy Treat

Make-Ahead Tip

You can prepare the rolls up to the shaping step, cover, and refrigerate overnight. In the morning, let them rest at room temperature while the oven preheats, then bake as directed.

Recipe Notes

• For sweeter rolls, use milk chocolate instead of dark.
• To store, keep in an airtight container for up to 2 days. Microwave for 20–30 seconds before serving to bring back that fresh-baked softness.
• Adding a touch of espresso powder to the filling can deepen the chocolate flavor.

Nutrition (Approx. per roll)

• Calories: 310
• Sugar: 18 g
• Fat: 12 g
• Saturated Fat: 7 g
• Carbohydrates: 45 g
• Protein: 5 g
• Sodium: 170 mg
• Fiber: 2 g

Chocolate Cinnamon Rolls

Print Recipe

These Chocolate Cinnamon Rolls are soft, fluffy, and filled with a luscious chocolate-cinnamon swirl, topped with creamy glaze. Perfect for holiday mornings or weekend baking! Make them today and treat yourself to the ultimate indulgence.

• Total Time: 4 hours 5 minutes
• Yield: 12 rolls

Ingredients

Scale 1x2x3x

For the Dough:

• 40 g (⅓ cup) bread flour

• 240 g (1 cup) water

• 7 g (1 packet) instant yeast

• 60 g (¼ cup) warm water

• 100 g (½ cup) granulated sugar

• 500 g (4 cups) bread flour

• 2 large eggs

• 60 g (¼ cup) canola oil

• 3 tbsp milk powder or buttermilk powder

• ½ tsp fine sea salt

• 2 tsp pure vanilla extract

For the Filling:

• 85 g (6 tbsp) unsalted butter

• 85 g dark chocolate, chopped

• 40 g (⅓ cup) powdered sugar

• 35 g (⅓ cup) cocoa powder

• 2 tsp ground cinnamon

• Pinch of fine sea salt

• 1 tsp pure vanilla extract

• ½ cup heavy cream (optional, for extra gooey rolls)

For the Glaze:

• 2 tbsp cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla bean paste or extract

• Pinch of salt

• 2–4 tbsp milk

• 2 tbsp cocoa powder (optional for chocolate glaze)

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Instructions

1. Prepare the Tangzhong:
   Whisk together 40 g bread flour and 240 g water in a small pot. Cook over medium heat, stirring, until thick and pasty. Let it cool slightly.

2. Activate the Yeast:
   Mix yeast with 60 g warm water and a pinch of sugar. Let sit for 5 minutes until foamy.

3. Make the Dough:
   In a stand mixer, combine the tangzhong, yeast, eggs, sugar, oil, milk powder, salt, vanilla, and flour. Knead for 5–7 minutes until a soft dough forms. Place in an oiled bowl, cover, and let rise for 2 hours or until doubled.

4. Prepare the Filling:
   Melt butter and chocolate together, then stir in powdered sugar, cocoa, cinnamon, salt, and vanilla. Adjust with a splash of milk if needed.

5. Shape the Rolls:
   Roll dough into a 13×20-inch rectangle. Spread filling evenly, then roll into a log. Slice into 1-inch rounds.

6. Second Rise:
   Arrange slices in a greased 9×13-inch pan, cover, and let rise for 45–60 minutes, or until puffy.

7. Bake:
   Preheat oven to 350°F (175°C). Pour ½ cup heavy cream over the rolls (optional) and bake for 30–35 minutes until golden.

8. Glaze & Serve:
   Whisk glaze ingredients and drizzle over warm rolls. Serve immediately or store airtight.

Notes

• Make Ahead: Prepare the rolls the night before, refrigerate, and bake fresh in the morning.

• Flavor Boost: Add a pinch of espresso powder to enhance chocolate flavor.

• Storage: Keep in an airtight container for 2 days. Warm in the microwave for 20 seconds before serving.

• Substitution: Swap dark chocolate for milk chocolate if you prefer sweeter rolls.

• Author: SOFIA
• Prep Time: 30 minutes
• Rest Time: 3 hours
• Cook Time: 35 minutes
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American

FAQs (PAA-Style)

1. Can I make chocolate cinnamon rolls ahead of time?
   Yes, you can prepare them the night before, refrigerate, and bake fresh in the morning.
2. What type of chocolate is best for chocolate cinnamon rolls?
   Dark chocolate (around 70%) gives the richest flavor, but milk chocolate works if you prefer sweeter rolls.
3. How do I keep my cinnamon rolls soft after baking?
   Store them in an airtight container and microwave for 20–30 seconds before serving.
4. Can I freeze chocolate cinnamon rolls?
   Yes, you can freeze the unbaked rolls after shaping or freeze baked rolls and reheat when needed.