Chocolate Cinnamon Rolls

These chocolate cinnamon rolls are soft, fluffy and rich, a chocolate lover’s twist on the classic breakfast pastry. The tender yeast dough is made with cocoa powder, rolled around a gooey filling of brown sugar, cinnamon, cocoa and melted chocolate chips, then baked in a round pan until puffed and soft. A splash of heavy cream poured over the rolls before baking keeps them extra tender, and a glossy chocolate glaze finishes them while they are still warm. They are perfect for holiday mornings, birthdays, weekend brunch or any time you want a special homemade treat.

Why You’ll Love These Chocolate Cinnamon Rolls

They combine two favorite flavors in one soft, gooey roll.

• Chocolate in every layer: cocoa in the dough, filling and glaze, plus melty chocolate chips.
• Instant yeast: faster rising than traditional active dry yeast.
• Extra soft: heavy cream poured over before baking keeps them tender.
• Just 9 rolls: a manageable batch that fits one round pan.
• Warm cinnamon spice: it balances the deep chocolate sweetness.

Ingredients for Chocolate Cinnamon Rolls

Dough

• 2 3/4 cups all-purpose flour
• 3 tbsp white sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 2 tbsp unsweetened cocoa powder
• 3/4 cup warm milk (about 110°F)
• 3 tbsp unsalted butter, melted
• 1 large egg, room temperature

Filling

• 1/2 cup packed brown sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips

For Baking

• A splash (about 1/4 cup) heavy cream, optional

Chocolate Glaze

• 1 cup powdered sugar
• 1 tbsp unsweetened cocoa powder
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract

Ingredient Notes

Milk temperature: Warm milk should feel like a warm bath, about 110°F. Hotter milk can kill the yeast.

Cocoa: Regular unsweetened cocoa works well. Dark cocoa gives a deeper, richer chocolate flavor and darker color.

Flour: Add the last 1/4 cup gradually. The dough should be soft and slightly tacky, not stiff.

Heavy cream: Pouring it over the rolls before baking makes them extra soft and gooey on the bottom.

How to Make Chocolate Cinnamon Rolls

Make the Dough

1. Mix the dry ingredients. In a large bowl, whisk 2 1/2 cups flour, the sugar, instant yeast, salt and cocoa.
2. Add the wet ingredients. Add the warm milk, melted butter and egg. Stir until a shaggy dough forms.
3. Knead. Knead by hand on a floured surface for 6 to 8 minutes, or with a dough hook for 5 minutes, adding the remaining flour a little at a time until the dough is smooth, soft and elastic.
4. First rise. Place in a greased bowl, cover and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.

Fill, Shape and Bake

1. Make the filling. Mix the brown sugar, cocoa and cinnamon.
2. Roll out. Punch down the dough and roll it into a 10 by 14-inch rectangle.
3. Fill. Brush the dough with the melted butter, leaving a 1/2-inch border on one long side. Sprinkle the sugar mixture evenly, press it in lightly and scatter the chocolate chips over the top.
4. Roll and cut. Starting from the long side without the border, roll the dough up tightly and pinch the seam to seal. Cut into 9 equal rolls with a sharp knife or unflavored dental floss.
5. Arrange. Place the rolls cut side up in a greased 9-inch round pan.
6. Second rise. Cover and let rise for 30 to 45 minutes, until puffy and touching. Preheat the oven to 350°F (175°C).
7. Add cream. Pour a splash of heavy cream over and around the rolls.
8. Bake. Bake for 22 to 25 minutes, until puffed and the centers are cooked through, about 190°F inside. Cover loosely with foil if the tops darken too fast.
9. Glaze. Whisk the powdered sugar, cocoa, milk and vanilla until smooth. Let the rolls cool for 10 minutes, then drizzle with glaze. Serve warm.

Tips for the Best Chocolate Cinnamon Rolls

Do Not Add Too Much Flour

A soft dough makes soft rolls. Stop adding flour once the dough pulls away from the bowl.

Find a Warm Spot

An oven with only the light on is a cozy place for dough to rise.

Roll Tightly

A snug roll gives defined swirls and keeps the filling inside.

Check for Doneness

Because the dough is dark, color is hard to judge. Use a thermometer or check that the center roll springs back.

Serve Warm

The chocolate chips are melty and the rolls are softest straight from the oven.

Make Ahead Overnight

After cutting and arranging the rolls, cover the pan tightly and refrigerate overnight, up to 16 hours. In the morning, let them sit at room temperature for 45 to 60 minutes until puffy, pour on the cream and bake as directed.

Variations

• Double chocolate: use dark chocolate chips and dark cocoa.
• Nutty: add 1/2 cup chopped pecans or walnuts to the filling.
• Cream cheese icing: top with a cocoa cream cheese frosting.
• Orange: add 1 tsp orange zest to the filling.
• Mocha: add 1 tsp instant espresso to the glaze.

Storage

Room temperature: Cover and keep for up to 2 days.

Reheat: Microwave a roll for 15 to 20 seconds to soften.

Freezer: Freeze unglazed baked rolls for up to 2 months. Thaw, warm and glaze.

Frequently Asked Questions

Can I use active dry yeast?

Yes. Dissolve it in the warm milk with a pinch of sugar for 5 to 10 minutes until foamy, and expect slightly longer rise times.

Why are my rolls dense?

Too much flour or not enough rising time. Let the dough fully double.

Can I skip the heavy cream?

Yes. They will still be soft, just a little less gooey.