Chocolate cinnamon rolls are the next-level twist on the classic cinnamon roll. They’re made with an easy homemade dough, a rich chocolate filling, and are topped with a decadent chocolate cream cheese frosting.
If classic cinnamon rolls are good, these chocolate cinnamon rolls are next-level. Soft, fluffy homemade sweet rolls are filled with a rich chocolate filling and finished with a rich chocolate cream cheese icing that melts right into every swirl.
They’re perfect for Valentine’s Day breakfast, Mother’s Day brunch, or anytime you want a chocolate-forward twist on the breakfast classic. These rolls bake up tender, decadent, and just sweet enough to feel special without being too over-the-top.
Ingredient notes and substitutions
- Milk: I recommend whole milk for softer cinnamon rolls.
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon in the dough and omit in the frosting.
- Yeast: Or an equal amount of active dry yeast.
- Cocoa powder: Dutch-processed cocoa powder will also work.
- Cream cheese: I recommend using full-fat cream cheese for the creamiest frosting.
How to make chocolate cinnamon rolls
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease a 9×13 baking dish with nonstick cooking spray.
Step 2: In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 degrees F.
Step 3: Pour the milk mixture into the bowl of a stand mixer.
Step 4: Add the yeast and warm water.
Step 5: Add 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.
Step 6: With the mixer still going, add remaining 1 cup flour. Mix about 1 ½ minutes, or until the dough starts to clean the sides of the bowl.
Step 7: Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough will still be slightly sticky to the touch.
Step 8: Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean dish towel. Let it rise in a warm place, for about 10 minutes.
Step 9: While dough is rising, prepare the filling by adding sugar, cocoa powder, and cinnamon to a small bowl. Mix to combine.
Step 10: Once dough is done rising, roll onto a floured surface into a 12×16-inch rectangle.
Step 11: Spread softened butter on top of the dough. Sprinkle top with cocoa powder mixture.
Step 12: From the long side of the rectangle, cut dough into 12 equal strips. Roll each into a tight cinnamon roll.
Step 13: Place each roll into the prepared baking dish.
Step 14: Cover the dish with the towel and let rise again for about 20 minutes. Towards the end of the rise time, preheat oven to 350 degrees F.
Step 15: Bake rolls for 30-35 minutes, or until golden brown.
Step 16: Let rolls cool slightly while you prepare the icing.
Step 17: To the bowl of a stand mixer, fitted with the paddle attachment, beat butter and cream cheese together until well combined, about 3 to 4 minutes. Scrape down the bowl.
Step 18: Add powdered sugar, cocoa powder, vanilla, and salt. Mix again until incorporated.
Step 19: Add icing on top of chocolate rolls before serving.
Recipe Tips!
- Mixing: You can stir the dough by hand. You’ll just want to add about 3 minutes to the kneading time. For the frosting, you can use an electric hand mixer instead if you prefer.
- Freezing: You can freeze the baked and cooled unfrosted cinnamon rolls. To freeze, let the cinnamon rolls cool to room temperature on a wire cooling rack, wrap tightly in plastic wrap, and place in a freezer-safe container.
Storage
Store any leftover iced cinnamon rolls in an airtight container in the refrigerator. The cinnamon rolls will keep for about 3 days when properly stored in the fridge.
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Soft Chocolate Cinnamon Roll Recipe
Equipment
- 9×13 pan
Ingredients
Dough
- ⅓ cup milk
- 3 tablespoons granulated sugar
- ⅓ cup unsalted butter
- 3 ½ teaspoons instant yeast
- ¾ cup warm water 105-115 degrees F
- 3 cups sifted all purpose flour
- ½ teaspoon kosher salt
Filling
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter softened but not melted
Frosting
- ¼ cup unsalted butter at room temperature
- 8 ounce package cream cheese at room temperature
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Grease a 9×13 baking dish with nonstick cooking spray.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 degrees F.⅓ cup milk, 3 tablespoons granulated sugar, ⅓ cup unsalted butter
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.3 ½ teaspoons instant yeast, ¾ cup warm water
- Add 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.½ teaspoon kosher salt
- With the mixer still going, add remaining 1 cup flour. Mix about 1 ½ minutes, or until the dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean dish towel. Let it rise in a warm place, for about 10 minutes.
- While dough is rising, prepare the filling by adding sugar, cocoa powder, and cinnamon to a small bowl. Mix to combine.½ cup granulated sugar, 2 tablespoons unsweetened cocoa powder, ½ teaspoon ground cinnamon
- Once dough is done rising, roll onto a floured surface into a 12×16-inch rectangle.
- Spread softened butter on top of the dough. Sprinkle top with cocoa powder mixture.6 tablespoons unsalted butter
- From the long side of the rectangle, cut dough into 12 equal strips. Roll each into a tight cinnamon roll.
- Place each roll into the prepared baking dish.
- Cover the dish with the towel and let rise again for about 20 minutes. Towards the end of the rise time, preheat oven to 350 degrees F.
- Bake rolls for 30-35 minutes, or until golden brown.
- Let rolls cool slightly while you prepare the icing.
- To the bowl of a stand mixer, fitted with the paddle attachment, beat butter and cream cheese together until well combined, about 3 to 4 minutes. Scrape down the bowl.8 ounce package cream cheese, ¼ cup unsalted butter
- Add powdered sugar, cocoa powder, vanilla, and salt. Mix again until incorporated.2 cups powdered sugar, ½ cup unsweetened cocoa powder, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt
- Add icing on top of chocolate rolls before serving.
Notes
- Milk: I recommend whole milk for softer cinnamon rolls.
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon in the dough and omit in the frosting.
- Yeast: Or an equal amount of active dry yeast.
- Cocoa powder: Dutch-processed cocoa powder will also work.
- Cream cheese: I recommend using full-fat cream cheese for the creamiest frosting.
- Nutrition values are estimates.
Nutrition
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