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Chocolate Cinnamon Rolls

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If there is one way to get Max out of bed on a cold weekend morning, it is the smell of chocolate baking in the oven. These Chocolate Cinnamon Rolls are the ultimate "death by chocolate" breakfast; we are talking soft chocolate yeast dough, a rich cocoa-cinnamon filling, and a glossy chocolate glaze on top. Max calls them "breakfast brownies," and honestly, he isn't wrong.

These indulgent Chocolate Cinnamon Rolls feature a soft cocoa-infused yeast dough, a rich cinnamon-sugar filling, and a glossy chocolate glaze. They are the ultimate breakfast for chocolate lovers.
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Chocolate cinnamon roll topped with rich chocolate frosting and chocolate chips, served warm on a white plate.
Chocolate cinnamon roll topped with rich chocolate frosting and chocolate chips, served warm on a white plate. Save it For Later
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Why You Will Love This Chocolate Cinnamon Rolls

You will love this recipe because it takes the cozy comfort of a classic cinnamon roll and turns the volume up to ten. The dough is enriched with cocoa powder, giving it a deep flavor that isn't too sweet, while the filling creates sticky, gooey pockets of fudge in every spiral. They are softer than the bakery version and far better than anything you pop out of a cardboard tube.

How To Make Chocolate Cinnamon Rolls

We treat this dough just like a regular yeast dough but swap some of the flour for cocoa powder. After a nice warm rise, we roll it out and smother it in a butter-sugar-cocoa mixture that melts into a syrup while baking. The finishing touch is a thick, shiny chocolate icing that sets just enough to hold a few extra chocolate chips on top.

Chocolate Cinnamon Rolls Ingredients

The Chocolate Dough

  • 3 ½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder (Dutch-process is best for color)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) instant yeast
  • 1 teaspoon salt
  • 1 cup warm milk (about 110°F)
  • ⅓ cup unsalted butter; melted and cooled
  • 1 large egg; room temperature

The Filling

  • ½ cup unsalted butter; very soft
  • ¾ cup brown sugar; packed
  • 2 tablespoons cocoa powder
  • 1 tablespoon ground cinnamon

The Glaze

  • 1 ½ cups powdered sugar
  • ¼ cup cocoa powder
  • 3 tablespoons warm milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (gives it that shine)
  • Chocolate chips (for garnish)
Ingredients for Chocolate Cinnamon Rolls arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Make the Dough

  • In the bowl of a stand mixer, whisk together flour, cocoa powder, sugar, yeast, and salt.
  • Add the warm milk, melted butter, and egg. Mix until a soft dough forms.
  • Knead on medium speed for 5–7 minutes until the dough is smooth and elastic.

First Rise

  • Place the dough in a lightly greased bowl and cover with a warm towel.
  • Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Fill and Roll

  • Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 12x18 inches).
  • Smear the soft butter all over the dough, leaving a thin border at the top.
  • Mix the brown sugar, cocoa, and cinnamon in a small bowl, then sprinkle it evenly over the butter.
  • Roll the dough up tightly starting from the long edge.

Cut and Second Rise

  • Cut the log into 12 even rolls using dental floss or a sharp serrated knife.
  • Place them in a greased 9x13 baking pan. Cover and let rise again for 30–45 minutes until puffy.

Bake

  • Preheat oven to 350°F (175°C).
  • Bake the rolls for 20–25 minutes. They should feel firm to the touch on the edges.

Glaze

  • Whisk the glaze ingredients together until smooth and glossy.
  • Pour over the warm rolls and top with chocolate chips.
Chocolate cinnamon roll with thick swirls of melted chocolate frosting and chocolate chips on top, shown close up with a rich, gooey texture. Save it For Later

MAX’S REACTION

"It’s chocolate inside of chocolate on top of chocolate! I had to lick my fingers like ten times. Mom says I have to brush my teeth right after, but it was totally worth it."

What Pairs Well With Chocolate Cinnamon Rolls

These rolls are incredibly rich, so you need something to cut through the sugar. A strong cup of black coffee or an unsweetened latte is perfect for adults. For the kids, a glass of cold milk helps wash down the fudgy texture. Fresh raspberries or strawberries on the side also add a nice tart contrast to the heavy chocolate.

Chocolate Cinnamon Rolls Variations

Mexican Hot Chocolate

Add a pinch of cayenne pepper and a dash of nutmeg to the filling mixture. The little kick of heat warms you up instantly.

Orange Chocolate

Zest a whole orange into the dough and add a tablespoon of fresh orange juice to the glaze. Chocolate and orange is a classic holiday combination.

Peanut Butter Drizzle

Skip the chocolate glaze and whisk creamy peanut butter with powdered sugar and milk for a "Reese's" style roll.

Mocha Morning

Add a teaspoon of instant espresso powder to the glaze. It intensifies the chocolate flavor and gives you a little caffeine boost.

Chocolate cinnamon rolls topped with rich chocolate frosting and chocolate chips, shown in a close-up Pinterest-style image highlighting the gooey swirl and glossy finish. Save it For Later

Equipment

  • Stand mixer (with dough hook)
  • 9x13 inch baking dish
  • Rolling pin
  • Dental floss (unflavored, for cutting)
  • Mixing bowls
  • Mom Tip: Using dental floss to cut the rolls keeps them perfectly round; a knife often squishes the spiral down.

Storage / Make Ahead / Serving Tips

Overnight Method

You can assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit on the counter for 45 minutes to come to room temperature and rise slightly before baking.

Freezing

Bake the rolls but don't frost them. Wrap them tightly and freeze for up to 2 months. Reheat in the oven and add fresh glaze before serving.

Reheating

Microwave a single roll for 20 seconds. It makes the chocolate chips melty and the dough soft again.

Top Tips for Best Chocolate Cinnamon Rolls

The most important thing is not to add too much flour during the kneading process. The cocoa powder acts like flour, making the dough stiffer than usual, so keep it slightly tacky for a soft roll. Also, use Dutch-process cocoa if you can find it; it gives the rolls that dark, Oreo-like color shown in the picture and a smoother flavor than regular cocoa.

Chocolate Cinnamon Rolls FAQs

Can I use bread flour?

Yes; bread flour will make the rolls chewier and more bread-like. All-purpose flour keeps them softer and more cakey.

Why didn't my dough rise?

Yeast is picky. If your milk was too hot (over 120°F), it likely killed the yeast. If your house is cold, try letting it rise in the oven with just the light turned on.

Can I make these by hand?

Absolutely. You will need to knead by hand for about 10 minutes. It’s a great workout!

Is this like Cinnabon?

It has the same soft texture as Cinnabon, but with a deep chocolate flavor profile that Cinnabon doesn't offer.

The Ultimate Holiday Breakfast

We love making these for special occasions like Christmas morning or birthdays because they feel so decadent. If you are looking for more sweet treats to bake, try our fun Brown Sugar Pop Tart Cookies, the elegant Chocolate Chip Vanilla Custard Brioches, or our festive Red Velvet Cupcakes for a splash of color.

Share your Chocolate Cinnamon Rolls! Tag us @HannahCooking with #ChocolateCinnamonRolls; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Chocolate Cinnamon Rolls recipe and let us know what twists or ingredients you used!

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Chocolate cinnamon roll topped with rich chocolate frosting and chocolate chips, served warm on a white plate. Save it For Later

Chocolate Cinnamon Rolls

These indulgent Chocolate Cinnamon Rolls feature a soft cocoa-infused yeast dough, a rich cinnamon-sugar filling, and a glossy chocolate glaze. They are the ultimate breakfast for chocolate lovers.
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Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 12 g
Calories: 380kcal
Cost: $10

Equipment

  • 1 Stand mixer (With dough hook)
  • 1 Baking pan (9x13 inch)
  • 1 Rolling Pin (Standard)
  • 1 Dental Floss (For cutting)

Ingredients

  • 3 ½ cups all-purpose flour - Plus more for dusting
  • ⅓ cup unsweetened cocoa powder - Dutch-process preferred
  • 1 packet instant yeast - 2 ¼ tsp
  • 1 cup warm milk - 110°F
  • ⅓ cup unsalted butter - Melted (for dough)
  • ¼ cup granulated sugar - For dough
  • 1 large egg - Room temperature
  • ½ cup unsalted butter - Softened (for filling)
  • ¾ cup brown sugar - Packed
  • 2 tablespoon cocoa powder - For filling
  • 1 tablespoon ground cinnamon - For filling
  • 1 ½ cups powdered sugar - For glaze
  • ¼ cup cocoa powder - For glaze
  • 3 tablespoon milk - For glaze

Instructions 

  • Mix flour, cocoa, sugar, yeast, and salt; add warm milk, butter, and egg to form dough.
  • Knead for 5–7 minutes, place in a greased bowl, cover, and rise for 1 hour.
  • Roll dough into a rectangle, spread with butter, and sprinkle with cinnamon-cocoa sugar.
  • Roll up, cut into 12 rolls, place in a pan, and let rise for 30–45 minutes.
  • Bake at 350°F for 20–25 minutes until edges are set.
  • Whisk glaze ingredients together and pour over warm rolls.

Notes

Use Dutch-process cocoa powder for the darkest color and richest flavor. Use dental floss to cut the rolls to keep their round shape without squishing the dough.

Nutrition

Serving: 110g | Calories: 380kcal (19%) | Carbohydrates: 55g (18%) | Protein: 6g (12%) | Fat: 16g (25%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 210mg (9%) | Potassium: 150mg (4%) | Fiber: 3g (13%) | Sugar: 30g (33%) | Vitamin A: 450IU (9%) | Calcium: 60mg (6%) | Iron: 2mg (11%)

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