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

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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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 g
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Mix flour, cocoa, sugar, yeast, and salt; add warm milk, butter, and egg to form dough.
  2. Knead for 5–7 minutes, place in a greased bowl, cover, and rise for 1 hour.
  3. Roll dough into a rectangle, spread with butter, and sprinkle with cinnamon-cocoa sugar.
  4. Roll up, cut into 12 rolls, place in a pan, and let rise for 30–45 minutes.
  5. Bake at 350°F for 20–25 minutes until edges are set.
  6. 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.