Introduction

Chocolate cinnamon rolls combine the warm, comforting flavors of cinnamon and cocoa with a soft, fluffy dough for an irresistible treat. Topped with rich cream cheese frosting, these rolls are perfect for breakfast, brunch, or dessert. Follow this ultimate guide to baking perfection and impress your family and friends.

Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe - Recipe Image

Ingredients

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten
½ cup (113g) unsalted butter, softened (for filling)
¾ cup (150g) granulated sugar (for filling)
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt (for filling)
½ cup (60g) chocolate chips (optional but highly recommended)
4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened (for frosting)
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk, or more to reach desired consistency (for frosting)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
Step 3: Add the melted butter and beaten eggs to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Step 5: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: While the dough is rising, prepare the filling by creaming together the softened butter, sugar, cocoa powder, cinnamon, and salt in a medium bowl until smooth and well combined.
Step 7: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Step 8: Spread the chocolate cinnamon filling evenly over the dough, leaving a small border along one of the long edges. Sprinkle the chocolate chips evenly over the filling if using.
Step 9: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it tightly.
Step 10: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
Step 11: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
Step 12: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown. If the tops start to brown too quickly, tent them with foil.
Step 13: Let the rolls cool in the baking dish for 10-15 minutes before frosting.
Step 14: While the rolls are baking, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy.
Step 15: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
Step 16: Add milk one tablespoon at a time until the frosting reaches your desired consistency.
Step 17: Spread the cream cheese frosting evenly over the warm rolls.
Step 18: Serve the chocolate cinnamon rolls warm and enjoy!

Tips & Variations

For extra gooey rolls, add more chocolate chips or chopped nuts to the filling.
If you prefer a sweeter dough, increase the sugar in the dough by 1-2 tablespoons.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Use dental floss instead of a knife to cut the rolls cleanly without squishing the dough.
Try swapping the cinnamon for pumpkin pie spice for a seasonal twist.

Storage

Store leftover rolls tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat rolls in the microwave for 15-30 seconds or warm them in a preheated 350°F (175°C) oven for 5-7 minutes. Reapply frosting if desired after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before rolling and filling.

What if I don’t have a stand mixer?

You can knead the dough by hand on a lightly floured surface for 6-8 minutes until smooth and elastic. A mixer is convenient but not required.

Chocolate Cinnamon Rolls: The Ultimate Guide to Baking Perfection Recipe

Print Recipe

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4.8 from 85 reviews

Delight in these rich and fluffy Chocolate Cinnamon Rolls, perfectly sweetened and swirled with a luscious chocolate cinnamon filling, then topped with a creamy cream cheese frosting. This ultimate guide walks you through every step from kneading the dough to baking irresistible rolls that are sure to impress for breakfast or dessert.

Author: Bella
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

3 ½ cups (420g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
¼ cup (57g) unsalted butter, melted
2 large eggs, lightly beaten

Filling

½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 tablespoon ground cinnamon
¼ teaspoon salt
½ cup (60g) chocolate chips (optional, but highly recommended!)

Frosting

4 ounces (113g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk, or more to reach desired consistency

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly mixed.
Activate the Yeast: In a separate small bowl, dissolve the active dry yeast in the warm milk (110-115°F). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Combine Wet and Dry Ingredients: Add the melted butter and lightly beaten eggs to the yeast mixture. Whisk together to combine fully, then pour this wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes. The dough should be slightly tacky but not sticky; add small amounts of flour if needed to achieve this.
First Rise: Place the kneaded dough into a lightly greased bowl, turning it to coat all sides with oil. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1 to 1.5 hours, until it has doubled in size.
Prepare the Filling: While the dough rises, mix softened butter, granulated sugar, unsweetened cocoa powder, ground cinnamon, and salt in a medium bowl. Cream these ingredients together until the filling is smooth and well combined.
Roll Out the Dough: Once risen, punch down the dough to release air. On a floured surface, roll it out into a large rectangle about 12 by 18 inches in size.
Spread the Filling: Evenly spread the chocolate cinnamon filling over the rolled dough, leaving a small border along one long edge. Sprinkle optional chocolate chips evenly over the filling.
Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log, then pinch the seam to seal it securely.
Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to slice the log into 12 equal pieces.
Second Rise: Arrange the rolls side by side in a greased 9×13 inch baking dish. Cover again with plastic wrap or a towel and let rise for 30-45 minutes in a warm place until puffy.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown on top. If browning too quickly, tent the rolls loosely with foil to prevent burning.
Cool Slightly: Remove the rolls from the oven and let them cool in the baking dish for 10-15 minutes before frosting.
Prepare the Frosting: While the rolls bake and cool, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually add powdered sugar to the creamed mixture, beating until smooth. Stir in vanilla extract for flavor.
Adjust Consistency: Add milk one tablespoon at a time to thin the frosting to your preferred spreading consistency.
Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
Serve and Enjoy: Serve this decadent treat warm and savor the rich, chocolaty cinnamon flavors.

Notes

Use warm milk between 110-115°F to activate yeast properly without killing it.
If dough feels too sticky, add flour gradually, but avoid over-flouring to keep rolls tender.
For best flavor, allow rolls to cool slightly before frosting so frosting doesn’t melt completely.
Chocolate chips are optional but add extra texture and richness to the filling.
Store leftover rolls covered in the refrigerator and reheat gently before serving.

Keywords: chocolate cinnamon rolls, cinnamon rolls recipe, chocolate rolls, breakfast pastries, cream cheese frosting, homemade cinnamon rolls