Decadent Chocolate Cinnamon Rolls

Chocolate cinnamon rolls are the ultimate indulgence for anyone who believes that regular cinnamon rolls are just the beginning! These soft, pillowy rolls are swirled with rich chocolate-cinnamon filling and topped with a dreamy cream cheese cocoa glaze.

Love More Cinnamon Rolls Desserts? Try My Red Velvet Cinnamon Rolls or this Apple Pie Cinnamon Rolls next.

Why You’ll Love This Recipe

These soft, fluffy cinnamon rolls get a decadent upgrade with a rich chocolate cinnamon filling that melts into every swirl. Warm, gooey, and topped with a luscious chocolate glaze, they’re the kind of treat that makes any morning feel special. One bite and you’ll understand why they disappear fast!

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Ingredient List

For the Dough:

• 4 cups (568 g) bread flour
• 1/2 cup (57 g) unsweetened cocoa powder
• 1/2 cup (115 g) granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 6 tablespoons (85 g) butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (360 ml) lukewarm water

For the Filling:

• 6 tablespoons (85 g) butter
• 1/2 cup (85 g) bittersweet chocolate, chopped
• 1/3 cup (37 g) powdered sugar
• 1/3 cup (37 g) unsweetened cocoa powder
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For the Glaze:

• 1 cup (115 g) powdered sugar, sifted
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons (28 g) cream cheese, softened
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk

Substitution Notes:

• Bread flour: You can use all-purpose flour, but bread flour gives you that perfect chewy texture.
• Bittersweet chocolate: Semi-sweet or dark chocolate chips work great too!
• Instant yeast: If using active dry yeast, dissolve it in the lukewarm water first and let it bloom for 5 minutes.
• Milk in glaze: Use any milk you have—whole, 2%, almond, or oat milk all work beautifully.

Why These Ingredients Work

The bread flour creates structure and gives these rolls their signature soft, chewy texture that regular all-purpose flour just can’t match. The cocoa powder in the dough adds depth without making them overly sweet—it’s subtle but SO good.

Bittersweet chocolate in the filling brings intensity and richness, while the cinnamon adds warmth and complexity that makes chocolate taste even more chocolatey (it’s science, I swear!).

The cream cheese in the glaze gives it a tangy contrast to all that sweetness, plus it helps the glaze stay creamy and spreadable instead of getting hard and crusty.

Lukewarm water (not hot!) keeps the yeast happy and active without killing it—think baby bath temperature.

Essential Tools and Equipment

• Stand mixer with dough hook attachment (or strong arms and patience!)
• Large mixing bowl
• Microwave-safe bowl or small saucepan
• Rolling pin
• 9×13 inch baking dish
• Plastic wrap or clean kitchen towel
• Sharp knife or dental floss (yes, really—it cuts through rolls without squishing them!)
• Whisk
• Measuring cups and spoons
• Kitchen scale (optional but helpful for accuracy)

How To Make Chocolate Cinnamon Rolls

Step 1: Mix the Dough

In your stand mixer bowl fitted with the dough hook, combine the bread flour, cocoa powder, granulated sugar, instant yeast, and salt. Give it a quick mix to distribute everything evenly.

Step 2: Add the Butter

Toss in those softened butter pieces and mix on low speed until the mixture looks crumbly—like chocolate-flavored sand. This helps create layers of tenderness in your dough.

Step 3: Knead the Dough

Add the egg and lukewarm water to the bowl. Turn your mixer to medium speed and let it knead for about 8 minutes. You’re looking for soft, slightly tacky dough that pulls away from the sides of the bowl. If it’s sticking too much, add a tablespoon of flour at a time. If it’s too dry and crumbly, add water one teaspoon at a time.

Step 4: First Rise

Transfer your beautiful chocolate dough to a large oiled bowl, turning it once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm spot until doubled in size—about 90 minutes. I like to set mine near (not on!) a sunny window or in my oven with just the light on.

Step 5: Make the Chocolate Filling

While your dough is rising, let’s make that gorgeous filling! In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second bursts, stirring between each, until completely melted and smooth (60–90 seconds total). You can also do this in a saucepan over low heat if you prefer.

Step 6: Finish the Filling

Whisk in the powdered sugar, cocoa powder, cinnamon, vanilla extract, and salt until you have a smooth, spreadable paste. Set it aside to cool slightly—you want it spreadable but not hot enough to melt through your dough.

Step 7: Prep Your Pan

Generously butter your 9×13 inch baking dish. Don’t skip this step—nobody wants stuck rolls!

Step 8: Roll Out the Dough

Once your dough has doubled, punch it down (so satisfying!) and turn it out onto a lightly floured surface. Roll it into a 10×15 inch rectangle. Try to keep the edges relatively even—it’ll make slicing easier later.

Step 9: Spread the Filling

Here’s where the magic happens! Starting from one of the long 15-inch sides, spread your chocolate filling evenly over the dough, going all the way to both short edges. Leave about a 1-inch border unfilled along the opposite long edge—this will be your sealing edge.

Step 10: Roll It Up

Starting from the filled long edge, roll the dough up tightly toward the unfilled edge. Keep it snug but not so tight that the filling squeezes out. When you reach the end, pinch the seam closed.

Step 11: Slice the Rolls

Using a sharp knife (or unflavored dental floss for perfect, unsquished cuts), slice your log into 12 equal pieces—each about 1 1/4 inches thick. Arrange them cut-side up in your prepared baking dish with a little space between each one.

Step 12: Second Rise

Cover the pan and let those beauties rise again until they’re doubled in size and looking nice and puffy—about 60 minutes. They should be touching or nearly touching each other.

Step 13: Preheat and Bake

About 15 minutes before your rolls are done rising, preheat your oven to 350°F (180°C). Once the rolls are puffy, slide them into the oven and bake for 25–35 minutes, until they’re set in the center and lightly browned on top. Your kitchen will smell INCREDIBLE.

Step 14: Make the Glaze

While the rolls cool slightly, make your glaze. In a bowl, whisk together the sifted powdered sugar, cocoa powder, softened cream cheese, and vanilla extract until smooth.

Step 15: Adjust Consistency

Whisk in 2 tablespoons of milk, then add more milk one teaspoon at a time until you reach your desired consistency. You want it pourable but thick enough to coat the back of a spoon.

Step 16: Glaze and Serve

Spread or drizzle that gorgeous glaze all over your warm rolls.

You Must Know

The water temperature is CRUCIAL. Lukewarm means around 100–110°F—if it’s too hot, you’ll kill the yeast. If it’s too cold, your dough will take forever to rise. Test it on your wrist; it should feel like a comfortable bath.

Don’t skip the room temperature egg! Cold eggs can shock the dough and slow down your rise. If you forgot to take it out ahead of time, place it in a bowl of warm water for 5 minutes.

Personal Secret: I always use a kitchen scale for the flour and cocoa powder. Volume measurements can be off by quite a bit depending on how you scoop, and precise measurements mean consistently perfect rolls every single time.

Pro Tips & Cooking Hacks

• Dental floss trick: Place a piece of unflavored dental floss under your dough log, cross the ends over the top, and pull tight. It slices through without squishing those gorgeous swirls!
• Test your yeast: If your yeast is older, proof it first by mixing it with the lukewarm water and a pinch of sugar. Wait 5 minutes—if it gets foamy, you’re good to go!
• Don’t over-flour: When rolling out your dough, use just enough flour to prevent sticking. Too much will make your rolls dry and tough.
• Even slices every time: After rolling your log, use a ruler to mark every 1 1/4 inches with a knife before cutting. Your OCD will thank you when they bake up uniform and beautiful.
• Common mistake to avoid: Don’t let the dough rise in a spot that’s TOO warm (like directly on a heating vent). The yeast will go into overdrive and your dough can develop an off flavor.

Flavor Variations / Suggestions

Orange Chocolate Rolls: Add 1 tablespoon of orange zest to the filling and replace the vanilla in the glaze with 1/2 teaspoon orange extract. SO good!

Mocha Cinnamon Rolls: Add 2 teaspoons of instant espresso powder to both the dough and the filling for a coffee-house vibe.

Nutty Chocolate Rolls: Sprinkle 1/2 cup chopped toasted pecans or walnuts over the filling before rolling.

Mexican Hot Chocolate Rolls: Add 1/4 teaspoon cayenne pepper and an extra 1/2 teaspoon cinnamon to the filling for a spicy kick.

White Chocolate Drizzle: Make the glaze as directed, then melt 1/4 cup white chocolate chips and drizzle over the top for a fancy finish.

Make-Ahead Options

This is my FAVORITE way to make these rolls for special occasions! After you’ve arranged the sliced rolls in the buttered pan (step 11), cover them tightly with plastic wrap and refrigerate overnight instead of doing the second rise.

The next morning, remove the pan from the fridge and let the rolls sit at room temperature for about 90 minutes until they’re puffy and doubled. Then bake as directed. You get fresh-baked chocolate cinnamon rolls without the morning effort—it’s basically magic!

Freezer option: You can also freeze the unbaked rolls. After slicing and arranging them in the pan, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 1 month. To bake, thaw overnight in the fridge, then let rise at room temperature for 90 minutes before baking.

Recipe Notes & Baker’s Tips

The dough should be soft and slightly tacky but not sticky. If you’re in a humid climate, you might need a bit less water. If it’s dry where you are, you might need a splash more.

Cocoa powder can vary a lot in quality. Dutch-processed cocoa gives a darker color and milder flavor, while natural cocoa is more acidic and intense. Either works beautifully here!

If your filling seems too thick to spread, microwave it for 10 seconds to soften it up. If it’s too runny, let it cool for a few more minutes—it’ll thicken as the butter and chocolate firm up slightly.

Serving Suggestions

These chocolate cinnamon rolls are PERFECT for:

• Weekend brunch with fresh fruit and crispy bacon on the side
• Holiday breakfast (Christmas morning, anyone?)
• Special occasion treats (birthdays, anniversaries, or “it’s Tuesday and I deserve chocolate”)
• Pair with a strong cup of coffee or a tall glass of cold milk
• Serve with extra glaze on the side for the chocolate lovers who can’t get enough

Optional garnishes: A dusting of powdered sugar, chocolate shavings, or a drizzle of melted chocolate makes them extra fancy!

How to Store Your Chocolate Cinnamon Rolls

Room temperature: These are best enjoyed fresh, but if you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 1 day.

Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 3 days. The glaze will firm up, but they’ll still be delicious!

Reheating: Microwave individual rolls for about 30 seconds until warm. You can also reheat the entire pan covered with foil in a 300°F oven for 10–15 minutes.

Freezer: Wrap individual cooled rolls tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature and warm before serving.

Allergy Information

Contains: Wheat (gluten), dairy (butter, cream cheese, milk), eggs

Gluten-free option: Use a gluten-free flour blend designed for bread (like King Arthur Measure for Measure) and add 1 teaspoon xanthan gum if your blend doesn’t include it. Results will vary.

Dairy-free option: Replace butter with vegan butter, use dairy-free cream cheese in the glaze, and substitute any plant-based milk. These work surprisingly well!

Egg-free option: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture will be slightly different but still tasty.

Questions I Get Asked A Lot

Can I use all-purpose flour instead of bread flour?

Yes! The rolls will still be delicious, just slightly less chewy. The bread flour gives you that perfect bakery-style texture because of its higher protein content, but all-purpose flour definitely works in a pinch.

My dough isn’t rising, what went wrong?

Usually this means either your yeast was old/expired, or your water was too hot and killed the yeast. Make sure your water is lukewarm (100–110°F), and always check the expiration date on your yeast!

Can I make these without a stand mixer?

Absolutely! You can mix the dough by hand and knead it on a floured surface for about 10 minutes. Your arms will get a workout, but it totally works. The dough is ready when it’s smooth, elastic, and springs back when you poke it.

Help! My filling is leaking out everywhere while they bake!

This usually happens if you rolled the dough too loosely or overfilled them. Make sure to roll tightly and leave that 1-inch border unfilled. Also, don’t stress—even if some filling leaks, they’ll still taste amazing! Just scrape up those crispy chocolate bits from the pan and consider them the baker’s treat.

Can I use milk instead of water in the dough?

Yes! Milk will make the rolls even richer and softer. Just make sure it’s lukewarm, not hot from the microwave or cold from the fridge.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your chocolate cinnamon rolls turned out! Did you try any of the variations? What did your family think? Drop a comment and let me know