Chocolate Cinnamon Rolls

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My decadent Chocolate Cinnamon Rolls make any occasion extra-special. Pillowy soft spirals, spiced, rich chocolate filling, and sweet creamy cocoa glaze—yum!

I have loads of well-loved cinnamon roll recipes on Bigger Bolder Baking, but I really wanted to develop a chocolate option for the holidays. I knew I had to go all in with chocolate dough, filling, and glaze. Even if you don’t consider yourself a “chocolate person,” the cinnamon and cream cheese in this recipe add warm, spicy, tangy notes that give these rolls irresistibly deep flavor. For more fun versions of sweet roll recipes, check out my Cinnamon Roll Pancakes, Cinnamon Roll Monkey Bread, and Cinnamon Roll Cookies!

I decided to use bread flour instead of all-purpose flour in this recipe. When I tested the rolls using all-purpose flour, they were extremely soft, almost a little doughy, and I really felt they needed more structure. Using a higher gluten flour in the recipe gives them enough satisfying chew, and the dough stands up to the filling and glaze. Even though these look fancy, you can easily make them even during this busy season: the rolls can be fully assembled the day before and allowed to slowly proof in the fridge overnight. The next day, all you have to do is proof for another 90 minutes (your batch may need slightly less or more time) at room temperature, before baking. 

• Instant magic: Home-baked chocolatey cinnamon rolls deliver three equally delicious flavor layers, and bonus—your house will smell like a dream!
• Balanced sweetness: The chocolate and cinnamon combination is both irresistible and sophisticated. No one (kids especially!) will be able to resist the deep chocolate filling.
• Next-level gift: Give someone fresh-baked cinnamon rolls, and you’ll be their friend for life.
• Make ahead: Prepare these cinnamon buns, let them proof overnight in the fridge, and bake the next day. Easy!
• Bakery-level that’s budget-friendly: Follow my simple, step-by-step directions for pro-level cinnamon rolls. They’re fun and satisfying to make and much more economical—a batch of homemade cinnamon rolls costs about 85% less than a batch from the bakery!

Table of Contents

• What are Chocolate Cinnamon Rolls?
• Tools You Need
• Key Ingredients and Substitutes:
• How to Make Chocolate Cinnamon Rolls
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Filling Options
• FAQs
• More Breakfast Pastry Recipes

What are Chocolate Cinnamon Rolls?

Chocolate Cinnamon Rolls are fluffy, soft spiral rolls made with a cocoa dough. They’re filled with a buttery bittersweet-chocolate cinnamon filling and are glazed with a tangy cream cheese-cocoa icing. They are a variation on traditional cinnamon rolls. Chocolate and cinnamon is a centuries-old flavor combination—after Spanish explorers brought cinnamon back from Sri Lanka, it was used in hot chocolate. These decadent buns are perfect for Thanksgiving, Christmas Eve, Christmas breakfast, or as an amazing snack on a chilly day.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Stand mixer fitted with a dough hook (optional)
• Plastic wrap or shower cap
• Whisk
• 9×13-inch (23×33-cm) baking dish
• Rolling pin
• Offset spatula

Key Ingredients and Substitutes

For the Cinnamon Roll Dough

Bread flour

• Bread flour has a higher protein content than all-purpose flour. This gives the rolls more structure and chew, and it also gives them the ability to rise high without collapsing.
• Substitute: You can replace half of the all-purpose flour with whole wheat flour if you’d like. It will give the rolls a nuttier, heartier flavor. Note that using some whole wheat flour could give these rolls a heavier texture.

Unsweetened cocoa powder

• Unsweetened cocoa powder gives the dough a deep chocolate flavor.
• Importantly, the cocoa gives the dough a rich brown color.
• Additionally, the acid in the unsweetened cocoa powder contributes to a tender dough.
• Substitutes: Instead of the unsweetened cocoa powder, you can use the same amount of Dutch-process cocoa powder. Note that using Dutch process cocoa will give the roll a milder chocolate flavor and a darker color.

Granulated sugar

• The granulated sugar sweetens these cinnamon chocolate rolls.
• Importantly, sugar contributes to the rise by feeding the yeast.
• Additionally, since sugar attracts and holds onto moisture, it helps keep the rolls from drying out.
• Substitute: You can use an equal amount of light brown sugar for a subtle molasses flavor, but note that using brown sugar may make your rolls slightly softer.

Instant yeast

• Instant yeast leavens the chocolate cinnamon dough to create light, fluffy rolls.
• Substitute: If you prefer to use active dry yeast, increase the amount of yeast to 2 ½ teaspoons.
  • Proof the active dry yeast in the lukewarm water needed for the recipe mixed with a teaspoon of sugar.
  •  When the mixture is foamy (after about 10 minutes), add it, along with the egg, to the batter after you mix in the butter.

Salt

• Salt gives the rolls the necessary depth of flavor.
• Importantly, the salt helps with the rise and strengthens the gluten.

Butter

• Butter makes these swirled rolls tender and soft.
• Additionally, butter adds luscious flavor.
• Substitute: You can add the same amount of softened (semi-solid) coconut oil.

Egg

• The egg in the dough helps emulsify the mixture, bringing it all together into a smooth dough.
• Additionally, the egg adds flavor and moisture.
• Substitute: Instead of the egg, use a flax egg (Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before mixing into the dough).
• See my guide to 12 Best Egg Substitutes in Baking Recipes & How to Use Them for more options.

Lukewarm water

• Water activates the yeast and helps to dissolve the sugar and salt.
• Importantly, water hydrates the dough.

For the Chocolate Filling

Butter

• Butter is the base of the cinnamon roll chocolate filling, creating a smooth, paste-like mixture that’s spreadable.
• Additionally, butter gives the filling richness.
• Substitute: Use the same amount of softened (semi-solid) coconut oil.

Bittersweet chocolate

• Bittersweet chocolate will give the filling a wonderfully intense chocolate flavor.
• Substitute: If you prefer a sweeter chocolate flavor, you can use the same amount of chopped semi-sweet chocolate.
  • And if you prefer a creamier filling with a mellower chocolate taste, use the same amount of chopped milk chocolate.

Powdered sugar

• Powdered sugar helps create a smooth filling.
• Additionally, the powdered sugar adds a bit of necessary sweetness.
• It’s essential to use powdered sugar, as granulated sugar would make a grainy filling. You can easily make powdered sugar with my quick recipe.

Unsweetened cocoa powder

• Unsweetened cocoa powder amps up the chocolate flavor.
• Substitute: Use the same amount of Dutch process for filling with a smoother, deeper chocolate flavor.

Cinnamon

• Cinnamon gives the filling warmth and a spicy sweetness that complements chocolate’s natural bitterness.
• Additionally, cinnamon enhances chocolate much like vanilla extract does, but in a more complex, deliciously unexpected way.

Vanilla extract

• Vanilla extract rounds out the flavor of the filling, making it multidimensional and adding an extra tantalizing note.
• In addition, vanilla extract adds to the intoxicating aroma of these sweet rolls.
• Substitute: You can use an equal amount of vanilla bean paste in place of the extract.

Salt

• Salt brings out the flavor of each ingredient and balances the sweetness.

For the Chocolate Glaze

Powdered sugar

• Powdered sugar is the base of a silky smooth glaze
• Importantly, sugar sweetens the sweet roll glaze.
• To ensure the glaze is perfectly satiny and free of lumps, be sure to sift the powdered sugar before using.
• Learn how to make your own powdered sugar, and you never have to worry about running out!

Unsweetened cocoa powder

• Unsweetened cocoa powder gives the glaze true, intense chocolate flavor.
• Substitute: You can also use Dutch-processed cocoa (use the same amount).

Cream cheese

• Cream cheese contributes a tangy, rich flavor that’s the ideal contrast to the chocolate and cinnamon.
• Additionally, the thick, rich texture of cream cheese creates a velvety glaze.

Vanilla extract

• Vanilla extract enhances the chocolate and cream cheese, adding a warm sweetness that rounds out the flavor.
• Substitute: You can use an equal amount of vanilla bean paste.

Milk

• Milk gives the glaze a pourable consistency without diluting its creaminess.
• Substitute: Use the same amount of plant-based milk instead of dairy milk if you prefer.

How to Make Chocolate Cinnamon Rolls

Make the Dough

1. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, cocoa powder, sugar, yeast, and salt.

2. Finish the dough: Mix in the butter until the mixture is crumbly, then stir in the egg and water and knead on medium speed for about 8 minutes, until the dough clears the sides of the bowl. It is a soft dough.

3. Let dough rise: Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise until doubled, about 90 minutes.

Make the Filling

4. Melt chocolate with butter: In a medium microwave-safe bowl or a saucepan, combine the butter and chocolate and microwave for 60 to 90 seconds on high until melted.

5. Finish the filling: Whisk in the powdered sugar, cocoa powder, cinnamon, vanilla extract, and salt. Set aside.

Assemble the Rolls

6. Prepare pan: Butter a 9×13 inch (23×33 cm) baking dish.
7. Roll out dough: On a floured surface, roll the dough into a 10×15 inch (25 ½ cm x 38 cm) rectangle.

8.  Top dough with filling: Starting at a 15-inch (38 cm) edge, spread the filling onto the dough all the way to the 10-inch (25 ½ cm) edges, leaving a 1-inch (3 cm) border unfilled at the opposite 15-inch (38 cm) edge.

9. Roll up dough: Roll the dough from the filled 15-inch (38 cm) edge all the way to the unfilled edge.
10. Cut rolls: Cut the log into 12 equally-sized pieces (about 1 ¼ inch/3 cm thick) and arrange in the prepared pan.

11. Put rolls aside to rise: Cover with plastic wrap and let rise until doubled, about 60 minutes.

Bake the Rolls

12. Prepare to bake: Towards the end of the rising time, preheat the oven to 350°F (180°C).

13. Bake and cool rolls: Bake for 25-35 minutes, until firm and lightly brown. Set aside while you make the glaze.

To Glaze and Serve

14. Start glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, cream cheese, and vanilla extract.
15. Add milk: Whisk in 2 tablespoons of milk until smooth and spreadable. If it is too thick, add more milk, 1 teaspoon at a time, until you reach the correct consistency.
16. Top rolls with glaze: Spread the glaze over the warm rolls and serve.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Active dry use instructions: To use active dry yeast, increase the yeast to 2 ½ teaspoons and proof the yeast in the lukewarm water needed for the recipe with a teaspoon of sugar mixed in as well. Once foamy (after about 10 minutes), add this mixture into the flour along with the egg (after you mix in the butter).
• Measure the water carefully: If you use a bit too much, the dough will be too soft to handle.
• Perfect consistency: If the dough is too soft to clear the sides of the bowl after 10 minutes of kneading, add a little extra flour, 1 tablespoon at a time, and kneading for 1 minute after each addition, until the correct consistency is reached.
• If you want chocolate only: You can leave the ground cinnamon out of the filling.
• For a lighter chocolate experience: Use the filling for this recipe, but the dough and glaze from my Homemade Cinnabon Cinnamon Rolls recipe.
• Roll it right: If your dough is too soft or sticky, you can chill it for 15 minutes before rolling.
  • Flour your surface lightly before starting.
  • Be sure to roll the dough to a 10×15-inch rectangle. If the dough is too thin, it might tear, and if it’s too thick, the rolls could come out misshapen.
• Smooth spreading: Using an offset spatula may help you spread the filling easily.
  • If you don’t have an offset spatula, try using the back of a spoon.
  • Spread the filling all the way to the edges of the shorter sides of the dough rectangle, and one of the longer sides. Leave a 1-inch (3-cm) border on the remaining long side of the rectangle.
  • Be sure to spread the filling evenly, and avoid leaving more filling in the middle of the dough rectangle.
• Shape and cut precisely: When you’re rolling up the cinnamon roll dough and filling, use a firm but gentle touch.
  • You want to roll the dough tightly enough so that gaps won’t form, but not so tightly that the filling squeezes out.
  • You can use either a sharp serrated knife or unflavored dental floss for even, clean cuts (slide the floss under the dough log, cross the ends of the floss over the top, and pull).

Make Ahead and Storage Instructions

• Make-ahead tips: You can fully assemble these rolls, place them in the prepared pan, and let them rise slowly overnight in the fridge.
  • The next day, proof the rolls at room temperature for 90 minutes before baking.
• How to store leftovers: Store leftovers in an airtight container in the refrigerator for up to three days.
  • Rewarm in the microwave for 30 seconds before eating.

Filling Options

• You can leave cinnamon out of the filling if you prefer a straight chocolate flavor.
• For shortcut filling options, you can simply use Nutella, jam, or spread with caramel sauce and sprinkle with chopped, toasted nuts.

FAQs

How can I make these chocolate sweet rolls gluten-free?

• You can make these chocolate sweet rolls gluten-free by using an equal amount of store-bought gluten-free bread flour (such as King Arthur Gluten-Free Bread Flour) in place of the regular bread flour.
• Additionally, make sure that your other ingredients are certified gluten-free.

Is it possible to make these rolls without a stand mixer?

• Yes, it is possible to make these rolls without a stand mixer.
• Using a bread machine will be just as easy as using a stand mixer.
• You can also knead by hand, but it will take longer. Here’s how to do it:
  • After the dough forms, you flap it on a lightly floured work surface, then stretch one part of the dough and fold it over itself. Turn the dough 90 degrees and repeat. The dough should develop sufficient gluten after you continue this process for about 10 minutes.

Can I make these cinnamon chocolate sweet rolls without an egg?

• Yes, you can make these cinnamon chocolate sweet rolls without an egg.
  • Use a flax egg (Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before mixing into the dough).
  • See my guide, 12 Best Egg Substitutes for Baking Recipes, for more suggestions.

How can I be sure my cinnamon rolls have the fluffiest texture?

• If your dough is too soft to handle, you can add more flour, but only add 1 tablespoon at a time, so that it is easier to work with, but not tough.
• For the first rise, let the dough rise until doubled.
• For the second rise, let the rolls sit until they have doubled in size and are just starting to touch each other in the pan.

More Breakfast Pastry Recipes

• Pumpkin Cream Cheese Bread
• Buttery Morning Buns
• Classic Coffee Cake
• Cinnamon Roll Monkey Bread
• Old Fashioned Donut Recipe

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