Chocolate Cinnamon Rolls – Deliciously soft and fluffy cinnamon rolls that are loaded with chocolate flavour, and generously filled with a cinnamon sugar swirl. The BEST chocolate cinnamon rolls!
Cinnamon rolls for chocolate lovers – who knew the classic recipe could get any better??
These cinnamon rolls are incredibly soft and fluffy, they’re loaded with chocolate flavour, and generously filled with a sweet cinnamon sugar swirl.
The filling is also studded with chocolate chips, and the rolls are topped with a chocolate cream cheese icing.
I suppose you could actually call these TRIPLE chocolate cinnamon rolls!
Looking for more chocolate recipes? Check out my Chocolate Sheet Cake, Double Chocolate Muffins, and my Fudgy Brownie Cookies.
Why you’ll love it
Ingredients you’ll need
For the dough:
- Whole milk: Activates the yeast and adds moisture, helping create a soft, fluffy dough.
- Granulated sugar: Feeds the yeast and adds a light sweetness to the dough.
- Dry active yeast: The leavening agent that gives the rolls their rise and soft, pillowy texture.
- Unsalted butter: Adds richness and flavour to the dough, contributing to its tender crumb.
- Large eggs + egg yolk: Provide structure and richness, helping to create a soft and enriched dough.
- Bread flour: High in protein, bread flour gives the dough strength and elasticity for that perfect chewy texture.
- Cocoa powder: Turns the dough into a chocolate lover’s dream—deep, rich, and perfectly cocoa-flavoured. I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Salt: Balances the sweetness and enhances the overall flavour of the chocolate dough.
For the filling:
- Unsalted butter: Acts as the base for the filling, helping the sugar and cinnamon stick and melt into the dough.
- Light brown sugar: Adds sweetness and a hint of molasses flavour that pairs beautifully with both the cinnamon and chocolate.
- Ground cinnamon: Adds warmth and depth, giving that signature cinnamon roll flavour even with the chocolate twist.
- Chocolate chips: Melt into the swirl for pockets of rich, gooey chocolate in every bite.
For the icing:
- Cream cheese: Adds tangy richness and creates a creamy base for the frosting.
- Unsalted butter: Adds smoothness and richness to the topping, balancing the cocoa.
- Icing/powdered sugar: Sweetens the frosting and creates a smooth, fluffy texture.
- Cocoa powder: Gives the frosting a rich chocolate flavour that complements the chocolate dough and filling.
- Vanilla extract: Enhances the chocolate and cream cheese flavours with a warm, sweet aroma.
Find the measurements and full recipe below!
How to make
Chocolate Cinnamon Rolls
To make these rolls, simply grab a large measuring jug and stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
In a large mixing bowl, add the milk mixture, butter, eggs, and yolk, and whisk until combined.
Add the flour, cocoa powder, and salt, and mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.
TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the filling, grab a medium mixing bowl and mix together the butter, sugar, and cinnamon until combined. Set aside.
Once the dough has doubled in size, gently deflate with your fist and transfer to a well floured surface.
Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
Spread the filling all over the dough, then sprinkle on the chocolate chips.
Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
Preheat the oven to 180C/160C Fan/350F/Gas 4.
Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown on top and the internal temperature of the rolls reach 88C – 93C (190F – 200F).
Allow to cool in the pan on a wire rack whilst preparing the topping.
In a medium mixing bowl, mix together the cream cheese and butter until combined. Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined.
Spread the icing evenly over the cinnamon rolls.
Serve warm and enjoy!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Dry active yeast → instant yeast: Use the same amount. Skip the proofing step and mix directly with the dry ingredients.
- Bread flour → plain/all-purpose flour: You can use plain/all-purpose flour if needed, though the rolls may be slightly less chewy and structured.
- Chocolate chips → chopped chocolate or chocolate chunks: Swap mini chips, chopped bars, or even flavoured chocolate like mint or orange-infused for a fun twist.
- Vegan chocolate cinnamon rolls: Use plant-based milk, vegan butter, flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), and dairy-free chocolate and cream cheese for a fully vegan version.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
Storage: Leftovers can be stored, covered tightly, in the fridge for up to 5 days. Baked rolls also freeze well for up to 3 months. Thaw overnight in the fridge. If desired, warm up before serving.
Make ahead: Cut into strips, roll up, and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 30 minutes before baking.
Recipe FAQs
Yes—if you’re using dry active yeast, it should be dissolved in warm milk with a bit of sugar to activate it. If using instant yeast, you can skip the proofing and mix it straight into the dry ingredients.
Dough can vary based on humidity and flour brand. If it’s too sticky, add flour 1 tablespoon at a time. If it’s too dry or crumbly, add a splash of warm milk.
Yes. Plain/all-purpose flour works fine, but bread flour gives a slightly chewier, more structured roll. Use what you have!
Nope! You can use chopped chocolate, leave them out for a lighter version, or replace them with Nutella, peanut butter, or a swirl of jam for a twist.
They should be puffed and slightly golden around the edges. You can also insert a thermometer into the centre of a roll—they’re done at 88C – 93C (190F – 200F).
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Originally Published: November, 2019 | Updated: July, 2024
Chocolate Cinnamon Rolls
Ingredients
For the Dough
- 1 ½ cups (360ml) whole milk, warmed to 43C/110F
- ½ cup (100g) granulated sugar
- 4 ½ teaspoons (14g) or 2 sachets dry active yeast
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs + 1 large egg yolk, room temperature
- 6 ¼ cups (780g) bread flour
- ½ cup (50g) cocoa powder
- ¾ teaspoon salt
For the Filling
- ½ cup (115g) unsalted butter, partially melted
- 1 cup (200g) light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup (175g) chocolate chips
For the Topping
- 4 oz (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (125g) icing/powdered sugar
- ¼ cup (25g) cocoa powder
- 1 teaspoon vanilla extract
Instructions
For the Dough
- In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
- In a large mixing bowl, add the milk mixture, butter, eggs, and yolk, and whisk until combined.
- Add the flour, cocoa powder, and salt, and mix until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the Filling
- In a medium mixing bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.
- Once the dough has doubled in size, gently deflate with your fist and transfer to a well floured surface.
- Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
- Spread the filling all over the dough, then sprinkle on the chocolate chips.
- Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
- Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until the internal temperature of the rolls reach 88C – 93C (190F – 200F).
- Allow to cool in the pan on a wire rack whilst preparing the topping.
For the Topping
- In a medium mixing bowl, mix together the cream cheese and butter until combined.
- Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined.
- Spread the icing over the cinnamon rolls. Serve warm and enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I attempted this and couldn’t get past the milk & yeast. Tried warming the milk and added the sugar & yeast and the yeast was a complete ball. How are you supposed to get the milk, sugar & yeast to mix
The yeast won’t completely combine into the milk and sugar, it will actually form on top. Once it’s activated, no need to stir back into the milk, just pour the yeast and milk into a large bowl and continue the recipe.
Dough never became elastic enough. It kept breaking. Followed the recipe exactly. I’ve made cinnamon rolls many times and I’ve never experienced this problem before. Not sure what happened? Had to throw it away.
Very good choc cin rolls ,I made half according to directions , the other half made with raspberry jam in the centre with white choc chips Yum.
This is a very rich treat! So yummy. Imagine the richest chocolate cake you ever ate….yum!!
This was yummy and so rich and decadent, I could only eat one at a time The texture is soft and fluffy, and the chocolate in the filling melted that it tasted like glaze inside the roll. I didn’t make the glaze anymore because it was sweet and rich enough. Great recipe, will be making this again!
These cinnamon rolls are so delicious! My husband and son are both chocoholics and I had to beat them off of these with a stick to even get a taste of them!!