These chocolate cinnamon rolls are ultra-soft, fluffy brioche-style rolls filled with cocoa, cinnamon, and mini chocolate chips, then topped with a rich chocolate cream cheese icing. They’re indulgent, gooey, and perfect for special mornings when you want something truly memorable.

Why You’ll Love This Recipe

Chocolate lovers’ dream: These rolls combine the comforting warmth of classic cinnamon rolls with deep chocolate flavor from cocoa powder and mini chocolate chips.

Soft and fluffy brioche dough: The enriched dough made with eggs, butter, and whole milk creates an incredibly tender texture that stays soft even the next day.

Extra gooey finish: Pouring warm heavy cream over the rolls before baking makes them moist, rich, and irresistibly gooey.

Perfect for special occasions: Whether it’s a holiday breakfast, brunch gathering, or weekend baking project, these rolls always impress.

Make-ahead friendly: You can prepare the rolls the night before and bake them fresh in the morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
1 cup (240 ml) whole milk, lukewarm
2 ¼ teaspoons active dry yeast
2 large eggs, room temperature
5 cups (600 grams) all purpose flour
¼ cup (50 grams) granulated sugar
1 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, room temperature, cut into cubes
pinch ground cinnamon
pinch ground nutmeg
½ cup (119 ml) heavy cream (for pouring before baking)

For the cinnamon chocolate filling:
½ cup (107 grams) light brown sugar
1 tablespoon ground cinnamon
1 tablespoon cocoa powder
pinch salt
¼ cup (56 grams) unsalted butter, room temperature
½ cup (90 grams) mini chocolate chips

For the chocolate cream cheese icing:
¾ cup (170 grams) unsalted butter, room temperature
3 ¾ cups (423 grams) confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 oz (113 grams) full-fat cream cheese, cold
½ cup (42 grams) Dutch-processed cocoa powder

Directions

1. Activate the yeast
   Warm the milk gently until lukewarm, not hot. Pour into a bowl and stir in the yeast. Let sit for 5–10 minutes until foamy and bubbly.
2. Prepare the dough
   In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, cinnamon, and nutmeg. Add the yeast mixture, eggs, and butter. Mix on low speed for 2–3 minutes, then increase to medium speed and mix for another 3 minutes until smooth and slightly tacky.
3. First rise
   Transfer the dough to a lightly oiled bowl. Cover loosely and let rise at room temperature for 1 to 1 ½ hours, or until doubled in size.
4. Prepare the pan
   Grease a 9×13-inch baking dish with butter and set aside.
5. Roll out the dough
   Turn the dough onto a lightly floured surface. Roll into a rectangle measuring 18 inches (46 cm) by 12 inches (30.5 cm).
6. Make the filling
   In a small bowl, mix the brown sugar, cinnamon, cocoa powder, and salt. Spread the softened butter evenly over the dough, leaving a ¼-inch border. Sprinkle the sugar mixture evenly over the butter. Scatter mini chocolate chips on top.
7. Shape the rolls
   Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces using unflavored dental floss or a sharp serrated knife. Place the rolls into the prepared baking dish.
8. Second rise
   Cover loosely and let rise for about 1 hour, until puffy. When gently pressed, the dough should spring back slowly and leave a slight indentation.
9. Add heavy cream and bake
   Preheat the oven to 350°F (180°C). Warm the heavy cream slightly and pour it evenly over and between the rolls. Bake for 25–30 minutes until golden brown.
10. Make the icing
    Beat the butter and confectioners’ sugar together until combined. Increase speed and beat until light and fluffy. Mix in vanilla and salt. Add the cold cream cheese and cocoa powder and beat until smooth. If needed, add a tablespoon of heavy cream at a time to reach desired consistency.
11. Frost and serve
    Spread the chocolate cream cheese icing over the warm rolls. Serve immediately for the best gooey texture.

Servings and timing

Servings: 12 rolls

Prep time: 30 minutes
Cook time: 25–30 minutes
Resting time: 2 hours
Total time: Approximately 2 hours 55 minutes

Calories: Approximately 714 kcal per roll

Variations

Natural cocoa option: Substitute Dutch-processed cocoa powder with natural unsweetened cocoa powder for a slightly lighter chocolate flavor.

Classic cream cheese frosting: Skip the cocoa in the icing for a traditional cream cheese topping.

Extra chocolate: Add ¼ cup (45 grams) finely chopped dark chocolate to the filling for a richer bite.

Nutty twist: Sprinkle ½ cup chopped toasted walnuts or pecans over the filling before rolling.

Spiced version: Add ¼ teaspoon espresso powder to the filling to intensify the chocolate flavor.

Storage/Reheating

Room temperature: Store covered tightly for 1–2 days.

Refrigerator: Store in an airtight container for up to 5 days. Note that refrigeration can slightly dry out the texture.

Freezer: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm individual rolls in the microwave for 15–20 seconds. To reheat multiple rolls, place in a 350°F (180°C) oven for about 10 minutes.

Overnight preparation: After shaping and placing in the baking dish, let rise for 30 minutes, then refrigerate overnight. In the morning, allow to come to room temperature for 30–45 minutes before baking.

FAQs

Can I use bread flour instead of all purpose flour?

Yes, bread flour can be used and will result in a slightly chewier texture due to its higher protein content.

What if my yeast doesn’t foam?

Your yeast may be expired or the milk may have been too hot or too cold. Start again with fresh yeast and lukewarm milk.

Can I make these rolls ahead of time?

Yes, you can refrigerate them overnight after shaping and bake them fresh the next morning.

Why pour heavy cream over the rolls before baking?

The heavy cream seeps into the dough, creating an extra soft and gooey texture.

Can I skip the chocolate chips?

Yes, but the rolls will have a lighter chocolate flavor and less texture contrast.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended. Low-fat versions can make the icing too thin and runny.

How do I know when the rolls are fully baked?

They should be golden brown on top and set in the center. The internal temperature should be around 190°F (88°C).

Can I freeze the rolls after baking?

Yes, let them cool completely before freezing. Thaw overnight and reheat before serving.

Why is my dough too sticky?

A slightly sticky dough is normal. If it’s overly wet, add flour one tablespoon at a time until manageable.

Can I double the recipe?

Yes, simply double all ingredients and divide between two 9×13-inch pans.

Conclusion

These chocolate cinnamon rolls take everything you love about classic cinnamon rolls and elevate them with layers of rich chocolate flavor. With their soft brioche dough, gooey chocolate filling, and creamy chocolate icing, they’re a show-stopping treat perfect for holidays, brunches, or any time you want to bake something truly special. Once you try them, they may just become your new favorite breakfast indulgence.

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