Soft, fluffy, and filled with swirls of warm cinnamon and melty chocolate, these Chocolate Cinnamon Rolls are the perfect way to start the morning or end the day. I love baking them on slow weekends when the smell of cinnamon fills the house and everyone gathers in the kitchen waiting for the first warm bite. Whether fresh from the oven or reheated the next day, these rolls are pure comfort. Each bite delivers a delicious balance of sweet dough, rich cocoa, gooey chocolate chips, and a cinnamon twist that makes them unforgettable.

Why You’ll Love This Recipe

I always come back to this recipe when I want something indulgent but not too complicated. The dough turns out soft and airy, while the filling combines the warmth of cinnamon with the richness of chocolate. I find these rolls perfect for brunches, cozy mornings, holidays, or when I want to surprise someone with a sweet homemade treat. Plus, the optional glaze takes them over the top without much extra effort.

Ingredients

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

For The Dough:

• 4 cups (500g) all-purpose flour

• 2 ¼ teaspoons (7g) instant yeast

• ½ cup (120ml) warm milk

• ½ cup (120ml) warm water

• ¼ cup (50g) granulated sugar

• 1 large egg

• ¼ cup (60g) unsalted butter, softened

• 1 teaspoon salt

For The Filling:

• ½ cup (100g) brown sugar

• 2 tablespoons unsweetened cocoa powder

• 2 teaspoons ground cinnamon

• ¼ cup (60g) unsalted butter, softened

• ½ cup (90g) mini chocolate chips or finely chopped chocolate

For The Glaze (Optional):

• 1 cup (120g) powdered sugar

• 2 to 3 tablespoons milk

• ½ teaspoon vanilla extract

Directions

1. Activate The Yeast:
   In a small bowl, I mix the warm milk, warm water, yeast, and sugar. I let the mixture sit for about 5 to 7 minutes until it becomes foamy on top. This tells me the yeast is active and ready to help the dough rise.

2. Make The Dough:
   I add the egg, softened butter, and salt to the yeast mixture. Then I gradually add the flour, mixing until the dough starts to come together. I knead the dough for about 8 minutes, either by hand or with a dough hook, until it becomes smooth and elastic. Once kneaded, I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.

3. Prepare The Filling:
   While the dough rises, I mix the brown sugar, cocoa powder, and cinnamon in a small bowl and set it aside. I also soften the butter so it spreads easily over the dough later.

4. Shape The Rolls:
   After the dough has doubled, I punch it down gently and roll it out on a floured surface into a large rectangle about 12 by 16 inches (30 by 40 cm). I spread the softened butter evenly over the dough, then sprinkle the sugar-cocoa-cinnamon mixture across the entire surface. Finally, I sprinkle the chocolate chips evenly on top.

5. Roll And Slice:
   Starting from the long side of the rectangle, I roll the dough tightly into a log. Then I slice it into 12 equal pieces using a sharp knife or unflavored dental floss. I place the rolls into a greased baking dish, cover them, and let them rise again for about 30 to 40 minutes until they look puffy and soft.

6. Bake:
   I preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes, or until they turn golden brown and the centers are cooked through. I usually check at the 20-minute mark to make sure they don’t overbake.

7. Glaze (Optional):
   While the rolls are still warm, I whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth. I drizzle it over the rolls and let it soak in slightly before serving.

Servings And Timing

This recipe makes 12 cinnamon rolls.
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: Approximately 2 hours 15 minutes

Variations

I like to play around with the filling depending on the season or mood. Sometimes I add a pinch of espresso powder to deepen the chocolate flavor, or replace half the chocolate chips with chopped nuts like pecans or hazelnuts for added crunch. During the holidays, a touch of orange zest in the filling adds a bright, festive flavor. If I’m looking for something extra indulgent, I add a layer of Nutella over the butter before sprinkling the cinnamon mixture.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to reheat them, I microwave individual rolls for 15 to 20 seconds, just enough to warm them and melt the chocolate again. For larger batches, I use a 300°F (150°C) oven and warm them for about 5 to 7 minutes. If glazed, I sometimes add a fresh drizzle after reheating.

FAQs

How Do I Know When The Dough Is Ready?

After kneading, I check that the dough is smooth and slightly springy. If I press it gently with a finger, it should bounce back slowly. That’s how I know it’s developed enough gluten and is ready to rise.

Can I Make These Rolls Ahead Of Time?

Yes, I often prepare the rolls up to the slicing step, place them in the baking dish, and refrigerate them overnight. In the morning, I let them sit at room temperature for 30 to 45 minutes before baking.

What Can I Use If I Don’t Have Instant Yeast?

If I only have active dry yeast, I proof it the same way in the warm milk and water. I just make sure to let it sit for a full 10 minutes before continuing with the recipe.

Can I Freeze These Rolls?

Yes, I can freeze them before or after baking. If freezing unbaked, I freeze them after slicing and place them in the baking dish. When ready to use, I thaw overnight in the fridge and let them rise before baking. If freezing baked rolls, I reheat them gently in the microwave or oven.

Is The Glaze Necessary?

Not at all. I love the glaze, but sometimes I skip it when I want a less sweet version. Other times, I swap it out for a rich cream cheese frosting if I’m making these for a special occasion.

Conclusion

These Chocolate Cinnamon Rolls are everything I want in a homemade treat: soft, rich, and full of flavor. They combine the classic cinnamon roll texture I love with an indulgent chocolate twist that makes them stand out. Whether I’m serving them warm out of the oven or reheating them the next day, they never fail to impress. It’s a recipe I reach for often, and I always look forward to that first warm bite.