Soft, rich, and indulgent, these chocolate sweet rolls are a chocolate-lover’s take on classic cinnamon rolls. Made with a tender chocolate dough, filled with a gooey chocolate-cinnamon filling, and finished with a smooth chocolate cream cheese frosting, they are perfect for a special breakfast, brunch, or dessert.

Why You’ll Love This Recipe

These rolls deliver deep chocolate flavor without being overly sweet. The dough is soft and pillowy, the filling is creamy and decadent, and the frosting adds just the right finishing touch. They feel special enough for celebrations but comforting enough to enjoy with a simple cup of tea or milk. If you love cinnamon rolls and chocolate, this recipe brings the best of both worlds together.

Ingredients

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

For the chocolate dough
330 g bread flour (2¾ cups)
15 g Dutch process cocoa powder (3 tbsp)
25 g granulated sugar (2 tbsp)
6 g sea salt (1 tsp)
7 g instant yeast (2¼ tsp)
1 large egg, room temperature
1 large egg yolk, room temperature
160 g whole or 2% milk (⅔ cup), warmed to about 90°F
42 g unsalted butter (3 tbsp), softened

For the chocolate filling
42 g salted butter (3 tbsp), melted
125 g milk or semi-sweet chocolate bar (4 oz), chopped
5 g cocoa powder (1 tbsp)
¾ tsp ground cinnamon
⅛ tsp sea salt

For the chocolate cream cheese frosting
56 g cream cheese (2 oz or 4 tbsp), room temperature
40 g powdered sugar (⅓ cup)
5 g Dutch process cocoa powder (1 tbsp)
2 tsp whole or 2% milk, room temperature
A small pinch of sea salt

Directions

In the bowl of a stand mixer fitted with a dough hook, add the bread flour, cocoa powder, sugar, salt, yeast, egg, egg yolk, and warm milk. Mix on low speed until a dough begins to form.

Add half of the softened butter and mix until incorporated, then add the remaining butter. Continue mixing on low to medium speed until the dough is smooth, soft, and no longer sticking to the sides of the bowl.

Shape the dough into a ball. Lightly grease the bowl, return the dough to it, cover, and let rise in a warm place for 90 to 120 minutes, or until doubled in size.

Line a 9-inch square baking pan with parchment paper and set aside.

Prepare a double boiler and bring the water to a gentle simmer. While the dough rests, punch it down and roll it out on a lightly floured surface into a 10 × 15 inch rectangle. Cover the dough while preparing the filling.

For the filling, melt the butter, chopped chocolate, and salt together over the double boiler. Once melted, remove from heat and stir in the cocoa powder and cinnamon. Let the mixture cool slightly until warm but not hot.

Spread the chocolate filling evenly over the dough, leaving a ½ inch border along the short edges.

Roll the dough tightly from the short side into a log, sealing the seam. Cut into 9 equal rolls using a serrated knife or thread.

Arrange the rolls in the prepared pan. Cover and let rise again for 30 to 45 minutes, until puffy.

Preheat the oven to 350°F. Bake the rolls on the center rack for about 22 minutes, until set, lightly browned at the edges, and fragrant.

While the rolls cool slightly, prepare the frosting. Beat the cream cheese and powdered sugar until smooth. Add the cocoa powder and salt and mix well, then add the milk and beat until creamy.

Spread the frosting over the rolls while they are warm but not hot. Serve warm.

Servings and timing

Servings: 9 rolls

Prep time: about 30 minutes
First rise: 90–120 minutes
Second rise: 30–45 minutes
Bake time: 22 minutes
Total time: approximately 3 to 3½ hours

Variations

You can swap the milk chocolate in the filling for dark chocolate for a deeper, less sweet flavor. For a hint of spice, add a pinch of espresso powder or cardamom to the filling. If you prefer a lighter topping, replace the chocolate frosting with a simple vanilla cream cheese or powdered sugar glaze.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 15–20 seconds until warm and soft. These rolls are best enjoyed fresh or the same day they are baked.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls through shaping, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.

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

Yes, all-purpose flour can be used, but the rolls may be slightly less fluffy compared to using bread flour.

What type of cocoa powder works best?

Dutch process cocoa powder gives the richest chocolate flavor, but natural cocoa powder can be used if needed.

Can I make these without a stand mixer?

Yes, the dough can be mixed and kneaded by hand, though it will require more time and effort.

How do I know when the rolls are done baking?

The edges will be lightly browned, the centers set, and the rolls will smell strongly of chocolate.

Can I freeze chocolate sweet rolls?

You can freeze the baked, unfrosted rolls for up to 1 month. Thaw, reheat, and frost before serving.

Can I reduce the sweetness?

Using darker chocolate in the filling and reducing the frosting amount will make the rolls less sweet.

Why is my dough taking longer to rise?

Because the dough is enriched, it may rise more slowly, especially in cooler kitchens.

Can I use chocolate chips instead of a chocolate bar?

A chopped chocolate bar melts more smoothly, but chocolate chips can be used if needed.

Are these better served warm or cool?

They are best served warm, when the filling is soft and the frosting is creamy.

Conclusion

These chocolate sweet rolls are a luxurious twist on a classic favorite, offering rich chocolate flavor in every bite without being overpowering. Perfect for special mornings or indulgent desserts, they are sure to become a recipe you return to whenever you want something comforting, chocolatey, and memorable.

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