These chocolate sweet rolls are a rich, indulgent twist on classic cinnamon rolls. Made with a soft chocolate dough, filled with a gooey chocolate-cinnamon filling, and topped with a smooth chocolate cream cheese frosting, they are deeply chocolatey without being overly sweet. Perfect for a special breakfast, brunch, or dessert, these rolls are comforting, elegant, and incredibly satisfying.

Why You’ll Love This Recipe

These rolls deliver chocolate in every layer, from the dough to the filling and frosting. The dough is soft and pillowy thanks to its enriched ingredients, while the filling melts into a creamy, decadent center. Despite their richness, the rolls remain balanced and not cloying. They are ideal for make-ahead baking, special occasions, or whenever you want to impress with a bakery-style treat made at home.

Ingredients

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

For the chocolate dough
Bread flour: 330 g (2¾ cups)
Dutch process cocoa powder: 15 g (3 tablespoons)
Granulated sugar: 25 g (2 tablespoons)
Sea salt: 6 g (1 teaspoon)
Instant yeast: 7 g (2¼ teaspoons)
Large egg: 1, room temperature
Egg yolk: 1, room temperature
Whole or 2% milk: 160 g (⅔ cup), warmed to about 90°F
Unsalted butter: 42 g (3 tablespoons), softened

For the chocolate filling
Salted butter: 42 g (3 tablespoons), melted
Milk or semi-sweet chocolate bar: 125 g (4 oz), chopped
Cocoa powder: 5 g (1 tablespoon)
Ground cinnamon: ¾ teaspoon
Sea salt: ⅛ teaspoon

For the chocolate cream cheese frosting
Cream cheese: 56 g (2 oz or 4 tablespoons), room temperature
Powdered sugar: 40 g (⅓ cup)
Dutch process cocoa powder: 5 g (1 tablespoon)
Whole or 2% milk: 2 teaspoons, room temperature
Sea salt: a small pinch

Directions

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

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 pulls away from the sides of the bowl.

Shape the dough into a ball, lightly grease the mixing bowl, and return the dough to the bowl. Cover and let rise in a warm place for 90 to 120 minutes, 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. Punch down the dough and roll it out on a lightly floured surface into a 10 x 15 inch rectangle. Cover the dough while preparing the filling.

In the double boiler, melt the butter and chocolate together with the salt. Once melted, remove from heat and stir in the cocoa powder and cinnamon. Allow the filling to cool slightly until warm but not hot.

Spread the chocolate filling evenly over the dough, leaving a ½-inch border along the short sides. Roll the dough tightly from the short side into a log and pinch the seam to seal.

Cut the log into 9 equal rolls using a sharp knife or thread. Place the rolls into the prepared pan, cover, and let rise 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 the edges are lightly set and the rolls give off a strong chocolate aroma.

While the rolls cool slightly, prepare the frosting. In a bowl, mix the cream cheese and powdered sugar until smooth. Add the cocoa powder and salt and mix again. Pour in the milk and beat until creamy and spreadable.

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

Servings and timing

Servings: 9 rolls

Preparation time: 30 minutes
Rising time: 2 to 2½ hours
Baking time: 22 minutes
Total time: approximately 3 hours 15 minutes

Variations

Add chopped chocolate pieces or chocolate chunks to the filling for extra texture.
Use dark chocolate for a deeper, less sweet flavor profile.
Swap the chocolate frosting for vanilla or coffee-flavored frosting.
Add finely chopped nuts such as walnuts or hazelnuts to the filling.
Include a small amount of espresso powder in the filling to intensify the chocolate flavor.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat individual rolls briefly in the microwave until just warm. These rolls are best enjoyed fresh or the same day they are baked.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight after the first rise. Bring it back to room temperature before rolling.

Why is bread flour recommended?

Bread flour provides stronger gluten structure, which helps enriched dough rise well and stay fluffy.

Can I use all-purpose flour instead?

Yes, but the rolls may be slightly less tall and soft.

How do I know the rolls are done baking?

The edges will look set, the filling will no longer be liquid, and the rolls will smell strongly of chocolate.

Can I use chocolate chips instead of a chocolate bar?

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

What if my dough is rising slowly?

Place it in a warm, draft-free area such as an oven with the light on but turned off.

Can I freeze the baked rolls?

Yes, unfrosted rolls can be frozen for up to one month. Thaw and frost before serving.

Should the frosting be added hot or cold?

Spread the frosting while the rolls are warm but not hot for best texture.

Can I reduce the sweetness?

You can slightly reduce the sugar in the frosting or use darker chocolate in the filling.

Are these rolls suitable for breakfast?

Yes, they work beautifully as a special breakfast or brunch treat.

Conclusion

These chocolate sweet rolls are the ultimate treat for chocolate lovers, combining a soft cocoa-infused dough with a rich filling and creamy frosting. They strike the perfect balance between indulgent and comforting, making them ideal for both special occasions and cozy mornings at home. Once you try them, they’re sure to become a favorite.

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