Some desserts aren’t just sweet treats—they’re an experience. Chocolate Cinnamon Rolls fall right into that category. Imagine the cozy, nostalgic aroma of freshly baked cinnamon rolls… now give them a rich chocolate upgrade. With cocoa-infused dough, a velvety chocolate-cinnamon filling, and a glossy glaze that ties it all together, these rolls are indulgence at its finest. They’re the kind of breakfast (or dessert!) that makes you linger a little longer at the table, savoring every bite.
These rolls aren’t complicated, but they feel like something special. Perfect for a weekend baking project, a holiday breakfast spread, or simply when you’re craving chocolate in its most comforting form. Let’s break down what makes them so irresistible, how to make them step-by-step, and the little tips that will help you get bakery-worthy results at home.


Chocolate Cinnamon Rolls
Ingredients
- 1 cup whole milk warmed to 100–110°F
- 1 packet active dry yeast or instant yeast
- ½ cup brown sugar light or dark
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour or bread flour
- ½ cup dark cocoa powder or regular cocoa for a sweeter dough
- 1 teaspoon instant coffee optional, enhances chocolate flavor
- ¼ teaspoon salt
- 2 oz unsalted butter softened, for dough
- 2 oz unsalted butter softened, for filling
- 2 tablespoons dark cocoa powder for filling
- 2 teaspoons ground cinnamon for filling
- ⅓ cup brown sugar for filling
- 1 teaspoon vanilla extract for filling
- 1 cup powdered sugar for glaze
- 2 tablespoons dark cocoa powder for glaze
- 1 teaspoon vanilla extract for glaze
- 2–3 tablespoons heavy cream or milk/espresso
Instructions
- In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Stir in brown sugar, egg, egg yolk, and vanilla extract.
- Add flour, cocoa powder, instant coffee, salt, and softened butter. Mix to combine.
- Knead with a dough hook for 6–7 minutes until a soft, slightly sticky dough forms. Add flour if needed.
- Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Turn dough onto a floured surface and roll into a large rectangle.
- Mix the filling ingredients: butter, cocoa, cinnamon, brown sugar, and vanilla. Spread evenly over the dough.
- Roll the dough tightly into a log and cut into 12 even pieces.
- Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 60–90 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls for 30–35 minutes, or until baked through and lightly golden.
- Prepare the glaze by whisking powdered sugar, cocoa powder, vanilla, and cream until smooth.
- Spread glaze over warm rolls before serving.
Notes
Nutrition
Ingredients & Substitutions
Here’s a look at what goes into these Chocolate Cinnamon Rolls—and how you can tweak them to fit your pantry or preferences:
- Whole Milk (1 cup): Warmed to 100–110°F to activate the yeast. You can substitute with 2% milk, or even a dairy-free alternative like almond or oat milk.
- Yeast (1 packet): Active dry yeast is the standard here. If using instant yeast, you can skip the bloom step and mix it directly with the dry ingredients.
- Brown Sugar (½ cup): Adds sweetness and moisture. Light or dark brown sugar both work.
- Egg + Egg Yolk: These enrich the dough, giving it structure and softness.
- Vanilla Extract (1 tbsp): Adds depth. Almond extract can be used for a twist.
- Flour (4 cups): All-purpose is perfect. Swap with bread flour for extra chew.
- Dark Cocoa Powder (½ cup): Brings the chocolatey richness. For a sweeter dough, use regular cocoa.
- Instant Coffee (1 tsp, optional): Enhances chocolate flavor without making it taste like coffee.
- Butter (2 oz for dough + 2 oz for filling): Softened, not melted, for best texture.
Filling:
A mix of butter, dark cocoa, cinnamon, brown sugar, and vanilla spread over the rolled dough creates a fudgy center that melts into gooey layers as the rolls bake.
Glaze:
Powdered sugar, cocoa, vanilla, and cream whisked into a glossy finish. Swap cream for milk or even espresso for extra flavor.

How to Make Chocolate Cinnamon Rolls
1. Prepare the Dough
- In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Stir in brown sugar, egg, egg yolk, and vanilla.
- Add flour, cocoa, instant coffee, salt, and softened butter.
- Knead with a dough hook on low speed for 6–7 minutes until a soft, sticky dough forms. If it’s too wet, sprinkle in extra flour.
- Cover and let rise in a warm spot for 60–90 minutes, or until doubled.
2. Roll & Fill
- Turn the risen dough onto a lightly floured (or cocoa-dusted) surface.
- Roll into a large rectangle.
- Spread filling mixture evenly over the dough.
- Roll tightly into a log and slice into 12 pieces.
3. Second Rise
- Arrange slices in a greased 9×13 pan.
- Cover and let rise again for 60–90 minutes. You’ll know they’re ready when the dough springs back slowly and leaves an indentation when poked.
4. Bake
- Preheat oven to 350°F.
- Bake for 30–35 minutes, until set and baked through.
5. Glaze & Serve
- Whisk glaze ingredients until smooth.
- Spread over warm rolls.
- Serve immediately—or sneak one while it’s still warm and gooey.
Tips for Success
- Room Temp Ingredients: Cold eggs or butter can slow yeast growth.
- Don’t Overbake: Rolls should be set but still soft in the center.
- Flavor Boost: Add mini chocolate chips to the filling for melty pockets of chocolate.
- Make Ahead: Assemble the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Variations to Try
- Nutella Swirl: Swap the cocoa filling for a generous spread of Nutella. Pair it with these Christmas Nutella Cupcakes.
- Mocha Rolls: Stir espresso into the glaze for a coffee-chocolate kick.
- Orange Chocolate: Add orange zest to the filling for a citrusy twist (like in these Chocolate Orange Truffles).
- Extra Indulgent: Drizzle with Chocolate Buttercream Frosting instead of glaze.
Storage & Freezing
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps for 4–5 days. Reheat gently in the microwave or oven.
- Freezer: Freeze baked rolls (unglazed) for up to 2 months. Thaw and warm before glazing.
Health Note on Dark Chocolate
While these rolls are a treat, dark chocolate does bring a few perks. According to Healthline, it’s rich in antioxidants and may improve heart health in moderation. So yes, you can feel just a little better about going back for seconds.
Chocolate Cinnamon Rolls FAQs
1. Can I make Chocolate Cinnamon Rolls ahead of time?
Yes! Prepare them the night before, cover, and refrigerate. Let them come to room temperature before baking.
2. How do I keep my cinnamon rolls soft?
Don’t overbake, and store them covered. Adding a slice of bread to the container helps keep them moist.
3. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your yeast for gluten-free labeling.
4. What can I use instead of cocoa powder?
You can swap in hot cocoa mix for a sweeter, lighter version, or use carob powder as a caffeine-free option.
5. Can I freeze unbaked rolls?
Absolutely. Freeze after shaping, then thaw overnight in the fridge, let rise, and bake as directed.
6. Are Chocolate Cinnamon Rolls breakfast or dessert?
Both! They’re rich enough for dessert but cozy enough to serve with morning coffee.
The Sweet Conclusion
Chocolate Cinnamon Rolls are everything you love about traditional cinnamon rolls—soft, gooey, and comforting—elevated with deep cocoa flavor. Whether you bake them for Christmas morning, a weekend brunch, or just because your sweet tooth demands it, these rolls will never disappoint.
For more chocolatey indulgence, you might love these Chocolate Pudding Cake, Chocolate Banana Overnight Oats, or Crockpot Candy recipes.
And don’t forget—you can join the conversation (and see what others are baking) on Facebook and pin these rolls for later on Pinterest.