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Chocolate Cinnamon Rolls

These Chocolate Cinnamon Rolls are soft, gooey, and filled with a rich chocolate–cinnamon swirl that melts into every bite. Topped with a silky chocolate glaze, they’re the perfect treat for breakfast, brunch, or when you’re craving irresistible chocolate desserts with a cozy cinnamon twist.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

  • For the Dough
  • 3 cups all-purpose flour
  • 2 ¼ tsp active dry yeast
  • 1 cup warm milk
  • 1 large egg
  • ⅓ cup melted butter
  • ¼ cup sugar
  • 1 tsp salt
  • For the Chocolate Cinnamon Filling
  • ½ cup softened butter
  • ½ cup brown sugar
  • 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • ½ cup mini chocolate chips or finely chopped chocolate
  • For the Chocolate Glaze
  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 2 –3 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Make the Dough
  2. In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
  3. Add melted butter, egg, sugar, and salt. Mix to combine.
  4. Add flour and knead for 5–7 minutes, until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
  6. Prepare the Filling
  7. In a small bowl, mix softened butter, brown sugar, cocoa powder, and cinnamon.
  8. Roll the dough into a large rectangle (¼-inch thick) and spread the filling evenly.
  9. Sprinkle chocolate chips on top.
  10. Shape the Rolls
  11. Roll tightly from the long side to form a log.
  12. Slice into 12 rolls using a sharp knife or floss.
  13. Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
  14. Bake
  15. Preheat oven to 350°F (175°C).
  16. Bake rolls for 20–25 minutes until puffed and lightly golden.
  17. Make the Glaze
  18. Whisk powdered sugar, cocoa powder, milk, and vanilla until smooth.
  19. Pour glaze over warm rolls and let it melt into the layers.

Notes

Do not use hot milk—warm milk activates the yeast.
Chill the dough briefly if it's too soft to slice cleanly.
Add extra cocoa for richer chocolate flavor.
These freeze well for up to 2 months.
Substitute Nutella for the filling for an even quicker version.