If there’s one thing that can turn an ordinary morning into something magical, it’s Chocolate Cinnamon Rolls baking in the oven. The smell alone? Pure therapy. These rolls are soft, rich, deeply chocolatey, and swirled with a dark chocolate cinnamon sugar filling that feels like a cozy hug for your soul. And the best part? They look fancy but are totally doable—even on a busy weekend morning or a slow Sunday when you just want something special without stress.
I know mornings can be chaotic. Kids asking for snacks while you’re still half-asleep, emails piling up, or maybe you’re just craving a bakery-style treat without leaving the house. That’s where these Chocolate Cinnamon Rolls come in. They’re indulgent, comforting, and honestly worth every minute.
Let’s make something that feels like love on a plate.
Table of Contents
Why You’ll Love These Chocolate Cinnamon Rolls
These aren’t your average cinnamon rolls with a little cocoa tossed in. Oh no. These Chocolate Cinnamon Rolls are next-level indulgent.
Here’s why they’re a keeper:
- Deep chocolate flavor thanks to cocoa powder, black cocoa, and a touch of espresso
- Fluffy, soft dough that stays tender even the next day
- Gooey chocolate cinnamon filling that melts into every swirl
- Silky chocolate glaze that drips into all the right places
They’re perfect for brunch, holidays, birthdays, or those mornings when cereal just won’t cut it. And if you’re like me, you’ll find yourself making them “just because.”
Ingredients You’ll Need (Nothing Fancy, Promise)
Dark Chocolate Cinnamon Roll Filling
- Light brown sugar
- Black cocoa powder
- Ground cinnamon
- Unsalted butter (softened)
This filling is where the magic starts. The black cocoa adds that deep, almost Oreo-like richness that regular cocoa just can’t match.
Chocolate Cinnamon Roll Dough
- All-purpose flour
- Unsweetened cocoa powder
- Instant yeast
- Fine salt
- Instant espresso or coffee
- Whole milk
- Granulated sugar
- Unsalted butter
- One large egg
The espresso doesn’t make these taste like coffee—it simply boosts the chocolate flavor. Think of it as chocolate’s best friend.
Chocolate Glaze
- Unsalted butter
- Milk or dark chocolate chips
- Whole milk
- Powdered sugar
- Vanilla extract
This glaze is smooth, glossy, and unapologetically rich. You may want to double it. I won’t judge.
Step-by-Step: How to Make Chocolate Cinnamon Rolls
1. Make the Chocolate Cinnamon Filling
While the dough rises, mix brown sugar, black cocoa, and cinnamon in a medium bowl. Set it aside and try not to sneak spoonfuls.
2. Prep the Dough
Preheat your oven to 200°F, then turn it off (this will be your cozy rising spot later).
In a large bowl or stand mixer, combine flour, cocoa powder, yeast, espresso powder, and salt.
3. Warm the Milk Mixture
In a microwave-safe bowl, heat milk, granulated sugar, and butter until warm to the touch. Not hot—think cozy bath, not hot tub.
4. Mix the Dough
Slowly add the warm milk mixture to the dry ingredients. Mix until combined, then add the egg. Knead for a few minutes until elastic.
Add extra flour one tablespoon at a time until the dough is tacky but not sticky. If it sticks to your finger like glue, keep mixing.
5. Rest the Dough
Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This makes it easier to roll out and gives you a breather.
6. Roll and Fill
Roll the dough into a 12 x 18-inch rectangle, about ½ cm thick. Spread softened butter over the surface, leaving one inch bare at the long edge.
Sprinkle the chocolate cinnamon filling evenly over the butter and gently pat it down.
7. Roll and Cut
Roll the dough tightly toward the uncovered edge. Cut into 9 equal rolls using dental floss (trust me—it’s cleaner than a knife).
Place rolls into a greased 8×8-inch pan.
8. Rise
Cover with foil and place in the turned-off warm oven for 30 minutes, until puffy and happy.
9. Bake
Remove from the oven, uncover, then preheat to 350°F. Bake for 26–32 minutes until set but still soft in the center.
Chocolate Glaze Time (AKA the Best Part)
Melt butter, chocolate chips, and milk in the microwave. Stir until smooth, then whisk in powdered sugar and vanilla.
Let the rolls cool for 5–10 minutes before drizzling. Or don’t. Gooey chaos is also acceptable.
Tips for Perfect Chocolate Cinnamon Rolls
- Too thick glaze? Add a splash of milk.
- Too thin? More powdered sugar to the rescue.
- Want extra gooey rolls? Slightly underbake them—your future self will thank you.
- No black cocoa? Use regular cocoa, but expect a lighter chocolate flavor.
If your kitchen looks like a flour bomb went off, congratulations—you’re doing it right.
A Little Personal Note from My Kitchen
I first made these Chocolate Cinnamon Rolls during one of those weeks where everything felt nonstop. Deadlines, laundry, life. I needed something comforting but didn’t want complicated. These rolls filled my kitchen with that warm chocolate aroma, and for a moment, everything slowed down. That’s the power of baking—it’s not just food, it’s a pause button.
FAQs About Chocolate Cinnamon Rolls
Can I make Chocolate Cinnamon Rolls ahead of time?
Absolutely. Prepare them the night before, cover tightly, and refrigerate. In the morning, let them sit out for 1–2 hours before baking.
Can I use active dry yeast instead of instant yeast?
Yes, just activate it first with warm water and sugar. Expect a longer rise time.
How do I store leftovers?
Keep them covered at room temperature for a day or refrigerate for up to 4 days. Reheat gently—microwaves work wonders here.
Can I freeze these rolls?
Yes! Freeze baked (unglazed) rolls, then thaw and warm before glazing.
Let’s Talk Chocolate Cinnamon Roll Joy
There’s something deeply satisfying about pulling a pan of Chocolate Cinnamon Rolls out of the oven—soft, swirled, glossy, and impossible to resist. Whether you’re baking for your family, friends, or just yourself (which totally counts), this recipe brings comfort without complication.
So take a breath, pour a cup of coffee, and enjoy every gooey bite. These Chocolate Cinnamon Rolls aren’t just breakfast—they’re a moment of joy you absolutely deserve.
Keep the Cozy Baking Vibes Going
If these Chocolate Cinnamon Rolls put you in the mood for more warm, comforting treats, here are a few favorites that fit right into the same cozy, slow-morning energy. Whether you’re planning a full brunch spread or just looking for your next baking project, these recipes are perfect companions.
- If you love cinnamon-forward breakfasts that feel extra special but still easy to make, you’ll adore this crockpot cinnamon roll monkey bread—it’s gooey, shareable, and made for lazy weekends.
- Staying in a rich chocolate mood? This slow cooker chocolate lava cake delivers that same indulgent, melty goodness with barely any effort.
- For friends or family who need a dietary-friendly option, these gluten-free cinnamon rolls keep all the comfort without anyone feeling left out.
- And if you’re building a cozy breakfast table, this slow cooker French toast casserole is a wonderful make-ahead option that pairs beautifully with Chocolate Cinnamon Rolls and a hot cup of coffee.
- If you’re curious to explore a slightly different twist on this classic, these chocolate cinnamon rolls with hazelnut icing offer a fun flavor variation that chocolate lovers will appreciate.
Think of these as your go-to ideas for turning one delicious bake into a whole weekend of comforting, feel-good food.
Print
Chocolate Cinnamon Rolls
- Total Time: 40 minutes
- Yield: 9 rolls 1x
Description
These Chocolate Cinnamon Rolls are soft, fluffy, and loaded with a rich dark chocolate cinnamon filling, then finished with a smooth chocolate glaze. A cozy, indulgent breakfast or brunch treat that feels bakery-worthy but is totally doable at home.
Ingredients
Dark Chocolate Cinnamon Roll Filling
2/3 cup packed light brown sugar
2 tablespoons black cocoa powder
1 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
Chocolate Cinnamon Roll Dough
3 1/4 cups all-purpose flour, plus more as needed
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons instant dry yeast
1 teaspoon fine salt
1 teaspoon instant espresso or coffee
1 cup whole milk
1/2 cup granulated sugar
1/4 cup unsalted butter, room temperature
1 large egg, room temperature
Chocolate Glaze
1 tablespoon unsalted butter, room temperature
2/3 cup milk or dark chocolate chips
3 tablespoons whole milk
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
In a medium bowl, mix brown sugar, black cocoa powder, and cinnamon. Set aside.
Preheat oven to 200°F, then turn it off.
In a large bowl or stand mixer, combine flour, cocoa powder, yeast, salt, and espresso powder.
Heat milk, granulated sugar, and butter until warm to the touch.
Slowly mix the warm milk mixture into the dry ingredients.
Add the egg and mix until a sticky dough forms.
Knead for 2–3 minutes, adding flour as needed until tacky but not sticky.
Cover and rest dough for 15 minutes.
Roll dough into a 12×18-inch rectangle.
Spread softened butter over dough, leaving one edge bare.
Sprinkle filling evenly and gently press it in.
Roll tightly and cut into 9 rolls.
Place in a greased 8×8-inch pan.
Cover and let rise in the warm oven for 30 minutes.
Remove pan, uncover, and preheat oven to 350°F.
Bake for 26–32 minutes.
Melt butter, chocolate chips, and milk for glaze.
Whisk in powdered sugar and vanilla.
Drizzle glaze over warm rolls and serve.
Notes
Instant yeast is recommended for best rise.
Active dry yeast can be used but requires activation and a longer rise time.
Rolls can be assembled the night before and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 644 kcal