This chocolate cinnamon rolls recipe is easy and delicious! It's filled with cinnamon and chocolate flavors, cinnamon chocolate filling, and a rich, delicious chocolate icing and chocolate chips or chunks. Chocolate chip cinnamon rolls are a decadent dessert - or breakfast, for that matter - that's so much easier to make than you might think!
Do you love chocolate? How about cinnamon rolls? If you answered yes to both of these - and you probably did - then this chocolate cinnamon rolls recipe is for you!
My husband and son will eat as many delicious chocolate chip cinnamon rolls as I have made, and they'll often ask if there are any more hidden away somewhere.
This chocolate icing for cinnamon rolls is absolutely to die for. Seriously.
History of Cinnamon Rolls
Cinnamon rolls are also called cinnamon buns, cinnamon swirls, cinnamon danish, and cinnamon snail, depending on what part of the world you're from. However, whatever they're called and whatever variation they come in, they all have a few things in common.
All of these variations are a sweet roll consisting of a rolled sheet of dough. A cinnamon and sugar mix is sprinkled over the top of a sheet of dough, which is then rolled up and cut into individual portions. It's then baked or deep-fried and usually topped with glaze, icing, or frosting.
The origin of cinnamon rolls begins with ancient Roman spice traders who introduced Sri Lankan cinnamon spice to Europe. The spice was used in a variety of ways, but at some point much later, Swedish bakers decided to try it in pastries, which they called kanelbulle, or cinnamon bun.
Its popularity skyrocketed, and in short order, cinnamon bun variations could be found all over Europe. From there, settlers to the New World brought the recipe for cinnamon buns with them, further spreading the love of this sweet baked good.
The rest, as they say, is history. Today, cinnamon rolls can be found in the bakery department of every grocery store, in every bakery shop, and even pre-packaged for sale. October 4ht is even Cinnamon Roll Day!
Chocolate Chip Cinnamon Rolls
This chocolate cinnamon rolls recipe is rich, delicious, and full of amazing chocolate and cinnamon flavors.
This was inspired by my cinnamon toast crunch cheesecake bowls on this site, and pairs well with this salted caramel milkhake or boozy milkshake recipe.
Why You Will Love this Recipe
- Your rolls will be soft and fluffy, making it hard for you to resist taking another bite.
- Easy, straightforward recipe.
- You can easily adapt dough for other fillings and flavors, expanding your baking repertoire.
- The perfect addition to any celebration or event.
- These rolls will be a hit with your family and friends. Don't be surprised if they request you bake more and share the recipe with them.
Top Tip:
Always use fresh yeast when you make this or any recipe that calls for yeast. Expired yeast may not work as well or at all.
Chocolate Cinnamon Roll Ingredients
Here's where you get the first inkling that this recipe is easier than it first appears. The ingredients are broken down into sections for the rolls, the filling, and the icing.
Rolls:
- Milk- Warm (about 110 degrees F. it should be just warm to the touch)
- Granulated sugar
- Active dry yeast
- Egg
- Unsalted Butter- Melted
- Salt
- Bread flour (or you can also use all-purpose)
Filling:
- Brown sugar, packed
- Granulated sugar
- Unsweetened cocoa powder
- Ground cinnamon
- Butter, Softened
- Chocolate chips, mini chocolate chips or chocolate chunks
Chocolate Icing for Cinnamon Rolls:
- Butter, room temperature
- Cream cheese, softened
- Powdered or confectioners sugar
- Unsweetened cocoa powder
- Heavy whipping cream
See recipe card below for exact quantities.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this (Alternate Keyword here) Use as many as you need to. But try for at minimum of two.
- Go Nuts - Sprinkle your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, macadamia nuts, walnuts or shredded coconut to give your buns added crunch.
- Semi-sweet chocolate - Use milk chocolate chips, white chocolate chips or chunks, caramel chips, toffee bits, butterscotch chips, peanut butter chips, your favorite chocolate bar chopped with or instead of semi-sweet chocolate.
- Frosting - Add a pinch of cinnamon to it to add more flavor.
Chocolate Chip Cinnamon Roll Instructions
This recipe has a few steps, but each one of them is simple.
In the bowl of a stand mixer, add the milk, sugar, and yeast and whisk slightly to combine. Let sit for approximately. 5 minutes or until the yeast begins to foam and bubble.
Add in the melted butter, egg, and salt and whisk to combine.
Attach the kneading or dough hook to the mixer, if using, and add in 2 cups of flour and mix until well combined.
If the cinnamon roll dough still sticks to the large bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
Once the dough forms and is ready, place into a large, lightly greased, bowl and cover with plastic wrap and set in a warm spot to rise for 30-45 minutes or until doubled in size.
Once the dough has risen, punch down and place out on a lightly floured surface and roll out into a rectangle about ¼” thick.
Smooth the softened butter over the entire surface of the dough.
Combine both sugars, cocoa, and cinnamon into a small bowl and whisk to combine. Sprinkle all over the butter and top with the chocolate chips.
Starting from the small end, roll the dough tightly into a log and using a sharp bread knife, cut into 9 equal pieces and place in the prepared baking dish.
Cover with plastic wrap and set in a warm place for about 30 minutes or until doubled in size. Preheat your oven to 350 degrees F.
Once your rolls have doubled in size, bake for 15-20 minutes or until the tops are golden brown.
Place the rolls on a wire rack to cool. Meanwhile, make your chocolate icing for cinnamon rolls. Combine the butter and cream cheese into the bowl of a stand mixer and beat with a paddle attachment for 1-2 minutes.
Add in the powdered sugar and cocoa powder and mix on low speed until combined.
Add the heavy cream and mix on slow until combined then increase the speed to high and mix for 2-3 minutes or until you get a “whipped” consistency.
Pour the icing on the cinnamon rolls and smooth out evenly.
Serve warm and enjoy!
Hint: Remember to always keep them covered to ensure they retain their moisture and flavor.
If you love recipes like this, you may also enjoy homemade sticky cinnamon buns, Apple Pie Cinnamon Rolls, or our delicious Brown Butter Brownies recipe.
Storage
Storing chocolate cinnamon buns could not be easier.
Refrigerator: These cinnamon rolls will keep well in the refrigerator for up to 4 days in an air-tight container.
Freezer: Wrap each roll individually in plastic wrap or aluminum foil and place them in an airtight container or heavy-duty freezer bag for up to 3 months.
Reheat: Remove the rolls from the refrigerator or freezer and allow them to come to room temperature on your counter unwrapped, before thawing, to prevent them from becoming soggy. To serve, simply microwave them or heat them up in the oven on 300 degrees for 15 minutes or soft and warmed through.
Make Ahead: Prepare the dough and follow the recipe as usual until you reach the point of shaping the rolls. Instead of letting them rise immediately, cover the shaped rolls with plastic wrap and refrigerate them for up to 24 hours. When you're ready to bake, remove the rolls from the refrigerator and allow them to rise in a warm place until doubled in size before proceeding with the baking instructions.
What to Serve with
Fresh fruits: A serving of fresh fruit complements the sweetness of chocolate cinnamon rolls. Opt for juicy fruits like strawberries, raspberries, or sliced oranges to provide a refreshing contrast to the rich flavors of the rolls.
If you're like Ken and you need lists to look at, check out this link that contains all the breakfast finger foods you could ever want to make your meal something to enjoy for years to come. That may sound cheesy but I assure you, your breakie will be mind-blowingly great!
Tips
There are a few things to remember to ensure that you create the best chocolate chip cinnamon rolls.
- Always use fresh yeast when you make this or any recipe that calls for yeast. Expired yeast may not work as well or at all.
- Check for proper dough elasticity by removing a piece of dough and stretch it between your thumbs and index fingers. If you can stretch the dough without it ripping, it's ready.
- To proof the dough, you'll need to set it in a warm place for about 30 minutes or until it doubles in size. The best place to do it is inside your oven with the light on.
- When rolling out the dough with your filling, make sure to roll it tightly to prevent the rolls from becoming loose during baking.
- For clean, even cuts, use dental floss or a knife with a serrated edge to cleanly slice your rolls.
- Bake rolls until golden brown and slightly firm to the touch.
- Allow rolls cool on a wire rack before adding the icing so it won't melt off.
- For the best taste and texture, serve your chocolate cinnamon rolls warm.
- If the dough still sticks to the large bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
FAQ
Do you have questions about chocolate chip cinnamon rolls? Here are some of the most commonly asked questions about them.
The primary difference is the addition of chocolate to the filling and/or icing of the cinnamon roll. In a chocolate cinnamon roll recipe, you might find cocoa powder, chocolate chips, or melted chocolate.
A temperature between 105°F to 110°F is ideal for activating the yeast. Too hot or too cold milk may not activate the yeast properly.
You can melt chocolate using a double boiler or heat it in the microwave in 15-20 seconds intervals, stirring in between, until smooth.
For clean, even cuts, use dental floss or a knife with a serrated edge to cleanly slice your rolls.
More Cinnamon Roll Recipes
Do you like cinnamon rolls? Have a look at our easy Cookie Cinnamon Rolls or here are some other recipes you may also like to try.
Try This Chocolate Cinnamon Rolls Recipe Today
This chocolate cinnamon rolls recipe is rich, delicious, and so easy to make. It takes a few steps, but they're all incredibly simple, and the finished product tastes so much more involved than it actually is. Give this recipe a try today, and I'm sure you and your family will love it as much as mine does.
Chocolate Cinnamon Rolls
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Cinnamon Rolls with Chocolate Chips
Equipment
- Hand mixer or stand mixer
- 8 x 8 inch cake pan at least 2 inches deep
Ingredients
Cinnamon Rolls
- ⅔ cup milk warm, about 110 degrees F. it should be just warm to the touch
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 large egg
- ¼ cup butter melted
- 1 teaspoon salt
- 2-2 ¼ cups bread flour or all purpose will work too
Filling
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 4 tablespoons butter softened
- ½ cup chocolate chunks chocolate chips or mini chocolate chips
Chocolate Icing for Cinnamon Rolls
- 2 tablespoons butter softened
- ¼ cup cream cheese softened
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1-2 tablespoons heavy whipping cream
Instructions
- In the bowl of a stand mixer, add the milk and yeast.
- Add sugar and whisk slightly to combine.
- Let sit for approximately. 5 minutes or until the yeast begins to foam and bubble.
- Add in the melted butter, egg, and salt and whisk to combine.
- Attach the knead hook to the mixer and add in 2 cups of flour.
- Mix until well combined.
- If the dough still sticks to the bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
- Once the dough is ready, place into a large, lightly greased, bowl and cover with plastic wrap and set in a warm spot to rise for 30-45 minutes or until doubled in size.
- I like to leave mine inside my oven so there are no drafts.
- Prepare an 8x8 baking dish with non-stick spray and set aside.
- Once the dough has risen, punch down and place out on a lightly floured surface and roll out into a rectangle about ¼” thick.
- Smooth the softened butter over the entire surface of the dough.
- Combine both sugars, cocoa, and cinnamon into a small bowl and whisk to combine. Sprinkle all over the butter and top with the chocolate chips.
- Make sure chocolate chips are spread out as evenly as possible.
- Starting from the small end, roll the dough tightly into a log and using a sharp bread knife, cut into 9 equal pieces and place in the prepared baking dish.
- Cover with plastic wrap and set in a warm place for about 30 minutes or until doubled in size.
- Preheat your oven to 350 degrees F.
- Once your rolls have doubled in size, bake for 15-20 minutes or until the tops are golden brown.
- Place the rolls on a wire rack to cool. Meanwhile, combine the butter and cream cheese into the bowl of a stand mixer and beat with a paddle attachment for 1-2 minutes.
- Add in the powdered sugar and cocoa powder and mix on low speed until combined.
- Add the heavy cream and mix on slow until combined then increase the speed to high and mix for 2-3 minutes or until you get a “whipped” consistency.
- Pour the icing on the cinnamon rolls and smooth out evenly.
- Serve warm. Enjoy every bite!
Notes
- Check for proper dough elasticity by removing a piece of dough and stretch it between your thumbs and index fingers. If you can stretch the dough without it ripping, it's ready.
- Always use fresh yeast when you make this or any recipe that calls for yeast. Expired yeast may not work as well or at all.
- To proof the dough, you'll need to set it in a warm place for about 30 minutes or until it doubles in size. The best place to do it is inside your oven with the light on.
- When rolling out the dough with your filling, make sure to roll it tightly to prevent the rolls from becoming loose during baking.
- For clean, even cuts, use dental floss or a knife with a serrated edge to cleanly slice your rolls.
- Bake rolls until golden brown and slightly firm to the touch.
- Allow rolls cool on a wire rack before adding the icing so it won't melt off.
- For the best taste and texture, serve your chocolate cinnamon rolls warm.
- If the dough still sticks to the large bowl, gradually add more flour about 2 tablespoons at a time until the dough does not stick to the sides or bottom of the bowl. It should be just slightly tacky but not come off on your fingers. Knead for an additional 4-5 minutes until you have an elastic dough.
- You can place the dough in the oven with the oven light on, which works very well. I also like to leave my dough on top of my stove with the overhead light on.
Nutrition
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