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. It's 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! I'm a big, big fan of cinnamon rolls.
I love that soft dough all wrapped up with a sweet cinnamon swirl and then topped with frosting or a glaze. There's just nothing like it. I love to serve them up as a dessert, afternoon snack, or a sweet start to the day with a cup of coffee.
No matter when I serve them, they're always quickly devoured.
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.
When it comes to these delicious baked goods, they're bottomless pits. I can't blame them. So am I! I mean, how could I not be with all that soft texture and absolutely delicious flavors?
This chocolate icing for cinnamon rolls is absolutely to die for. Seriously.
History of Cinnamon Rolls
Most of us have been enjoying cinnamon rolls for as long as we can remember. These baked treats have been a staple of so many families across the globe for centuries.
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 Cinnamon Rolls Recipe
This chocolate cinnamon rolls recipe is rich, delicious, and full of amazing chocolate and cinnamon flavors. It's a hearty sweet that you just can't say no to. It's also very easy to make. Now, let me be clear.
This recipe involves several steps. You might look at the instruction portion of this post and think, "This doesn't sound easy at all." However, it really is.
You see, while there may be a few steps involved, the recipe itself boils down to a few simple things: Mixing, spread, rolling, cutting, and baking. When you break each one of them down, it quickly becomes apparent that this is, in fact, quite an easy recipe.
Ingredients in chocolate chip cinnamon rolls
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.
In each of these sections, you'll see that it only takes a few ingredients to make each part of the recipe. It's a simple list.
Rolls:
- Milk- Warm (about 110 degrees F. it should be just warm to the touch)
- Granulated sugar
- Active dry yeast
- Egg
- 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 sugar
- Unsweetened cocoa powder
- Heavy whipping cream
Making the Chocolate Cinnamon Rolls
Here's where you might begin to think that making this chocolate cinnamon rolls recipe isn't as easy as I said it would be, but don't!
This recipe has a few steps, but each one of them is nothing more than simple baking methods, and each one is simple. All you need to do is string them together, and before you know it, you have delicious cinnamon rolls that were easier to make than you thought!
I've outlined the steps below so you can see just how easily they come together. You'll find the complete recipe along with amounts and cooking times below, but give this a look first. It'll put your baking mind at ease.
- In the bowl of a stand mixer, add the milk, sugar, and yeast and whisk slightly to combine. Let sit for approx. 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 and add in 2 cups of flour and mix until well combined.
- 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.
- 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.
- 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.
- 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!
Tips
This chocolate chip cinnamon rolls recipe may be a series of simple steps, but there are a few things to remember to ensure that you get the best possible cinnamon rolls.
You really only have to remember three things, and they both involve the dough. The secret to any really good cinnamon roll is the dough, so let's look at exactly how you can be sure you get that.
Use Fresh Yeast
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. Remember, yeast is a living thing, and if it dies, it can't do its job.
Easily Check Dough Elasticity
An elastic dough is a dough filled with all the gluten goodness. An easy way to check for proper dough elasticity is to remove a piece of dough and stretch it between your thumbs and index fingers. If you can see through the dough without it ripping, it's ready.
Proofing the Dough
To proof the dough, you'll need to set it in a warm place for about 30 minutes or until it doubles in size. There are two excellent places to do that - in the oven or on top of it.
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.
Serving Chocolate Cinnamon Rolls
This chocolate cinnamon roll recipe is such a great snack to serve as a sweet breakfast, afternoon snack, or at a brunch get-together. If you make up a big batch, they're even a great addition to a potluck. All you need is a glass of milk or a cup of coffee to go with them.
Storing Chocolate Cinnamon Rolls
These cinnamon rolls will keep well in the refrigerator for up to a week in an air-tight container. Be aware that these are made with butter, cream cheese, and milk, and thus, they should be refrigerated at all times. To serve, simply microwave them or heat them up in the oven.
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.
Other Cool Desserts to Try
BLUEBERRY SWEET ROLLS WITH CREAM CHEESE FROSTING
GRANDMA’S OLD FASHIONED CARAMEL STICKY BUNS
Chocolate Cinnamon Rolls
Equipment
- Hand mixer or stand mixer
- 13 x 9 inch CAKE pan (at least 2 ¼ inch 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 chips, mini chocolate chips or chocolate chunks
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
- a good way to check is to remove a piece of dough and stretch between your thumbs and index fingers. If you can see through the dough without it ripping, it is ready
Nutrition
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