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Close-up of gooey chocolate cinnamon rolls in a round pan on a wooden table. One roll is partially eaten, revealing a rich, indulgent texture.

Chocolate Cinnamon Rolls

Print Recipe
Chocolate lovers, you have got to try these chocolate cinnamon rolls! The chocolate dough is filled with a chocolate filling and packed with chocolate chips. These chocolate cinnamon buns are covered with a chocolate cinnamon frosting and so delicious!
Course Breakfast, brunch, Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 9 rolls
Author Gabby Kislanko

Equipment

  • 1 stand mixer
  • 1 9 inch round baking pan or 9 inch square baking pan

Ingredients

Chocolate Cinnamon Dough

  • ⅔ cup milk (regular or dairy free)
  • 1½ teaspoons quick-rise (instant) yeast or active dry yeast
  • 1 egg, room temperature
  • ¼ cup butter, softened (regular or dairy free)
  • ¼ cup white granulated sugar
  • 2½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnnamon
  • ⅓ cup heavy cream or oat milk - separated (depending on whether making these dairy free) SEE NOTES

Chocolate Filling

  • ¼ cup butter, softened (regular or dairy free)
  • ½ cup light brown sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon ground cinnamon
  • ½ cup semisweet chocolate chips

Chocolate Cinnamon Frosting

  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons butter, softened (regular or dairy free)
  • 1 cup powdered sugar
  • 2 Tablespoons milk of choice (regular or dairy free)
US Customary - Metric

Instructions

Chocolate Cinnamon Rolls

  • Heat ⅔ cup of milk in the microwave - it should be heated to 115℉ and feel warm but not hot. Add it to the bowl of a standing mixer, then sprinkle the yeast over top. Let sit for 5 minutes, or until it looks a bit foamy on top.
  • Using the paddle attachment on the mixer (or a wooden spoon if not using a mixer), mix in the sugar, egg, and butter on medium speed until mostly combined (there will still be little pieces of butter - that's okay).
  • Add in the flour, cocoa powder, and salt. Use the dough hook to mix for 5-7 minutes (scrape down the sides as needed). The dough should be soft and not too sticky. If the dough is sticky after 7 minutes, add 1-2 tablespoons more flour. If not using a mixer, knead the dough for 10 minutes by hand on a floured surface.
  • Lightly grease a large bowl. Form the dough into a loose ball and transfer it to the greased bowl, then cover with a tea towel or plastic wrap. Set aside in a warm place and let it rise for 1 hour, or until the dough has doubled in size.

Chocolate Cinnamon Filling

  • While the dough rests, add butter, brown sugar, cocoa powder, and cinnamon to a medium bowl and mix until fully combined. You can do this with a standing mixer, hand mixer, or by hand with a wooden spoon if your butter is soft enough.
  • After the dough has risen for 1 hour, transfer it to a lightly floured counter top. Use a rolling pin to roll it into a rectangle, around 10 inches wide by 14 inches long.
  • Use an offset spatula to spread the filling over the dough, covering it entirely aside from a ½ inch on each of the two shorter sides. Sprinkle the chocolate chips over top of the filling.
  • Starting on the long end, roll the dough into a log. Cut off ½-1 inch of dough from each end and discard. Make sure the seam side is down, then use un-flavored dental floss (or a serrated knife, but this will flatten the rolls a little) to cut the log into 9 even rolls.
  • Transfer the rolls to a 9 inch round baking dish. Cover with a tea towel or plastic wrap and allow to rise for 30 minutes in a warm place.
  • With about 10 minutes left in the rising time, preheat the oven to 350℉ or 180℃.
  • When the rolls have risen for 30 minutes, pour ⅓ cup of heavy cream (or oat milk if making these dairy free) over top of them and bake for 20-27 minutes. If you gently push your finger into the middle of one of the rolls, it should spring back when they're ready. This takes 25 minutes in my oven.

Chocolate Cinnamon Frosting

  • In a medium bowl, add all the ingredients for the chocolate cinnamon frosting and mix together using a mixer until combined. Spread the frosting over the warm rolls and enjoy!

Notes

Storage Instructions:
As with most cinnamon rolls, these rolls are best enjoyed fresh, but can be stored covered, at room temperature for up to two days or 4 days in the fridge. If storing in the fridge, I recommend microwaving for a few seconds before eating them.