Chocolate Cinnamon Rolls

My Chocolate Cinnamon Rolls are soft, fluffy, rich, and loaded with cocoa, cinnamon, dark chocolate chips, mascarpone icing, chocolate drizzle, and crumbled Oreos. This triple-chocolate treat works for breakfast, brunch, dessert, or any time chocolate lovers want cinnamon rolls chocolate enough to feel special.

Love cinnamon rolls? Try my Classic Homemade Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Red Velvet Cinnamon Rolls, Old Fashioned Sticky Buns, and Pineapple Upside Down Sticky Buns.

Latest Recipe Video:

One bite of these rolls, and you’ll know I was not thinking about anybody’s waistline when I created them. I was thinking about chocolate, cinnamon, soft dough, gooey filling, and a creamy icing that makes the whole pan feel like a celebration.

I had been on a cinnamon roll perfection kick for a couple of years, and I knew I needed a chocolate version to round out the collection. These rolls took all that testing and turned it into one rich, foolproof recipe. The cocoa-infused yeast dough gives you chocolate flavor from the start, the cinnamon brown sugar filling keeps the classic cinnamon roll feel, and the chocolate chips melt into the spirals as the rolls bake.

I wanted something special, so instead of traditional cream cheese icing, I made a mascarpone icing that is lighter on the palate but just as creamy as cream cheese.

What Makes Chocolate Cinnamon Rolls Special?

Chocolate cinnamon rolls are different from classic cinnamon rolls because the dough itself is made with cocoa powder. That means you do not have to wait for the chocolate filling or topping to taste the chocolate. It is built into the roll from the beginning.

The filling keeps the cinnamon roll identity with butter, dark brown sugar, cinnamon, and kosher salt, but dark chocolate chips make every layer richer. Chocolate and cinnamon are a natural pair: cinnamon brings warmth, while chocolate adds depth, sweetness, and a little bitterness.

The mascarpone icing sets these apart from the usual cream cheese frosting. It is creamy, smooth, and slightly different from what people expect. Then the melted chocolate drizzle and chocolate sandwich cookies take the whole pan into triple chocolate territory.

Key Ingredients

Before you start whipping up these easy chocolate sweet rolls, check this ingredient list to make sure you have everything you need.

Active Dry Yeast

Active dry yeast gives the dough its rise, flavor, and soft texture. Letting the yeast bloom in warm evaporated milk helps make sure it is alive before the dough comes together.

Evaporated Milk

Evaporated milk adds richness and a subtle cooked-milk sweetness that regular milk doesn't. It helps create a softer dough with deeper flavor.

Unbleached All-Purpose Flour

Unbleached all-purpose flour gives the dough structure while keeping the rolls tender. It has enough protein to work well for cinnamon rolls and many yeast dough recipes without needing to buy bread flour.

Unsweetened Cocoa Powder

Unsweetened cocoa powder gives the dough its chocolate flavor and deep color. It turns the cinnamon roll dough into a chocolate dough before you add the filling or topping.

Dark Brown Sugar

Dark brown sugar brings moisture, sweetness, and molasses flavor to the dough and filling. It works well with cocoa, cinnamon, butter, and chocolate chips.

Unsalted Butter

Butter makes the dough rich and helps the cinnamon sugar filling stick to the rolled-out dough. It also adds that classic homemade cinnamon roll flavor.

Ground Cinnamon

Cinnamon brings warmth and keeps these rolls connected to the classic cinnamon roll flavor. It balances the chocolate so the rolls taste rich without becoming flat.

Dark Chocolate Chips

Dark chocolate chips melt into the filling and give every bite a little pocket of chocolate. They also get melted with oil for the chocolate drizzle on top.

Mascarpone Cheese

Mascarpone makes the icing creamy, smooth, and rich. It is milder than cream cheese and gives these chocolate cinnamon rolls a slightly more luxurious finish.

Chocolate Sandwich Cookies

Chocolate sandwich cookies add crunch, sweetness, and a fun finish. We are an Oreo house, but you can use any chocolate sandwich cookie you love.

How To Make Chocolate Cinnamon Rolls

The key to this soft chocolate cinnamon rolls recipe is making a soft cocoa yeast dough, letting it rise, filling it evenly, giving the shaped rolls a second proof, then baking until the tops are set.

Make the Chocolate Dough

Preheat the oven to 170°F (76°C), then turn it off once hot. In a large mixing bowl or stand mixer bowl, stir together the active dry yeast and warm evaporated milk. Let it sit for 5 to 10 minutes, or until the yeast mixture blooms.

Add the dark brown sugar, kosher salt, softened butter, eggs, vanilla extract, 3 cups flour, and cocoa powder. Stir until combined.

Attach the dough hook, add the remaining flour, and mix on low to medium speed for 8 to 10 minutes, or until a soft dough forms. The dough should feel tacky, not wet.

Let the Dough Rise

Transfer the dough to a lightly floured surface and knead until smooth. Shape it into a ball and place it in a lightly greased bowl.

Cover the bowl with a towel or plastic wrap and place it in the warm oven for 1 hour, or until doubled in size.

Make the Cinnamon Filling

While the dough rises, stir together the dark brown sugar, cinnamon, and kosher salt in a medium bowl.

Keep the melted butter separate so you can brush it over the dough before adding the filling.

Roll and Fill the Dough

Once the dough has doubled, punch it down and transfer it to a lightly floured work surface. Roll the dough into a rectangle about ¼ inch thick.

Brush the dough with melted butter, using any leftover butter to grease a 9 x 13 baking dish. Evenly spread the cinnamon sugar filling over the dough, then sprinkle the dark chocolate chips over the top.

Roll the dough into a log. Cut the log into 12 slices and place them in the prepared baking dish.

Second Proof and Bake

Cover the rolls and place them in a warm oven for 40 minutes, or until puffed.

Preheat the oven to 400°F (204°C). Bake the chocolate cinnamon rolls for 25 minutes, or until the tops are crisp to the touch.

Make the Mascarpone Icing and Chocolate Drizzle

While the rolls bake, stir together the mascarpone, powdered sugar, kosher salt, milk, and vanilla extract until smooth.

Let the rolls cool for 15 minutes, then spread the mascarpone icing over the top.

In a small bowl, combine the dark chocolate chips and oil. Microwave for 30 to 40 seconds, then stir until smooth. Drizzle the melted chocolate over the rolls with a fork, crumble one chocolate sandwich cookie over each roll, and serve warm.

Make Ahead & Storage

Keep baked chocolate cinnamon rolls in an airtight container at room temperature for 2 days. You can keep them refrigerated in an airtight container for up to 7 days.

Store them in an airtight container in the refrigerator for up to 7 days. Reheat in a 300°F (149°C) oven for 5 to 8 minutes, or microwave one roll for 10 to 15 seconds.

Freeze baked chocolate cinnamon rolls for up to 3 months. Wrap each roll in plastic wrap, place them in a freezer-safe storage bag, and thaw for 24 hours before reheating.

You can also freeze the chocolate cinnamon roll dough after the second proof. Keep it in a freezer-safe storage bag for up to 3 months, thaw for 24 hours, then bake as directed.

Pro Recipe Substitutions, Tips and Tricks

Here are some of my top tips and tricks to help you make this dish:

• Use 70% to 72% dark chocolate chips for a richer chocolate flavor. That cocoa percentage adds depth without making the rolls taste bitter. You can use semi-sweet chocolate or milk chocolate chips to replace dark chocolate chips.
• Dark cocoa powder can replace natural cocoa powder for a deeper chocolate flavor and darker color. It will make the rolls taste more intense, so use it if you love dark chocolate.
• Add the flour gradually and pay attention to the dough. The dough should feel sticky, not dry. Too much flour can make chocolate cinnamon rolls heavy instead of soft.
• Do not over-knead the dough or keep adding flour just because it feels soft. You want elasticity, but you still need moisture for a fluffy texture.
• Bread flour can be used if you want a chewier texture, but unbleached all-purpose flour gives these rolls enough structure while keeping them tender.
• Active dry yeast needs to bloom in warm milk for 5 to 10 minutes until slightly foamy, while instant yeast can be mixed directly into the dry ingredients. I still prefer active dry yeast here because blooming it first confirms the yeast is alive and helps build flavor in the dough.
• If you are new to making yeast dough at home, trust the process. Let the dough rise until doubled before rolling it out. Dough usually takes 1 to 2 hours to double, depending on the temperature.
• A warm oven with the light on or a proof setting creates a draft-free place for the dough to rise. Air conditioning, ceiling fans, and a cold kitchen can slow the rise.
• The second rise should happen in a warm, draft-free environment until the shaped rolls are puffy. This helps the chocolate cinnamon rolls bake up soft instead of dense.
• Roll the dough into a rectangle about 12 x 16 inches. It does not have to be perfect, but a wide, even rectangle gives you better spirals and more even layers.
• Use a serrated knife or unflavored dental floss to cut the rolls. Dental floss slices through the dough without smashing the chocolate spirals.
• Do not roll the dough too tight. Roll it snug enough to hold the filling, but loose enough so the rolls can expand during the second proof and bake evenly.
• Avoid overbaking. The rolls should smell chocolatey and look slightly browned on top, but the center should still be soft and gooey.
• If the tops are browning too fast, cover the rolls loosely with foil near the end of baking.
• To confirm the rolls are done, insert an instant-read thermometer into the center roll. It should read 165°F (74°C).
• Frost the rolls while they are warm, not piping hot. Warm rolls help the mascarpone icing soften and settle into the spirals without melting completely.
• For extra tender rolls, pour ¼ to ½ cup warm heavy cream over the shaped rolls before baking. The cream adds moisture and richness, but this recipe is already rich, so start with less.
• Cream cheese can replace mascarpone if you want a more traditional cinnamon roll frosting.
• Hot fudge sauce can replace the mascarpone icing if you want an even more chocolate-heavy finish.
• Whole milk or another milk can replace evaporated milk, but evaporated milk adds more flavor.
• Warm water can replace warm milk for blooming the yeast, but the dough will taste less rich.
• Granulated sugar or light brown sugar can replace dark brown sugar, but dark brown sugar gives the filling more moisture and deeper flavor.
• You can use salted butter if that is all you have. Omit the kosher salt in the recipe so the rolls do not taste overly salty.
• A dirty cinnamon roll is usually a cinnamon roll made extra messy with more filling, sauce, frosting, toppings, or add-ins. These chocolate cinnamon rolls are not a traditional dirty cinnamon roll, but the chocolate chips, icing, drizzle, and cookie topping give them that loaded feeling.
• The Tangzhong method (cooking a small amount of flour and liquid into a paste before adding it to the dough) can keep cinnamon rolls ultra-soft for days, but this recipe does not use it. These rolls get their softness from evaporated milk, butter, eggs, proper proofing, and not overbaking.
• If you do not have a stand mixer with a dough hook, use a large wooden spoon to mix the dough. Once it becomes too hard to stir, move it to a lightly floured surface and knead for 8 to 10 minutes, or until smooth.
• Dry active yeast can be stored at room temperature for up to 1 year from the production date. It can stay fresh for up to 6 months in the refrigerator or 3 months in the freezer.

Can You Put Chocolate in Cinnamon Rolls?

Yes, you can put chocolate in cinnamon rolls, and this recipe does it three ways. Cocoa powder goes into the dough, dark chocolate chips go into the filling, and melted chocolate gets drizzled over the iced rolls.

Classic cinnamon rolls do not usually have chocolate in them, but chocolate works because cinnamon and cocoa complement each other. The cinnamon brings warmth, while the chocolate adds richness and depth.

You can also make cinnamon rolls with chocolate instead of a traditional cinnamon-only filling, but I like using both. That way, the rolls still taste like cinnamon rolls, just with a deep chocolate twist.

What Does Pouring Heavy Cream Over Cinnamon Rolls Do?

Pouring warm heavy cream over shaped cinnamon rolls before baking can make them softer, richer, and more tender because the dough absorbs some of the fat and moisture as it bakes.

More Chocolate Recipes

If you have crazy chocolate cravings like I do, you'll want to check out these delicious recipes below.

• Chocolate Cream Pie
• Chocolate Beignets
• Triple Chocolate Brownies
• Chocolate Pancakes
• Chocolate Waffles
• Chocolate Banana Pudding
• Chocolate French Toast
• Velvety Chocolate Parfaits
• Chocolate Pudding
• Chocolate Hand Pies
• Chocolate Pralines

Before You Begin

Step 1: Preheat the oven to 170°F (76°C), then turn it off once hot.

Step 2: Measure the dough, filling, icing, drizzle, and topping ingredients into separate bowls.

Step 3: Make sure the evaporated milk is warm before mixing it with the yeast.

Step 4: Place an oven thermometer on the center rack for 5 to 10 minutes if you want to confirm your oven is heating correctly.

Step 5: Make the dough, let it rise, fill and shape the rolls, proof again, bake, ice, drizzle, and finish with the crumbled chocolate sandwich cookies.

These chocolate cinnamon rolls are soft, rich, and made for anyone who believes cinnamon rolls should have a chocolate version. The cocoa dough, cinnamon filling, dark chocolate chips, mascarpone icing, chocolate drizzle, and cookie topping make every bite feel like dessert and brunch had a blessed little meeting.

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📖 Recipe

Chocolate Cinnamon Rolls

Kenneth Temple

My Homemade Chocolate Cinnamon Rolls are a triple chocolate treat loaded with chocolate flavor that will satisfy chocolate lovers!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Proofing 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 persons

Calories 733 kcal

Ingredients

  

1x2x3x

Chocolate Cinnamon Rolls:

• 1 package of active dry yeast
• 1 ½ cups warm evaporated milk
• ½ cup dark brown sugar
• 1 teaspoon kosher salt
• 1 stick unsalted butter softened
• 2 large eggs slightly beaten
• ½ teaspoon vanilla extract
• 6 cups unbleached all-purpose flour plus more for kneading
• ¾ cup natural unsweetened cocoa powder

Cinnamon Filling:

• 1 ¼ cups dark brown sugar
• 2 tablespoons cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons melted unsalted butter
• 1 cup dark chocolate chips

Mascarpone Icing:

• 8 oz. mascarpone cheese softened
• 1 cup powdered sugar sifted
• ¼ teaspoon kosher salt
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Chocolate Drizzle:

• ½ cup melted dark chocolate chips
• ¼ teaspoon oil
• 12 crumbled chocolate sandwich cookies

Instructions

 

Chocolate Cinnamon Rolls:

• Preheat oven to 170°F or warm, once hot, cut the oven off. In a large mixing bowl mix the yeast and warm milk together, set aside for 5-10 minutes until bloomed. Add the sugar, kosher salt, butter, eggs, vanilla extract, 3 cups of flour and cocoa powder, stir together. Add remaining flour and mix until a soft ball of dough forms.
• On a lightly floured surface, knead the dough 20 times until the dough is smooth, form into a ball and transfer to a lightly greased bowl, cover with a towel and pop in a warm oven for 1 hour, dough will double in size.

Cinnamon Filling:

• Meanwhile, make cinnamon filling, in a bowl mix, together brown sugar, cinnamon, and kosher salt.

Second Proof:

• After dough has doubled in size. Punch dough down, on a lightly floured surface roll dough to ¼ inch thickness and into a rectangle shape. Brush with melted butter, (use any leftover butter to butter 9 x 13 baking pan) and evenly spread cinnamon mix over dough, then dark chocolate chips. Roll dough into a log shape. Cut the log into 12, 1-inch slices, place in baking pan, cover and pop in a warm oven for 40 minutes.

Bake:

• Preheat oven to 400°F; bake rolls for 25 minutes, until tops are crisp to the touch.

Mascarpone Icing:

• While rolls bake, in a medium bowl mix the mascarpone, powdered sugar, salt, milk, and vanilla extract, stir together until smooth. Once rolls are finished baking, allow to cool for 15 minutes before spreading icing over rolls.

Chocolate Drizzle:

• Combine dark chocolate and oil to a small bowl and melt in the microwave for 30-40 stir until smooth. Drizzle with a fork over rolls, crumble 1 cookie over each roll and enjoy warm.

Video

Notes

Make Ahead & Storage

Keep baked chocolate cinnamon rolls in an airtight container at room temperature for 2 days. You can keep them refrigerated in an airtight container for up to 7 days.

Store them in an airtight container in the refrigerator for up to 7 days. Reheat in a 300°F (149°C) oven for 5 to 8 minutes, or microwave one roll for 10 to 15 seconds.

Freeze baked chocolate cinnamon rolls for up to 3 months. Wrap each roll in plastic wrap, place them in a freezer-safe storage bag, and thaw for 24 hours before reheating.

You can also freeze the chocolate cinnamon roll dough after the second proof. Keep it in a freezer-safe storage bag for up to 3 months, thaw for 24 hours, then bake as directed.

Pro Recipe Substitutions, Tips and Tricks

Here are some of my top tips and tricks to help you make this dish:

• Use 70% to 72% dark chocolate chips for a richer chocolate flavor. That cocoa percentage adds depth without making the rolls taste bitter. You can use semi-sweet chocolate or milk chocolate chips to replace dark chocolate chips.
• Dark cocoa powder can replace natural cocoa powder for a deeper chocolate flavor and darker color. It will make the rolls taste more intense, so use it if you love dark chocolate.
• Add the flour gradually and pay attention to the dough. The dough should feel sticky, not dry. Too much flour can make chocolate cinnamon rolls heavy instead of soft.
• Do not over-knead the dough or keep adding flour just because it feels soft. You want elasticity, but you still need moisture for a fluffy texture.
• Bread flour can be used if you want a chewier texture, but unbleached all-purpose flour gives these rolls enough structure while keeping them tender.
• Active dry yeast needs to bloom in warm milk for 5 to 10 minutes until slightly foamy, while instant yeast can be mixed directly into the dry ingredients. I still prefer active dry yeast here because blooming it first confirms the yeast is alive and helps build flavor in the dough.
• If you are new to making yeast dough at home, trust the process. Let the dough rise until doubled before rolling it out. Dough usually takes 1 to 2 hours to double, depending on the temperature.
• A warm oven with the light on or a proof setting creates a draft-free place for the dough to rise. Air conditioning, ceiling fans, and a cold kitchen can slow the rise.
• The second rise should happen in a warm, draft-free environment until the shaped rolls are puffy. This helps the chocolate cinnamon rolls bake up soft instead of dense.
• Roll the dough into a rectangle about 12 x 16 inches. It does not have to be perfect, but a wide, even rectangle gives you better spirals and more even layers.
• Use a serrated knife or unflavored dental floss to cut the rolls. Dental floss slices through the dough without smashing the chocolate spirals.
• Do not roll the dough too tight. Roll it snug enough to hold the filling, but loose enough so the rolls can expand during the second proof and bake evenly.
• Avoid overbaking. The rolls should smell chocolatey and look slightly browned on top, but the center should still be soft and gooey.
• If the tops are browning too fast, cover the rolls loosely with foil near the end of baking.
• To confirm the rolls are done, insert an instant-read thermometer into the center roll. It should read 165°F (74°C).
• Frost the rolls while they are warm, not piping hot. Warm rolls help the mascarpone icing soften and settle into the spirals without melting completely.
• For extra tender rolls, pour ¼ to ½ cup warm heavy cream over the shaped rolls before baking. The cream adds moisture and richness, but this recipe is already rich, so start with less.
• Cream cheese can replace mascarpone if you want a more traditional cinnamon roll frosting.
• Hot fudge sauce can replace the mascarpone icing if you want an even more chocolate-heavy finish.
• Whole milk or another milk can replace evaporated milk, but evaporated milk adds more flavor.
• Warm water can replace warm milk for blooming the yeast, but the dough will taste less rich.
• Granulated sugar or light brown sugar can replace dark brown sugar, but dark brown sugar gives the filling more moisture and deeper flavor.
• You can use salted butter if that is all you have. Omit the kosher salt in the recipe so the rolls do not taste overly salty.
• A dirty cinnamon roll is usually a cinnamon roll made extra messy with more filling, sauce, frosting, toppings, or add-ins. These chocolate cinnamon rolls are not a traditional dirty cinnamon roll, but the chocolate chips, icing, drizzle, and cookie topping give them that loaded feeling.
• The Tangzhong method (cooking a small amount of flour and liquid into a paste before adding it to the dough) can keep cinnamon rolls ultra-soft for days, but this recipe does not use it. These rolls get their softness from evaporated milk, butter, eggs, proper proofing, and not overbaking.
• If you do not have a stand mixer with a dough hook, use a large wooden spoon to mix the dough. Once it becomes too hard to stir, move it to a lightly floured surface and knead for 8 to 10 minutes, or until smooth.
• Dry active yeast can be stored at room temperature for up to 1 year from the production date. It can stay fresh for up to 6 months in the refrigerator or 3 months in the freezer.

Nutrition

Calories: 733kcalCarbohydrates: 119gProtein: 15gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 56mgSodium: 433mgPotassium: 496mgFiber: 6gSugar: 58gVitamin A: 538IUVitamin C: 1mgCalcium: 259mgIron: 6mg

Keyword chocolate rolls, chocolate cinnamon rolls, cinnamon chocolate rolls, chocolate cinnamon rolls recipe

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