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My Homemade Chocolate Cinnamon Rolls are a triple chocolate treat loaded with chocolate flavor that will satisfy chocolate lovers! They're perfect for dessert, breakfast, and brunch. Oh, and I topped them off with Oreos.
Looking for more fantastic sweet rolls or buns recipes? Try these: Classic Homemade Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Red Velvet Cinnamon Rolls, Old Fashioned Sticky Buns, and Pineapple Upside Down Sticky Buns.
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When I thought about this recipe, I only thought I had to make these. I've been on a cinnamon roll perfection kick for two years, and I needed a chocolate one to have a well-rounded number of options.
You'll have to excuse the fact that I was not considering anyone's waistline with these mouthwatering chocolate rolls. All I was thinking about was chocolate and cinnamon deliciousness.
This recipe is two years in the making, but it only took me one testing trail to get these perfect because that time has allowed me to perfect cinnamon rolls and make them foolproof by following each step in the recipe below.
Key Ingredients
Before you start whipping up these easy chocolate cinnamon rolls, look at this ingredient list to ensure you have everything you need.
Active Dry Yeast
I'm not a fan of instant yeast because it only saves a few minutes, and I love to let my yeast bloom, which helps develop great flavor.
Evaporated milk
Since it's cooked, the natural sweetness in the milk adds an incredible flavor that whole milk does not offer.
Dark Brown Sugar and Powdered Sugar
I love Imperial Sugar's consistency and that it's NON-GMO, so it'll always get my love.
Unsalted Butter
Softened butter is going to make this dough rich and buttery. It'll also act as an adhesive for the cinnamon-brown sugar mixture.
Unbleached Flour
It has a higher protein amount compared to traditional flour, which helps make these rolls great. Besides that, why would you want bleach in your food?
Unsweetened Cocoa Powder
This will give our chocolate dough the perfect color and flavor.
Ground Cinnamon
We can't have cinnamon rolls without it! Use a quality ground cinnamon like Saigon cinnamon for the best flavor.
Dark Chocolate Chips
I wanted each bite to contain deliciously gooey chocolate. Plus, you'll need some to drizzle over the top.
Mascarpone Icing
I like being different since every other recipe will call for cream cheese icing.
Chocolate Sandwich Cookies
You choose to use any brand you love, but we're an Oreo house.
How To Make Chocolate Cinnamon Rolls
Technique, patience, and confidence are the key to making chocolate cinnamon rolls. That's how I'm going to teach you to make this recipe.
Chocolate Cinnamon Rolls:
Preheat the oven to 170°F, proof or warm; cut the oven off once hot.
In your stand mixer bowl, combine the yeast and warm milk together until bloomed, about 5-10 minutes. Add the brown sugar, kosher salt, butter, eggs, vanilla extract, 3 cups of flour, and cocoa powder, and stir together.
Attach your dough hook attachment, add the remaining flour, and mix on low to medium speed until a soft ball of dough forms, about 8-10 minutes. You shouldn't have sticky dough; it should be tacky.
Transfer dough onto a lightly floured surface, and knead the dough 20 times until the dough a smooth dough ball has formed. Add to a lightly greased bowl, cover, and pop in the warm oven for 1 hour; the chocolate dough has doubled in size.
Cinnamon Sugar Filling
While the rolls rise, make the cinnamon sugar filling by combining the dark brown sugar, cinnamon, and kosher salt.
Second Proof
After the dough has doubled in size. Punch the dough to release the air. Roll the dough into a rectangular shape on a lightly floured work surface. Brush with melted butter (use any leftover butter to grease a 9 x 13 baking dish).
Evenly spread cinnamon sugar filling over the dough, then dark chocolate chips. Roll the dough into a log shape. Cut the log into 12 1-inch slices, place in the baking dish, cover, and pop in a warm oven until the dough has doubled in size.
Bake
Preheat oven to 400°F; bake chocolate rolls for 25 minutes, until tops are crisp to the touch.
Mascarpone Icing
While the rolls bake, in a medium bowl, mix the mascarpone, powdered sugar, salt, milk, and vanilla extract, until smooth. Cool for 15 minutes before spreading icing over the rolls.
Chocolate Glaze
Combine dark chocolate and oil in a small bowl and melt in the microwave for 30-40 seconds; stir until smooth. Drizzle with a fork over rolls, crumble 1 chocolate cookie over each roll, and serve warm.
How to Store Chocolate Cinnamon Rolls
You can freeze the chocolate cinnamon roll dough after the second proof.
Keep in a freezer-safe storage bag in the freezer for 3 months. Thaw 24 hours before using. Then follow the instructions for baking the chocolate cinnamon roll.
You can bake the cinnamon rolls ahead and finish them off right before serving. Keep them in an airtight container for 2 days.
Keep baked cinnamon rolls in an airtight container in the fridge for 7 days. Individually wrap them with plastic wrap before placing them in a freezer-safe storage bag in the freezer for 3 months, and thaw 24 hours before reheating.
Reheat the cinnamon rolls in a 300°F oven for 5-8 minutes or zap in the microwave for 10-15 seconds.
Pro Recipe Tips & Tricks
Here are some of my top tips and tricks to help you make this dish:
- If you are new to making dough with yeast at home, trust the recipe and feel confident while making the dough.
- To proof your dough, you can use your oven. This will create a perfect environment for your dough to double in size without the air conditioning or ceiling fans interfering with your home's temperature.
- Some ovens come with a proofing option on them. Use it.
- You can use warm water to mix your yeast with instead of warm milk.
- Love dark chocolate? Use dark cocoa powder instead of natural cocoa powder.
- If you only have salted butter, use it but omit the salt in the recipe.
- To confirm if the cinnamon rolls are ready, insert an instant-read thermometer into the center roll and wait until it reads 165°F.
- Feel free to use cream cheese instead of mascarpone.
- You can omit the mascarpone icing and pour my Hot Fudge Sauce over your chocolate cinnamon rolls.
- Feel free to use whole milk or any milk you have on hand.
- Dry active yeast can be stored at room temperature for up to one year from its production date. If stored in the refrigerator, it will remain fresh for up to six months; if stored in the freezer, it will last for three months.
- If you don't have a stand mixer with a dough hook attachment. Use a large wooden spoon to make the dough. When the dough becomes too hard to stir, transfer it to a lightly floured surface and knead it for 8-10 minutes until it forms a smooth dough ball. If the dough feels too sticky, dust your hands with flour while kneading.
- After preparing the dough for proofing, cover it with either plastic wrap or a towel.
- Use your dough 24 hours after it's been refrigerated; if you make it in advance.
- Chilling the cinnamon rolls for a second time in the fridge enhances the flavor.
- Feel free to swap the dark chocolate chips for semi-sweet, milk, bittersweet, or mini chocolate chips.
- You can substitute granulated sugar or light brown sugar for dark brown sugar.
FAQ
Here are the top questions readers have when they make chocolate cinnamon rolls.
Do chocolate and cinnamon go together?
Yes, chocolate and cinnamon are a delicious combination that works well in many desserts and baked goods. The warm sweetness of cinnamon complements the rich and bitter flavor of chocolate, creating a well-balanced and satisfying flavor experience.
In fact, many popular desserts, such as Mexican hot chocolate, use cinnamon and chocolate as key ingredients. Whether it's in a chocolate cake or a cinnamon roll with chocolate chips, incorporating these two flavors can take your baking to the next level.
Why pour heavy whipping cream over cinnamon rolls?
If you pour heavy cream over cinnamon rolls, the dough will become richer and softer because it will absorb a large quantity of fat.
Why put cream in the bottom of cinnamon rolls?
Adding heavy cream to the bottom of the cinnamon rolls will help make the rolls moister as it bakes. It has the same impact as pouring it over before baking.
What's the difference between cinnamon rolls and cinnamon buns?
Both cinnamon rolls and buns are made from yeast dough and cut into a spiral shape. Cinnamon rolls don't have any nuts, but cinnamon buns can be filled with walnuts or pecans.
Are cinnamon rolls fried or baked?
Cinnamon rolls are baked, not fried. While fried cinnamon rolls exist, they are typically called "fritters." They are made by dropping dough balls into hot oil until golden brown and crispy on the outside.
What type of cinnamon is best for rolls?
Saigon/Vietnamese cinnamon has a bold, sweet flavor, and you can taste the difference compared to the discount brands.
Do you roll cinnamon rolls tight or loose?
Don't roll the rolls too tight, but tight enough to where the cinnamon sugar mixture doesn't fall out. Rolling it properly helps with proofing and baking all the way through.
Is bread flour or all-purpose flour better for cinnamon rolls?
Using bread flour will create a softer and fluffier cinnamon roll because of the high protein amount, which makes it better for yeast doughs. Try it one time and compare the difference.
What happens if you forget to put yeast in cinnamon rolls?
If you realize you forgot to add the yeast to your cinnamon rolls. You'll want to activate the yeast by mixing it with warm tap water until it blooms, about 5-10 minutes. Stir the yeast mixture into the dough and proceed to follow the recipe.
You'll have a flat and delicious treat if you realize it after proofing or baking the rolls.
Why do my cinnamon rolls get dry so fast? Is there a way to prevent it?
To keep your rolls from drying out, watch the baking time, store them properly, and ensure you add the correct amount of liquid to the dough.
Watching the baking time will ensure you don't overbake them; if you notice your rolls browning too fast, cover them loosely with foil.
Storing them in an airtight container after they've cooled will help them retain their moist and fluffy texture.
Adding the correct amount of moisture comes from the milk and butter added to the dough. Make sure you have correctly measured everything according to the recipe.
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
- Triple Chocolate Brownies
- Chocolate Pancakes
- Chocolate Waffles
- Chocolate Banana Pudding
- Chocolate French Toast
- Velvety Chocolate Parfaits
- Chocolate Pudding
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat the oven to 170°F before pulling the ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: You don't want any surprises, so make sure your oven is heating to the correct temperature by placing an oven thermometer in the center rack for 5-10 minutes. Adjust the temperature by the number of degrees it's off.
Step 4: Start following the recipe and get ready for the best chocolate cinnamon rolls you've ever enjoyed.
My chocolate cinnamon roll recipe perfectly blends the classic cinnamon roll with a chocolatey spin. After you make them, tag me in your posts; I'd love to see your creations! #LezEat
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📖 Recipe
Chocolate Cinnamon Rolls
Ingredients
Chocolate Cinnamon Rolls:
- 1 package of active dry yeast
- 1 ½ cups warm evaporated milk
- ½ cup Imperial Sugar 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 Imperial Sugar 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 Imperial Sugar 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
- If you are new to making dough with yeast at home, trust the recipe and feel confident while making the dough.
- To proof your dough, you can use your oven. This will create a perfect environment for your dough to double in size without the air conditioning or ceiling fans interfering with your home's temperature.
- Some ovens come with a proofing option on them. Use it.
- You can use warm water to mix your yeast with instead of warm milk.
- Love dark chocolate? Use dark cocoa powder instead of natural cocoa powder.
- If you only have salted butter, use it but omit the salt in the recipe.
- To confirm if the cinnamon rolls are ready, insert an instant-read thermometer into the center roll and wait until it reads 165°F.
- Feel free to use cream cheese instead of mascarpone.
- You can omit the mascarpone icing and pour my Hot Fudge Sauce over your chocolate cinnamon rolls.
- Feel free to use whole milk or any milk you have on hand.
- Dry active yeast can be stored at room temperature for up to one year from its production date. If stored in the refrigerator, it will remain fresh for up to six months; if stored in the freezer, it will last for three months.
- If you don't have a stand mixer with a dough hook attachment. Use a large wooden spoon to make the dough. When the dough becomes too hard to stir, transfer it to a lightly floured surface and knead it for 8-10 minutes until it forms a smooth dough ball. If the dough feels too sticky, dust your hands with flour while kneading.
- After preparing the dough for proofing, cover it with either plastic wrap or a towel.
- Use your dough 24 hours after it's been refrigerated; if you make it in advance.
- Chilling the cinnamon rolls for a second time in the fridge enhances the flavor.
- Feel free to swap the dark chocolate chips for semi-sweet, milk, bittersweet, or mini chocolate chips.
- You can substitute granulated sugar or light brown sugar for dark brown sugar.
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