Irresistible Chocolate Cinnamon Rolls : Soft & Gooey

If you think traditional cinnamon rolls are the ultimate indulgence, wait until you try these Chocolate Cinnamon Rolls. Soft, pillowy dough wrapped around a luscious blend of cinnamon, cocoa, and melted chocolate—then topped with your choice of icing or ganache—makes this the sweet roll you didn’t know you needed in your life.

Perfect for holidays, birthdays, weekend brunch, or just because, these Chocolate Cinnamon Rolls Homemade take the comfort of classic cinnabuns recipes and elevate them with deep, chocolaty goodness. Whether you bake them fresh or prep them as an overnight cinnamon rolls recipe, they come out soft, gooey, and utterly addictive.

Let’s walk through how to make them from scratch, plus tips, icing ideas, variations like strawberry rolls, and how to keep them fresh and fluffy.

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What Makes Chocolate Cinnamon Rolls Different from Traditional Cinnabuns?

While traditional cinnamon rolls feature a brown sugar and cinnamon filling, Chocolate Cinnamon Rolls bring cocoa powder and chocolate chips or chunks into the mix. The result is a roll that’s still sweet and spicy, but richer, deeper, and more dessert-like.

Think of them as the decadent cousin of sticky buns—perfect for anyone who craves chocolate for breakfast. The dough remains soft and buttery like any great sweet roll, but the filling adds a twist that transforms this recipe into something truly special.

They also work beautifully as hot chocolate rolls, especially when topped with marshmallow glaze or a swirl of chocolate ganache.

Ingredients You’ll Need for Chocolate Cinnamon Rolls (With Exact Measurements)

This recipe makes 12 large rolls. Here’s what you need:

For the dough:

• 1 cup warm milk (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting)

For the filling:

• ⅓ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons unsweetened cocoa powder
• ¾ cup semisweet chocolate chips or chunks

For the icing (choose one):

• Classic glaze: 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla
• Cream cheese icing: 4 oz cream cheese + 2 tbsp butter + ¾ cup powdered sugar + 1 tsp vanilla
• Chocolate ganache: ¾ cup chocolate chips + ½ cup heavy cream (heated and poured over)

These ingredients can be modified for dietary preferences. Use dairy-free butter and milk alternatives for a dairy-free version.

Recommended Tools for Homemade Cinnamon Rolls

While the process is beginner-friendly, having the right tools makes it even smoother:

• Stand mixer with dough hook (or large mixing bowl)
• Rolling pin
• Sharp knife or dough cutter
• 9×13-inch baking dish
• Parchment paper or nonstick spray
• Small saucepan (for ganache, if using)
• Mixing bowls and spatula

You can also make the dough by hand—just plan to knead for about 10 minutes.

How to Make Chocolate Cinnamon Rolls Step-by-Step

Step 1: Activate the yeast
In a mixing bowl, combine warm milk and sugar. Stir in the yeast and let sit for 5–10 minutes until foamy.

Step 2: Make the dough
Add eggs, melted butter, salt, and 3 cups of flour to the yeast mixture. Mix on low speed until combined, then gradually add the remaining cup of flour. Knead for 8–10 minutes until the dough is smooth and elastic.

Step 3: Let it rise
Transfer dough to a greased bowl, cover with a towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.

Step 4: Roll and fill
Punch down the dough and roll into a 16×12-inch rectangle on a lightly floured surface. Spread with softened butter. In a small bowl, mix brown sugar, cinnamon, and cocoa powder. Sprinkle evenly over butter, then top with chocolate chips.

Step 5: Roll and cut
Roll up tightly from the long side into a log. Slice into 12 even pieces using a sharp knife or floss. Arrange in a greased 9×13 pan.

Step 6: Second rise
Cover and let rise again for 30–45 minutes until puffy.

Step 7: Bake
Bake at 350°F (175°C) for 25–30 minutes, or until golden on top and cooked through.

Step 8: Ice and serve
Let the rolls cool slightly, then drizzle with glaze, spread with cream cheese icing, or pour warm ganache over the top. Serve warm for maximum gooey deliciousness.

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Tips for the Softest, Most Flavorful Chocolate Sweet Rolls

Use room temperature ingredients. This helps everything incorporate more evenly, especially in yeast doughs.

Don’t over-flour. Add just enough flour for a soft, slightly tacky dough. Too much flour = dense rolls.

Allow both rises. The first rise builds structure; the second ensures fluffy rolls after baking.

Spread the filling evenly to avoid bare spots and ensure every bite has chocolate.

Use good-quality chocolate chips or chopped chocolate for the richest flavor.

Let them rest after baking for 10 minutes before icing so it melts just slightly—not off completely.

These little touches make a big difference in how your rolls turn out—soft, rich, and bakery-worthy.

Overnight Option: Chocolate Cinnamon Rolls the Night Before

Want fresh rolls in the morning without the wait? Make them ahead:

1. Prepare and slice the rolls.
2. Place them in your baking pan.
3. Cover tightly with plastic wrap and refrigerate overnight.
4. In the morning, let them sit at room temperature for 45 minutes.
5. Bake as directed.

This overnight cinnamon rolls recipe method is ideal for holiday mornings or brunch gatherings.

Chocolate Cinnamon Roll Icing Options (Cream Cheese, Ganache, Glaze)

Choosing your icing is part of the fun. Each brings a different mood to the rolls:

Classic Glaze – Sweet and simple. Pours easily and sets quickly.

Cream Cheese Frosting – Rich, tangy, and thicker. Pairs perfectly with chocolate.

Chocolate Ganache – For full-on chocolate lovers. Adds luxury and shine.

For hot chocolate cinnamon rolls, try a marshmallow glaze or swirl mini marshmallows on top before baking.

You can even combine glazes—start with cream cheese and drizzle ganache for the ultimate sweet roll.

Fun Add-Ins and Flavor Variations

This base dough is incredibly flexible. Here are some creative ideas:

Strawberry rolls – Add strawberry jam to the filling and top with strawberry glaze.

Nutella rolls – Replace the butter with Nutella for a hazelnut-chocolate twist.

Mocha cinnamon rolls – Add espresso powder to the cocoa in the filling for a coffee kick.

Caramel-stuffed rolls – Add soft caramel pieces with the chocolate filling for gooey centers.

Spicy chocolate rolls – Add a pinch of cayenne or chili powder for a Mexican hot chocolate vibe.

These variations let you reinvent the recipe again and again while keeping the soft, cinnamon base.

Common Mistakes to Avoid with Sticky Buns and Sweet Rolls

Using cold ingredients can inhibit yeast activation. Always start with warm milk and room temp eggs.

Rushing the rise leads to dense rolls. Give your dough time to double in size.

Not greasing the pan can cause sticking. Line or grease well for easy removal.

Slicing with a dull knife can squish the rolls. Use floss or a serrated blade for clean cuts.

Overbaking dries out the dough. Remove from the oven when tops are golden and centers are just set.

These issues are easy to prevent and ensure your chocolate cinnamon rolls homemade come out fluffy and soft.

How to Store and Reheat Chocolate Cinnamon Rolls

Room temperature – Store in an airtight container for up to 2 days.

Refrigerator – Keep in the fridge for up to 5 days. Warm before serving.

Freezer – Freeze un-iced rolls for up to 2 months. Thaw and reheat before icing.

To reheat – Microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes.

Make a double batch and freeze half for future indulgence—you’ll thank yourself later.

Nutritional Info (Per Roll)

Here’s an approximate breakdown per roll (with glaze):

Calories: 370
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 60 mg
Sodium: 210 mg
Carbohydrates: 50 g
Sugars: 25 g
Protein: 6 g
Calcium: 4% DV
Iron: 10% DV

Values vary depending on icing and mix-ins. Lighten it up with low-fat cream cheese and less sugar in the glaze.

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Chocolate Cinnamon Rolls FAQs

Can I use instant yeast?
Yes! You can skip the proofing step and mix it right into the dry ingredients.

What if I don’t have chocolate chips?
Use chopped chocolate, baking bars, or even a layer of Nutella or chocolate spread.

Can I use whole wheat flour?
You can substitute up to half with whole wheat. More than that may affect softness.

Do I have to let them rise twice?
Yes. The first rise develops texture; the second helps them puff up in the oven.

Can I use plant-based ingredients?
Yes—swap milk and butter for dairy-free versions, and use vegan chocolate and egg replacers.

How do I prevent over-browning?
Cover loosely with foil halfway through baking if needed to prevent too-dark tops.

Final Thoughts and Invite Readers to Share This Recipe

These Chocolate Cinnamon Rolls are everything you love about classic cinnamon rolls—with the irresistible twist of melted chocolate and cocoa filling. Whether you’re baking for a celebration, a cozy weekend breakfast, or prepping an overnight cinnamon roll recipe for the holidays, this sweet treat is bound to become a family favorite.

Soft, warm, and completely indulgent, they strike the perfect balance between nostalgic comfort and chocolatey richness.

If you loved this recipe, be sure to share it with fellow chocolate lovers, pin it for your next brunch menu, and subscribe to the blog for more irresistible breakfast bakes and homemade pastry inspiration.

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