Posted Dec 19, 2022, Updated Feb 15, 2024 If you’re looking for a decadent breakfast for serious chocolate lovers then these chocolate cinnamon rolls are for you (also try chocolate waffles, chocolate crepes and chocolate scones)! This is not your average chocolate cinnamon roll recipe! Every component of these heavenly rolls contains chocolate. There is chocolate inside the cinnamon sugar filling. The cinnamon roll dough itself is deliciously chocolatey. And the chocolate cream cheese frosting is absolutely to die for. These chocolate cinnamon rolls are the perfect special occasion or holiday breakfast or brunch – sure to impress. Adapted from our famous better-than-Cinnabon cinnamon rolls, I promise you will love them!
Chocolate Cinnamon Rolls: Ingredients & Substitutions
Whole Milk. half and half or 2% milk are good substitutes – I don’t recommend anything with a lower fat content. All-purpose flour. bread flour may be used in place of all-purpose flour. Unsweetened cocoa powder. dark cocoa powder can be used to make these extra chocolatey. Salted butter. Unsalted butter or ghee are both good substitutes for salted butter. Light brown sugar. for a richer molasses taste, use dark brown sugar. Ground Cinnamon. The quality of cinnamon used in this recipe really matters. Please choose your cinnamon wisely! Mini chocolate chips. I like using mini chips because they distribute throughout the dough very well. You can use full-size chips or chopped chocolate, if preferred. Cream cheese. Full fat or light cream cheese both work well in this recipe. The higher the fat content, the richer the taste. Vanilla extract. Vanilla bean paste is a good substitute for extract.
How to Make Chocolate Cinnamon Rolls
This recipe has three different components: chocolate cinnamon roll dough, filling and frosting. We’ll walk through how to make each one step-by-step, and don’t forget to watch the video.
Make the Dough
Begin by proofing the yeast in the bowl of a standing mixer fitted with the dough hook attachment. Stir and let sit until foamy (5-10 minutes). Once the yeast is proofed (foamy) add the milk, ¼ cup sugar, melted butter, egg, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined. Note: you can also stir and knead by hand in a large bowl. Next, add 2 cups of flour, salt, cinnamon and cocoa powder and stir using the dough hook, starting on low and increasing to high. Then, add more flour ¼ cup at a time until a smooth ball is formed. The dough should be smooth and only slightly tacky to the touch. Transfer the dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Then, form it into a ball. Put the dough in a lightly greased bowl, cover it with a warm, damp towel and put the bowl in a warm place to rise for 1 hour – or until it has doubled in size or slightly puffed.
Make the Filling
While the dough is rising, make the filing. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set aside (It will be brushed on the dough later). Alternately, you can combine butter, brown sugar, cinnamon until mixture is homogenous (uniform throughout). Set aside.
Assemble the Chocolate Cinnamon Rolls
Sprinkle a large work surface with flour, then gently press the gas out of the dough and form it into a rectangle that’s 18” long and 10” wide (18×10”), and about ¼ inch thick. Then, fill the dough by using one of two methods: Once the cinnamon sugar is all over the dough, spread the chocolate chips evenly over the cinnamon sugar mixture. Tightly roll the dough and cut into 9 equal sized rolls (I recommend measuring by placing a tape measure next to the rolled dough to ensure it’s 18” long, then make marks every 2 inches and cut the rolls to be 2” wide). Next, line an 8×8” or 9×9” baking dish with parchment paper and lightly grease. Then place rolls in 3 rows of 3, evenly spaced. Cover and let the rolls rise until nearly doubled, or puffed, about 30-60 minutes. They will rise more while they bake.
Bake
While the rolls are rising, preheat your oven to 350 degrees Fahrenheit. Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. They will rise more in the oven.
Make the Chocolate Cream Cheese Frosting
While rolls are baking, beat together cream cheese, butter, powdered sugar, cocoa powder, vanilla extract and salt until smooth. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. Once the cinnamon rolls have been removed from the oven, spread the cream cheese frosting on them while they are still warm.
Prepare in Advance
You can also make the frosting in advance and store it in the refrigerator. Remove it from the refrigerator when you take the rolls out to rise so it can come to room temperature before spreading it on the warm rolls.
Cool & Serve
Let the chocolate cinnamon rolls cool slightly and serve warm. We like serving them alongside our other favorite brunch dishes like this egg bake, quiche recipe, winter fruit salad, and the best frittata.
Store
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Freeze Unbaked Cinnamon Rolls
Once the rolls are assembled in the baking dish before baking – tightly wrap them with plastic wrap and cover them with tinfoil. Then freeze for up to 1 month before baking. To bake cinnamon rolls after the dough has been frozen:
Freeze Baked Chocolate Cinnamon Rolls
Let the rolls cool and freeze them (either frosted or unfrosted) in an airtight container for up to 2 months. Let thaw in the refrigerator and warm in the microwave or oven. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
