Chocolate Cinnamon Rolls
Updated Sep 23, 2026
This post may contain affiliate links. Please read our disclosure policy.
These chocolate cinnamon rolls are irresistibly gooey and chocolatey! A rich chocolate cinnamon roll dough is filled with a buttery cinnamon sugar filling and chocolate chips, then baked until fluffy and topped with the best chocolate cream cheese frosting.
I created this chocolate cinnamon rolls recipe from my famous homemade cinnamon rolls! They have everything you love about classic cinnamon rolls, but with three layers of chocolate: cocoa powder in the dough, chocolate chips in the filling and a rich chocolate cream cheese frosting.
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)!
These chocolate cinnamon rolls are the perfect special occasion or holiday breakfast or brunch – and you can prepare them the night before and bake them in the morning!
Why You’ll Love These Chocolate Cinnamon Rolls
There’s so much to love about this chocolate cinnamon roll recipe!
- 3 kids of chocolate. Chocolate dough, chocolate chips in the filling, chocolate frosting.
- So gooey. Just like a cinnamon roll should be.
- Easy to prep in advance. Assemble the rolls the night before, refrigerate them and bake them fresh in the morning.
- Special breakfast. Perfect for Mother’s Day, Valentine’s Day or a birthday breakfast for someone who loves chocolate.
Tried this recipe for Christmas morning for my chocolate – loving daughters. It was a HUGE hit! They were so fudgy and decadent! Definitely saving this recipe!
– Kayla
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. Unsweetened cocoa powder gives both the chocolate cinnamon roll dough and frosting a rich chocolate flavor. You can use dark cocoa powder.
- 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.
- Active dry yeast. Instant yeast can be used also.
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 Chocolate Cinnamon Roll 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 Chocolate Cinnamon Roll 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:
- Use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar mixture and pat it down gently to insure it sticks. Or
- Spread the filling over the dough using greased hands or a greased spatula. This process can seem difficult, but it gets easier as you spread it.
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 the Chocolate Cinnamon Rolls
While the rolls are rising, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
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.
How to Make Chocolate Cinnamon Rolls Overnight
Yes, you can prepare these chocolate cinnamon rolls the night before! Assemble and cut the rolls, place them in the baking dish, then cover and refrigerate them before the second rise.
In the morning, remove the rolls from the refrigerator and let them come to room temperature and rise until they’re puffed and nearly doubled in size. Then bake and frost according to the recipe.
You can also make the chocolate cream cheese frosting the night before. Store it covered in the refrigerator, then let it come to room temperature while the rolls rise.
How to Serve Chocolate Cinnamon Rolls
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.
More Delicious Breakfast Recipes
If you love these cinnamon rolls, you need to try these recipes!
- Better than Cinnabon homemade cinnamon rolls with over 700 5-star reviews!
- Pumpkin cinnamon rolls are perfect for fall.
- Chocolate waffles because who doesn’t want chocolate for breakfast!
- Also try my mocha chocolate scones – one of my all-time favorite recipes.
- Chocolate crepes are my son’s favorite breakfast, well those and my double chocolate muffins!
How to Store Chocolate Cinnamon Rolls
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Freeze Unbaked Chocolate 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: Thaw in the refrigerator overnight. Then let the dough rise at room temperature until doubled or slightly puffed. Bake according to the recipe instructions.
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.
Chocolate Cinnamon Rolls Recipe FAQs
Yes, you can double the recipe and make 12 larger rolls, or two pans of 9 rolls (so 18 rolls total).
Yes, you can use a simple glaze or try this cream cheese frosting, vanilla frosting, or this chocolate buttercream frosting.
Yes! Assemble the rolls and place them in the baking dish, then cover and refrigerate them before the second rise. The next morning, let them come to room temperature and rise until puffed before baking.
The most common reason cinnamon rolls don’t rise is inactive yeast. Make sure your yeast becomes foamy when you proof it. A cold room can also significantly slow down the rising process. Even if they don’t rise on the counter – often times they rise in the oven while baking so hope isn’t lost!
Yes, instant yeast can generally be substituted for active dry yeast. I still suggest proofing it first to make sure it’s active.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Cinnamon Rolls Recipe
Video
Equipment
Ingredients
Chocolate Cinnamon Roll Dough
- ¼ cup water (105°F, 40°C)
- 1 Tablespoon granulated sugar
- 2 teaspoons active dry yeast
- ½ cup whole milk (room temperature)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 4 Tablespoons salted butter (melted)
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Chocolate Cinnamon Rolls Filling
- ½ cup light brown sugar (packed)
- 2 teaspoons ground cinnamon
- 4 Tablespoons salted butter (softened)
- ½ cup mini chocolate chips
Chocolate Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- ¼ cup salted butter (softened)
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
Make the Chocolate Cinnamon Roll Dough
- Combine water, 1 Tablespoon sugar and yeast in the bowl of a standing mixer fitted with the dough hook. Stir and let sit until foamy (5-10 minutes). (Alternately, you can mix the dough by hand with a wooden spoon in a large bowl).
- Add 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.
- Add 2 cups flour, salt, cinnamon and cocoa powder and stir with the dough hook, starting on low and increasing to high.
- 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 dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
- Grease a large bowl and place the dough inside.
- Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise for 1 hour or until dough has doubled in size.
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.
- Gently press the gas out of the dough and form it into a rectangle.
- Roll the dough into a rectangle that’s 18” long and 10” wide (18×10”), and about ¼ inch thick.
- Either: 1) Use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar mixture and pat it down gently to insure it sticks. Or 2) Spread the filling over the dough using greased hands or a greased spatula. This process can seem difficult, but it gets easier as you spread it.
- 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).
- 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 rise until nearly doubled, or slightly puffed about 30-60 minutes (the rolls will rise more while they are baking).
Bake the Cinnamon Rolls
- Preheat oven to 350°F (177°C).
- Once rolls are risen, 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.
- Let cool slightly and serve warm.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nos encantó, mi hija es fan de los roles y se sintió muy feliz y agradecida. Bendiciones y gracias por compartir 😊
these are so fantastic you go girly!!!! i lowk thot these buns would be bunz but there fire frfr slayyy