Introduction

These Chocolate Cinnamon Rolls are a decadent twist on a beloved classic. Rich cocoa and warm cinnamon combine for a sweet, tender dough filled with a luscious chocolate filling and topped with a smooth chocolate glaze. Perfect for breakfast or dessert, they’re sure to impress any chocolate lover.

The image shows a close-up of a spiral cinnamon roll with two layers: a light brown dough layer that looks soft and fluffy, and a dark brown cinnamon sugar swirl that creates a spiral pattern from the center to the edges. The roll is dusted lightly with white powdered sugar, adding a fine texture on top. It is placed on a white marbled surface, with parts of other similar cinnamon rolls visible on each side. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup packed light brown sugar (133g)
2 Tbsp black cocoa powder (14g)
1 tsp ground cinnamon (3g)
1/4 cup unsalted butter, softened (56g – for spreading on dough)
3 1/4 cups all-purpose flour, plus up to 1/2 cup additional flour (406-500g)
1/2 cup unsweetened cocoa powder, sifted (50g)
2 tsp (1 packet) instant dry yeast (7g, 1/4 oz.)
1 tsp fine salt (6g)
1 tsp instant espresso or coffee powder (2g)
1 cup whole milk (240ml)
1/2 cup granulated sugar (100g)
1/4 cup unsalted butter, room temperature (56g)
1 large egg, room temperature (56g)
1 Tbsp unsalted butter, room temperature (8g)
2/3 cup milk or dark chocolate chips (120g)
3 Tbsp whole milk (45ml)
1 cup powdered sugar (125g)
1 tsp vanilla extract or vanilla bean paste (4ml)

Instructions

Step 1: Prepare the chocolate cinnamon roll filling by mixing the brown sugar, black cocoa powder, and ground cinnamon in a medium bowl. Set aside.
Step 2: Preheat your oven to 200°F (95°C).
Step 3: In a large bowl or stand mixer bowl, combine 3 1/4 cups flour, sifted cocoa powder, instant yeast, instant coffee, and salt.
Step 4: In a microwave-safe bowl, heat the milk, granulated sugar, and softened butter on high for 60–90 seconds until warm. Stir to combine.
Step 5: Slowly add the warm milk mixture to the flour mixture and mix with a dough hook on medium speed until the dough comes together.
Step 6: Add the egg and mix on low speed until a sticky dough forms. Then mix on medium speed for 2–3 minutes until elastic.
Step 7: Add additional flour, 1 tablespoon at a time, until dough is tacky but not sticky and pulls cleanly from the bowl sides.
Step 8: Cover the dough with plastic wrap and let it rest for 15 minutes to relax the gluten.
Step 9: Flour your counter generously and roll the dough into a 12 x 18-inch rectangle, about 1/2 cm thick.
Step 10: Spread 1/4 cup softened butter evenly over the dough, leaving a 1-inch strip uncovered on the long side.
Step 11: Evenly sprinkle the chocolate cinnamon filling over the buttered surface, then gently press it down.
Step 12: Roll the dough tightly from the long side toward the uncovered strip, sealing the edge.
Step 13: Cut the log into 9 equal pieces using dental floss or a sharp knife, then place them cut-side up in a greased 8×8-inch pan.
Step 14: Turn off the oven. Cover the cinnamon rolls with foil and place the pan in the warm oven for 30 minutes to rise.
Step 15: Remove foil and turn the oven on to 350°F (175°C). Once preheated, bake rolls for 26–32 minutes until set; 28 minutes is usually ideal.
Step 16: To make the glaze, heat butter, chocolate chips, and whole milk in a bowl at medium-high power in the microwave for 60 seconds.
Step 17: Stir until smooth, then mix in powdered sugar and vanilla extract until fully combined.
Step 18: Let the baked rolls cool for 5–10 minutes, then drizzle the chocolate glaze over them. Serve warm for the best taste.

Tips & Variations

For an extra chocolate punch, add chopped nuts like pecans or walnuts inside the filling.
Use dark chocolate chips for a richer, bittersweet glaze or milk chocolate for a sweeter finish.
If you don’t have black cocoa powder, substitute with extra unsweetened cocoa powder for a similar flavor.
Dental floss works great to cut the rolls evenly without squishing the dough.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in a low oven to regain softness. The glaze may thicken when chilled; allowing rolls to come to room temperature improves texture.

How to Serve

A close-up view of a spiral-shaped pastry with two visible layers, one light brown dough forming the bulk of the roll and a dark black filling swirling evenly from the center to the edges; the surface is sprinkled lightly with white powdered sugar, giving a soft texture to the top. The pastry is placed closely among similar pieces on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Bring it to room temperature before shaping and proceeding with the recipe.

What if I don’t have instant coffee or espresso powder?

You can omit it, but adding espresso or coffee enhances the chocolate flavor depth. If unavailable, you may add a small amount of brewed strong coffee as a substitute.