Chocolate Cinnamon Rolls
These Easy Chocolate Cinnamon Rolls are the ultimate indulgence for chocolate lovers! A rich, soft, and fluffy chocolate brioche dough is swirled with a decadent cinnamon-chocolate filling and topped with a glossy, smooth chocolate glaze. Perfect for breakfast, brunch, or dessert. For another incredible chocolate-filled treat, try our Chocolate Hazelnut Babka.
Servings: 10 rolls
Calories: 458kcal
Equipment
- Stand Mixer with Dough Hook For kneading the dough.
- 9x13-inch Baking Dish or similar For baking the rolls.
- Rolling Pin For rolling out the dough.
Ingredients
- 240 ml lukewarm milk (1 cup)
- 7 g dry baker's yeast (1½ tsp)
- 430 g all-purpose flour (3½ cups)
- 60 g granulated sugar (⅓ cup)
- 1 pinch salt
- 50 g unsweetened cocoa powder (½ cup)
- 1 large egg, room temperature
- 70 g butter, melted and cooled (⅓ cup)
- 120 g brown sugar (⅔ cup)
- 2 tbsp unsweetened cocoa powder (for filling)
- 2 tsp ground cinnamon
- 55 g butter, softened (¼ cup)
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder (for glaze)
- 70 g powdered sugar (⅔ cup)
- 60 ml heavy cream (¼ cup)
Instructions
- In a small bowl, mix lukewarm milk with yeast. Let sit for 5-10 minutes until frothy. (If using instant yeast, you can skip this step.)
- In a stand mixer bowl, combine flour, sugar, cocoa powder, and salt. Add egg, melted butter, and the milk-yeast mixture. Knead on medium speed for about 3 minutes until a soft, smooth, slightly sticky dough forms.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1½-2 hours until doubled.
- For filling, mix brown sugar, cocoa powder, cinnamon, and vanilla. Roll dough into a large rectangle. Spread with softened butter, then sprinkle with filling mixture, pressing gently to adhere.
- Roll dough tightly into a log. Cut into 9-11 equal rolls. Place in a greased baking dish, cover, and let rise for 30-60 minutes until puffed.
- Preheat oven to 350°F. Bake rolls for 20-25 minutes until just set. Do not overbake. Cool slightly.
- For glaze, whisk together powdered sugar, cocoa powder, and heavy cream until smooth and pourable. Pour over warm rolls and serve.
Notes
Pro Tips: Chocolate dough rises a bit slower than classic dough – be patient and ensure your rising environment is warm (75-80°F). Use lukewarm milk (about 110°F) to activate the yeast; hot milk will kill it. For the softest, gooiest rolls, don't overbake – pull them out when just set. Roll the dough tightly for beautiful, even swirls. If using active dry yeast, proof it first; instant yeast can be added directly to the dry ingredients. For an even easier version, swap the filling for Nutella.