Soft Chocolate Cinnamon Rolls

These Soft Chocolate Cinnamon Rolls are pure comfort in every bite. They’re gooey, fluffy, and filled with melty chocolate and warm cinnamon. It’s like your favorite cinnamon roll—but with a rich, chocolaty twist.

I made these on a cold weekend once, and now they’re a regular treat in our house. The dough is soft and pillowy, and the chocolate swirls make it feel extra special. When they come out of the oven all warm and messy? So good.

Perfect for breakfast, brunch, or dessert—anytime you want something cozy and sweet. I’ll show you how I make them step by step. You’re gonna love how easy and delicious they are.

Why You’ll Love This Recipe

• Tender, Enriched Dough: Made with warm milk, butter, eggs, and sugar, this dough rises into soft, fluffy layers that pull apart beautifully.
• Rich, Melted Chocolate Filling: A combination of cocoa powder, real melted chocolate, cinnamon, and brown sugar gives depth and warmth—not too sweet, just right.
• Perfect for Beginners: The process is broken into manageable steps, with a forgiving dough that’s easy to work with.
• Make-Ahead Friendly: You can chill the shaped rolls overnight and bake them fresh in the morning.
• Customizable: From dark chocolate to orange zest or pecans, there’s room to make them your own.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes active time
• Rising Time: 90 minutes (1st rise) + 30 minutes (2nd rise)
• Bake Time: 25–30 minutes
• Total Time: About 3 hours (or longer with overnight option)

Servings:
Makes 12 soft chocolate cinnamon rolls, each about 3 inches wide. Perfect for serving a family breakfast, brunch guests, or saving some in the freezer for later.

Difficulty:
Moderate. No advanced skills needed, but it does involve yeast, kneading, and rolling dough. If you’re new to baking with yeast, this is a gentle introduction with clear visual clues at each stage.

Required Kitchen Tools

You don’t need anything fancy, but a few basic tools will make the process easier and more consistent:

• Large mixing bowl – for combining dough ingredients
• Medium bowl – for mixing the filling
• Measuring cups and spoons
• Whisk and silicone spatula
• Stand mixer with dough hook (optional) – for easy kneading
• Rolling pin
• Plastic wrap or clean kitchen towel – for covering dough while it rises
• Sharp knife or dental floss – to slice the rolls cleanly without squishing
• 9×13 inch baking dish or metal cake pan
• Small saucepan – for melting butter and chocolate

Ingredients for the Dough

This soft, lightly sweet dough uses classic pantry staples with added richness from butter and eggs. It’s best made with room temperature ingredients for an even rise.

• 1 cup (240ml) warm whole milk – Heat to 100–110°F (warm but not hot to the touch). Helps activate the yeast.
• 2 ¼ teaspoons (1 packet) active dry yeast – Instant yeast works too. If using, reduce rise time slightly.
• ½ cup (100g) granulated sugar – Feeds the yeast and sweetens the dough.
• 2 large eggs, at room temperature – Add structure and tenderness.
• 1 teaspoon pure vanilla extract – Enhances the overall flavor.
• ⅓ cup (75g) unsalted butter, melted and cooled slightly – Adds richness to the dough.
• 4 cups (500g) all-purpose flour, spooned and leveled – Start with 3¾ cups and add more if needed.
• ½ teaspoon salt – Balances the sweetness and deepens flavor.

Ingredients for the Chocolate-Cinnamon Filling

This filling is more than just chocolate—it’s layered with warm spice, sugar, and butter for a soft, melt-in-your-mouth center that seeps into the dough.

• ½ cup (1 stick or 113g) unsalted butter, softened to room temperature – Not melted, so it spreads easily and holds the sugar.
• ½ cup (100g) packed light brown sugar – Caramel-like sweetness and moisture.
• 2 tablespoons ground cinnamon – Warm spice that complements chocolate without overpowering.
• 2 tablespoons unsweetened cocoa powder – Choose Dutch-processed for a smooth, deep flavor.
• ½ cup (90g) semi-sweet chocolate chips or chopped dark chocolate – Melted and slightly cooled before spreading. Adds richness and depth.

Tip: For easier spreading, mix the softened butter, sugar, cinnamon, and cocoa first, then swirl in the melted chocolate.

Variations for Soft Chocolate Cinnamon Rolls

Want to personalize your rolls? These options can change the flavor profile without altering the structure:

• Nuts: Add ½ cup chopped toasted pecans or walnuts to the filling for crunch.
• Dark Chocolate Chips: Swap semi-sweet for dark chocolate for deeper cocoa notes.
• Orange Zest: Add 1 teaspoon of orange zest to the dough or filling for a bright, citrus contrast.
• Mini Chocolate Chunks: Fold some into the dough before shaping for extra bursts of chocolate.
• Espresso Boost: Add ½ teaspoon instant espresso powder to the filling to enhance the chocolate flavor.

How to Make Soft Chocolate Cinnamon Rolls: Step-by-Step Instructions

1. Activate the Yeast

Start by warming the milk to about 100–110°F (38–43°C). It should feel warm to the touch—not hot.

• In a large bowl (or the bowl of a stand mixer), add:
  • 1 cup warm milk
  • 2 ¼ tsp active dry yeast
  • 1 tablespoon of the granulated sugar (from the ½ cup)
• Stir gently and let it sit for 5–10 minutes, until it becomes foamy. This step ensures your yeast is alive and ready to help the dough rise.

2. Make the Dough

Once the yeast is bubbly:

• Add the remaining sugar, eggs, vanilla extract, and melted butter to the yeast mixture. Whisk until well combined.
• Begin adding the flour:
  • Start with 3½ cups of flour and the ½ teaspoon salt.
  • Mix with a wooden spoon or on low speed if using a stand mixer.
  • Slowly add more flour (up to 4 cups total) until the dough comes together and pulls away from the bowl sides. It should be soft and just slightly sticky.

3. Knead the Dough

• If kneading by hand: Turn the dough out onto a floured surface and knead for 8–10 minutes, until it’s smooth and elastic. Add flour only as needed to prevent sticking.
• If using a stand mixer: Knead on medium-low speed for 6–7 minutes with the dough hook.

The dough is ready when it stretches without tearing easily and springs back when lightly pressed.

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4. First Rise

• Place the dough in a clean, lightly greased bowl.
• Cover with plastic wrap or a clean towel.
• Let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.

Tip: If your kitchen is cool, place the bowl inside your (turned-off) oven with the light on for gentle warmth.

5. Prepare the Filling

While the dough is rising:

• In a small bowl, stir together:
  • ½ cup softened butter
  • ½ cup brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp cocoa powder
• In a separate bowl or saucepan, melt ½ cup chocolate chips or chopped chocolate. Let cool slightly, then stir it into the cinnamon mixture to form a thick, spreadable paste.

6. Roll Out the Dough

• Once risen, punch down the dough and transfer it to a lightly floured surface.
• Roll it into a large rectangle, about 16×12 inches in size, and ¼-inch thick. Try to keep the edges as straight as possible.

7. Add the Filling

• Spread the chocolate-cinnamon filling evenly over the dough using a spatula, going all the way to the edges on the long sides, and leaving a ½-inch border on the short ends.

8. Roll and Slice

• Starting from the long side, roll up the dough tightly into a log, pressing gently as you go.
• Slice the log into 12 equal pieces using a very sharp knife or unflavored dental floss (place the floss under the log, cross it over the top, and pull to slice cleanly).

9. Second Rise

• Place the rolls, cut-side up, into a greased 9×13-inch baking dish.
• Cover and let rise again for 30–45 minutes, or until puffy and nearly doubled.

Make-ahead option: At this stage, you can cover the pan tightly and refrigerate overnight. Let them come to room temperature for 1 hour before baking.

10. Bake

• Preheat your oven to 350°F (175°C).
• Bake the rolls in the center rack for 25–30 minutes, or until golden on top and the centers are cooked through. The edges should spring back lightly when touched.

If browning too fast, cover loosely with foil for the final 10 minutes.

11. Cool Before Glazing

• Let the rolls cool in the pan for 10–15 minutes before adding glaze. This prevents the glaze from melting too quickly and soaking in.

Serving and Decoration

Soft Chocolate Cinnamon Rolls are best served warm, when the filling is soft and melty. Once slightly cooled, drizzle with glaze for a glossy, sweet finish.

Optional Chocolate Glaze:

You can whisk together the following for a simple, silky glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Drizzle over slightly warm rolls using a spoon or piping bag. Let it set for 10 minutes before serving.

Serving ideas:

• Pair with a glass of cold milk or a cup of hot coffee.
• Serve on a brunch board with fresh berries and fruit.
• Dust lightly with powdered sugar for a simpler finish.

Storing Soft Chocolate Cinnamon Rolls

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: For longer storage (up to 5 days), cover and refrigerate. Reheat individual rolls in the microwave for about 15–20 seconds.
• Freezer: Wrap each roll in plastic, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Avoid glazing before freezing. Add glaze just before serving.

Tips and Tricks for Success

• Use warm—not hot—milk: Too much heat can kill the yeast. Test with your finger; it should feel like warm bath water.
• Don’t rush the rise: Let the dough double fully for a lighter texture.
• Use room temperature ingredients: Eggs and butter mix better and support an even rise.
• Slice cleanly: Use unflavored dental floss for neat swirls without squashing the rolls.
• Keep the filling from leaking: Avoid overfilling and seal the roll tightly when shaping.

Nutrition

Serving Size	Calories	Carbs	Fat	Protein	Sugar
1 roll	~320	43g	13g	6g	19g

Nutrition values are approximate and may vary based on ingredients used.

Soft Chocolate Cinnamon Rolls FAQs

Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be added directly to the flour without proofing. The rise times may be slightly shorter.

Can I make these rolls the night before?
Absolutely. After shaping and placing in the pan, cover tightly and refrigerate overnight. Let them sit at room temperature for 1 hour before baking.

How do I know when the rolls are done baking?
The tops should be lightly golden and firm to the touch. You can also check that the center of one roll is cooked through (not doughy) by gently lifting it.

Can I freeze baked rolls?
Yes. Cool completely, wrap well, and freeze for up to 2 months. Thaw and warm before glazing.

Conclusion

Soft Chocolate Cinnamon Rolls are a delightful blend of tender bread and indulgent filling, made with real ingredients and simple methods. Whether you’re baking them fresh for a weekend treat or preparing them ahead for guests, they’re sure to impress with their soft texture, rich swirl, and chocolatey aroma.