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A fork cuts into a gooey chocolate cinnamon roll with white icing, with more cocoa cinnamon rolls in a baking dish in the background.
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5 from 1 vote

Chocolate Cinnamon Rolls Recipe

Soft, buttery cinnamon rolls with a rich chocolate-cinnamon filling and a simple powdered sugar glaze.
Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Rolls
Calories: 325kcal
Author: Keri

Equipment

  • Bread Machine (optional)
  • Stand Mixer with Dough Hook, optional

Ingredients

For the dough...

  • 1 cup Milk
  • 4 tablespoons Butter or margarine softened
  • ¼ cup Granulated Sugar
  • 2 ¼ teaspoons Yeast
  • 2 Eggs
  • 3 ½ cups Bread Flour or All-Purpose Flour
  • ½ teaspoon Salt

For the filling...

  • ¼ cup Butter or margarine softened
  • ⅓ cup Brown Sugar
  • 2 tablespoons Unsweetened Baking Cocoa
  • 2 teaspoons Cinnamon or more to taste

For the glaze...

  • 1 ½ cups Powdered sugar
  • 1-2 tablespoons Milk just enough to make a consistency to drizzle over rolls. Start with about 1 tablespoon.

Instructions

Bread Machine Dough

  • Put all the ingredients for the dough in your bread machine according to the manufacturer's instructions. Set the machine for dough cycle. This will take the dough through mixing and the first rise.

Making the Cinnamon Roll Dough

  • Warm the milk and melt the butter, making sure the temperature is 110° F. Add the sugar and yeast. Let stand until the yeast starts to bubble, this will take a few minutes.
  • Add the eggs to the yeast mixture and mix well.
  • In a large bowl add the flour and salt. Whisk together.
  • Add the yeast mixture and mix with a heavy wooden spoon or the dough hook on your stand mixer.
  • Let the dough knead in the mixer, or by hand on a floured surface, until the dough is soft and elastic.

Assembling the Cinnamon Rolls

  • Mix together the butter, cocoa powder, sugar, and cinnamon. Set aside until ready to use.
  • Roll out the dough into a rectangle, approximately 12 by 16 inches. Spread the cocoa mixture covering as much dough as possible.
  • Roll up the dough and slice into 12 pieces. Place rolls into a 13 by 9 inch baking dish that has been coated with non-stick spray.
  • Let the rolls raise until double in size.
  • Preheat the oven to 350° F. Bake the risen rolls for 20 - 25 minutes, until golden brown.
  • Cool the rolls slightly. Mix up the glaze and drizzle or spread over the top of the rolls.
  • As with all cinnamon rolls, best served warm. Enjoy!

Notes

 
Bread machine: watch the first few minutes and scrape down the sides as needed.
No bread flour on hand? All-purpose works fine, just slightly softer rolls.
Want more chocolate? Add 1 extra tablespoon cocoa powder plus 1 extra tablespoon butter to the filling.
Rolls gone dry? 10–15 seconds in the microwave brings them back.
Freezer-friendly: unbaked (freeze after shaping) or baked without frosting, either way, up to 2 months.
 
 
 

Nutrition

Calories: 325kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 179mg | Potassium: 109mg | Fiber: 2g | Sugar: 26g | Vitamin A: 311IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg