Description

Indulge in these delicious Chocolate Cinnamon Rolls, a perfect blend of sweet cinnamon and rich chocolate nestled in soft, fluffy dough. Ideal for breakfast or dessert, these rolls feature a buttery cinnamon-sugar filling enhanced with chocolate chips and a smooth vanilla glaze that can be made chocolatey with cocoa powder. Easy to prepare and bake, this recipe delivers warm, comforting pastries perfect for any occasion.

Ingredients

Scale

Dough

1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 large eggs (room temperature)
1/3 cup unsalted butter (melted)
4 cups all-purpose flour
1 teaspoon salt

Filling

1/2 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
2 tablespoons ground cinnamon
1/2 cup mini chocolate chips or chopped semisweet chocolate

Glaze

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Optional: 2 tablespoons cocoa powder (for chocolate glaze)

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Instructions

Activate yeast: In a large bowl, combine warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
Prepare dough: Add granulated sugar, eggs, and melted butter to the yeast mixture. Mix until combined. Gradually stir in the flour and salt, then knead the dough for 5–7 minutes until it becomes soft and elastic.
First rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Mix filling: In a small bowl, combine the softened butter, brown sugar, and cinnamon thoroughly to make the filling.
Shape rolls: On a floured surface, roll the dough into a 16×12-inch rectangle. Spread the cinnamon filling evenly over the dough, then sprinkle mini chocolate chips or chopped semisweet chocolate on top.
Roll and slice: Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
Second rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30–45 minutes until puffy.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until they turn golden brown and are cooked through.
Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract. For a chocolate glaze, add cocoa powder and mix until smooth.
Glaze and serve: Drizzle the glaze generously over warm rolls before serving to enhance their sweetness and moisture.

Notes

You can prepare the rolls ahead by refrigerating the shaped rolls overnight and baking fresh in the morning for convenience.
For a richer chocolate flavor, use dark chocolate chips instead of semisweet.
Ensure the milk is not too hot when activating yeast to avoid killing it; it should be warm to the touch.
Brush rolls with melted butter after baking for an extra shiny finish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 330
Sugar: 20g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg