Chocolate Chip Cinnamon Rolls with gooey chocolate filing make the perfect breakfast. Each bite is so decadent, and the cream cheese icing is perfection!
Whether it is a holiday, special occasion or just because, my family loves Homemade Cinnamon Rolls . This new recipe for Chocolate Cinnamon Rolls is so rich and indulgent. The flavor is elevated and it’s so amazing.
I love trying new flavors such as Caramel Pecan Cinnamon Rolls Recipe and Bacon Cinnamon Rolls. The ideas are endless for this easy baked recipe.
What's in this post: Chocolate Chip Cinnamon Rolls
Why This Recipe is Amazing
- Chocolate flavor. If you love chocolate, this is a must try recipe.
- Easy instructions. The entire recipe is effortless to make.
- Decadent and Delicious treat. From the filling to the to icing, it is all so tasty.
Ingredients
Dough
- Milk. Use whole milk.
- Sugar. Plain granulated white sugar.
- Active dry yeast. Make sure the yeast is not expired.
- Eggs. Large, room temperature eggs.
- Butter. Unsalted, melted.
- Nonstick spray or vegetable oil. This is for the bowl.
Chocolate Cinnamon Filling
- Brown Sugar. Homemade Brown Sugar Recipe is easy to make.
- Ground cinnamon. Adjust to taste.
- Cocoa powder. Unsweetened cocoa powder.
- Chocolate chips. Use mini chocolate chips.
Icing
- Cream cheese. Softened full fat cream cheese.
- Unsweetened cocoa powder. Use your favorite brand.
- Milk. I don’t recommend reduced fat milk.
Find the complete ingredient list at the bottom of the recipe card.
Variations
- Toppings. Swap the Chocolate Cream Cheese Icing for Cinnamon Cream Cheese Frosting, Salted Caramel Frosting or Cinnamon Buttercream.
Step By Step Instructions
Step 1. First, heat the milk in the microwave or a small pot on the stove to 110 degrees. Add the yeast in the milk and whisk together. Allow to sit until bubbly.
Step 2. Next, combine the flour, sugar and salt in a large mixing bowl. Then make a well in the center.
Step 3. Add the melted butter and beaten egg into the yeast mixture. Combine with a wooden spoon or a mixer on low speed.
Step 4. Knead the dough on a floured surface. Then put the dough into a lightly greased bowl. Cover and allow to sit for 1-2 hours until it has doubled in size.
Step 5. Punch the dough down and place in the fridge for another hour or overnight. Then place the dough on a floured surface and roll into a rectangle.
Step 6. Make the filling. Combine the cocoa powder, brown sugar, mini chocolate chips, and cinnamon in a small bowl.
Step 7. Use half of the melted butter to brush the surface of the dough.
Step 8. Then sprinkle with the brown sugar mixture evenly over the dough. Pat to make sure the mixture is sticking to the dough. Drizzle the remaining butter on top.
Step 9. Next, roll the dough tightly into a coil while lightly pressing as you go. This will help to ensure there are no gaps between the dough and the filling.
Step 10. Finally, slice into 12 rolls using a light sawing motions with a serrated knife.
Step 11. Grease a 9×13-inch baking pan with nonstick spray and arrange the rolls with the spiral facing upward.
Step 12. Cover with plastic wrap and allow to rise for at least an hour or overnight. Then unwrap and bake until golden brown.
Step 13. Make the icing in a separate bowl. Beat the butter and cream cheese until smooth. Add cocoa powder and powdered sugar. Finally, mix in the milk and vanilla.
Step 14. Spread the icing on warm cinnamon rolls and let it cool before serving. Top with more mini chocolate chips if desired.
Pro Tips
- Whole Milk is best. The cinnamon rolls will taste richer using whole milk.
- Good quality chocolate. The chocolate is the star of the dessert. It will make a difference if you use good quality chocolate.
- Half Batch of Cinnamon Rolls. You can reduce the ingredients and make this using an 8×8 pan.
FAQs
Store leftovers in an airtight container in the fridge for up to 5 days.
You can freeze baked cinnamon rolls up to 1 month. However, about 1 hour before eating, it is always best to reheat them in the microwave until warm.
They have the same texture and taste but with different flavor. The chocolate transforms these rolls into something new and amazing.
More Cinnamon Roll Desserts
- Cinnabon Cinnamon Rolls Recipe
- Cinnamon Roll Bread
- Easy Cinnamon Roll Cake Recipe
- Cinnamon Roll Apple Pie Cups
- Cinnamon Roll Cheesecake
It’s your turn to try this luscious recipe. Let us know what you think and leave a comment!
Chocolate Chip Cinnamon Rolls
Ingredients
For the dough
- 1 cup whole milk warmed to 110 degrees
- 3 ¼ tablespoons white granulated sugar
- 2 ¼ teaspoons active dry yeast ¼ ounce envelope/1 packet
- 3 ½ cups all-purpose flour plus more for dusting
- 1 teaspoons kosher salt
- 2 large eggs room temperature, lightly beaten
- 6 tablespoons unsalted butter melted
- Nonstick spray or vegetable oil for the bowl
For the chocolate cinnamon filling
- 1 cup brown sugar light or dark
- 1 tablespoon ground cinnamon
- 2 tablespoons unsweetened cocoa powder
- 1 cup mini chocolate chips
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature/softened
For the chocolate cream cheese icing
- 2 ounces cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Instructions
Making the dough
- Use a microwave or a small pot on the stove to heat up the milk to 110 degrees; it should only feel warm to the touch, not hot.
- Add the yeast in the milk and whisk to break clumps and dissolve it.
- Let it sit for around 5 minutes until it begins to bubble and become slightly foamy.
- In the meantime, combine the flour, sugar and salt in a large mixing bowl. Make a well in the center.
- Whisk the melted butter and beaten egg into the yeast mixture, then pour it into the well.
- Stir with a wooden spoon or a mixer on low speed until you get a shaggy lump of dough.
- Spread and knead the dough on a surface that has been lightly dusted with flour. Knead the dough for about 3 to 5 minutes until it’s shiny, smooth, and elastic. Dust with more flour if needed.
- Put the dough into a lightly greased bowl with butter or nonstick spray.
- Cover it tightly with plastic wrap and leave in a warm area. Let it sit for an hour or 2, until the dough has doubled in size
- Punch the dough down to release any air build-up and place in the fridge for at least 1 hour or overnight.
- After chilling, turn the dough out on a lightly floured surface and roll to a 10×16-inch rectangle. The thickness will be about ¼-inch.
Making the chocolate cinnamon filling
- Mix together the cocoa powder, brown sugar, mini chocolate chips, and cinnamon in a small bowl.
- Brush the surface of the dough with half of the melted butter, then sprinkle with the brown sugar mixture evenly over the dough. Pat to make sure the mixture is sticking to the dough. Drizzle the remaining butter on top.
- Starting at the long-side end of the dough closest to you, roll the dough tightly into a coil while lightly pressing to make sure there are no gaps between the dough and the filling.
- Using light sawing motions, use a serrated knife to cut 12 even pieces or rolls.
- Grease a 9×13-inch baking pan with nonstick spray and arrange the rolls with the spiral facing upward.
- You can cover it lightly with plastic wrap and let it rise for an hour or overnight. If you decide to refrigerate it, let the rolls stand at room temperature for 2 hours before baking.
- Preheat the oven to 350℉.
- Unwrap the rolls and bake for 25 to 30 minutes, or until they’re fluffy and golden brown.
- After baking, let them cool in the baking dish for at least 15 minutes.
Making the chocolate cream cheese icing
- Beat the butter and cream cheese using a hand or stand mixer on medium to high speed until smooth.
- Add in the cocoa powder and powdered sugar, and mix on low speed until combined.
- Add in the milk and vanilla, then mix on low speed.
- Once the rolls are out of the oven, spread the icing on warm cinnamon rolls and let it cool slightly before serving..
- You can top it with more mini chocolate chips and serve the rolls with the remaining icing. Dig in!
