Chef Maria Santos - Pastry Chef and Baking Specialist
👨‍🍳 Certified Pastry Chef & Baking Expert

Recipe by Mitchell

🎓 15+ years professional baking experience ⏰ Le Cordon Bleu trained pastry chef 🍽️ Featured in Better Homes & Gardens

❤️ My Recipe Story

"I developed this recipe after my daughter requested 'chocolate for breakfast' on her birthday morning. Not wanting to serve cake, I combined her love of my cinnamon rolls with her chocolate obsession. The result was so incredible that it became our family's most requested special occasion breakfast. The secret is using both cocoa powder and chocolate chips for double the chocolate flavor, while keeping the traditional cinnamon warmth that makes these rolls so comforting."

As a pastry chef who's spent over 15 years perfecting breakfast pastries, I believe the best mornings start with something freshly baked and made with love. My philosophy is that special breakfast treats should be achievable for home bakers, which is why I've streamlined traditional techniques without sacrificing that bakery-quality result you're looking for.

View All Mitchell's Recipes →
Golden-brown chocolate cinnamon rolls arranged on white platter, topped with cream cheese frosting drizzles and scattered mini chocolate chips, showing beautiful spiral layers

Why These Chocolate Cinnamon Rolls Are Different

Unlike traditional cinnamon rolls that get chocolate added as an afterthought, these are designed from the ground up to be chocolate lovers' paradise. The filling combines cocoa powder with brown sugar and cinnamon for a fudgy texture, while mini chocolate chips provide pockets of melted chocolate throughout. This dual approach creates both a smooth chocolate layer and delightful chocolate chip surprises in every bite.

The dough itself is enriched with butter, eggs, and milk, creating an incredibly tender crumb that stays soft for days. The cream cheese frosting isn't just any frosting—it's thick, tangy, and perfectly balanced to cut through the sweetness of the chocolate filling. This combination of elements makes these rolls taste like they came from an upscale bakery, but they're surprisingly straightforward to make at home with common ingredients.

💡 Professional Tip

The key to achieving bakery-quality texture is proper kneading and not adding too much flour. The dough should be slightly tacky but not sticky. If it clings to your hands, add flour one tablespoon at a time, but resist the urge to over-flour, as this creates dense, tough rolls.

Frequently Asked Questions

Absolutely! After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from fridge and let sit at room temperature for 30-45 minutes while your oven preheats, then bake as directed. You can also freeze unbaked rolls for up to 3 months—just thaw overnight in the refrigerator before the final rise and baking.

Yes! Dark chocolate chips or chopped dark chocolate work beautifully and create a more sophisticated, less sweet flavor profile. You can also use a combination of milk and dark chocolate chips. White chocolate chips are another delicious variation that pairs wonderfully with the cinnamon and cocoa filling.

The most common issue is yeast that's either expired or was killed by milk that was too hot. The milk should be between 105-115°F (warm to the touch but not hot). Also ensure your rising environment is warm and draft-free—inside an oven with just the light on is perfect. If your kitchen is cold, the rise time may need to be extended by 15-30 minutes.

Definitely! While a stand mixer makes kneading easier, you can easily make these by hand. Mix ingredients in a large bowl, then turn out onto a floured surface and knead by hand for about 10-12 minutes. You'll know the dough is ready when it's smooth, elastic, and springs back when pressed with your finger.

The rolls should be golden brown on top and the internal temperature should reach 190°F when checked with an instant-read thermometer. They should feel firm but springy when gently pressed. If the tops are browning too quickly but the centers aren't done, tent loosely with aluminum foil for the last 5-10 minutes of baking.

These rich rolls pair beautifully with hot coffee, cappuccino, or a glass of cold milk. For a complete brunch spread, serve alongside scrambled eggs, fresh fruit salad, and bacon or sausage. They're also wonderful with vanilla ice cream as a decadent dessert option.

You can reduce the brown sugar in the filling by up to one-third without significantly affecting texture, though the rolls will be less sweet. The sugar in the dough, however, is important for yeast activation and structure, so keep that measurement as is. You can also reduce the frosting amount or make it less sweet by adding extra cream cheese.

Store cooled, frosted rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds, or warm the entire pan covered with foil in a 300°F oven for 10-15 minutes. They also freeze beautifully for up to 3 months—wrap individually and thaw at room temperature or microwave from frozen.

Recipe Troubleshooting Guide

✅

Dry or Dense Rolls

Problem: Rolls turn out heavy and dry instead of light and fluffy.

Solution: This typically happens from adding too much flour or over-baking. Measure flour using the spoon-and-level method rather than scooping directly from the bag. Remove rolls from oven as soon as they're golden and reach 190°F internally. They continue cooking slightly from residual heat, so slight under-baking is better than over-baking.

✅

Filling Leaking Out

Problem: Chocolate filling seeps out during baking, creating a mess.

Solution: Roll the dough tightly but not so tight that filling squeezes out the sides. Leave a 1/2-inch border without filling along one long edge, and when rolling, press gently to seal that edge. Also ensure your butter for the filling is softened but not melted—melted butter runs more easily.

✅

Uneven Baking

Problem: Some rolls are perfectly done while others are undercooked or overcooked.

Prevention: Cut rolls as evenly as possible using a sharp knife or unflavored dental floss. Arrange rolls with equal spacing in the pan, and rotate the pan 180 degrees halfway through baking. If using a glass pan, reduce oven temperature by 25°F as glass conducts heat differently than metal.

✅

Frosting Too Thick or Thin

Problem: Cream cheese frosting is either too stiff to spread or too runny.

Recovery: Both cream cheese and butter must be at true room temperature (not cold, not warm). If too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time or refrigerate for 15 minutes to firm up. Beat on high speed for 2-3 minutes for the fluffiest texture.

✅

Dough Not Doubling

Problem: Dough sits for hours but doesn't rise properly.

Prevention: Check that your yeast isn't expired and that your milk temperature was correct (105-115°F). Create a warm environment by placing the bowl in an oven with just the light on, or near (not on) a warm stovetop. As a last resort, you can salvage under-risen dough by letting it rise longer or proceeding with what you have—the second rise will help compensate.

✅

Flavor Balance Issues

Too Sweet: If rolls are too sweet, reduce the frosting amount or serve with plain Greek yogurt on the side to balance sweetness.

Too Salty: If rolls taste too salty, you may have used salted butter where unsalted was called for. Next time, use unsalted butter throughout or reduce salt in dough to 1/2 teaspoon.

Bland: If flavor is flat, increase cinnamon to 3 tablespoons, add 1/2 teaspoon vanilla to the dough, or use a combination of semi-sweet and dark chocolate chips for more depth.

Organized baking ingredients on marble surface including flour, chocolate chips, cocoa powder, eggs, butter, milk, and spices in white bowls and measuring cups

Selecting Quality Ingredients for Best Results

The quality of your ingredients directly impacts the final flavor and texture of these rolls. Use real butter rather than margarine—the milk solids and fat content create superior flavor and tenderness. Whole milk provides the richness needed for soft, tender dough, though 2% will work in a pinch. Active dry yeast should be fresh (check the expiration date) and stored properly in a cool, dry place or refrigerated after opening.

For chocolate elements, choose high-quality cocoa powder—Dutch-process creates a darker color and smoother flavor, while natural cocoa provides a more intense chocolate taste. Mini chocolate chips are preferred over regular size because they distribute more evenly and create more chocolate pockets throughout each roll. Full-fat cream cheese (not whipped or low-fat) is essential for frosting that's thick, stable, and perfectly tangy.

Essential Ingredient Notes

  • Active Dry Yeast: Always proof your yeast in warm milk with a pinch of sugar to ensure it's alive and active. Within 5 minutes, it should foam and smell yeasty. If nothing happens, your yeast is dead and should be replaced. Store yeast in the refrigerator after opening to extend its life.
  • Chocolate Chips: Mini chocolate chips are ideal because they distribute evenly and don't create heavy pockets that weigh down the dough. Look for chips that contain real cocoa butter rather than palm oil for best melting and flavor. Semi-sweet chips are the perfect balance, but you can mix in dark chocolate for sophistication or milk chocolate for extra sweetness.
  • Cream Cheese: Room temperature cream cheese is crucial for lump-free frosting. Take it out of the refrigerator at least 2 hours before making frosting, or soften in the microwave at 50% power in 10-second intervals. Never use reduced-fat cream cheese for frosting as it contains more water and creates thin, runny results.
Single chocolate cinnamon roll on white plate showing spiral layers with chocolate filling, topped with cream cheese frosting and chocolate chips, with fork beside it

Mastering the Rolling and Shaping Technique

The key to picture-perfect cinnamon rolls is proper rolling technique. After rolling out your dough into an even rectangle, spread the softened butter right to the edges on three sides, leaving that 1/2-inch border on one long side. This butter layer is crucial—it creates the flaky layers and helps the filling adhere. When sprinkling the chocolate-cinnamon-sugar mixture, use your hands to distribute evenly, making sure to get into the corners.

Rolling the dough should be done firmly but gently. Start from the long side opposite your border, and use your fingers to roll tightly while simultaneously pushing filling back in as needed. Once rolled, use a sharp serrated knife or unflavored dental floss to cut—dental floss creates cleaner cuts without squishing the rolls. Slide floss under the log, cross the ends over the top, and pull tight to slice through. Let cut rolls rest for 2-3 minutes before placing in the pan to allow the dough to relax.

The Perfect Rise

Temperature is everything when it comes to yeast dough. For both rises, aim for 75-80°F ambient temperature. Too hot kills the yeast, too cold slows it dramatically. A turned-off oven with just the light on provides perfect conditions. You can also place the bowl over another bowl of warm water. The dough should double in size and feel puffy and airy. To test if the first rise is complete, gently press two fingers about 1/2 inch into the dough—if the indentation remains, it's ready. For the second rise, the rolls should look puffy and nearly touching each other in the pan.

Decadent Chocolate Cinnamon Rolls with Cream Cheese Frosting

Prep 30 min
Cook 25 min
Serves 12 servings
Level Intermediate

📋 Ingredients

Dough Ingredients

  • 8 oz cream cheese, softened
    Must be room temperature for smooth frosting
  • 1/4 cup butter, softened
    Adds richness and helps frosting spread easily
  • 2 cups powdered sugar
    Sift for the smoothest frosting
  • 1 teaspoon vanilla extract
    Enhances the cream cheese flavor
  • 2-3 tablespoons milk
    Add gradually for perfect spreading consistency

Filling & Frosting

  • 4 cups all-purpose flour
    Spoon and level for accurate measurement
  • 1/2 cup granulated sugar
    Feeds the yeast and adds sweetness
  • 2 1/4 teaspoons active dry yeast
    One standard packet, check expiration date
  • 1 cup warm whole milk (110°F)
    Should feel warm but not hot to the touch
  • 1/3 cup unsalted butter, melted
    Creates tender, rich dough
  • 2 large eggs
    Room temperature eggs incorporate better
  • 1 teaspoon salt
    Balances sweetness and strengthens gluten
  • 1/2 cup unsalted butter, softened (for filling)
    Should spread easily but not be melted
  • 3/4 cup brown sugar
    Light or dark both work, dark gives deeper flavor
  • 3 tablespoons cocoa powder
    Dutch-process for smoother flavor
  • 2 tablespoons ground cinnamon
    Fresh cinnamon has the best flavor
  • 1 cup mini chocolate chips
    Plus extra for topping if desired

Instructions

  1. Prepare the Dough

    In a large mixing bowl, combine warm milk (110°F), sugar, and yeast. Stir gently and let sit for 5 minutes until the mixture becomes foamy and fragrant. Add melted butter, eggs, and salt, whisking to combine. Gradually add flour one cup at a time, mixing with a wooden spoon or stand mixer with dough hook. Continue mixing until a soft, slightly tacky dough forms. Knead by hand on a lightly floured surface or with a mixer on medium speed for 8-10 minutes until the dough is smooth, elastic, and springs back when pressed.

  2. First Rise

    Shape dough into a ball and place in a large, greased bowl, turning once to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap. Place in a warm, draft-free location (75-80°F is ideal—an oven with just the light on works perfectly) and let rise for 45-60 minutes, until doubled in size. To test readiness, gently press two fingers about 1/2 inch into the dough; if the indentation remains, the dough is ready.

  3. Create Filling and Roll

    Punch down the risen dough to release air bubbles. On a lightly floured surface, roll dough into an 18x12 inch rectangle, keeping edges as straight as possible. Spread the 1/2 cup softened butter evenly over the entire surface, leaving a 1/2-inch border along one long edge. In a small bowl, mix together brown sugar, cocoa powder, and cinnamon until well combined. Sprinkle this mixture evenly over the buttered dough, then distribute mini chocolate chips evenly across the surface. Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces (each about 1.5 inches thick).

  4. Second Rise and Bake

    Grease a 9x13 inch baking pan and arrange the cut rolls with cut sides up, spacing them evenly (they'll expand to touch as they rise). Cover pan with a towel or plastic wrap and let rise in a warm place for 30 minutes until puffy and nearly touching each other. Meanwhile, preheat your oven to 350°F. Once rolls have completed their second rise, remove covering and bake for 25-28 minutes, until golden brown on top and an instant-read thermometer inserted in the center reads 190°F. If tops brown too quickly, tent loosely with aluminum foil for the last 5-10 minutes.

  5. Make Frosting and Serve

    While rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together room temperature cream cheese and butter with an electric mixer on high speed for 2-3 minutes until light and fluffy. Reduce speed to low and gradually add powdered sugar, one cup at a time, beating until smooth. Add vanilla extract and 2 tablespoons milk, beating until combined. Check consistency—frosting should be thick but spreadable. Add additional milk one teaspoon at a time if needed. Remove rolls from oven and let cool in the pan for 5 minutes. While still warm, spread frosting generously over the top of all rolls, allowing it to melt slightly into the crevices. Sprinkle with extra mini chocolate chips if desired. Serve warm and enjoy immediately, or let cool completely before storing.

Recipe Notes & Tips

Storage

Store frosted rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual unfrosted rolls tightly in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Thaw overnight in refrigerator or at room temperature for 2-3 hours, then reheat and frost before serving. To reheat, microwave individual rolls for 15-20 seconds, or warm the entire pan covered with foil in a 300°F oven for 10-15 minutes.

Serving Suggestions

These chocolate cinnamon rolls are perfect for brunch served alongside scrambled eggs, crispy bacon, and fresh fruit. They also make an incredible dessert when served warm with a scoop of vanilla ice cream and hot fudge sauce drizzled on top. Pair with hot coffee, cappuccino, or cold milk for the ultimate indulgence. For an elegant presentation, dust with cocoa powder or powdered sugar just before serving.

Variations

Try these delicious variations: add 1/2 cup chopped pecans or walnuts to the filling for crunch; replace mini chocolate chips with white chocolate chips or butterscotch chips; add 1 tablespoon espresso powder to the cocoa mixture for mocha rolls; drizzle with melted chocolate or caramel sauce in addition to cream cheese frosting; substitute the cinnamon with chai spice blend for a unique twist; or make them extra decadent by adding a layer of Nutella under the butter before adding the filling.