What your chocolate cinnamon roll dreams are made of! These decadent rolls are chocolatey on the outside and chocolatey on the inside. Then, they’re topped with a simple cream cheese frosting infused with espresso powder for a little oomph. A little cinnamon in the filling and frosting brings that familiar cinnamon-roll flavor to all that chocolate.
These are homemade yeast rolls, so give yourself time for the dough to rise before you start baking. You can also shape them the night before and refrigerate them overnight for a head start on brunch.
Featured Ingredients
- Cocoa powder: Goes into both the dough and the brown sugar filling. These rolls are chocolate through and through!
- Quick-rise yeast: The dough starts with yeast and milk warmed to 100–110°F. Use the yeast listed in the recipe rather than swapping in a different type without adjusting the method.
- Ground cinnamon: A teaspoon goes into the filling, with another ½ teaspoon in the frosting.
- Cream cheese and butter: Soften both before mixing the frosting so they beat together smoothly.
- Espresso powder: Gives the cream cheese frosting its coffee flavor. It’s mixed into the frosting, not the dough.
How To Make Chocolate Cinnamon Rolls
Watch The Dough, Not Just The Clock
Once the flour, cocoa powder, and salt are mixed in, the dough will look shaggy. Keep kneading with the dough hook until it is smooth and elastic and bounces back when poked. Cover the bowl for the first rise and look for the dough to double in size, which takes about 1–1½ hours in a warm spot.
Spread The Filling Evenly
Stir the butter, brown sugar, cocoa powder, and cinnamon into a paste before spreading it over the rolled-out dough. An even layer spreads the filling throughout the spirals. Starting at a short side of the 18×12-inch rectangle, roll the dough into a tight, 12-inch log. Cut into twelve 1-inch slices.
Bake Until The Centers Are Set
For the same-day method, the shaped rolls get a second rise before baking. Bake at 350°F for 18–22 minutes, checking that the centers are set rather than relying on the dark chocolate color. Let the rolls cool for 10 minutes before adding the frosting.
Espresso Cream Cheese Frosting
Beat the softened butter and cream cheese together first, then mix in the powdered sugar, vanilla, espresso powder, and cinnamon. Want a drippier frosting? Add the milk 1 tablespoon at a time until it reaches the consistency you like. You don’t need to pour it all in at once.
Make Them The Night Before
After shaping the rolls and arranging them in the baking dish, cover and refrigerate for up to 12 hours. When you’re ready to bake, take the dish out of the fridge and let the rolls come to room temperature, about 30 minutes. Preheat the oven to 350°F, then bake as directed in the recipe card.
Chocolate Cinnamon Rolls
Ingredients
Dough
- 1.25 cups 2% milk, warmed to 100-110°F
- 2.25 teaspoons quick-rise yeast
- ¼ cup brown sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3.5 cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon sea salt
Filling
- 5 tablespoons unsalted butter
- ½ cup brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
Frosting
- 3 tablespoons unsalted butter, softened
- 3- oz. cream cheese, softened
- 1 ¼ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon espresso powder
- ¼ cup 2% milk
- ½ teaspoon ground cinnamon
Instructions
- Make the cinnamon rolls. Add the warm milk and yeast to a large bowl. Set aside until the yeast has bloomed– about 5 minutes.
- Next, add the brown sugar, egg, melted butter, and vanilla. Whisk to combine.
- Using a stand mixer, on low-medium speed with the dough hook attachment, slowly stir the flour, cocoa powder, and salt into the wet ingredients. Once all of the flour has been added and a shaggy dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it should bounce back when you poke it).
- Transfer the dough to a lightly oiled bowl and cover it with plastic wrap and a tea towel. Place it in a warm place to rise until doubled in size — about 1-1.5 hours.
- To make the filling, add the butter, brown sugar, cocoa powder, and cinnamon to a small bowl and stir to form a paste.
- Assemble the sweet rolls. Once the dough has risen for 1 to 1.5 hours, turn it out onto a lightly floured surface.
- Roll it into a rectangle that is approximately 18” long, 12” wide, and 1/4” thick.
- Spread the butter mixture evenly across the top. Then roll into a tight log, starting at one of the short sides.
- Slice the log into twelve 1-inch rolls.
- Butter a 9×13-inch baking dish or line it with parchment paper. Arrange the 12 rolls in the dish in 3 rows of 4.
- If you’re making the rolls in advance, wrap them in plastic and place them in the fridge for up to 12 hours. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake, and then skip to step 13.
- If you aren’t making the rolls in advance, cover with plastic wrap and then a tea towel, and place them in a warm spot to rise until the rolls begin to touch — about 30 minutes. While the rolls rise, preheat your oven to 350°F.
- Bake the chocolate sweet rolls for 18-22 minutes (depending on your oven) or until the centers are set; be sure not to overbake.
- Allow the rolls to cool for 10 minutes before frosting.
- To make the frosting, add the butter and cream cheese to a large mixing bowl. Using an electric mixer, beat until smooth and combined.
- Add the powdered sugar, vanilla, espresso powder, and cinnamon and mix until combined. If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
Nutrition information is automatically calculated, so should only be used as an approximation.
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