These Chocolate Raspberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the richness of chocolate and the tangy sweetness of fresh raspberries. Using store-bought puff pastry, this recipe is not only easy, but also creates a unique texture that sets it apart from traditional cinnamon rolls.

chocolate raspberry cinnamon rolls on a plate surrounded by fresh raspberries

Topped with a creamy cream cheese glaze, these rolls are perfect for anyone looking to indulge in a luxurious breakfast or dessert. They’re the best way to start a morning, since their delicious sweetness will pair perfectly with your black coffee.

Chocolate Raspberry Cinnamon Rolls Ingredients

You only need a few ingredients for these cinnamon rolls and cream cheese glaze:

Cinnamon Rolls

Puff pastry sheets
Chocolate hazelnut spread (we love Nutella!)
Raspberry jam
An egg
Flour for rolling your cinnamon rolls

Cream Cheese Glaze

Cream cheese
Powdered sugar
Milk (we used 2%, but any milk will do!)
Cinnamon

ingredients for chocolate raspberry cinnamon rolls, ready to make into cinnamon rolls

Variations and Substitutions

No need to be intimidated by these chocolate raspberry cinnamon rolls! Although they look decadent, they’re actually super easy to make! We’ll walk you through it:

Chocolate Spread: Substitute chocolate hazelnut spread with any chocolate spread of your choice. (Chocolate sun butter works great!)
Raspberry sauce: Try different flavors like strawberry or blackberry jam for a twist.
Dairy-Free: Use dairy-free puff pastry, cream cheese, and milk for a vegan version.

puff pastry with nutella and raspberry jam spread on it

Cinnamon Roll Pro Tips

We have a few pro tips to share when it comes to making these chocolate raspberry cinnamon rolls. Follow these tips to cinnamon roll perfection:

Expect a Little Chocolate & Jam Oozing

Expect a small amount of chocolate and jam to ooze out from your pastry dough when rolling and cutting your cinnamon rolls. Simply take this extra jam and chocolate and either spread it on top of the cinnamon rolls once they’re cut, or lick that deliciousness off your finger and enjoy 😀

To Cut Equal-Size Cinnamon Rolls

For 16 equal-sized cinnamon rolls, you’ll need to evenly divide each roll of dough into 8 cinnamon rolls. Start in middle of the roll, and mark the dough with a knife, then mark each half into halves, and then halves again until you have 4 cinnamon rolls on each side of the middle mark.

Use a Sharp Knife to Cut Into Rolls

Use a SHARP paring knife and gently slice your cinnamon rolls using a gentle back and forth motion, making sure to not squish the rolls. This will help keep the form, but don’t you worry if the rolls squish a bit — you can reform the rolls easily with your hands.

Muffin Tin Alternatives

You can also make these cinnamon rolls on a cookie sheet, but we found they hold their shape best in a muffin tin.

A pie tin will also work if you’re hoping to keep their shape, and are okay with the cinnamon rolls baking together and then pulling them apart when serving. Regardless of what you bake these raspberry chocolate cinnamon rolls in, they will still be delicious. Promise 😀

raw chocolate cinnamon rolls in a muffin tin, ready to be baked

Serving Suggestions

Serve warm with a cup of coffee or tea.
Pair with some juicy raspberries or other fresh fruit for a balanced breakfast.
Enjoy as a sweet treat with a scoop of vanilla ice cream.

raspberry chocolate cinnamon rolls with a cream cheese glaze

5 from 2 votes

Chocolate Raspberry Cinnamon Rolls

Start your day with these delicious Chocolate Raspberry Cinnamon Rolls that use store-bought dough and a few simple ingredients paired with a delicious cream cheese glaze.

Prep:15

Cook:25

Total:40

Fat 5

Carbs 12

Protein 1

Yield:

Ingredients

Cinnamon Rolls

2 frozen puff pastry sheets
⅓ cup chocolate-hazelnut spread
¼ cup raspberry jam
1 large egg
Flour to lightly dust surface

Cream Cheese Glaze

4 oz. cream cheese softened
½ cup powdered sugar
2-3 tablespoons milk
Sprinkle of cinnamon

Instructions

First, defrost pastry sheets as directed on the package. Then, preheat the oven to 350ºF degrees and lightly grease a muffin tin.
Slightly flour your countertop and then unfold the pastry sheet vertically and smooth out creases with fingers for an even surface.
Heat chocolate spread in the microwave for around 15 seconds. Then, spread half of the chocolate onto each pastry sheet covering all but an inch across the top. Spread half of the jam on top of the chocolate.
Beat an egg in a small bowl to make an egg wash. Using a brush or your finger, spread egg wash onto the inch of the uncovered pastry sheet.
Starting at the bottom, roll each pastry sheet to the top to create a large, tight, roll. Once rolled, cut ends to make the rolls even, then cut each roll into 8 equal pieces with a sharp knife, totaling 16 cinnamon rolls.
Transfer cinnamon rolls into muffin tin. You will need to either do this in batches or use 2 muffin tins.
Bake cinnamon rolls for 20-25 minutes or until pastries have puffed to level with the top of the muffin tin and started to brown.
While the rolls are baking, create the glaze. Mix together cream cheese, powdered sugar, milk, and cinnamon until smooth using either a stand mixer or hand mixer.
After baking, remove rolls from the oven and drizzle with cream cheese glaze. Transfer cinnamon rolls to a cooling rack. The rolls should come out easily by using a sharp knife to lift out.