We all know cinnamon rolls are a classic, but what happens when you throw chocolate into the mix? Absolute magic! These Chocolate Cinnamon Rolls are a dessert (or breakfast – we don’t judge) that takes the familiar comfort of cinnamon rolls and cranks it up with a rich, chocolatey twist. Think of it as your favorite cinnamon roll’s indulgent, adventurous sibling.
Picture this: soft, pillowy dough with cocoa baked right in, a cinnamon-sugar filling scattered with melted chocolate chips, and – wait for it – a drizzle of decadent chocolate glaze to top it all off. Is your mouth watering yet?
Chocolate in Every Bite
These rolls are all about balance. The rich cocoa in the dough brings a subtle chocolate flavor that complements the classic cinnamon sugar. Add to that the surprise of melted chocolate chips or finely chopped chocolate tucked inside the swirls, and you’ve got a match made in dessert heaven. Every bite delivers a perfect combination of chocolate, cinnamon, and that soft, tender roll texture we all love.
And can we talk about the chocolate glaze? It’s glossy, smooth, and drips perfectly down the sides of each roll, making every bite extra indulgent. Whether you’re serving these fresh out of the oven or sneaking one cold from the fridge later (no shame), you’re in for a treat.
Perfect for Breakfast… or Dessert!
Now, I’m not here to tell you when or how to enjoy these rolls. They’re versatile enough to be a brunch showstopper, a post-dinner indulgence, or even a random Wednesday snack – because you deserve it. Serve them warm with a cup of coffee, and it’s basically the perfect way to start (or end) your day.
Here’s a fun idea: These rolls are also a hit for holiday breakfasts or gatherings. You’ll be the talk of the table when you serve these up instead of the usual fare. They’re familiar but with a decadent twist – just enough to feel special without being over-the-top.
Tips for Baking Like a Pro
I get it – yeast dough can feel a little intimidating. But with these Chocolate Cinnamon Rolls, the process is pretty straightforward. Here are a few tricks to make sure your rolls turn out perfect:
- Let It Rise: Give the dough time to rise, both for the first and second rounds. The dough needs time to double in size to become that soft, fluffy texture we all love.
- Don’t Overheat the Oat Milk: Keep the oat milk warm but not hot. If it’s too hot, the yeast won’t do its thing, and nobody wants flat cinnamon rolls.
- Get the Chocolate Right: If you’re using regular-sized chocolate chips, chop them up so they melt nicely into the filling. Mini chocolate chips are a great alternative since they melt quickly and evenly.
Make It Your Own
This chocolate cinnamon roll recipe is already amazing, but that doesn’t mean you can’t add your own spin! You can sprinkle in some nuts for a bit of crunch or go all out with extra chocolate chips for double the chocolate hit. Feeling creative? Swap the filling for a chocolate hazelnut spread, and you’ll have something seriously decadent.
The beauty of these rolls is that they’re customizable. Want to make them dairy-free? Easy! Just swap the butter and milk for plant-based alternatives, and you’re good to go.
These Chocolate Cinnamon Rolls are the perfect blend of comfort food and indulgence. So go ahead, make a batch, and treat yourself (or someone else if you’re feeling generous). Once you take that first bite, you’ll wonder why chocolate and cinnamon haven’t been best friends forever.
Chocolate Cinnamon Rolls
Ingredients
For the dough
- 2 ¾ cups all-purpose flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon coarse salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon brown sugar
- 6 tablespoons vegetable oil
- 1 cup oat milk warm (no more than 115°F)
For the filling
- 2 tablespoons coconut oil
- 2 teaspoons cinnamon
- 1/2 cup packed dark brown sugar
- 1/2 cup mini chocolate chips or finely chopped chocolate*
For the chocolate glaze
- 3 tablespoons coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons oat milk
- 1/2 cup + 2 tablespoons powdered sugar
Instructions
Prepare the dough
- In a large bowl, mix together the flour, cocoa powder, brown sugar, salt, and instant yeast until everything is evenly combined.
- Make a well in the center and pour in the warm oat milk and vegetable oil. Stir until the dry ingredients are fully incorporated.
- Knead the dough on a lightly floured surface for 7-10 minutes, until it becomes smooth, elastic, and stretches more than it tears. The dough will be sticky, but try not to add more than 1/4 cup of extra flour.
- Place the dough in an oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Prepare the filling
- In a small bowl, mix together the brown sugar and cinnamon until well combined.
- Melt the coconut oil and chop the chocolate or use mini chocolate chips.
Assemble and Bake
- Once the dough has risen, turn it out onto a lightly floured surface. Roll or stretch the dough into a rectangle, about 14 inches by 20 inches.
- Brush the melted coconut oil evenly over the surface. Sprinkle the cinnamon-sugar mixture all over, making sure to cover the entire surface.
- Scatter the chopped chocolate or mini chocolate chips evenly on top.
- Starting from the long side, gently but tightly roll the dough up. Place the seam side down.
- Using a sharp knife, slice the dough into 12 even rolls. Place them in a prepared baking dish, spaced evenly.
- Cover the rolls with plastic wrap or a damp cloth, and let them rise again for about 30-45 minutes, until doubled in size.
- Preheat your oven to 350°F while the rolls are rising.
- Once the rolls have risen, remove the plastic wrap and bake for 22-27 minutes, or until the center of the rolls is firm and springs back when touched.
- Remove from the oven and allow them to cool for 15-20 minutes.
Glaze
- While the rolls are cooling, prepare the glaze. In a saucepan over medium-low heat, melt the coconut oil with the oat milk and cocoa powder, stirring until smooth and steaming.
- Add the powdered sugar and stir until the glaze is smooth. Bring the mixture to a simmer, stirring constantly, and cook for about 2 minutes.
- Remove from heat and allow the glaze to cool slightly before pouring over the cooled rolls.
- Pour the glaze over the cooled rolls. These rolls are best enjoyed the same day, while still warm and fresh!