Chocolate Cinnamon Rolls | Soft, Fluffy & Delicious

Chocolate Cinnamon Rolls are soft, fluffy homemade rolls filled with butter, cinnamon sugar, cocoa, and rich chocolate. Finished with a smooth chocolate glaze, they are perfect for breakfast, afternoon tea, celebrations, or a warm homemade dessert.

Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 20–25 minutes
Total Time: Approximately 2 hours 20 minutes
Servings: 9–10 rolls

Ingredients

For the Dough

• 450 g all purpose flour or bread flour

• 7 g instant yeast

• 50 g granulated sugar

• ½ teaspoon salt

• 240 ml lukewarm fresh milk

• 1 large egg, at room temperature

• 60 g unsalted butter, softened

• 1 teaspoon vanilla extract

For the Chocolate Cinnamon Filling

• 70 g unsalted butter, softened

• 90 g brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons unsweetened cocoa powder

• 100 g dark or milk chocolate, finely chopped

• A small pinch of salt

For the Chocolate Glaze

• 100 g dark or milk chocolate, finely chopped

• 80 ml whipping cream

• 1 teaspoon butter, optional

Optional Decorations

• Chocolate chips

• Chocolate shavings

• Chopped roasted nuts

• Cocoa powder

• Icing sugar

Instructions

Prepare the Dough

1. Combine the dry ingredients.
   Add the flour, instant yeast, sugar, and salt to a large mixing bowl. Keep the yeast and salt on opposite sides before mixing.

2. Add the wet ingredients.
   Pour in the lukewarm milk, then add the egg and vanilla extract.

3. Form the dough.
   Mix with a wooden spoon or your hand until the ingredients come together into a rough dough.

4. Knead the dough.
   Transfer the dough to a lightly floured work surface and knead for approximately 5 minutes.

5. Add the butter.
   Add the softened butter gradually while continuing to knead.

6. Continue kneading.
   Knead for another 8–10 minutes until the dough becomes smooth, soft, and elastic.

7. Check the texture.
   The dough should feel slightly tacky but should not be extremely sticky. Avoid adding too much extra flour, as this can make the rolls dry.

First Rise

1. Shape the dough into a smooth ball.

2. Place it in a lightly greased bowl.

3. Cover the bowl with plastic wrap or a clean kitchen towel.

4. Leave the dough in a warm place for approximately 60 minutes, or until doubled in size.

Prepare the Filling

1. Add the brown sugar, cinnamon, cocoa powder, and salt to a small bowl.

2. Mix until evenly combined.

3. Keep the softened butter and chopped chocolate ready for assembling the rolls.

Shape the Rolls

1. Roll out the dough.
   Gently press the risen dough to release excess air. Transfer it to a lightly floured surface.

2. Create a rectangle.
   Roll the dough into a rectangle measuring approximately 40 × 30 cm.

3. Spread the butter.
   Spread the softened butter evenly across the dough, leaving a small border around the edges.

4. Add the cinnamon mixture.
   Sprinkle the chocolate cinnamon sugar evenly over the butter.

5. Add the chocolate.
   Scatter the chopped chocolate across the filling.

6. Roll the dough.
   Starting from one long edge, roll the dough tightly into a log.

7. Seal the edge.
   Pinch the final edge gently against the log to help seal it.

8. Cut the rolls.
   Cut the log into 9–10 equal pieces using a sharp knife or unflavoured dental floss.

Second Rise

1. Lightly grease a square or rectangular baking dish.

2. Arrange the rolls in the dish with a little space between them.

3. Cover loosely and leave them to rise for 30–40 minutes, or until visibly puffy.

Bake the Chocolate Cinnamon Rolls

1. Preheat the oven.
   Preheat the oven to 180°C.

2. Bake the rolls.
   Place the baking dish in the centre of the oven and bake for 20–25 minutes.

3. Check for doneness.
   The rolls should be lightly golden on top and fully baked in the centre.

4. Avoid overbaking.
   Remove them once cooked, as baking for too long can make the rolls dry.

5. Cool slightly.
   Allow the rolls to cool in the baking dish for approximately 10 minutes before adding the glaze.

Prepare the Chocolate Glaze

1. Place the chopped chocolate in a heatproof bowl.

2. Heat the whipping cream in a small saucepan until steaming but not boiling.

3. Pour the hot cream over the chocolate.

4. Leave it undisturbed for 2 minutes.

5. Stir gently until the chocolate is completely melted and smooth.

6. Add the butter, if using, and mix until glossy.

7. Allow the glaze to cool for a few minutes until slightly thickened.

Decorate and Serve

1. Pour or drizzle the chocolate glaze over the warm cinnamon rolls.

2. Decorate with chocolate chips, chocolate shavings, chopped nuts, cocoa powder, or icing sugar.

3. Serve while the rolls are still soft and warm.

Cream Cheese Chocolate Frosting Variation

For a creamy frosting, combine:

• 100 g cream cheese, softened

• 30 g unsalted butter, softened

• 80 g icing sugar

• 1 tablespoon cocoa powder

• ½ teaspoon vanilla extract

• 1–2 tablespoons fresh milk

Beat until smooth and spread over the slightly warm rolls.

Kift’s Tips

• Use lukewarm milk, not hot milk, to protect the yeast.

• Allow the dough to rise until doubled rather than relying only on the stated time.

• Avoid adding too much flour while kneading.

• Soft dough produces softer and fluffier cinnamon rolls.

• Use softened butter for the filling so it spreads without tearing the dough.

• Roll the dough tightly to create attractive spiral layers.

• Cut the rolls with dental floss for clean, even slices.

• Leave a little space between the rolls so they can expand during the second rise.

• Do not overbake the rolls.

• Add the chocolate glaze while the rolls are warm but not extremely hot.

• Use dark chocolate for a richer, less sweet flavour.

• Milk chocolate creates a sweeter and creamier result.

• Add chocolate chips inside the filling for extra melted chocolate.

Make-Ahead Option

Prepare and shape the rolls, then arrange them in the baking dish.

Cover tightly and refrigerate overnight before the second rise.

The next day, remove the rolls from the refrigerator and leave them at room temperature for approximately 45–60 minutes, or until puffy.

Bake as directed.

Storage Instructions

Store cooled Chocolate Cinnamon Rolls in an airtight container at room temperature for up to 2 days.

For longer storage, keep them refrigerated for up to 4 days.

Reheat individual rolls in the microwave for approximately 15–20 seconds, or warm them in the oven at 160°C for 5–8 minutes.

The unglazed rolls can be frozen for up to 1 month. Wrap them individually and place them in a freezer safe container.

Thaw at room temperature, reheat gently, and add fresh chocolate glaze before serving.

Watch the Recipe Video

See how Kift makes these soft and fluffy Chocolate Cinnamon Rolls step by step:

YouTube: https://www.youtube.com/shorts/ySKxYnaB-ZI

Cook With Kift — Bringing delicious homemade flavours to your kitchen.