The Best Homemade Chocolate Rolls Recipe

The aroma of these homemade chocolate rolls, while they are baking, is heavenly! You only need 30 minutes of prep time! If you are still craving rolls after you try this recipe, check out my delicious cinnamon buns and air fryer cinnamon rolls.

Jump to:

• Photo instructions
• Expert tips for success
• Overnight preparation
• Storing and reheating
• Freezing instructions
• More breakfast recipes to try
• Recipe

Photo instructions

Start by making the dough. Use a stand mixer with a whisk attachment. Add in the milk, sugar, and yeast. Allow it to sit for 5-10 minutes until it starts to bubble and become foamy.

Whisk the eggs, butter, and salt to the yeast mixture.

Put the dough hook on the mixer then add 3 ½ cups of flour. Mix on medium-low speed until the dough comes together. You will notice that it's still sticky to the touch, but it shouldn't stick to the bowl.

Note: If the dough remains super sticky, slowly add 1 tablespoon of flour at a time and continue to mix at low speed. Repeat until it doesn't stick to the bowl anymore, making sure not to add too much flour. The chocolate rolls will become dry otherwise. Don't use more than 4 cups total of flour. Knead the dough at medium speed for 5 minutes.

Place the ball of dough into a lightly greased bowl. To grease the bowl, use a non-stick spray or a few drops of oil. Put a little bit of grease on top of the dough and cover loosely with a dry towel. Allow the dough ball to rest for 10 minutes at room temperature.

Mix together the brown sugar, cocoa, and cinnamon for the filling and set it aside. Then roll out the dough, so it forms into a rectangle that is 20x18 inches (50x45 cm) and spread butter all over the dough except for 1-inch around the edges.

Add the sugar and cocoa mixture and top with chocolate evenly.

Roll the dough into a log, starting with the long side. Roll it tightly, then cut 12 equal-sized cinnamon rolls.

Place the rolls onto a baking sheet that's been prepared. You don't need to cover the rolls. Place the pan in the oven after you have turned it off and allow them to rise for 30 minutes. They should double in size and leave the door (or wicket) slightly open.

After the chocolate rolls have doubled in size, remove them from the oven and preheat it to 375°F (190°C).

Bake the cinnamon rolls for 20-25 minutes. They will be a light golden brown color when done. To prevent over-browning, after the cinnamon rolls have baked for 10-15 minutes, add a piece of parchment paper on top. 

Prepare the frosting by beating the butter and cream cheese in a stand mixer with a whisk attachment. You can also use a handheld mixer if you prefer. Once the cream cheese is creamy, add in powdered sugar.

Then add in the cocoa and combine well.

Add 1 tablespoon of milk at a time until it's the consistency you would like. I added 2 tablespoon of milk to my frosting.

After the homemade cinnamon rolls are done baking, allow them to cool for 5-10 minutes then add frosting. You want the cinnamon rolls to be warm when you frost. Eat the chocolate cinnamon rolls warm for the best results.

Expert tips for success

• If your dough isn't rising, it could be due to expired yeast. You can try putting the dough in a warmer environment and see if it just takes longer to rise. If it doesn't rise at all, it's better to start over with fresh yeast.
• Different flours can absorb water differently in different climates and environments. This means you may need to hydrate your dough more or less depending on the flour, humidity, temperature, and altitude. Please watch the video and step-by-step photos to see what the dough should look and feel like.
• Use as little flour as possible when rolling out the dough. The more flour you use, the more flour will be incorporated into the dough and makes your yeast rolls dry.
• Don't roll the dough out too thinly, or you'll end up with dense rolls.
• Let the shaped rolls rise until they have doubled in size. If you bake them under-proofed, your rolls won't rise properly. Also, don't overproof them, or they could collapse or shrink after baking.

Overnight preparation

If you want to make the dough the night before to bake the rolls fresh in the morning, just make it and let it rise in the fridge overnight. It should be at least double or even triple in size. Before rolling, filling, and cutting, take the dough out of the fridge for about 30 minutes to allow it to come to room temperature. After cutting, let rise until doubled in size. Since the dough is still cool, this will take a little longer than stated in the recipe.

Storing and reheating

Store the frosted chocolate rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20-30 seconds before serving. You can also reheat them in the oven or air fryer if preferred.

Freezing instructions

• Freezing before baking - Make the rolls as described, place on parchment paper, and freeze for 1 hour. Then place them in freezer bags and freeze for up to 2 months. To thaw, remove them from the bags, place them in the prepared baking pan, cover, and refrigerate overnight. Then proceed as described.
• Freezing after baking - You can freeze the baked cinnamon rolls with the glaze by flash freezing them for 1 hour. Then transfer to freezer bags and freeze for up to 2 months. To thaw, place them for 1-2 hours on the counter or in the fridge overnight.

More breakfast recipes to try

• Banana Bread
• Cinnamon Apple Bread
• Air Fryer Donuts
• Baked Cake Donuts
• Chocolate Banana Muffins
• Blueberry Muffins

Recipe