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.
Why this homemade chocolate rolls recipe works:
- They are decadent, sweet, and full of intense chocolate flavor.
- You can serve this chocolate roll recipe for breakfast, brunch, or dessert.
- You only need 30 minutes of prep.
- They only require 40 minutes to rise.
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.
The humidity and temperature where you live will significantly affect how much flour you need. Plus, the size of the cups can differ too. Use your kitchen scale whenever possible.
Knead the dough at medium speed for 5 minutes.
In the next two pictures, you see how the dough comes off the sides of the bowl after a few minutes of kneading. In the end, the bowl should be mostly clean.
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. Set it aside.
You will need to line a baking sheet with parchment paper and preheat the oven to 200°F (100°C).
Roll out the dough, so it forms into a rectangle that is 20x18 inches (50x45 cm) and put 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.
Top tips for success
- Use high-quality cocoa and chocolate.
- Don't add too much flour to chocolate rolls.
- Apply the frosting while the rolls are still warm.
You can make this homemade cinnamon rolls recipe without milk. You can replace the milk with almond milk, cashew milk, coconut milk, or any other milk substitute that works for you. The flavor and texture may be slightly different, but this will still be awesome!
Light brown sugar
If you find yourself out of light brown sugar, don't worry, you can still make this chocolate roll recipe. If you have dark brown sugar on hand, use that.
Another option would be to take ¾ tablespoon or molasses and add it to ½ cup of white sugar and mix it well.
Frequently Asked Questions And Answers
How Do You Measure Flour?
You would think that measuring flour would seem like a no-brainer, but if you don't do it correctly, you will end up with dry, unappealing baked goods. First, take a spoon and fill it and place it in the measuring cup. Do this until you have the cup full. Then take a butter knife and slowly swipe the top of the flour off and back into the flour container. Do this every time, and you don't have to worry about these chocolate cinnamon rolls being dried out.
This homemade cinnamon rolls recipe will last around 3 days if you keep them in the refrigerator in an airtight container. Make sure they are kept away from strong-smelling foods when they are in the fridge. Pop them in the microwave for 15-20 seconds to warm them back up.
You have a couple of choices when it comes to freezing the rolls. You can prepare the chocolate rolls and skip letting them rise. Then place them in the freezer and begin rising after you take them out. Or you can prepare and bake them as the recipe calls for. Then freeze the baked cinnamon rolls. For best results, cover the cinnamon rolls with plastic wrap or aluminum foil. Then you can put them in an airtight container or freezer bag.
Thaw the chocolate cinnamon rolls in the refrigerator, then rise and bake if they haven't been baked yet. Or if you have cooked them already, just warm them up in the microwave.
More breakfast recipes to try
- Banana Bread
- Cinnamon Apple Bread
- Air Fryer Donuts
- Baked Cake Donuts
- Chocolate Banana Muffins
- Blueberry Muffins
The Best Homemade Chocolate Rolls Recipe
- 1 cup milk, lukewarm (240ml)
- ¼ cup granulated white sugar (50g)
- 1 tablespoon active dry yeast (9g)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted (56g)
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour, spooned and leveled (420-480g)
- ½ cup light brown sugar, packed (100g)
- 2 tablespoon unsweetened cocoa powder
- 2 teaspoon cinnamon
- 6 tablespoon unsalted butter, softened (85g)
- 1 cup semi-sweet chocolate bars chopped or chips (175g)
- ⅛ cup unsalted butter, room temperature (28g)
- ¼ cup cream cheese, softened (56g)
- 1 cup powdered sugar, sifted (120g)
- ¼ cup unsweetened cocoa powder, spooned and leveled (21g)
- 1-2 tablespoon milk
- Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
- Add eggs, butter, and salt and whisk to combine.
- Replace whisk attachment and attach a dough hook. Add 3 ½ cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tablespoon of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point. But don't add too much flour or your Chocolate Rolls will be dry.
- NOTE: How much flour you need depends on the humidity and temperature where you live, as well as the size of the cups (not every cup is equal and as accurate as a kitchen scale). Make sure that you stay at around 4 cups maximum.
- Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
- Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
- Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
- Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll-up long side tightly, cut into 12 equal-sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar.
- Remove rolls from the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
- Make the frosting: In a medium mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tablespoon milk at the time until you reach the desired consistency. I added 2 tbsp.
- Remove rolls from the oven, let cool for 5-10 minutes and spoon frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.
- Use high-quality cocoa and chocolate.
- Don't add too much flour to chocolate rolls.
- Apply the frosting while the rolls are still warm so it melts some.
I'm Out Of Light Brown Sugar, What Can I Use Instead? If you find yourself out of light brown sugar, don't worry you can still make this chocolate roll recipe. If you have dark brown sugar on hand, use that. Another option would be to take ¾ tablespoon or molasses and add it to ½ cup of white sugar and mix it well.
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