Homemade Chocolate Rolls Recipe

several chocolate rolls on baking pan ready to eat

4.92 from 25 votes

The aroma of theis homemade chocolate rolls recipe, while they are baking, is heavenly! Once you bite into these delicious chocolate cinnamon rolls, you will be shocked to know they are so easy to make. You only need 30 minutes of prep time!

Prep Time30

Cook Time20

Rising Time40

Total Time1 30

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 329kcal

Author: Sabine Venier

Ingredients

dough

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)

filling

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)

frosting

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

Instructions

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.

Video

Notes

Cooking Time and Temperature

Bake the chocolate rolls at 375°F (190°C) for about 20–25 minutes, after allowing them to rise for about 30 minutes in the turned-off 200°F (100°C) oven.

Taste & Texture

These rolls are soft and fluffy with a rich chocolate-cinnamon filling and creamy chocolate cream cheese frosting.

Storage, Freezing & Reheating

Room Temperature: Store the frosted rolls in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze unbaked or baked rolls for up to 2 months.
Reheat: Reheat leftover rolls in the microwave for about 20–30 seconds.

Serving Recommendations

Serve warm: The rolls are best served warm while the frosting is soft.
With coffee: Pair a warm chocolate roll with coffee for breakfast or an afternoon treat.

Recipe Variations and Substitutions

Overnight preparation: Prepare the dough and let it rise in the refrigerator overnight before bringing it to room temperature and continuing with the recipe.
Freezing before baking: Shape the rolls and freeze them before baking for up to 2 months.
Freezing after baking: Freeze baked rolls with the glaze for up to 2 months.

Proper Storage Tips

Store frosted rolls in an airtight container.
Keep them at room temperature for up to 2 days or refrigerated for up to 3 days.
Freeze the rolls for up to 2 months when you need longer storage.

Pro Tips

Add flour gradually and keep the total around 4 cups maximum so the rolls don't become dry.
Let the shaped rolls double in size before baking for a better rise.
Use as little flour as possible when rolling out the dough.
Eat the rolls warm for the best results.

Nutrition