Double Chocolate Cinnamon Rolls (Print Version)

Soft rolls with rich chocolate-cinnamon swirl and glazed topping

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 packet (2 1/4 tsp) instant yeast
04 - 1/3 cup granulated sugar
05 - 1/2 tsp salt
06 - 1 cup whole milk, warm
07 - 1/4 cup unsalted butter, melted
08 - 1 large egg, room temperature

→ Filling

09 - 1/2 cup brown sugar, packed
10 - 1/4 cup unsweetened cocoa powder
11 - 1 1/2 tsp ground cinnamon
12 - 1/4 cup unsalted butter, softened
13 - 1/2 cup dark chocolate chips or chopped chocolate

→ Chocolate Glaze

14 - 1 cup powdered sugar
15 - 1/4 cup unsweetened cocoa powder
16 - 2-3 tbsp whole milk
17 - 1/2 tsp vanilla extract

# Directions:

01 - Combine flour, cocoa powder, yeast, sugar, and salt in a large mixing bowl.
02 - Pour in warm milk, melted butter, and egg. Mix thoroughly until a sticky, uniform dough forms.
03 - Knead by hand or using a stand mixer for 8-10 minutes until dough becomes smooth and elastic.
04 - Transfer dough to a greased bowl, cover, and let rise in a warm area until doubled in volume, approximately 1 hour.
05 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle.
06 - Evenly spread softened butter across the entire surface of the rolled dough.
07 - Combine brown sugar, cocoa powder, and cinnamon. Sprinkle mixture evenly over buttered dough.
08 - Distribute chocolate chips over the sugar-cinnamon mixture.
09 - Roll dough tightly from the long edge into a log. Cut into 12 equal slices.
10 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy, 30-45 minutes.
11 - Preheat oven to 350°F.
12 - Bake for 22-25 minutes until rolls are set and lightly golden brown.
13 - While rolls cool slightly, whisk powdered sugar, cocoa powder, milk, and vanilla until smooth.
14 - Drizzle glaze generously over warm rolls immediately before serving.

# Insider Tips:

01 -
  • The dough has this incredible chocolate undertone that makes every bite feel luxurious without being overwhelming
  • These rolls strike that perfect balance between pillowy soft and richly indulgent, like a hug that tastes like a bakery secret
02 -
  • I once let the milk get too hot and killed the yeast, resulting in flat, dense rolls that never rose—use a thermometer if you're unsure
  • Rolling the dough too thin makes the filling leak out during baking, and too thick creates a bread to filling ratio that's just sad
  • These actually freeze beautifully after the first rise, so you can bake fresh rolls on busy mornings
03 -
  • Room temperature ingredients prevent the butter from seizing and create a more uniform dough texture
  • If the glaze thickens too much, warm it for ten seconds in the microwave and whisk again
  • Leftovers reheat beautifully in the microwave for twenty seconds or in a 300°F oven for ten minutes

Go Back