Chocolate Chip Cinnamon Rolls

A close-up of a slice of chocolate chip cake with chocolate frosting and chocolate chips on top, being lifted from a pan—its gooey layers and rich topping reminiscent of decadent Chocolate Chip Cinnamon Rolls in the background.

5 from 6 votes

Chocolate Chip Cinnamon Rolls

This Chocolate Chip Cinnamon Rolls is a twist on our classic Easy Homemade Cinnamon Rolls. Full of chocolate flavor and is easy to make!

Prep Time3

Cook Time30

Let Sit15

Total Time3 45

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.21, $0.60 per serving

Ingredients

For the Dough:

1 cup whole milk warmed to 110 degrees
3 ¼ tablespoons white granulated sugar
2 ¼ teaspoons active dry yeast ¼ ounce envelope/1 packet
3 ½ cups all-purpose flour plus more for dusting
1 teaspoons kosher salt
2 large eggs room temperature, lightly beaten
6 tablespoons unsalted butter melted
Nonstick spray or vegetable oil for the bowl

For the chocolate cinnamon filling:

1 cup brown sugar light or dark
1 tablespoon ground cinnamon
2 tablespoons unsweetened cocoa powder
1 cup mini chocolate chips
¼ teaspoon kosher salt
½ cup unsalted butter room temperature/softened

For the chocolate cream cheese icing:

2 ounces cream cheese room temperature
3 tablespoons unsalted butter room temperature
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoon milk

Instructions

MAKING THE DOUGH:

Warm the milk to approximately 110°F. It should feel warm, not hot.
Stir the yeast into the warm milk. Let sit for about 5 minutes, or until the mixture begins to foam.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center.
Whisk the melted butter and beaten eggs into the yeast mixture.
Pour the yeast mixture into the flour mixture. Stir with a wooden spoon or mix on low speed until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 3–5 minutes, or until smooth and elastic. Add a small amount of flour as needed if the dough is too sticky.
Place the dough in a lightly greased bowl. Cover tightly with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.
Gently punch down the dough. Cover and refrigerate for at least 1 hour or overnight.
Turn the chilled dough onto a lightly floured surface and roll it into approximately a 10x16-inch rectangle.

MAKING THE CHOCOLATE CINNAMON FILLING:

In a medium bowl, combine the brown sugar, cinnamon, cocoa powder, mini chocolate chips, and salt.
Spread the softened butter evenly over the surface of the dough.
Sprinkle the chocolate-cinnamon mixture evenly over the butter and gently press it into the dough.
Starting with a long side, tightly roll the dough into a log.
Cut the log into 12 equal rolls using a serrated knife or unflavored dental floss.
Lightly grease a 9x13-inch baking dish and arrange the rolls cut-side up in the pan.
Cover loosely and let rise for about 1 hour, or until puffy.
Preheat the oven to 350°F.
Bake for 25–30 minutes, or until the rolls are lightly golden and cooked through.
Let the rolls cool in the pan for about 15 minutes.

MAKING THE CHOCOLATE CREAM CHEESE ICING:

Beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and cocoa powder. Mix on low speed until combined.
Add the vanilla extract and milk. Beat until the icing is smooth and spreadable.
Spread the icing over the warm cinnamon rolls.
Top with additional mini chocolate chips, if desired, and serve warm.

Notes

Make sure the milk is approximately 105–110°F. Milk that is too hot can damage the yeast.

For overnight rolls, assemble the rolls in the baking dish, cover, and refrigerate overnight. The next day, let them rise at room temperature until noticeably puffy before baking. Depending on room temperature, this may take 1–2 hours.

The filling calls for softened butter, so there is no need to melt or drizzle it as stated in the original instructions. Spread it evenly over the rolled dough before adding the chocolate-cinnamon mixture.

Store leftover rolls covered in the refrigerator because of the cream cheese icing. Reheat individual rolls briefly before serving.

Nutrition