I bake these on quiet weekend mornings. I learned the basic mix when I wanted a sweet roll that was not too heavy. I use chocolate and cinnamon. They work as a simple treat for slow mornings or a quick dessert after dinner. Chocolate Cinnamon Rolls fit that need and warm the kitchen.

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I make a batch and keep some in the fridge. I heat one for school lunches or a midweek snack. They bake fast and smell good. I like to make them the night before when I am busy. It helps on busy mornings.

This recipe makes soft, slightly chocolate rolls with a warm cinnamon swirl. The dough is tender and not too dense. The filling gives a cocoa and spice note with little bits of chocolate. People often make this for weekend breakfasts, casual brunch, or an easy dessert. For a different cinnamon treat, see chewy maple cinnamon cookies with white chocolate for another simple bake that pairs well with coffee.

Why make this recipe

This dish is worth it for a few clear reasons. It takes little hands-on time once the dough is mixed. The flavor is rich but not heavy. You can change the filling or icing to match what you have. It fits into a weekday routine or a slow weekend morning. If you like spiced rolls, try a linked idea like Norwegian cardamom rolls with chocolate for a related style. Chocolate Cinnamon Rolls add a simple chocolate twist to a classic.

How to make this recipe

You mix dry and wet parts, form a dough, roll it out, fill, and slice. The dough firms up a bit as it rests. Rolling tight helps the spiral hold shape while baking. After baking, a quick icing soaks a bit into the warm roll. This is a forgiving process. For another filling idea, look at strawberry cinnamon rolls with sweet filling to see how filling swaps change the result. Expect warm, tender rolls at the end.

Ingredients

2 cups all-purpose flour — gives structure to the rolls.
1/4 cup granulated sugar — adds mild sweetness.
1/4 cup unsweetened cocoa powder — brings chocolate flavor.
1 teaspoon baking powder — helps the dough rise a bit.
1/2 teaspoon baking soda — supports tender texture.
1/2 teaspoon salt — balances the sweet and chocolate.
1/2 cup butter, softened — makes the dough rich and soft.
1/2 cup milk — hydrates the dough and adds moisture.
1 large egg — binds the mixture and adds lift.
1 teaspoon vanilla extract — rounds the flavors.
1 tablespoon ground cinnamon — gives the warm spice note.
1/2 cup chocolate chips — bits of melted chocolate inside.
1 cup powdered sugar and 2 tablespoons milk (for icing) — simple glaze to finish.

These items are common. The butter and milk make the rolls soft. The cocoa and chips are the chocolate touch. Cinnamon is small but key to the flavor balance.

Directions

Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add softened butter, milk, egg, and vanilla extract. Mix until a dough forms.
Roll out the dough on a floured surface into a rectangle.
Sprinkle with cinnamon and chocolate chips.
Roll tightly and cut into slices.
Place rolls in a greased baking dish and bake for 20-25 minutes until golden.
For icing, mix powdered sugar with milk until smooth. Drizzle over warm rolls before serving.

Notes: Whisking dry items first helps even flavor. Mix until the dough holds together but is not overworked. Rolling tight makes clear spirals and keeps filling inside. Bake until edges turn light golden; underbaked centers can be doughy. Put icing on while rolls are warm so it melts in.

How to serve this recipe

Serve warm from the oven for best texture. A single roll pairs well with coffee or milk. For a brunch, place rolls on a serving plate and let people take what they want. They also work sliced with fresh fruit on the side. If you want a fuller breakfast, add yogurt and a small salad. Chocolate Cinnamon Rolls suit casual meals and quick sweet treats at home.

How to store this recipe

Cool the rolls fully before storing. Use an airtight container for the fridge. They stay good for about 3–4 days chilled. For longer storage, freeze in a sealed bag for up to 2 months. Thaw in the fridge or at room temperature, then warm in the oven or microwave. If you plan to freeze, freeze without the icing and add glaze after reheating for best texture.

Tips to make this recipe

Use room-temperature butter so it blends well. If the dough feels too sticky, add a little flour when you roll. If it feels dry, wet your hands and press to bring it together. When cutting, use a sharp knife or dental floss for clean edges. Check rolls a few minutes before time ends. If the tops brown too fast, tent with foil. Warm them before serving for fresh taste.

Variation

Swap the chocolate chips for chopped nuts or raisins for a different bite. Use brown sugar in place of granulated sugar for a deeper note. You can make smaller rolls to shorten bake time. If you lack cocoa, add more cinnamon and a pinch of nutmeg for a plain cinnamon roll style. Changes to liquid amounts may be needed when swapping heavy add-ins like fruit.

FAQs

Q: Can I make the dough ahead?

A: Yes. Make and chill it up to one day before baking.

Q: Can I use non-dairy milk?

A: Yes. Use the same amount of almond or oat milk.

Q: Can I freeze baked rolls?

A: Yes. Freeze cooled rolls in a sealed bag.

Q: How do I reheat a roll?

A: Warm in the oven at 300°F (150°C) for 8–10 minutes or microwave 20–30 seconds.

Q: Can I skip the icing?

A: Yes. They still taste good plain or with a dusting of powdered sugar.

Conclusion

This version of chocolate and cinnamon rolls fits into a simple home routine. It is easy to change and it stores well. For more chocolate roll ideas, see Triple Chocolate Cinnamon Rolls at Wild Thistle Kitchen. For another take with buttermilk and rich filling, try Chocolate Cinnamon Rolls | Buttermilk by Sam. For a lighter, fluffy style, check Rich & Fluffy Chocolate Sweet Rolls at Sally’s Baking Addiction.