Chocolate cinnamon rolls take the familiar cinnamon-sugar swirl in a rich, chocolatey direction. Homemade cocoa dough wraps around a buttery brown sugar and cinnamon filling, while a generous layer of Nutella frosting adds the finishing touch. Each bite brings together warm spice and chocolate-hazelnut flavor. Serve a roll slightly warm with your morning coffee, or share a pan for a leisurely weekend brunch.
Cocoa gives these chocolate cinnamon rolls their chocolate flavor, while butter, brown sugar, and cinnamon create the classic swirl inside. The Nutella frosting adds a rich chocolate-hazelnut finish that pairs beautifully with the cinnamon filling. If you enjoy baking sweet yeast breads, try my Chocolate Brioche Bread, with milk chocolate chunks throughout the loaf.
A little patience during rising is an important part of making homemade rolls. Kitchen temperature can affect how quickly the dough rises, so watch its appearance as well as the clock. For helpful advice on kneading and rising, King Arthur Baking’s yeast baking guide is a useful resource, especially if you’re baking with yeast for the first time.
Quick Recipe Info
- Prep Time: 10 minutes
- Rise Time: 1 hour 30 minutes, divided into two rises
- Bake Time: 20 minutes
- Total Time: 2 hours
- Servings: 12 rolls
- Oven Temperature: 350°F (180°C)
- Difficulty: Moderate
- Best For: Breakfast, brunch, or dessert
Why You’ll Love These Chocolate Cinnamon Rolls
- Chocolate in the dough: Cocoa powder gives the homemade yeast dough a chocolate flavor that complements the cinnamon filling.
- Buttery cinnamon swirls: Butter, brown sugar, and cinnamon create a sweet, warmly spiced filling in every roll.
- Dreamy Nutella frosting: A generous chocolate-hazelnut topping adds a rich finish to the freshly baked rolls.
- No stand mixer required: You can mix and knead the dough by hand.
- Made for sharing: This recipe makes 12 rolls for a weekend breakfast, brunch, or dessert.
Ingredients You’ll Need
For the Chocolate Dough
- Flour: Gives the dough structure. Measure carefully, as too much flour can make the rolls dense.
- Cocoa powder: Adds chocolate flavor to the dough. Sift it with the flour to remove any lumps.
- Dry yeast: Helps the dough rise. Let it stand in the warm milk with the sugar until it begins to foam.
- Milk: Use lukewarm milk to activate the yeast.
- Granulated sugar: Adds a little sweetness to the dough.
- Eggs: Add richness and help bind the dough together.
- Butter: Enriches the dough and adds buttery flavor.
- Salt: Balances the sweetness and brings out the chocolate flavor.
For the Cinnamon Filling
- Butter: Use softened butter so you can spread it evenly over the rolled-out dough.
- Brown sugar: Adds sweetness and a hint of molasses flavor to the filling.
- Ground cinnamon: Creates the warm, spiced flavor in each swirl. Mix it with the brown sugar for even coverage.
For the Nutella Frosting
- Butter: Use softened butter for a smooth frosting.
- Chocolate-hazelnut spread: I use Nutella for its chocolate-hazelnut flavor and creamy consistency.
- Powdered sugar: Sweetens the frosting and blends smoothly with the butter.
- Milk: Loosens the frosting so it spreads easily over the rolls.
- Salt: Balances the sweetness of the Nutella and powdered sugar.
You’ll find the full ingredient quantities in the recipe card below.
How to Make Chocolate Cinnamon Rolls
1. Activate the Yeast
Combine the lukewarm milk, dry yeast, and granulated sugar in a bowl. Stir gently and let stand until the yeast begins to foam. The milk should feel warm, not hot.
2. Mix and Knead the Dough
Sift the flour and cocoa powder into a large bowl, then stir in the salt. Add the yeast mixture, eggs, and butter. Mix until the ingredients come together, then knead until smooth and elastic. This cocoa dough forms the base of your chocolate cinnamon rolls.
3. Let the Dough Rise
Cover the bowl and let the dough rise in a warm spot for about 60 minutes, or until doubled in size. Allow more time if your kitchen is cool.
4. Roll Out and Fill
Transfer the risen dough to a clean, lightly floured work surface. Roll it into a thin rectangle, then spread the softened butter evenly over the surface.
Mix the brown sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered dough.
5. Shape and Cut the Rolls
Starting from a long side, roll the dough into a log. Slide a piece of clean thread underneath, cross the ends over the top, and pull to cut without flattening the spirals.
Cut into 12 rolls, approximately 1¼–2 inches (3–5 cm) thick.
6. Let the Chocolate Cinnamon Rolls Rise Again
Arrange the rolls in a buttered baking dish, leaving a little room for them to expand. Cover and let rise for about 30 minutes, until noticeably puffy.
Toward the end of this rise, preheat the oven to 350°F (180°C).
7. Bake
Bake in the preheated oven for 20 minutes, until the rolls are baked through in the center. Because the dough contains cocoa, its color alone can make doneness harder to judge.
Remove the baking dish from the oven and let the rolls cool slightly.
8. Make the Nutella Frosting
Beat the softened butter and powdered sugar together until smooth. Mix in the milk and salt, then add the Nutella. Continue mixing until the frosting is creamy and evenly combined.
9. Frost and Serve
Spread the Nutella frosting generously over the slightly warm chocolate cinnamon rolls. Serve while still a little warm to enjoy the cinnamon filling and rich chocolate-hazelnut topping together.
How to Store and Freeze
Storing Frosted Rolls
Store frosted chocolate cinnamon rolls in an airtight container in the refrigerator and enjoy within 3 days. Refrigerate within 2 hours of frosting or serving, or within 1 hour if the temperature is above 90°F (32°C).
Keeping the container tightly sealed helps prevent the rolls from drying out.
Storing Unfrosted Rolls
Let the unfrosted rolls cool completely, then wrap tightly or place in an airtight container. Keep at room temperature for 1-2 days. Store the Nutella frosting separately in the refrigerator and add it before serving.
Freezing Chocolate Cinnamon Rolls
For the best texture, freeze the baked rolls without frosting. Once completely cool, wrap each roll in plastic wrap and place in a freezer-safe bag or airtight container.
Freeze for up to 1 month for best quality. Individual wrapping makes it easy to take out just the portions you need.
Thawing and Reheating
Thaw the wrapped rolls overnight in the refrigerator.
To warm unfrosted rolls, remove the plastic wrap, place in an oven-safe dish, and cover loosely with foil. Heat at 300°F (150°C) for about 5-10 minutes, or until warmed through, allowing extra time if needed. Add the Nutella frosting before serving.
For a frosted roll, microwave in short bursts until just warm. The frosting will soften as it heats.
Frequently Asked Questions (FAQ)
Can I make chocolate cinnamon rolls without a stand mixer?
Yes. Mix the ingredients in a large bowl, then knead the dough by hand until smooth and elastic. Add extra flour sparingly so the dough doesn’t become too stiff.
Why isn’t my dough rising?
The yeast may be old, the milk may have been too hot, or your kitchen may be cool. Check that the yeast mixture begins to foam before adding the remaining ingredients. Allow the dough more time if it hasn’t doubled after the first hour.
Why are my chocolate cinnamon rolls dry or dense?
Too much flour, insufficient kneading, a short rise, or overbaking can affect the texture. Measure the flour carefully, knead thoroughly, and let the dough rise fully before shaping. Check the rolls at the stated baking time.
What is the best way to cut the rolls?
Use clean thread or unflavored dental floss. Slide it underneath the dough log, cross the ends over the top, and pull to slice through. This helps preserve the spirals without pressing the dough flat.
Can I skip the second rise?
Give the shaped rolls their second rise before baking. This allows the dough to expand again after rolling and cutting. They should look noticeably puffy before going into the oven.
Do I have to use Nutella for the frosting?
No. You can use another chocolate-hazelnut spread with a similar consistency. The flavor and thickness may vary slightly depending on the brand.
Should I frost the rolls while they are hot?
Let the rolls cool slightly first, then frost them while they are still a little warm. If they are very hot, the butter-based frosting can melt and run into the baking dish.
Can I freeze chocolate cinnamon rolls?
Yes. For the best texture, freeze the baked, unfrosted rolls once completely cool. Wrap individually, place in a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the refrigerator, warm gently, and add the frosting before serving.
Nutrition per Serving
Serving size: 1 chocolate cinnamon roll with filling and Nutella frosting (12 servings total).
- Calories: 495 kcal
- Carbohydrates: 61 g
- Protein: 9 g
- Fat: 24 g
- Saturated Fat: 14 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 235 mg
Nutrition is approximate, calculated using all-purpose flour, whole milk, large eggs, unsalted butter, and the full amounts of filling and frosting. Values may vary depending on the ingredients and portion sizes.
Conclusion
These chocolate cinnamon rolls bring together cocoa dough, buttery cinnamon-sugar swirls, and dreamy Nutella frosting. Serve them slightly warm for a weekend breakfast, a shared brunch, or a sweet treat with your afternoon coffee.
If you try this recipe, leave a comment and a star rating below-I’d love to hear how your rolls turned out!
Happy baking!
Chocolate Cinnamon Rolls with Dreamy Nutella Frosting
Ingredients
Equipment
Method
- Activate the yeast. Combine the lukewarm milk, yeast, and granulated sugar in a bowl. Stir and let stand until the mixture begins to foam.
- Make the dough. Sift the flour and cocoa powder into a large bowl and stir in the salt. Add the yeast mixture, eggs, and softened butter. Mix until combined, then knead until the dough is smooth and elastic.
- First rise. Cover the bowl and let the dough rise in a warm spot for about 60 minutes, or until doubled in size.
- Roll out and fill. Transfer the dough to a lightly floured work surface and roll into a thin rectangle. Spread evenly with the softened filling butter. Mix the cinnamon and brown sugar, then sprinkle evenly over the butter.
- Shape the chocolate cinnamon rolls. Roll the dough into a log, starting from a long side. Use clean thread or unflavored dental floss to cut into 12 rolls, approximately 1¼–2 inches (3–5 cm) thick.
- Second rise. Arrange the rolls in a lightly buttered baking dish. Cover and let rise for about 30 minutes, until noticeably puffy. Toward the end of the rise, preheat the oven to 350°F (180°C).
- Bake. Bake for 20 minutes, until the rolls are baked through in the center. Remove from the oven and let cool slightly.
- Make the frosting. Beat the softened butter and powdered sugar until smooth. Mix in the milk and salt, then add the Nutella and mix until evenly combined.
- Frost and serve. Spread the frosting generously over the slightly warm chocolate cinnamon rolls. Serve warm.
Notes
- Measuring: US volume measurements are approximate. Use the gram and milliliter amounts for the most consistent results.
- Rising: Rising times can vary with kitchen temperature. Let the dough double during the first rise and the shaped rolls become noticeably puffy during the second.
- Frosting: Let the rolls cool slightly before frosting so the topping doesn’t melt excessively.
- Storage: Refrigerate frosted rolls in an airtight container and enjoy within 3 days.
- Freezing: Wrap cooled, unfrosted rolls individually and freeze for up to 1 month for best quality.
- Timing: Total time does not include cooling.
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Nutrition: Estimates include all filling and frosting and assume whole milk and unsalted butter. Extra butter for greasing the dish is not included.
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Nutrition per Serving
Serving size: 1 frosted roll- Calories: 495 kcal
- Carbohydrates: 61 g
- Protein: 9 g
- Fat: 24 g
- Saturated Fat: 14 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 235 mg