I perfected Chocolate Brioche Rolls using a cocoa brioche dough, a cinnamon chocolate filling and a glossy chocolate glaze, and I reveal a simple trick in the recipe that ensures even baking and deep chocolate flavor.

Jump to Recipe

I’ve been chasing the perfect chocolate cinnamon roll for years and finally this one feels right. Imagine a soft, cocoa-rich swirl with a molten chocolate center and a shiny Chocolate Glaze For Cinnamon Rolls that’s almost too pretty to cut.

The deep chocolate comes from unsweetened cocoa powder and little pockets of melted semisweet chocolate chips that surprise you in every bite, its kind of addicting and I’m not proud of it. This isn’t your plain morning bun, its pure Chocolate Brioche Rolls energy, a treat you’ll hide so you can have seconds.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Gives structure and chew, mostly carbs, little protein, helps rolls hold shape
Unsweetened cocoa powder: Adds deep chocolate flavor, low sugar, some antioxidants, makes dough slightly bitter
Unsalted butter: Rich in fat, makes dough tender and soft, adds buttery sweetness
Eggs: Provide protein, help rise and bind, give richness and a tender crumb
Brown sugar: Sweet, moist, adds caramel notes, feeds yeast a bit, boosts chewiness
Cinnamon: Warm spice, adds aromatic sweetness, cuts chocolate richness with gentle warmth
Chocolate chips or chopped chocolate: Melts into pockets of gooey chocolate, adds fat and concentrated sweetness
Powdered sugar glaze: Makes sweet glossy frosting, mostly sugar, adds quick smooth finish and shine

Ingredient Quantities

3 1/2 cups (440 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1/3 cup (67 g) granulated sugar

2 1/4 teaspoons (1 packet) instant yeast

1 teaspoon fine sea salt

1 cup (240 ml) warm whole milk

3 large eggs, room temp

8 tablespoons (113 g) unsalted butter, softened

6 tablespoons (85 g) unsalted butter, softened for filling

1 cup (200 g) packed light brown sugar

1/4 cup (25 g) unsweetened cocoa powder for filling

2 tablespoons ground cinnamon

1 cup (170 g) semisweet chocolate chips or chopped dark chocolate

Pinch of salt (for filling, optional)

1 cup (120 g) powdered sugar for glaze

1/4 cup (25 g) unsweetened cocoa powder for glaze

3 to 4 tablespoons milk or cream (for glaze)

1 teaspoon vanilla extract

4 ounces (115 g) bittersweet or semisweet chocolate, chopped (for ganache option)

1/2 cup (120 ml) heavy cream (for ganache option)

1 tablespoon unsalted butter (optional, for shine)

Flaky sea salt or chopped toasted nuts for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Warm the milk to about 105 to 115°F (40 to 46°C), stir in the granulated sugar and the instant yeast and let it sit 3 to 5 minutes until a little foamy; meanwhile whisk together the flour, 1/2 cup cocoa powder and 1 teaspoon fine sea salt in a big bowl.

2. Beat the 3 room temp eggs, then add them to the foamy milk, add the softened 8 tablespoons butter and mix into the dry ingredients until it forms a shaggy dough; knead by hand about 8 to 10 minutes or 5 to 7 minutes in a stand mixer with a dough hook until smooth and slightly tacky.

3. Place dough in a lightly greased bowl, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours; punch down gently when risen.

4. While dough rises make the filling: cream together the 6 tablespoons softened butter, 1 cup packed light brown sugar, 1/4 cup cocoa powder, 2 tablespoons ground cinnamon and a pinch of salt until spreadable; stir in the 1 cup chocolate chips so they’re evenly distributed.

5. Turn dough onto a lightly floured surface and roll into a roughly 16 x 12 inch rectangle about 1/4 inch thick; spread the chocolate cinnamon filling evenly, leaving a 1/2 inch border, then tightly roll from the long side and pinch the seam to seal.

6. Cut the log into 10 to 12 rolls using a sharp knife or unflavored dental floss (wrap floss under the roll and pull ends to slice cleanly), place cut-side up in a greased 9×13 pan or snugly in a round cake pan, cover and let rise until puffy, about 30 to 45 minutes; preheat oven to 350°F (175°C) during the last 15 minutes of rising.

7. Bake the rolls 20 to 28 minutes until set and the tops look dry and edges are slightly darker; if they brown too fast tent loosely with foil the last 5 to 10 minutes. Remove from oven and let sit 8 to 12 minutes before saucing.

8. For the quick chocolate glaze whisk together 1 cup powdered sugar, 1/4 cup cocoa powder, 1 teaspoon vanilla and 3 to 4 tablespoons milk or cream until smooth and pourable; if too thick add more milk, if too thin add more powdered sugar.

9. Or make the shiny ganache: heat 1/2 cup heavy cream until it just simmers, pour over 4 ounces chopped bittersweet or semisweet chocolate, let sit 1 minute then stir until glossy; whisk in 1 tablespoon butter for extra shine and pour over warm rolls.

10. Drizzle with your glaze or spoon over the ganache, sprinkle flaky sea salt or chopped toasted nuts if you like, serve warm; store leftovers airtight at room temp 1 to 2 days or refrigerate and rewarm gently.

Equipment Needed

1. Digital instant read thermometer (to warm milk to about 105 to 115 F)
2. Large mixing bowls (one for dry ingredients, one for wet)
3. Stand mixer with dough hook, or if you dont have one a sturdy wooden spoon and elbow grease for kneading by hand
4. Measuring cups and spoons plus a kitchen scale if you want accuracy
5. Whisk and rubber spatula (for mixing and scraping bowls)
6. Rolling pin and a bench scraper or sharp knife (or unflavored dental floss for clean cuts)
7. 9×13 inch baking pan or a round cake pan, plus cooking spray or softened butter for greasing
8. Small saucepan or microwave-safe bowl and a whisk (for glaze or ganache)

FAQ

Q: Can I use active dry yeast instead of instant yeast? A: Yes. Instant yeast works straight into the flour. If you only have active dry yeast proof it first in the warm milk with a pinch of sugar for 5 to 10 minutes until foamy, then add. Use the same amount, but expect a slightly longer rise time.

Q: My dough is too sticky or too dry, what do I do? A: If it feels sticky and sticks to your fingers add flour 1 tablespoon at a time, up to 1/4 cup. If it feels dry and tearing, add warm milk 1 tablespoon at a time. Dough should be soft and a little tacky not gooey, and it should pass a gentle windowpane stretch without tearing.

Q: How long should the dough rise and can I do it overnight? A: For room temp rising let it double, usually 1 to 1 1/2 hours in a warm spot. You can absolutely refrigerate it overnight or up to 18 hours for better flavor. If chilled, take it out and let it warm 30 to 60 minutes before rolling, then do a short second rise after shaping about 30 to 45 minutes.

Q: Any good substitutions for milk, butter or chocolate? A: Whole milk gives the best texture, but 2% or a full-fat non dairy milk works fine. You can use salted butter, just skip or cut back on added salt. Semisweet chocolate chips are easiest, chopped bars melt more evenly. Eggs help the dough rise and give richness; vegan swaps will change texture so expect a denser roll if you replace eggs.

Q: What oven temp and how do I know when they are done? A: Bake at 350°F (175°C) for about 22 to 28 minutes until the tops are set and lightly golden. For a sure check the center should read about 190 to 200°F (88 to 93°C) on an instant read thermometer. If the top browns too fast tent with foil.

Q: Can I freeze these and how do I reheat? A: Yes. Freeze shaped unbaked rolls in the pan wrapped tightly, thaw overnight in the fridge then let warm and rise before baking. Baked rolls freeze well too. Reheat baked rolls in a 300°F (150°C) oven for 10 to 15 minutes or microwave single rolls 20 to 35 seconds until warmed. Add glaze after reheating for best shine.

Best Chocolate Cinnamon Rolls Recipe Substitutions and Variations

All purpose flour: bread flour 1:1 for a slightly chewier roll; whole wheat pastry flour replace up to 25-30% for nuttier flavor and still soft (add a splash more milk if dough feels dry); 1:1 gluten free all purpose blend with xanthan gum (may need a tad more liquid and a gentler handle).
Warm whole milk: warm 2% or skim milk 1:1 (less rich but fine); unsweetened oat or almond milk 1:1 (use full fat oat for closest richness); buttermilk thinned with a little warm water for tang and tenderness, dough may rise a bit slower.
Unsalted butter (dough or filling): salted butter 1:1 but cut about 1/4 tsp salt from the recipe; solid coconut oil 1:1 for a dairy free option, expect a hint of coconut; vegetable shortening or dairy free margarine 1:1 for similar texture though less butter flavor.
Semisweet chocolate chips or chopped dark chocolate: chopped bittersweet or dark chocolate 1:1 for deeper flavor; milk chocolate for a sweeter, milky filling; good quality chocolate chunks instead of chips for pockets of melted chocolate.

Pro Tips

– Always test the yeast and milk first: milk should feel warm not hot to the touch. If its not foamy after 10 minutes toss it and start again because bad proof means dense rolls later.

– Watch the dough texture more than the clock. Knead until smooth and slightly tacky, dont keep adding flour or the rolls will be dry and heavy. If the dough feels too springy to roll let it rest 10 to 15 minutes, it relaxes the gluten and makes rolling easier.

– Chill the rolled log for 15 to 20 minutes before cutting if you want cleaner slices. Use unflavored dental floss or a sharp serrated knife, and seal the seam well so the filling doesnt ooze and burn. Don’t overfill the edges.

– For best shine and texture choose your sauce based on timing: quick glaze sticks to slightly warm rolls and gives a sweet finish, ganache gives a glossy, richer top but cools fast so spread while warm. If the tops brown too quick tent with foil, and rewarm leftovers briefly in the microwave or oven so the chocolate softens again.

Best Chocolate Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

592

kcal

Equipment: 1. Digital instant read thermometer (to warm milk to about 105 to 115 F)
2. Large mixing bowls (one for dry ingredients, one for wet)
3. Stand mixer with dough hook, or if you dont have one a sturdy wooden spoon and elbow grease for kneading by hand
4. Measuring cups and spoons plus a kitchen scale if you want accuracy
5. Whisk and rubber spatula (for mixing and scraping bowls)
6. Rolling pin and a bench scraper or sharp knife (or unflavored dental floss for clean cuts)
7. 9×13 inch baking pan or a round cake pan, plus cooking spray or softened butter for greasing
8. Small saucepan or microwave-safe bowl and a whisk (for glaze or ganache)

Ingredients

3 1/2 cups (440 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1/3 cup (67 g) granulated sugar
2 1/4 teaspoons (1 packet) instant yeast
1 teaspoon fine sea salt
1 cup (240 ml) warm whole milk
3 large eggs, room temp
8 tablespoons (113 g) unsalted butter, softened
6 tablespoons (85 g) unsalted butter, softened for filling
1 cup (200 g) packed light brown sugar
1/4 cup (25 g) unsweetened cocoa powder for filling
2 tablespoons ground cinnamon
1 cup (170 g) semisweet chocolate chips or chopped dark chocolate
Pinch of salt (for filling, optional)
1 cup (120 g) powdered sugar for glaze
1/4 cup (25 g) unsweetened cocoa powder for glaze
3 to 4 tablespoons milk or cream (for glaze)
1 teaspoon vanilla extract
4 ounces (115 g) bittersweet or semisweet chocolate, chopped (for ganache option)
1/2 cup (120 ml) heavy cream (for ganache option)
1 tablespoon unsalted butter (optional, for shine)
Flaky sea salt or chopped toasted nuts for sprinkling, optional

Directions

Warm the milk to about 105 to 115°F (40 to 46°C), stir in the granulated sugar and the instant yeast and let it sit 3 to 5 minutes until a little foamy; meanwhile whisk together the flour, 1/2 cup cocoa powder and 1 teaspoon fine sea salt in a big bowl.
Beat the 3 room temp eggs, then add them to the foamy milk, add the softened 8 tablespoons butter and mix into the dry ingredients until it forms a shaggy dough; knead by hand about 8 to 10 minutes or 5 to 7 minutes in a stand mixer with a dough hook until smooth and slightly tacky.
Place dough in a lightly greased bowl, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours; punch down gently when risen.
While dough rises make the filling: cream together the 6 tablespoons softened butter, 1 cup packed light brown sugar, 1/4 cup cocoa powder, 2 tablespoons ground cinnamon and a pinch of salt until spreadable; stir in the 1 cup chocolate chips so they’re evenly distributed.
Turn dough onto a lightly floured surface and roll into a roughly 16 x 12 inch rectangle about 1/4 inch thick; spread the chocolate cinnamon filling evenly, leaving a 1/2 inch border, then tightly roll from the long side and pinch the seam to seal.
Cut the log into 10 to 12 rolls using a sharp knife or unflavored dental floss (wrap floss under the roll and pull ends to slice cleanly), place cut-side up in a greased 9×13 pan or snugly in a round cake pan, cover and let rise until puffy, about 30 to 45 minutes; preheat oven to 350°F (175°C) during the last 15 minutes of rising.
Bake the rolls 20 to 28 minutes until set and the tops look dry and edges are slightly darker; if they brown too fast tent loosely with foil the last 5 to 10 minutes. Remove from oven and let sit 8 to 12 minutes before saucing.
For the quick chocolate glaze whisk together 1 cup powdered sugar, 1/4 cup cocoa powder, 1 teaspoon vanilla and 3 to 4 tablespoons milk or cream until smooth and pourable; if too thick add more milk, if too thin add more powdered sugar.
Or make the shiny ganache: heat 1/2 cup heavy cream until it just simmers, pour over 4 ounces chopped bittersweet or semisweet chocolate, let sit 1 minute then stir until glossy; whisk in 1 tablespoon butter for extra shine and pour over warm rolls.
Drizzle with your glaze or spoon over the ganache, sprinkle flaky sea salt or chopped toasted nuts if you like, serve warm; store leftovers airtight at room temp 1 to 2 days or refrigerate and rewarm gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.