These Sinful Chocolate Cinnamon Rolls take everything you love about classic cinnamon rolls and then turn them into a deeply indulgent, chocolate filled experience. The soft, tender dough is enriched with cocoa powder and a touch of hot coffee, creating a rich chocolate base that stays fluffy and light.
Each roll is generously swirled with a bold chocolate cinnamon filling made with brown sugar, warm cinnamon, cocoa, espresso powder, and mini chocolate chips that melt into a sweet, cinnamon swirl. Just before going into the oven, heavy cream is poured into the bottom of the pan, creating ultra gooey centers and soft, melt in your mouth edges that make these rolls completely unforgettable.
Once baked, the rolls are topped with a luscious chocolate cream cheese frosting that melts into every swirl while the rolls are still warm. Smooth and perfectly chocolatey, the frosting balances the richness of the dough and filling beautifully.
Perfect for indulgent weekend mornings, holiday brunches, special occasions, or whenever you’re craving something cozy and over the top. They’re rich, gooey, unapologetically decadent — and absolutely worth every bite.
Why you’ll love this recipe!
What ingredients do I need?
- Dough
- Buttermilk: Adds moisture and a subtle tang that keeps the dough soft and tender
- Instant dry yeast: Provides a reliable rise and fluffy texture
- Unsalted butter: Adds richness and softness to the dough
- Eggs: Help with structure and tenderness
- Granulated sugar: Light sweetness that balances the chocolate
- Salt: Enhances flavor throughout the dough
- All-purpose flour: Creates a soft, pillowy roll without heaviness
- Cocoa powder: Infuses the dough with rich chocolate flavor
- Hot coffee: Deepens the chocolate flavor without tasting like coffee
- Chocolate Cinnamon Filling
- Light brown sugar: Adds moisture and caramel depth
- Cinnamon: Warm spice that pairs beautifully with chocolate
- Cocoa powder: Intensifies the chocolate flavor
- Unsalted butter: Helps the filling melt seamlessly into the layers
- Espresso powder: Enhances richness and depth
- Mini chocolate chips: Create pockets of melted chocolate throughout the rolls
- Before Baking
- Heavy cream: Poured into the bottom of the pan to create ultra-gooey centers and tender edges
- Chocolate Cream Cheese Frosting
- Cream cheese: Adds tang and balances the sweetness
- Unsalted butter: Creates a smooth, rich base
- Vanilla extract: Rounds out the flavors
- Powdered sugar: Provides sweetness and structure
- Cocoa powder: Adds chocolate flavor without heaviness
- Heavy cream: Adjusts consistency for easy spreading
- Salt: Balances sweetness and enhances chocolate
- Melted dark chocolate: Adds deep, luxurious chocolate flavor and silky texture
Recipe Variations
- Extra Dark Chocolate: Increase the melted dark chocolate (another 1 oz) in the frosting for an even deeper flavor.
- Mocha Rolls: Add additional extra espresso powder (1/2-1 tsp) to the frosting.
- Nutty Chocolate Rolls: Add finely chopped pecans or hazelnuts to the filling.
Pro Tips
- Proof rolls until soft and jiggly. This is the most important step. The rolls should feel pillowy and slightly wobbly when you gently shake the pan. If they’re firm, they need more time. Underproofed rolls will bake up doughy instead of flaky and tender.
- The butter to spread for the filling should be very soft but not melted. If it’s too hard, it won’t spread evenly; if it’s melted, it can leak out and compromise the layers.
- If the dough starts feeling sticky or overly soft while rolling, pop it in the fridge for 10–15 minutes. Cooler dough is easier to shape and keeps the layers intact.
- You don’t have to pour the heavy cream into the bottom of the pan, BUT I argue that this is essential for a gooey roll! It is what gives these rolls their signature gooey centers and soft edges.
- Bake for doneness, not just color. Chocolate dough can look fully baked before it actually is. The centers should feel set and reach about 190°F internally for perfectly baked rolls.
- Let the rolls cool just 5–10 minutes before frosting. The warmth helps the chocolate cream cheese frosting melt into every swirl for the best texture and flavor.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Instant yeast: Use dry active yeast instead, you will just need to activate it first. You can check out my How to Guide on how to work with yeast if needed here.
- Buttermilk: Substitute whole milk mixed with 1 tablespoon vinegar or lemon juice. Or just use regular whole milk.
- Espresso powder: Use instant coffee or omit entirely
- Heavy cream: Half-and-half works, though rolls will be slightly less gooey
- Mini chocolate chips: Swap with chopped dark or semi-sweet chocolate
- Melted Dark chocolate: Use semi sweet chocolate, if preferred, or just omit. The frosting may not be as rich and velvety, but still so good!
Dietary Substitutions
- Dairy free: Use dairy free butter, plant based milk with vinegar, dairy free cream cheese, and coconut cream; replace dark chocolate with dairy-free chocolate
- Egg free: Use an egg replacer formulated for yeast doughs
Leftovers and Storage
- Room temperature: Store leftover cinnamon rolls tightly covered at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. The frosting will firm up slightly when cold.
- Reheating: Warm individual rolls in the microwave for 15–25 seconds, or reheat a pan in a low oven (300°F) until just warmed through.
- Freezing: Unfrosted rolls freeze best. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, warm, and frost before serving.
But, I Still Have A Few Questions…
Can I use active dry yeast instead of instant yeast?
Yes, absolutely. If you don’t have instant yeast, substitute 2 ½ teaspoons active dry yeast. Warm the buttermilk to about 105–110°F, then stir in the yeast along with 1–2 teaspoons of the sugar from the recipe. Let it sit for 5–10 minutes, until foamy, before continuing with the dough as written. This extra step ensures the yeast is activated and helps the rolls rise properly. You can check out my How to Guide on how to work with yeast if needed here.
Can I make these cinnamon rolls overnight?
Yes! After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed (adding 5–10 minutes if needed).
Why is buttermilk recommended?
Its acidity helps tenderize the dough, creating softer, more pillowy cinnamon rolls with a richer flavor. It also reacts beautifully with the cocoa powder, enhancing the chocolate depth while keeping the rolls moist and tender. If you want ultra soft, bakery style results, buttermilk is worth using whenever possible.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk if you don’t have buttermilk on hand. To make a quick buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1¼ cups whole milk, stir, and let it sit for 5 minutes before using.
Why are my rolls doughy in the center?
This is usually due to underproofing or underbaking. Make sure the rolls are soft and jiggly before baking, and bake until the centers are fully set, not just browned on top.
Do these taste like coffee or espresso?
No. The coffee in the dough and espresso powder in the filling simply enhance the chocolate flavor. You won’t taste coffee in the finished rolls.
Can I skip the cream pour before baking?
You can, but the rolls will be less gooey and slightly drier on the bottom. The cream is what gives these cinnamon rolls their ultra soft, bakery style texture.
What kind of cocoa powder works best?
Both natural and Dutch process cocoa powder work well here. Dutch process will give a deeper, smoother chocolate flavor.
Can I double the recipe?
Absolutely. Double all ingredients and bake in two pans, or use a larger baking dish if you have one.
Why add melted dark chocolate to the frosting?
The melted dark chocolate gives the frosting a richer flavor and silkier texture than cocoa powder alone, making it extra decadent and smooth.
Can I bake these in a glass or metal pan?
Yes. Metal pans tend to bake more evenly, while glass pans may require a few extra minutes. Always check the center rolls for doneness.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Sinful Chocolate Cinnamon Rolls
Ingredients
Dough
- 1¼ cup buttermilk
- 2 ½ tsp instant dry yeast
- 6 tbsp unsalted butter softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- ¼ cup cocoa powder
- 2 tbsp hot coffee
Chocolate Cinnamon Filling
- 1 cup light brown sugar
- 3 tbsp cinnamon
- 1 tbsp cocoa powder
- 6 tbsp unsalted butter softened
- 1 tsp espresso powder
- ½ c. mini chocolate chips
Before Baking
- 2/3 cup heavy cream poured on the bottom of the baking pan
Chocolate Cream Cheese Frosting
- 4 oz cream cheese softened
- 5 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 1½ cups powdered sugar
- 2 tbsp cocoa powder
- Pinch of salt
- 2 oz dark chocolate melted, slightly cooled
- 2 –3 tbsp heavy cream
Instructions
Make the dough:
- In a stand mixer fitted with the dough hook, combine softened butter, eggs, granulated sugar, salt, flour, cocoa powder, buttermilk, yeast, and hot coffee. Mix until roughly combined and then knead on medium speed for 4–5 minutes, until smooth and elastic. Cover and let rise 1½ -2 hours, until doubled.
Prepare the filling:
- Mix brown sugar, cinnamon, cocoa powder, chocolate chips, and espresso powder in a small bowl. Keep 6 tbsp butter ready for spreading.
Shape the rolls:
- Lightly flour a work surface and roll the dough into a 12×18” rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly. Starting at the long side, roll the dough into a tight log.
Cut rolls:
- Cut the log into 10 equal pieces and place them in a greased 9×13” baking pan.
Second rise:
- Cover the pan and let the rolls rise another hour, or refrigerate overnight.
Preheat oven:
- Preheat to 350°F (175°C). If refrigerated, remove rolls from fridge while oven preheats.
Pour cream:
- Just before baking, pour 2/3 cup heavy cream evenly into the bottom of the pan (not over the tops). This keeps rolls extra gooey.
Bake:
- Bake 40–45 minutes until golden and center is cooked through.
Make the frosting:
- While rolls bake, beat cream cheese and butter until smooth. Add vanilla. Gradually beat in powdered sugar, cocoa, espresso powder, and a pinch of salt until combined. Slowly pour in the melted chocolate while mixing on low at the same time. Then add heavy cream 1 tbsp at a time and beat until desired spreading consistency is reached.
Frost and serve:
- Remove rolls from oven and cool 5–10 minutes. Frost generously and enjoy warm.
Notes
Sinful Chocolate Cinnamon Rolls | Chocolate Cinnamon Roll Recipe | Gooey Chocolate Rolls | Chocolate Cream Cheese Frosting | Double Chocolate Cinnamon Rolls | Triple Chocolate Cinnamon Rolls | Valentine’s Day Breakfast | Breakfast Recipes | Brunch Recipes | Sweet Breakfast Recipes | Dark Chocolate Cinnamon Rolls | Indulgent Brunch Recipe | Overnight Cinnamon Rolls | Sweet Brunch Recipes | Rich Chocolate Cinnamon Rolls | Indulgent Cinnamon Rolls
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.