Chocolate Cinnamon Rolls with Chocolate Glaze: Dangerously Good

You know that dessert you swear you’ll “just taste,” then blackout and suddenly three are gone? This is that recipe.

These Chocolate Cinnamon Rolls with Chocolate Glaze are gooey, rich, and unapologetically over-the-top—in the best way. The dough is soft and fluffy, the filling is cocoa-cinnamon magic, and the glaze?

A glossy chocolate waterfall. Bake these for friends, but also… maybe don’t.

You might not want to share.

What Makes This Recipe So Good

Double chocolate impact: Cocoa in the dough and a luscious chocolate glaze on top. It’s a chocolate lover’s victory lap.
Soft, bakery-style texture: Enriched dough with butter, milk, and eggs gives that cloud-like pull-apart bite.
Warm spice balance: Cinnamon and espresso powder (optional) amplify cocoa’s depth without overpowering it.
Make-ahead friendly: Prep the night before and bake fresh in the morning.
Your future self will thank you.
Not overly sweet: The glaze shines without tasting like a sugar bomb. Flavor > sugar rush.

Servings, Prep time, Cooking time, Calories

Servings: 12 rolls
Prep Time: 25 minutes (plus 1.5–2 hours rise time)
Cooking Time: 22–26 minutes
Calories: ~380 per roll (estimate; see Nutrition Stats)

Ingredient Essentials

For the dough:
- 3 1/4 to 3 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup granulated sugar
- 1 tsp fine sea salt
- 1 cup warm whole milk (about 110°F)
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg, room temp
- 1 tsp vanilla extract
For the filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp espresso powder (optional but excellent)
- Pinch of salt
- 3 oz finely chopped dark chocolate or mini chips
For the chocolate glaze:
- 1 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 3–4 tbsp warm milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 oz melted dark chocolate (optional for extra gloss)

Let’s Get Cooking – Instructions

Activate the base: In a large bowl, whisk warm milk, sugar, and yeast.
Rest 5 minutes until slightly foamy. Add melted butter, egg, and vanilla; whisk to combine.
Dry mix: In another bowl, whisk 3 1/4 cups flour, cocoa powder, and salt.
Add to the wet ingredients. Stir with a spatula until a shaggy dough forms.
Knead: Turn onto a lightly floured surface and knead 6–8 minutes, adding the remaining flour as needed to prevent sticking.
Dough should be soft and slightly tacky, not sticky.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
Make the filling: Beat softened butter with brown sugar, cocoa, cinnamon, espresso powder, and salt until spreadable. Set aside chopped chocolate.
Roll it out: Punch down the dough.
Roll into a 12×18-inch rectangle. Spread the filling evenly, leaving a 1/2-inch border on one long edge.
Sprinkle chopped chocolate over the filling.
Roll and slice: Starting from the opposite long edge, roll tightly into a log. Seal seam.
Trim ends, then slice into 12 even rolls using dental floss or a sharp knife.
Second rise: Arrange rolls in a greased 9×13-inch pan with slight spacing. Cover and rise 30–45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C).
Bake 22–26 minutes until the centers read about 190°F or look set; tops should be barely golden. Don’t overbake unless you enjoy dry sadness.
Glaze: Whisk powdered sugar, cocoa, vanilla, salt, and 3 tbsp warm milk/cream until smooth.
Add extra milk as needed for a pourable glaze. For extra shine and flavor, whisk in melted chocolate.
Finish: Cool rolls 10 minutes.
Drizzle glaze generously over warm rolls. Pull apart, devour, repeat.

Storing & Reheating Tips

Room temp: Store covered for up to 2 days.
The glaze helps keep moisture in.
Fridge: Up to 5 days, tightly wrapped. Let come to room temp or reheat for best texture.
Freezer: Freeze baked, unglazed rolls for up to 2 months.
Thaw overnight, warm at 300°F for 10 minutes, then glaze.
Reheating: Microwave 15–20 seconds per roll or oven at 300°F for 6–8 minutes. Add a tiny splash of water in the pan to re-steam if needed.

Healthy Reasons to Try This

Controlled ingredients: You choose the chocolate quality, sugar level, and fats—no weird additives.
Cocoa perks: Cocoa provides flavanols and antioxidants.
It’s dessert with a wink of goodness.
Portion power: Built-in serving sizes make moderation realistic (in theory, anyway).
Balance-friendly: Pair with protein (Greek yogurt or a latte) to steady blood sugar, IMO.

Nutrition Stats

Per roll (1 of 12), estimated: 380 calories; 16g fat; 55g carbs; 5g protein; 3g fiber; 24g sugar; 270mg sodium. Values will vary based on brands and glaze thickness.

For lighter rolls, reduce glaze or use milk instead of cream.

Recipe Mistakes to Avoid

Milk too hot: Anything above ~120°F can kill yeast. Aim for warm bathwater vibes, not sauna.
Over-flouring: Dough should be slightly tacky.
Too much flour = dense rolls. Trust the process.
Under-proofing: Flat, tight rolls happen when you rush the rise.
Wait for that puffy, marshmallow look.
Overbaking: Chocolate dough hides browning. Check internal temp or gently press the center for spring.
Skipping the salt: A pinch boosts chocolate flavor dramatically.
Cutting with a dull knife: Compresses layers.
Use unflavored dental floss for clean cuts—seriously.

Variations You Can Try

Mocha rolls: Add 1 tsp espresso powder to the dough and 1 tbsp to the glaze.
Hazelnut crunch: Sprinkle chopped toasted hazelnuts with the chocolate in the filling.
Orange-chocolate twist: Add 1 tbsp orange zest to the filling and 1 tsp to the glaze.
Salted caramel drizzle: Finish with warm salted caramel alongside the chocolate glaze. Extra?
Yes. Worth it?
Also yes.
Gluten-free route: Use a high-quality 1:1 GF flour plus 1 tsp xanthan gum if your blend lacks it; expect slightly denser results.
Dairy-light: Swap milk and butter for almond milk and vegan butter; use dairy-free chocolate.

FAQ

Can I make these overnight?

Yes. After slicing and placing in the pan, cover and refrigerate overnight.

Let them sit at room temp 45–60 minutes before baking to finish proofing.

Do I need a stand mixer?

Nope. A bowl, spatula, and your hands get it done.

A mixer with a dough hook just makes kneading easier and more consistent.

Why are my rolls dense?

Likely too much flour or not enough rise time. Next time, keep the dough slightly tacky and let it double fully on both rises.

Can I use regular yeast instead of instant?

Yes.

Bloom active dry yeast in the warm milk and sugar for 5–10 minutes until foamy, then proceed. Rise times may be slightly longer.

What chocolate should I use?

Use good-quality dark chocolate (60–70%) or mini chips that melt easily.

Milk chocolate works, but it’ll be sweeter and less intense.

Bringing It All Together

These Chocolate Cinnamon Rolls with Chocolate Glaze are the weekend flex that turns a normal morning into an event. Soft dough, molten chocolate pockets, and a shiny glaze that means business—what’s not to love?

Make them once, and they’ll be your new holiday, brunch, and “I deserve this” standard. FYI: sharing is optional, but compliments are guaranteed.