Overnight Chocolate Cinnamon Rolls That Break The Internet

You want weekend hero status? This is it.

Plush, cocoa-kissed dough swirled with molten chocolate and cinnamon, proofed while you sleep like a productivity hack for your taste buds. Wake up, bake, and boom—bakery-level rolls without rolling out of bed at 5 a.m.

The aroma alone will have neighbors “accidentally” stopping by. Warning: one bite, and breakfast gets competitive.

What Makes This Special

These rolls fuse classic cinnamon comfort with deep chocolate richness, so every spiral hits sweet, warm, and slightly bitter notes.

The dough rests overnight, which means better flavor development and zero morning chaos. A glossy chocolate drizzle keeps things indulgent without being cloying.

Plus, the technique is forgiving—great for first-timers, elite for pros.

Servings, Prep time, Cooking time, Calories

Servings: 12 rolls
Prep Time (Day 1): 25 minutes
Overnight Rest: 8–12 hours in the fridge
Bake Time (Day 2): 22–26 minutes
Approx. Calories: 380 per roll (with drizzle)

Ingredient Essentials

For the Dough:
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast
- 1 tsp fine sea salt
- 1 cup (240 ml) warm milk (about 105–110°F)
- 1 large egg, room temp
- 5 tbsp (70 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the Filling:
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3 oz (85 g) dark chocolate, finely chopped (or mini chips)
For the Chocolate Drizzle:
- 3 oz (85 g) dark or semisweet chocolate, chopped
- 3 tbsp heavy cream (or milk + 1 tsp butter)
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Glaze (instead of drizzle):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt

Let’s Get Cooking – Instructions

Wake the dough. In a large bowl, whisk flour, cocoa, sugar, yeast, and salt.
In a separate bowl, mix warm milk, egg, melted butter, and vanilla. Pour wet into dry and stir until shaggy.
Knead to smooth. Turn onto a lightly floured surface and knead 6–8 minutes until soft, slightly tacky, and elastic.
Add a sprinkle of flour only if it’s super sticky—chocolate dough can be deceptive.
First rise (quick). Place dough in a lightly greased bowl, cover, and rest 45–60 minutes at warm room temp until puffed but not doubled. It will relax more overnight, so don’t stress.
Filling mix. Stir softened butter, brown sugar, cocoa, cinnamon, and salt into a spreadable paste.
Prep the chopped chocolate.
Roll it out. On a floured surface, roll dough to roughly 12×16 inches, long side facing you.
Spread and sprinkle. Spread filling edge to edge, leaving a 1/2-inch border along the top long edge. Sprinkle chopped chocolate evenly.
Roll tight. Roll from the bottom long edge into a tight log.
Pinch seam to seal. Trim ragged ends (snack tax, IMO).
Slice like a pro. Use unflavored dental floss or a thin serrated knife to cut 12 even rolls.
Pan and chill. Arrange in a greased 9×13-inch pan (or two 9-inch rounds), cover tightly, and refrigerate 8–12 hours.
Morning proof. Remove from fridge and let sit 45–75 minutes until noticeably puffy.
Preheat oven to 350°F (175°C).
Bake. Bake 22–26 minutes until set and lightly springy. A center roll temp of about 190°F is perfect.
Don’t overbake—dry rolls are a crime.
Drizzle. For chocolate drizzle, heat cream to steaming and pour over chopped chocolate. Wait 1 minute, stir smooth, add vanilla and salt.
Drizzle over warm rolls. Alternatively, whisk the optional glaze and pour generously.
Rest and serve. Cool 10–15 minutes to set the swirl, then serve warm.
Resistance is futile.

How to Store

Room Temp: Keep covered up to 2 days. Rewarm 10–12 minutes at 300°F or 15 seconds in the microwave.
Fridge: Good for 4 days in an airtight container.
Reheat gently to revive softness.
Freeze (Baked): Wrap individually, freeze up to 2 months. Thaw overnight, warm before serving.
Freeze (Unbaked): After slicing and panning, freeze covered.
Thaw overnight in the fridge, then proof and bake as directed.

Why This is Good for You

Chocolate brings antioxidants and mood-lifting compounds—yes, happiness counts. The overnight method reduces morning stress and boosts flavor, which is good for your sanity and your brunch cred.

Balanced sweetness means you can enjoy a roll without a sugar crash. Also, homemade beats mysterious bakery ingredients every day.

Nutrition Stats

Per roll (approx.): 380 calories
Carbs: 50 g
Protein: 7 g
Fat: 16 g
Fiber: 3 g
Sugar: 20 g
Sodium: 220 mg

Values will vary with chocolate choice, drizzle vs. glaze, and portion size.

Use darker chocolate for slightly less sugar and deeper flavor.

Preventing Common Errors

Dry rolls? You likely added too much flour or overbaked. Keep the dough a bit tacky and pull at first sign of doneness.
Dense texture? Yeast wasn’t active or milk was too hot.
Aim for 105–110°F and check yeast freshness date.
Filling leakage? Leave a clean border on the top edge and roll tightly. Chill the shaped log 10 minutes before slicing if it’s soft.
Burnt bottoms? Use a light-colored pan or line with parchment.
If your oven runs hot, bake at 340°F and extend a couple minutes.
Gritty chocolate? For drizzle, heat cream, not chocolate, and stir gently to avoid seizing. Add a splash more cream if too thick.

Creative Twists

Mocha Morning: Replace 1/3 cup milk with strong coffee.
Add 1 tsp espresso powder to the filling.
Hazelnut Dream: Spread a thin layer of chocolate-hazelnut spread under the filling and sprinkle chopped toasted hazelnuts.
Orange Glow: Add 1 tbsp orange zest to the dough and 1 tsp to the drizzle. Chocolate + citrus = chef’s kiss.
Salted Caramel Drip: Swap drizzle for warm salted caramel.
Finish with flaky sea salt.
Protein Boost: Sub 1/2 cup flour with fine almond flour and add 2 tbsp milk if needed. Texture gets tender and nutty.
Mini Rolls: Roll thinner and cut 18 pieces.
Bake 16–18 minutes for snackable bites. FYI: dangerously poppable.

Can I make these without eggs?

Yes.

Replace the egg with 3 tablespoons plain yogurt or 3 tablespoons aquafaba (chickpea liquid). Expect a slightly softer crumb, but still fantastic.

What if I only have active dry yeast?

Bloom it in the warm milk with a pinch of sugar for 5–8 minutes until foamy, then proceed.

Keep all other steps the same.

Can I reduce the sugar?

Absolutely. Drop 2 tablespoons from the dough and 2 tablespoons from the filling.

Use darker chocolate for more cocoa punch with less sweetness.

How do I keep the centers gooey?

Pull the pan when the tops are set and lightly golden but the centers still feel soft. Aim for about 190°F internal temp.

Don’t overbake; carryover heat finishes the job.

What pan works best?

A metal 9×13 yields even browning. Glass tends to brown slower on the bottom—add 2–3 minutes if using glass, but watch closely.

Recipe Reflections

This recipe turns the “I don’t have time” excuse into dessert.

The overnight rest gives bakery-grade flavor and structure, and the chocolate-cinnamon combo feels both nostalgic and luxe. It’s the kind of breakfast that makes people text you for the recipe—and maybe show up early next weekend.

Your move: share… or pretend it never happened and keep the extras for “quality control.”