Dreamy Chocolate Cinnamon Rolls Glaze

Soft, pillowy chocolate dough wraps around a swirl of bold cinnamon sugar and deep chocolate. Each bite is finished with a rich, glossy chocolate topping that makes for an epic treat with breakfast or as a midday snack.

Whenever I’m hosting brunch, these are what everyone asks for. They’re not your average cinnamon roll but still feel cozy and classic. The house smells amazing while they’re baking and everyone feels at home.

Luscious Ingredients

• Powdered sugar: thickens up that finishing glaze and adds lots of sweet
• Vanilla extract: gives the glaze an awesome scent – stick with real vanilla for the best punch
• Milk or dark chocolate chips: make a melted chocolate glaze rich and shiny Pick whichever chocolate you’re into
• Ground cinnamon: classic warm spice For extra flavor try Ceylon cinnamon
• Black cocoa powder: super intense chocolate taste and deep color This separates these buns from all others
• Light brown sugar: for a molasses kick in the filling Get it soft and moist if you can
• Large egg: holds everything together and gives the dough a fluffy, soft crumb Fresh eggs work best
• Unsalted butter: more flavor, extra richness Go for the highest quality you’ve got
• Whole milk: loads of moisture, keeps things soft Skip skim milk for tender results
• Instant espresso or coffee: brings out the chocolate flavor and makes cinnamon pop more
• Granulated sugar: gives the dough a sweet boost
• Fine salt: wakes up all the flavors and tones down the sweet
• Instant dry yeast: what makes your rolls fluffy and light Make sure it’s super fresh
• Unsweetened cocoa powder: gives the dough its chocolate punch For deeper color, try Dutch-processed
• All-purpose flour: builds the dough’s base and keeps it airy Choose unbleached for a lighter bite

Foolproof How-To

Glaze and Serve:

When the rolls are just barely cooled and pillowy, drizzle warm chocolate glaze over the tops. Tear in while gooey and soft.

Make the Chocolate Glaze:

Pop milk, butter, and chocolate chips into a bowl. Microwave to melt them, then stir until smooth. Mix in powdered sugar and vanilla, keep stirring until silky.

Bake:

Crank your oven to three-fifty and bake that pan for about twenty-six to thirty-two minutes. The rolls’ll puff up and the edges’ll be just barely golden.

First Rise:

Cover the pan with foil and tuck it into a toasty oven that’s turned off for thirty-ish minutes. The rolls should be puffed and pressing together.

Cut and Arrange:

Slice the log with dental floss for super neat spirals. Flip them into a greased square tin with the swirls upward.

Shape and Fill:

Toss flour on your counter, then roll the dough into a 12-by-18-inch rectangle about half a centimeter thick. Spread soft butter all over, but skip an inch edge. Roll up from the long side to the naked edge.

Let Dough Rest:

Wrap your bowl up with plastic wrap and let the dough chill for fifteen minutes. This relaxes it before shaping. You might see some condensation under the wrap—that’s cool.

Knead Until Elastic:

Bump up your mixer to medium for about three minutes, kneading until stretchy. Add a smidge more flour if it clings and gummizes. You want tacky, not sticky.

Add the Egg:

Drop in your egg and keep things moving on low until everything sticks together in a soft ball. It’ll pull away from the bowl but stay clingy.

Form the Dough:

Pour in the warm milk mix bit by bit, let your dough hook do its magic until things get shaggy.

Warm Wet Ingredients:

Stir together milk, sugar, and butter in a separate dish. Warm it up in the microwave until just cozy and the butter’s melted. Mix well.

Prepare and Mix the Dough:

Whip up flour, sifted cocoa, yeast, espresso, and salt right in your mixer or a huge bowl. Get everything really well mixed.

Make the Chocolate Cinnamon Roll Filling:

Stir brown sugar, black cocoa, and ground cinnamon together until super blended, set this aside for filling later.

Save Pin

Must-Know Facts

The dramatic chocolate swirl inside gets everyone excited to see the rolls cut open. I’ll never forget the huge smile on my niece’s face when I handed her a whole steamy one for herself.

How to Store

Chill the rolls all the way before sealing in a container. Leave them at room temp for two days tops. Need longer? Wrap and freeze—three months is the limit. When it’s time for more, zap them gently or bake low until soft, then glaze again.

Swaps for Ingredients

If you can’t find black cocoa, regular Dutch process is fine but the color won’t be as bold. No chocolate chips? Use chopped up chocolate in the filling. Almond milk swaps for whole milk but be sure it’s full fat or your rolls won’t be as tender. No espresso? Just add a smidge more cocoa plus a bit of cinnamon instead.

Save Pin

Ways to Serve

Best warm with a big scoop of glaze or even vanilla ice cream. For brunch, I like them with berries and strong coffee. Easy to slice, easy to share—or tie up in a box to give away.

Behind the Dish

American kitchens love a good cinnamon roll, but this mash-up takes things up a notch by adding chocolate in the mix. The idea pulls from both classic cinnamon buns and European chocolate bread—a super fun twist for your breakfast table.

Common Questions

→ What helps dough come out pillowy soft?

Let all your ingredients warm up to room temp first. Knead it well so you see the stretch, then give it plenty of time to rise. That way, you get soft, airy buns after baking.

→ Do I have to add espresso powder?

It’s just there to make the chocolate taste even deeper. Skip it if you want, or swap in a bit of instant coffee. Your rolls will still turn out fine.

→ Is milk chocolate good for the middle, or should I stick with dark?

Go for milk chocolate if you like things on the sweet side. Dark chocolate’s more intense. Pick what you love.

→ What’s the trick to slicing the dough without smushing it?

Stick with plain dental floss. Slide it under and crisscross to cut—not only does it keep each roll the same size, but your dough stays nice and round.

→ How do I tell the rolls are baked just right?

Once the outside looks a bit golden and set, give the middle roll a poke. If it’s firm but still soft, you’re good to go.

→ Is it okay to prep the dough in advance?

Definitely. Shape the rolls, chill them covered overnight, and bake fresh when you wake up—so easy for busy mornings.