Let’s be honest, homemade cinnamon buns can feel a little intimidating, but these chocolate cinnamon buns are totally worth it and surprisingly doable. I’ve tested this dough over and over in my own kitchen to make sure it’s soft, fluffy, and easy to work with, even if you’re not used to baking with yeast.
The filling is everything: rich melted chocolate, warm cinnamon, and brown sugar that bakes into those perfect swirls. Every detail in this recipe comes from hands-on experience, and I’ve included all the tips I’ve learned through real trial and error, because I want you to feel confident the first time you make them. This isn’t just a recipe I threw together once; it’s one I’ve refined with care to make sure it actually works for home bakers. If you’re looking for something cozy, impressive, and ridiculously delicious, these buns are it.
Jump to:
Why You'll Love These Chocolate Cinnamon Rolls
- Chocolate Twist: The rich chocolate cocoa filling and chocolate chips add a delicious twist to the classic cinnamon roll, making it a treat for chocolate lovers.
- Perfect for Any Occasion: Whether for brunch or dessert, these are versatile and always a crowd-pleaser!! Chocolate cinnamon is such an amazing combo. Need more crowd pleasers? My cardamom banana bread is incredible.
- Ultimate Texture: Pouring heavy cream on top before baking creates an unbelievably soft and gooey texture that takes these rolls to the next level. This genius idea came from tastesoflizzyt.
- Easy to Share: This easy chocolate bun recipe is ideal for gatherings or the holidays, these rolls are perfect for sharing with family and friends.
Ingredients For Chocolate Buns
Ingredients needed for chocolate cinnamon rolls!
- Bread Flour: This is a must for that chewy, fluffy texture we all love. It gives your buns the perfect bounce, making every bite satisfying and delicious.
- Milk: You can’t skip this! Using 2% or whole milk adds richness and moisture, keeping the dough super tender and helping it rise just right.
- Heavy Cream: Pouring this right before baking is a game changer! It creates that gooey, indulgent texture that makes these rolls irresistible. You can also use whole milk.
- Chocolate (Natural Cocoa Powder & Semisweet Chocolate Chips): The combo of cocoa powder and chocolate chips packs a serious chocolate punch, taking your rolls from good to absolutely amazing. Check out my chocolate chunk banana muffins too!
- Cream Cheese: This is what makes the icing so tangy and creamy! Full fat brick style is the best. It perfectly balances the sweetness of the rolls, adding a delicious finish that ties everything together. Check out my chocolate cake with cream cheese frosting!
See recipe card below for quantities.
Equipment
Using a kitchen scale when making yeasted dough is essential for achieving perfect results, especially with recipes like cinnamon rolls. One common mistake that leads to bread-y and dry rolls is overloading on flour, often due to inaccurate measurements when using cups. A scale ensures you get the exact amount needed for a soft, fluffy texture.
How to Make Chocolate Cinnamon Rolls
Step 1. First, In a small bowl, combine 2 ½ teaspoons of instant dry yeast with 1 cup of warm milk (115°F). Let it sit for about 5-10 minutes until it bubbles and becomes frothy.
Step 2. Secondly, add 2 large room-temperature eggs, ½ cup of granulated sugar, and 8 tablespoons of softened salted butter to the yeast mixture. Mix until well combined.
Step 3. Gradually mix in 4 cups of bread flour and 1 teaspoon of kosher salt. Stir the mixture until it forms a rough dough. Let it sit for 5 minutes.
Step 4. Attach a dough hook to your mixer and knead the dough on medium speed for about 5 minutes. It’s okay if the dough remains slightly tacky, as this is preferable to being too dry.
Step 5. First, Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 30 minutes, or until doubled in size. While the dough is rising, mix together filling ingredients.
Step 6. Roll the dough into a rectangle, about 24x15 inches. Evenly spread the chocolate cinnamon filling over the entire surface of the dough. Sprinkle the sweet chocolate chips evenly over the filling.
Step 7. Starting from the long side, roll the dough tightly. Slice the dough into 12 equal pieces ( I used unflavored dental floss) and place them in a parchment lined 9x13-inch baking pan.
Step 8. Next, cover the pan and let the rolls rise for about 20 minutes while you preheat the oven to 375°F. Lastly, warm ½ cup of heavy cream until it’s just warm to the touch (not hot).
Hint: For the best results, choose a metal baking pan. It distributes heat more evenly, which means your sweet rolls will bake more consistently and turn out great every time!
Make Chocolate Cinnamon Rolls in Advance
If you want to make them the night before - Make the cinnamon rolls up to the second rise—rolled, cut, and in the pan, then cover them and refrigerate overnight. In the morning, just pull them out! Let them sit for 30 minutes to warm up before baking- remember to pour the cream on top. This way, they’ll be super fluffy and ready to enjoy!
Variations of Chocolate Sticky Buns
- Pecans: Add a delicious crunch by mixing in chopped pecans! They bring a nutty flavor that complements the chocolate and cinnamon perfectly.
- Chocolate Icing: Swap the cream cheese icing for a rich chocolate icing for an extra indulgent treat. It adds a smooth, sweet layer that chocolate lovers will adore! Check out my chocolate ganache cake too!
- Orange Zest: Brighten up the flavors by adding some orange zest to the dough or icing. It adds a refreshing citrus twist that pairs beautifully with the chocolate and cinnamon. Check out my orange chocolate shortbread!
- Espresso: Add instant espresso powder to the filling for an amazing mocha twist!
This chocolate filled bun recipe has not been tested with other substitutions. These are just suggestions.
Chocolate Buns Recipe Tips
- Activate the Yeast: Make sure the milk is at 115°F (about 46°C) to properly activate the yeast. Too hot or too cold can kill it, so a kitchen thermometer is super helpful!
- Room Temperature Eggs: Use eggs that are at room temperature. This helps keep the yeast happy and ensures a better rise in your dough.
- Room Temperature Butter: Butter should be soft but not melted—think room temp, not hot. This helps blend smoothly into the dough without affecting the yeast.
- Watch the Flour: Be cautious with the flour! Adding too much can lead to dry, dense chocolate chip buns. Use a kitchen scale for precise measurements to keep that perfect texture.
- Unflavored dentil floss: Use unflavored dental floss to cut the log for super smooth and easy cutting that prevents smooshing the log.
Chocolate Buns FAQ
Yes, it's one of my favorite pairings!! Cinnamon enhances chocolate, the combo is warming and super delicious.
How to Store Chocolate Sticky Buns
Room Temperature
Store the chocolate rolls in an airtight container or cover with foil or plastic wrap on the counter for up to 3 days.
Refrigerator
I don't recommend refrigerating the chocolate cinnamon buns, it will dry them out.
Freezer
Wrap well and place in an airtight container for up to 2 months. After, Thaw at room temperature before eating.Also, you can pop in the microwave for a few seconds before eating if you like that warm experience.
Related
Looking for other recipes like this? Try these:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!
📖 Recipe
Chocolate Buns Recipe
Equipment
- 9X13 metal baking pan metal is best
- Parchment Paper
- Stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Dough
- 2 ½ teaspoons (7 grams) instant dry yeast
- 1 cup (252 grams) warm milk (115°F)
- 2 large eggs room temperature, submerge in a bowl of warm water to speed up the process
- 8 tablespoons (113 grams) salted butter very soft, can be almost melted but not hot
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 4 ½ cups (500-560 grams) bread flour (divided) start with 4 cups! Can also use all purpose
Chocolate Cinnamon Filling
- 6 tablespoons (83 grams) salted butter softened, almost melted (add ¼ teaspoon kosher salt if you do not have salted butter)
- ¾ cup (165 grams) dark brown sugar
- 3 tablespoons (19 grams) natural cocoa powder
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 cup (154 grams) dark chocolate chips for sprinkling on top of the filling
Cream Cheese Icing (if you do not like a lot of icing you can cut this in half)
- 6 oz (157 grams) cream cheese room temperature, full fat, brick style
- 4 tablespoons (60 grams) salted butter room temperature
- 1 teaspoon vanilla extract
- 2 cups (260 grams) powdered sugar
Instructions
Yeasted Dough
- This recipe requires a stand mixer.
- In a small bowl, combine 2 ½ teaspoons of instant dry yeast with 1 cup of warm milk (115°F). Let it sit for about 5-10 minutes until it bubbles and becomes frothy.
- Place the yeast mixture in the bowl of your stand mixer.
- Add 2 large room-temperature eggs, vanilla, ½ cup of granulated sugar, and 8 tablespoons of softened salted butter to the yeast mixture. Mix until well combined.
- Gradually mix in 4 cups of bread flour and 1 teaspoon of kosher salt. Stir the mixture until it forms a rough dough. Let it sit for 5 minutes.
- Use the dough hook attachment and knead the dough on medium speed for about 5-7 minutes. The dough should be elastic and smooth. If the dough is way too sticky, add up to an additional ½ cup of flour (a little at a time) until it pulls away from the sides of the bowl. It’s okay if the dough remains slightly tacky and sticks to the bottom of the bowl, as this is preferable to being too dry.
- Try not to add extra flour, as it can make the rolls dense and bready instead of soft and fluffy.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 30-50 minutes, or until doubled in size.
- While the dough is rising, beat together the filling ingredients until smooth (keep the chocolate chips off to the side until ready to assemble)
- Flour your work surface. Sprinkle the top of the dough with a little more flour. Don't add a ton of flour! Roll the dough into a rectangle, about 22x14 inches.
- Evenly spread the chocolate cinnamon filling over the entire surface of the dough. Sprinkle the chocolate chips evenly over the filling.
- Starting from the long side, roll the dough tightly. Slice the dough into 12 equal pieces and place them in a parchment lined 9x13-inch baking pan. I used unflavored dental floss for clean cuts.
- Cover the pan and let the rolls rise in a warm place for 20-30 minutes while you preheat the oven to 375°F.
- Warm ½ cup of heavy cream until it’s just warm to the touch (not hot). Once the rolls have risen, pour the cream over the top, allowing it to soak in and around the rolls.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the rolls in the oven for 20-25 minutes, until they are lightly golden and cooked through in the center. You can check with a toothpick. Check at 20 minutes, if they are getting too brown, cover with foil.
- Let cool and top evenly with cream cheese icing. I recommend microwaving them for 10-15 seconds before enjoying for that melty cinnamon roll experience!
Cream cheese Icing
- Beat the butter, vanilla, and cream cheese until smooth and creamy. Slowly add the powdered sugar, beat until smooth and combined.
Andrea says
The chocolate filling is amazing!! So fluffy too!
Steph says
These were a huge hit with my family!!!
Mimi W says
These buns are delectable!
The dough comes together super easily. They bake up so nice and fluffy. It’s a fun change to the regular cinnamon roll.