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An extreme close-up of a chocolate sweet roll, showing the soft cocoa-infused dough and the rich, melted chocolate-cinnamon filling.

Double Chocolate Cinnamon Rolls: The Ultimate Gooey Treat

Indulge in the ultimate Double Chocolate Cinnamon Rolls! This recipe features a soft, cocoa-infused dough, a rich chocolate-cinnamon filling with chocolate chips, and a luscious cream cheese frosting for a perfectly gooey, decadent treat.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cocoa Dough
  • 1 cup whole milk warmed to 110°F
  • 2.25 tsp active dry yeast 1 standard packet
  • 4 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup granulated sugar
  • 1 tsp salt
  • 0.5 cup unsalted butter melted
  • 1 large egg at room temperature
For the Chocolate-Cinnamon Filling
  • 0.5 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp ground cinnamon
  • 1 cup semi-sweet chocolate chips
For the Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk as needed

Equipment

  • 1 9x13 inch baking pan
  • 2 Mixing bowls
  • 1 Rolling Pin

Method
 

Prepare the Cocoa Dough
  1. Activate Yeast: In a small bowl, combine the warm milk, 1 tsp of sugar, and the yeast. Let it stand for 5-10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, cocoa powder, remaining granulated sugar, and salt.
  3. Combine and Knead: Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms. Knead on a floured surface for 8-10 minutes (or with a dough hook for 5-7 minutes) until smooth and elastic.
  4. First Rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Create Filling and Assemble
  1. Make Filling: While the dough rises, combine the softened butter, brown sugar, cocoa powder, and cinnamon in a bowl. Mix until a smooth paste forms.
  2. Roll Dough: Punch down the risen dough and roll it into a 12x18-inch rectangle on a floured surface.
  3. Add Filling: Spread the chocolate-cinnamon paste evenly over the dough, then sprinkle with chocolate chips.
  4. Roll and Cut: Roll the dough into a tight log and cut into 12 equal rolls using a serrated knife or dental floss.
Second Rise and Bake
  1. Second Rise: Place rolls in a greased 9x13 inch pan. Cover and let rise for 30-45 minutes until puffy.
  2. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden. Let cool slightly before frosting.
Prepare Frosting
  1. Mix Frosting: Beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla and milk until smooth.
  2. Frost Rolls: Spread generously over the warm cinnamon rolls.

Notes

For the gooiest rolls, pour 1/4 cup of warm heavy cream over them right before baking.
Make sure your butter, egg, and cream cheese are at room temperature for the best results.
Store leftovers in an airtight container at room temperature for up to 2 days.