Chocolate Chip Cinnamon Rolls
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Chocolate Chip Cinnamon Rolls are soft, fluffy, and swirled with a gooey brown sugar, cinnamon, and chocolate chip filling, then topped with a rich cream cheese icing. They’re the perfect breakfast, brunch or dessert for any day!
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Chocolate Chip Cinnamon Rolls
If you love warm homemade Classic Cinnamon Rolls and desserts with chocolate chips, these Chocolate Chip Cinnamon Rolls are about to become your new favorite breakfast treat. Every soft and fluffy roll is swirled with buttery cinnamon sugar and melty mini chocolate chips, then topped with a cream cheese frosting and more chocolate chips.
These chocolatey cinnamon rolls are perfect for holiday mornings, birthdays, brunch, or whenever you’re craving something extra decadent. Chocolate makes the best addition to cinnamon rolls and when they bake they get melty and oh so gooey (especially the centers!).
Other chocolate chip desserts to make are these Chocolate Chip Cookie Bars, Mini Chocolate Chip Cookies, Mini Chocolate Chip Muffins, and Chocolate Chip Bundt Cake.
Why You’ll Love chocolate chip cinnamon rolls
key ingredients
- Active dry yeast, rapid or quick rise yeast or instant yeast: You can use either one for these, just note the rising time will vary.
- Warm milk: Activates yeast and makes the dough tender. Whole milk is preferred but you could also use low-fat milk.
- Sugar: We use both granulated white sugar and light or dark brown sugar to add sweetness.
- Eggs: We add whole eggs to add richness and structure.
- Melted butter: Adds a buttery flavor to the dough and makes the cinnamon rolls filling extra gooey. We use salted butter if you use unsalted butter add 1/4 teaspoon of salt to the dough.
- All-purpose flour: Be sure not to add too much flour, other wise the rolls can be dry. You could also use 1/2 bread flour if you wanted your Orange Sweet Rolls to be a little on the chewier.
- Mini chocolate chips: The star ingredient that adds a chocolatey twist to the rolls. I always love using mini chocolate chips to get more in each bite but you could also use regular chocolate chips.
how to make homemade chocolate chip cinnamon rolls
Activate the yeast and add liquids: Warm milk and butter in a small pot on the stove or microwave until it’s 110 degrees F. Make sure it isn’t too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer or large mixing bowl and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, vanilla extract and yogurt. Mix until well combined.
Make dough: Add the flour and cinnamon to the dough and mix in with a wooden spoon until dough begins to form. Add in chocolate chips and place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 5-8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn’t stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don’t have a stand mixer you could use your hands and knead the dough on a well-floured surface.
First rise: Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise in a warm place for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds.
Roll dough out and add filling: After the dough has doubled in size, transfer to a lightly floured surface and roll out to about 16×12 inch rectangle with a rolling pin. Mix the softened butter, brown sugar and cinnamon in a small bowl and mix with a fork until combined. Then spread the brown sugar mixture over the dough, covering every inch. Then spread the mini chocolate chips all over the cinnamon filling.
Cut and let rolls rise again: Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
Bake: Preheat oven to 350 degrees F. Bake cinnamon rolls for 23-28 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
Make frosting and spread on warm rolls: While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm Chocolate Chip Cinnamon Rolls and serve immediately. Top with more mini chocolate chips for garnish and enjoy!
variations
- Double Chocolate Cinnamon Rolls: Add cocoa powder to the cinnamon sugar filling and drizzle with chocolate icing or glaze for an extra chocolatey and rich version.
- S’mores Cinnamon Rolls: Add mini marshmallows and graham cracker crumbs to the filling before baking.
- Salted Caramel Rolls: Drizzle warm caramel sauce over the baked rolls and sprinkle with flaky sea salt.
- Peanut Butter Chocolate Rolls: Spread a thin layer of peanut butter over the dough before adding the cinnamon sugar filling.
- Espresso Chocolate Rolls: Add 1-2 teaspoons espresso powder to the filling to enhance the chocolate flavor.
- Nutty Cinnamon Rolls: Add chopped pecans or walnuts for a crunchy texture and nutty flavor.
tips
- Frost the cinnamon rolls immediately: The frosting on the cinnamon rolls will slightly melt into the rolls making them extra delicious and gooey! They will be perfect.
- Let the rolls get cozy in the baking pan: Let the rolls touch on all sides of the baking dish. When they rise for the second time they should get so puffy they touch, this will ensure that all of the centers and sides are nice and soft. Making them gooey!
- Extra decadent: Pour 1 cup of heavy cream all over the tops of the cinnamon rolls so it seeps into the gaps. This will make the rolls extra gooey, rich and delicious!
- Make sure the rolls won’t stick: Be sure to use parchment paper or cooking spray to the bottom of the baking pan.
- Chocolate Chips: Use mini chocolate chips so every bite has more evenly distributed chocolate flavor. You could also use regular chocolate chips or dark chocolate chips.
leftover cinnamon rolls
Chocolate Chip Cinnamon Rolls make great leftovers for the next morning! Simply cover the cinnamon rolls with plastic wrap or transfer them to an airtight container and store them at room temperature for 2-3 days.
If you want to store them longer, place them in the fridge for up to 6 days. Reheat in the microwave or oven on 350 degrees F for a few minutes.
HOW TO FREEZE cinnamon rolls
- Tightly wrap the assembled cinnamon rolls, completing steps 1-5. Cover the cinnamon rolls in the baking pan with plastic wrap, foil or a lid.
- Place the cinnamon rolls in the freezer up for up 2 months max.
- When ready to bake, remove the cinnamon rolls from the refrigerator and let them come to room temperature overnight. They will need to complete the second rise. Place a warm damp towel over the rolls when they rise for the second time.
- Bake according to the recipe instructions and make the frosting.
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Chocolate Chip Cinnamon Rolls
Ingredients
For the cinnamon roll dough
- 1 cup milk whole preferred
- 1/2 cup salted butter
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1 1/2 teaspoons ground cinnamon
- 4 – 4 1/4 cups all-purpose flour
- 1/4 cup mini chocolate chips
Filling
- 1/2 cup salted butter softened
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 3/4 cup mini chocolate chips
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1/4 cup salted butter softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, vanilla extract and yogurt. Mix until well combined.
- Add the flour and cinnamon to the dough and mix in with a wooden spoon until dough begins to form. Add in chocolate chips and place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 5-8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn't stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds.
- After the dough has doubled in size, transfer to a lightly floured surface and roll out to about 16×12 inch rectangle. Mix the softened butter, brown sugar and cinnamon in a small bowl and mix with a fork until combined. Then spread the mixture over the dough, covering every inch. Then spread the mini chocolate chips all over the cinnamon filling.
- Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake cinnamon rolls for 23-28 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm Chocolate Chip Cinnamon Rolls and serve immediately. Top with more mini chocolate chips for garnish and enjoy!
