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Chocolate Cinnamon Rolls

Renée G.


This recipe was not developed by me but I've had it so long, I don't know who to give credit for it. This was one of the first things I made for my husband when I was a young bride, just starting out that he requested over and over again.

The recipe is handwritten on a piece of lined, very stained from years of use, piece of paper.

I hadn't thought of making these in ages but the recipe fell out of an old cookbook yesterday when I was searching for something else. I checked and had all the ingredients; so figured why not - just for old time's sake.


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1 Hr 40 Min
40 Min


  • ·
    2 packages (1/4 ounce each) active dry yeast
  • ·
    1-1/2 cups warm water (110° to 115°), divided
  • ·
    1/2 cup butter, softened
  • ·
    1/2 cup sugar
  • ·
    1 teaspoon salt
  • ·
    4-1/2 to 4-3/4 cups all-purpose flour
  • ·
    2/3 cup baking cocoa

  • ·
    2 tablespoons butter, melted
  • ·
    1/3 cup sugar
  • ·
    1/2 teaspoon ground cinnamon
  • ·
    1 cup miniature semisweet chocolate chips
  • ·
    2/3 cup finely chopped nuts, optional
  • ICING:

  • ·
    2 cups confectioners' sugar
  • ·
    1/2 teaspoon pure vanilla extract
  • ·
    2 to 3 tablespoons milk
  • ·
    additional miniature semisweet chocolate chips and/or nuts, optional
  • ·
    shaved chocolate curls, optional

How to Make Chocolate Cinnamon Rolls


  1. In a large bowl, dissolve yeast in ½ cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2 ½ cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Turn onto a lightly floured surface; divide in half.
  4. Roll each portion into a 12”x 10” rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over dough to within ½” of edges.
  5. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices.
  6. Place cut side down in a greased baking pan. Cover and let rise until doubled, about 45 minutes.
  7. Bake at 375° for 25-30 minutes or until lightly browned. (I stick a toothpick in the thickest part of one near the center of the pan and if it comes out clean...they're done.)
  8. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread/drizzle over rolls while slightly warm; sprinkle with additional chocolate chips and nuts, or shaved chocolate curls if desired.

Printable Recipe Card

About Chocolate Cinnamon Rolls

Main Ingredient: Flour
Regional Style: American

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