Your Holiday Brunch Is Better with Chocolate Cinnamon Rolls

Name: Your Holiday Brunch Is Better with Chocolate Cinnamon Rolls
Prep time: 30 min
Total time: 2 h 35 min
Yield: 12 serving(s)
Ingredients: 4 tbsp. (½ stick) unsalted butter, cut into pieces, plus more for baking pan; 1 c. whole milk; 1/2 c. granulated sugar; 1 large egg; 1 1/4 oz. package rapid-rise yeast (about 2¼ teaspoons); 1 tsp. kosher salt; 3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface; 3/4 c. packed light brown sugar; 2 tbsp. ground cinnamon; 2 tbsp. unsweetened cocoa powder; 1/2 c. (1 stick) unsalted butter, at room temperature; 6 oz. bittersweet chocolate, finely chopped; 3/4 c. confectioners’ sugar; 2 tbsp. whole milk; 2 tbsp. unsalted butter, melted; 1/2 tsp. pure vanilla extract; 1/4 tsp. kosher salt

Everything is better with chocolate.

By Torie CoxPublished: Nov 16, 2025

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Becky Luigart-Stayner for Country Living

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 35 mins

Whether you're whipping up a special treat for a holiday brunch or just looking for a fun baking project to tackle with the family, these Chocolate Cinnamon Rolls are as fun to make as they are to eat! Pair with a steaming mug of coffee to warm you up on those cold winter days.

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Ingredients

For the Dough

4 Tbsp.
(½ stick) unsalted butter, cut into pieces, plus more for baking pan
1 cup
whole milk
1/2 cup
granulated sugar
1
large egg
1 1/4 oz.
package rapid-rise yeast (about 2¼ teaspoons)
1 tsp.
kosher salt
3 1/2 cups
all-purpose flour, spooned and leveled, plus more for work surface

For the Filling

3/4 cup
packed light brown sugar
2 Tbsp.
ground cinnamon
2 Tbsp.
unsweetened cocoa powder
1/2 cup
(1 stick) unsalted butter, at room temperature
6 oz.
bittersweet chocolate, finely chopped

Icing

3/4 cup
confectioners’ sugar
2 Tbsp.
unsweetened cocoa powder
2 Tbsp.
whole milk
2 Tbsp.
unsalted butter, melted
1/2 tsp.
pure vanilla extract
1/4 tsp.
kosher salt

Directions

1. Step 1Make the dough: Butter a 9-by-13-inch baking pan. Combine butter and milk in a small saucepan. Cook over medium-low heat, whisking constantly, until butter melts and temperature reaches between 115°F and 125°F on an instant-read thermometer; transfer to a bowl.
2. Step 2Add sugar, egg, yeast, salt, and 1 cup flour to milk mixture. Beat with an electric mixer on medium speed until combined, about 1 minute. Add remaining 2 ½ cups flour and beat until combined, about 30 seconds. Switch to a dough hook and beat on medium speed until dough forms a loose mass around the hook and begins to pull away from sides of bowl, 4 to 6 minutes (dough will be soft and slightly sticky). Shape dough into a loose ball with a spatula. Cover bowl and let stand at warm room temperature until doubled in size, 1 hour to 1 hour 30 minutes.
3. Step 3Make the filling: Stir together brown sugar, cinnamon, and cocoa powder in a bowl until combined.
4. Step 4Preheat oven to 375°F. On a lightly floured work surface, roll dough to a 15-by-11-inch rectangle. Spread butter on dough, leaving a ½-inch border all around. Sprinkle with brown sugar mixture, pressing lightly to help it adhere. Sprinkle with chopped chocolate, pressing lightly to help it adhere. Starting at one long end, roll dough into a tight 18-inch-long log. Place log seam side down and cut, with a serrated knife, into 12 (1 ½-inch-thick) slices. Place slices cut side up in prepared baking pan. Cover and let rise at warm room temperature until slightly puffed and nearly doubled in size, 40 minutes to 1 hour.
5. Step 5Bake rolls, rotating pan halfway through, until golden brown, 25 to 30 minutes.
6. Step 6Make the icing: Whisk together sugar, cocoa powder, milk, butter, vanilla, and salt in a bowl until smooth. Drizzle icing over warm rolls.