Chocolate Cinnamon Rolls

Serves 12 rolls     adjust servings

Cinnamon rolls and chocolate combine to create a new holiday sweet roll favorite. No holiday brunch or Christmas morning breakfast should be complete without Chocolate Cinnamon Rolls.


For the Dough

  • 1/2 cup of milk
  • 4 Tablespoons butter
  • 1 envelope of active dry yeast, I always use Red Star
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon salt
  • 2 - 2 1/2 cups flour


  • 1/2 cup brown sugar
  • 3 Tablespoons cinnamon
  • 8 ounces of good quality chocolate, roughly chopped


  1. Heat the milk, butter, and sugar in a small saucepan over medium heat until the butter melts allow to cool to about 110 degrees
  2. Sprinkle on the yeast, and let rest 5 minutes
  3. In the bowl of a stand mixer combine the milk, egg, salt and 1½ cups of flour
  4. Switch to the dough hook, add reaming flour just a little at a time until you have a smooth ball of dough {not too sticky} - the dough should easily pull away from the sides of the bowl
  5. on a lightly floured surface, roll into a ball, place in a greased bowl, cover and let rise until doubled {about 1½ - 2 hours}
  6. Roll the risen dough into a rectangle (short end should be about 12 inches - and roll as long as possible to create more swirl layers)
  7. sprinkle on the brown sugar and cinnamon, and top with chocolate
  8. beginning with the short side closest to you, roll up as tightly as you can, and pinch the seams to close
  9. cut into 12 rolls
  10. place rolls cut side up into your baking pan (I love using muffins tins to keep them round, but any baking pan will work)
  11. cover and let rise at least 30 minutes
  12. when the rolls have risen, pre-heat the oven to 350°
  13. bake 20 - 30 minutes
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