Easy Chocolate Rolls

These Easy Chocolate Rolls are soft, fluffy, and filled with layers of rich chocolate in every bite. With a chocolatey dough, a melty chocolate-chip filling, and a creamy chocolate frosting, these indulgent rolls make any morning feel special.

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Course: Breakfast, Brunch, Dessert, sweetrolls

Cuisine: American

Keyword: bakery-style rolls, chocolate cinnamon rolls, chocolate rolls, sweet roll recipe, triple chocolate rolls

Prep Time: 25

Cook Time: 30

Rise Time: 1 30

Total Time: 2 25

Servings: rolls

Calories: 310kcal

Cost: $10–$12

Equipment

1 Large mixing bowl For activating yeast and mixing dough.
1 Medium mixing bowl For dry ingredients.
1 Stand mixer with dough hook (optional) Speeds up kneading.
1 Rolling Pin For forming the dough rectangle.
1 9×13-inch baking dish Fits 12 rolls perfectly.
1 Rubber spatula For spreading filling.
1 Whisk For frosting and egg mixture.

Ingredients

For the Chocolate Dough

1 cup whole milk warmed to 110°F
2¼ teaspoons active dry yeast one packet
¼ cup granulated sugar
4 tablespoons unsalted butter melted
1 large egg
3 cups all-purpose flour
¼ cup Dutch-process cocoa powderr for rich color and flavo
1 teaspoon salt

For the Chocolate Filling

4 tablespoons unsalted butter softened
½ cup brown sugar packed
¼ cup Dutch-process cocoa powder
1 cup mini chocolate chips melts beautifully

For the Chocolate Cream-Cheese Frosting

4 ounces cream cheese softened
2 tablespoons unsalted butter softened
1 cup powdered sugar
2 tablespoons Dutch-process cocoa powder
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

In a large mixing bowl, whisk together the warm [milk] and [sugar]. Sprinkle the [yeast] over the top and let it sit for 5 minutes. Olivia always leans in close, watching for those tiny bubbles, it’s like kitchen magic coming alive.
Stir in the [melted butter] and [egg]. In a separate bowl, whisk together the [flour], [cocoa powder], and [salt]. Add the dry ingredients to the wet mixture gradually. The dough will come together soft and slightly sticky, don’t worry, that’s perfect.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes (or 4 minutes in a stand mixer). Olivia loves helping here, tiny hands pushing gently beside mine. Knead until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1–1.5 hours. When Olivia peeks under the towel and gasps because it doubled in size, that’s my favorite moment.
In a bowl, combine softened [butter], [brown sugar], and [cocoa powder] until smooth. Set aside. I always let Olivia sneak one or two [chocolate chips], her “quality control.”
Punch down the risen dough, then roll it into a 12×16-inch rectangle. Spread the filling evenly and sprinkle with [mini chocolate chips].
Roll the dough tightly from the long edge to form a log. Slice into 12 even rolls using a sharp knife or unwaxed dental floss. Olivia counts each roll out loud, we never skip this step.
Place rolls in a greased 9×13-inch baking dish, cover, and let rise for 30–45 minutes until puffy and soft.
Preheat the oven to 350°F. Bake for 25–30 minutes, until the tops are set and edges are lightly firm. The kitchen always smells like a chocolate bakery at this point, heavenly.
Beat together [cream cheese], [butter], [powdered sugar], [cocoa powder], [milk], and [vanilla] until creamy. Olivia always insists on licking the whisk, her favorite part.
Let the warm rolls cool for 5–10 minutes, then spread the frosting generously over the top. Serve warm and enjoy every melty bite together.

Notes

For a richer flavor, add ¼ cup mini chocolate chips directly into the dough.
These rolls freeze beautifully before or after baking.
Store leftovers covered at room temperature for 2 days or in the fridge for 5 days.
For a lighter frosting, replace cream cheese with a simple espresso glaze.
Make the dough ahead of time: refrigerate after slicing, rise 30 minutes in the morning, then bake fresh

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