Chocolate Chip Cinnamon Rolls
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These Chocolate Chip Cinnamon Rolls are everything you love about a classic cinnamon roll and more. This recipe includes a simple starter that creates a soft, tender cinnamon roll and to make it even more irresistible, a layer of mini chocolate chips and a rich chocolate cream cheese frosting topping are added!
The rolls bake up incredibly soft and fluffy thanks to a simple starter that’s similar to a tangzhong. The result is cinnamon rolls that stay tender for days.
These Chocolate Chip Cinnamon Rolls are a special breakfast that’ll quickly become a new favorite family tradition. Perfect for your holiday breakfast or a weekend treat, this breakfast pastry is one that everyone loves.
Why You’ll Love This Recipe
- Extra soft and fluffy cinnamon roll dough
- Loaded with mini chocolate chips
- Great for holidays and special breakfasts
- Stays soft for DAYS
- Perfect make-ahead recipe
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Whole Milk – This needs to be heated to 110º. A candy thermometer is handy to measure the temperature.
Dry Active Yeast – I use the one in the packet, but instant yeast works too.
Bread Flour – Bread flour gives the cinnamon rolls more structure than all-purpose flour and will keep the rolls soft and chewy.
Butter – For the dough, the butter will need to be sliced and room temperature. I recommend slicing it before it warms up.
Light Brown Sugar – I prefer light but if you need to use dark brown sugar you definitely can.
Mini Chocolate Chips – regular size milk, semi-sweet, or dark chocolate chips work too
Vanilla extract – You can use your favorite store-bought or homemade extract. Vanilla bean paste works great too. I love the specks that the paste adds to whatever it’s added to.
Unsweetened Cocoa Powder – This is what creates the rich chocolate flavor in the cream cheese frosting.
Substitutions and Variations
- Use regular sized chocolate chips in milk, semi-sweet, or dark chocolate.
- Add chopped pecans or walnuts to the filling.
- Swap the chocolate cream cheese frosting for a classic cream cheese frosting.
- Add espresso powder to the frosting to enhance the chocolate flavor.
- Sprinkle extra mini chocolate chips over the frosting.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Chocolate Chip Cinnamon Rolls
Step 1: Make the Starter. Cook the flour, milk, and water together until thickened. Place it in a small bowl and cover it with plastic wrap, making sure the plastic wrap is touching the top of the starter so a skin doesn’t form. Allow the starter to cool to room temperature while you make the dough.
Step 2: Prepare the Dough. Start by mixing sugar and the warmed milk in a bowl. Add the yeast and stir. Wait ten minutes, and make sure it becomes bubbly before you continue. This is called proofing the yeast. It is to make sure the yeast is still good.
Add the remaining sugar, warm milk, starter, bread flour, egg and salt. You will use your stand mixer and knead this dough. Once finished, add the butter one slice at a time, mixing to incorporate. This mixture is kneaded again for five minutes.
Step 3: First Rise. The next step is to let the dough rise until it has doubled. Once it has doubled, punch it down and roll it out. You are ready to add the filling.
Step 4: Add the Filling. Mix the butter, brown sugar, and cinnamon for the filling in a separate bowl. Rolled the dough out into a rectangle and spread the cinnamon sugar filling on top. Sprinkle the chocolate chips on top making sure to leave 1/2″ around the edges.
Step 5: Roll and Slice. Roll the dough and crimp the edges. Slice the roll into twelve equal pieces and place them on your baking pan.
Step 6: Second Rise. The rolls will need to double in size, so while they rise get your oven preheated to 350 degrees F. It will take about an hour for the rolls to rise.
Step 7: Bake. After they have risen, brush each roll with milk and bake them in the oven for 30 to 35 minutes until the tops are golden brown.
Step 8: Frost. Beat the cream cheese and butter together first. Add the vanilla, powdered sugar, and cocoa powder. Beat this on low at first until the powdered sugar and cocoa are all mixed in good. Then beat it on medium for several minutes until it is nice and smooth.
Spread the icing on the cinnamon rolls while they are still barely warm. You don’t want them too warm or the icing will just melt right off.
Make Ahead Instructions
After cutting the rolls and placing them in a greased baking dish. Cover tightly with plastic wrap and refrigerate overnight.
The next morning, loosen the plastic wrap but still leave it on. Place the rolls at room temperature for about 45 minutes to 1 hour until doubled and place in the preheated oven. Bake according to the directions.
Tips for Best Results
- Make sure the starter cools completely ubefore adding it to the dough.
- Use warm milk, not hot milk, when activiating the yeast.
- To raise the dough, loosely cover the bowl with a piece of plastic wrap and place in a warm, draft-free place to rise until doubled, about 1 ½ hours.
- The time needed to raise the dough can vary depending on how warm or cool your kitchen is.
- Leave a border around the filling to prevent it from leaking out.
- Roll the dough tightly to create defined swirls.
- Brushing the tops of your cinnamon rolls with milk helps them to brown in the oven.
- Frost the rolls while they’re slightly warm for a melty frosting top.
- You can add milk to the icing, 1 tablespoon at a time, to thin it out if you like it more runny.
How to Store and Freeze
Store the cinnamon rolls in an airtight container in the refrigerator for up to 5 days. If you don’t use a cream cheese based frosting, the cinnamon rolls can be stored at room temperature for up to 5 days.
Warm individual rolls in the microwave for 15 to 20 minutes before serving.
To freeze the cinnamon rolls before baking, place the sliced rolls in a freezer-safe pan before it does the second rise. Wrap it tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil if it doesn’t have a lid. Freeze for up to 2 months.
Thaw overnight in the refrigerator and allow to rise before baking.
To freeze the cinnamon rolls after baking, place the unfrosted rolls in a freezer-safe container or freezer bag. Place in the freezer for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Recipe FAQs
No. This recipe will not translate well with glute-free flour.
Yes. You will need to sub out the butter with a non-dairy alternative. Purchase dairy-free chocolate chips in the allergy-free section of your grocery store. Substitute the milk with a non-dairy milk of choice and make a different icing without cream cheese.
It is very important to proof your yeast. If you do not see frothy, bubbly milk during that ten minute rest period, your yeast is not good. At that point, you should try again with new yeast. Yeast may be expired or it may have gotten overheated in your kitchen. Yeast packets should not be stored in cabinets next to or above your cooktop.
Yes! Instant yeast can be substituted for active dry yeast in equal amounts. You don’t need to proof the yeast to activate it either.
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Chocolate Chip Cinnamon Rolls
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Ingredients
Starter
- ½ cup water
- ⅓ cup bread flour
- ½ cup whole milk
Dough
- ¼ cup granulated sugar, divided
- 1 cup warm whole milk (110 degrees F), divided
- 1 packet dry active yeast, instant yeast works too
- 2 ⅔ cups bread flour
- 1 large egg
- 1/2 teaspoon salt
- 4 tablespoons sliced butter, room temperature
Filling
- ½ cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup mini chocolate chips, milk or dark chocolate chips work too
Icing
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract, vanilla bean paste works also
- 1 ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
Instructions
Starter
- Add the ½ cup water and ⅓ cup bread flour in a medium saucepan. Whisk until smooth.
- Whisk in the ½ cup whole milk and place over medium heat. Continue to whisk until the mixture forms a thick, slurry consistency.
- Remove from the heat and place in a small bowl. Cover with plastic wrap, making sure the plastic wrap is touching the top of the starter so a skin doesn’t form. Allow to cool to room temperature.
Dough
- Add 1 teaspoon of granulated sugar and 3/4 cup warm whole milk into a large mixing bowl. Stir to combine.
- Sprinkle1 packet dry active yeast over the top of the milk and let it sit until it becomes frothy and bubbly, about 10 minutes.
- Add the remaining ¼ cup granulated sugar, ¼ cup of warm milk, cooled starter, 2 ⅔ cups bread flour, 1 large egg and 1/2 teaspoon salt. Either by hand or with the paddle attachment of a stand mixer, mix until the dough is combined and ragged looking. Switch the paddle attachment with the dough hook and knead the dough for about 5 minutes on low speed.
- Add the 4 tablespoons sliced butter, one slice at a time, and mix for 20 seconds before adding the next slice.
- Once the butter is incorporated, turn the mixer on medium and knead for 5 to 6 minutes, scraping down the sides of the bowl as needed.
- Place the dough into a large greased bowl, turning once to grease the top of the dough. Loosely cover the bowl with a piece of plastic wrap and place in a warm, draft-free place to rise until doubled, about 1 ½ hours. This can vary depending on how warm or cool your kitchen is.
- After the dough has doubled, punch it down and turn out onto a lightly floured surface.
- Roll it into an 8 inch by 20 inch rectangle. Set aside for a minute to quickly whip together the filling.
Filling
- In a small bowl, add in the ½ cup butter, 1 cup light brown sugar, and 1 teaspoon ground cinnamon. Stir until thoroughly combined.
- Spread the filling across the top of the dough, leaving a ½ an inch around the edges bare.
- Sprinkle the 1 cup mini chocolate chips on top of the filling, leaving a ½ inch around the edges bare. Starting at the long end, roll up the dough tightly, pulling back on the dough as you roll to keep the roll tight.
- Once rolled, seal the seams by pinching the edge into the rolled up dough with your fingers.
- Press the ends of the dough into the rolled dough to help get an even first cinnamon roll.
- Cut the roll into 10 to 12 equal pieces depending on how thick you want your rolls.
- Place slices into a greased 9×13 inch baking pan. Loosely cover the plastic wrap, place back into a warm, draft-free place and allow to double, about 45 minutes to 1 hour.
- While the dough is rising, preheat the oven to 350 degrees F.
- After they have risen, brush the rolls with the remaining ¼ cup of milk. This helps to brown tops.
- Place in the preheated oven and bake for 30 to 35 minutes until the tops are golden brown. Remove from the oven and let cool in the pan until just slightly warm.
Icing
- In a medium bowl, add in the 8 ounces cream cheese and 1/2 cup butter. Beat with a hand mixer on medium speed until smooth.
- Add in the 1 teaspoon vanilla extract, 1 ½ cup powdered sugar, and ¼ cup unsweetened cocoa powder Beat on low until the powdered sugar and cocoa powder is mostly incorporated. Turn the mixer to medium and beat for 2 to 3 minutes until creamy and smooth.
- You can add milk to the icing, 1 tablespoon at a time, to thin it out if you like it more runny.
- Spread the icing on the slightly warm cinnamon rolls.
- Store in an airtight container in the fridge (because of the cream cheese frosting.)
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)