Chocolate Chip Cinnamon Rolls
These chocolate chip cinnamon rolls with brown butter frosting are a delicious twist on classic homemade cinnamon rolls. They have the same iconic flavor of cinnamon and brown sugar, but they are also packed with melty chocolate chips and drizzled with a rich and creamy brown butter frosting.
Chocolate cinnamon rolls are perfect for when you want to treat yourself to something extra indulgent. They’re just the right balance of gooey, sweet, and buttery—basically everything you love about sweet rolls, but with a chocolatey upgrade!
Whether you’re making these chocolate chip cinnamon rolls for a weekend brunch or a special occasion like a birthday breakfast, they’re guaranteed to impress. For more special breakfast ideas, try these: strawberry cream cheese danish, lemon scones with blackberry glaze, baked oatmeal, homemade bagels, or strawberry scones.
Why You’ll Love This Recipe
- Special Breakfast or Brunch Idea: Cinnamon rolls make for a perfect breakfast or dessert-like snack, especially when they’re still warm from the oven.
- Chocolate Twist: This chocolate chip cinnamon roll recipe is a fun twist on the regular cinnamon roll recipe you’re familiar with. With the addition of chocolate chips and cocoa powder, these are sure to be a hit with all chocolate lovers!
- Deliciously Sweet: Golden-brown on the outside and topped with a creamy, sweet frosting, these cinnamon rolls are soft and delicious. With each bite you’ll taste the rich flavor of cinnamon combining with the sweetness from the chocolate chips, giving you perfectly delicious, flavorful, and gooey cinnamon rolls.
Equipment
- Stand Mixer (optional)
- Rolling Pin
- 9×13 baking dish
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sugar: A trio of sugars—granulated, brown, and powdered—adds just the right amount of sweetness and depth of flavor.
- Yeast: Fast-rising yeast gives the dough its pillowy, bakery-style rise in no time.
- Butter: A generous amount of butter brings richness to both the dough and the gooey filling.
- Chocolate Chips: Mini semi-sweet chocolate chips melt into every swirl for that irresistible chocolatey bite.
How to Make Chocolate Chip Cinnamon Rolls
Here are the step-by-step instructions for making chocolate chip cinnamon rolls.
Step 1. Prepare the dough. Add the flour, yeast, and sugar to a mixing bowl and whisk to combine. Set aside (Photo 1).
Step 2. Add the milk, butter, and vanilla extract to a small saucepan. Place the saucepan on the stovetop over medium heat and stir until the butter is fully melted. Do not allow the mixture to boil – remove it from the heat as soon as the butter is melted (Photo 2).
Step 3. Add the dry ingredients, wet ingredients, and egg to the bowl of an electric mixer that is fitted with the dough hook attachment (Photo 3).
Step 4. Mix on low speed until the dough comes together and sticks to itself on the dough hook, and continue mixing for a few more minutes to knead the dough. You can also take the dough out of the bowl and knead by hand, but I prefer the mixer method.
Form the dough into a large ball and place it in a large, lightly greased bowl (Photo 4). Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for at least 30 minutes. I like to put my dough in the oven with the light on but the heat turned OFF.
Step 5. To prepare the filling, add the brown sugar, granulated sugar, cocoa powder, and cinnamon to a mixing bowl and whisk until fully combined. Set aside (Photo 5).
Step 6. Turn the risen dough out onto a lightly floured surface, create a small well in the center of the dough, and add the mini chocolate chips to the well (Photo 6).
Step 7. Fold and knead the dough until the chocolate chips are evenly distributed throughout the dough (Photo 7).
Step 8. Roll the dough out until it is a roughly 10-inch by 14-inch rectangle (Photo 8).
Step 9. Spread the softened butter onto the dough (Photo 9) and sprinkle the cinnamon filling evenly over the butter (Photo 10). You may have some filling left over.
Step 10. Starting with one of the long sides, roll the dough up tightly to form a long log shape, keeping it seam-side down (Photo 11).
Step 11. Using a large serrated knife in a sawing motion, slice the dough into 12 even slices (or, I prefer to use unflavored dental floss for this).
Step 12. Place the cinnamon rolls, evenly spaced, in a greased 9×13 inch baking dish (Photo 12).
Step 13. Cover the baking dish tightly with plastic wrap and place it in a warm spot for at least 1 hour to allow the cinnamon rolls to rise.
Step 14. Prepare the brown butter while the cinnamon rolls are rising. Place the stick of butter in a medium saucepan.
Step 15. Place the saucepan on the stovetop over medium heat and cook the butter until it is dark brown and has a noticeable “caramel” smell. Make sure to stir the melted butter every few minutes, scraping up the brown bits from the bottom of the pan.
Step 16. Pour the hot brown butter into a ramekin or small bowl and place it in the refrigerator until it is solidified, but still soft.
Step 17. Preheat your oven to 350 degrees Fahrenheit.
Step 18. Remove the plastic wrap from the risen cinnamon rolls and bake them in the preheated oven for 30 minutes, or until the tops are golden brown. Remove them from the oven and allow them to cool while you prepare the frosting.
Step 19. Prepare the frosting. Add the brown butter, powdered sugar, and half-and-half to a large mixing bowl and beat with an electric mixer until smooth and fluffy. Scrape down the sides of the mixing bowl with a rubber spatula and mix once more to ensure all the ingredients are fully incorporated.
Step 20. Spread the frosting onto the still-warm cinnamon rolls and top with extra mini chocolate chips.
Step 21. Serve warm, and store any leftovers covered with plastic wrap for up to three days.
How to Serve
Cinnamon rolls taste the best when they are served still warm from the oven, but they’re also delicious at room temperature.
How to Store
Cover leftover cinnamon rolls with plastic wrap or store in an airtight container for up to 2-3 days.
Expert Tips
- Use room temperature ingredients for best results. Cold eggs or milk can slow down the yeast activation, so make sure everything is at room temp before mixing for a fluffier, more consistent dough.
- Slice the rolls with unflavored dental floss for cleaner cuts. Instead of a knife, use dental floss to cut the rolled dough into slices—just loop it under the roll, cross the ends over the top, and pull tight. It prevents squishing and gives you neat, even rolls.
- Let the brown butter cool completely before making the frosting. If it’s too warm, it’ll melt the powdered sugar and your frosting won’t whip up properly. Soft but solid brown butter creates that creamy, fluffy texture you want.
Recipe Frequently Asked Questions
Absolutely! After step 12, cover the dish tightly with plastic wrap and refrigerate overnight. Let the rolls come to room temperature and rise for about an hour before baking as usual.
Mini semi-sweet chocolate chips are ideal—they melt beautifully and evenly distribute throughout the dough, but you can also use dark or milk chocolate if you prefer a different flavor profile.
Not at all! While a mixer with a dough hook makes it easier, you can definitely knead the dough by hand. Just be prepared for a mini arm workout—it’s worth it!
Yes! Adding chocolate chips to cinnamon rolls makes them even better!
More Breakfast Recipes:
- Cranberry Orange Muffins
- Strawberry Muffins
- Strawberry Scones
- Strawberry Cream Cheese Danish
- Apple Crumb Cake
- Strawberry Donuts
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Chocolate Chip Cinnamon Rolls
Equipment
- Stand Mixer optional
Ingredients
Cinnamon Roll Ingredients
- 4 cups flour
- 1 /4 ounce packet of fast-rising yeast (.25 oz) rapid rise or quick rise
- 3 tablespoons granulated sugar
- 1 ¼ cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup mini semi-sweet chocolate chips plus extra for topping
Filling Ingredients
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter softened in the microwave for 15-20 seconds
Brown Butter Frosting Ingredients
- ½ cup unsalted butter 1 stick
- 2 ½ cups powdered sugar
- 5 tablespoons Half and half or whole milk
Instructions
Make the Cinnamon Roll Dough
- Prepare the dough. Add the flour, yeast, and sugar to a mixing bowl and whisk to combine. Set aside.
- Add the milk, butter, and vanilla extract to a small saucepan. Place the saucepan on the stovetop over medium heat and stir until the butter is fully melted. Do not allow the mixture to boil – remove it from the heat as soon as the butter is melted.
- Add the dry ingredients, wet ingredients, and egg to the bowl of an electric stand mixer that is fitted with the dough hook attachment (or you can do this by hand).
- Mix on low speed until the dough comes together and sticks to itself on the dough hook, and continue mixing for a few more minutes to knead the dough. You can also take the dough out of the bowl and knead by hand, but I prefer the mixer method.
- Form the dough into a large ball and place it in a large, lightly greased bowl. Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for at least 30 minutes. I like to put my dough in the oven with the light on but the heat turned OFF.
- To prepare the filling, add the brown sugar, granulated sugar, cocoa powder, and cinnamon to a mixing bowl and whisk until fully combined. Set aside.
- Turn the risen dough out onto a floured surface, create a small well in the center of the dough, and add the mini chocolate chips to the well. Fold and knead the dough until the chocolate chips are evenly distributed throughout the dough.
- Roll the dough out until it is a roughly 10-inch by 14-inch rectangle.
- Spread the softened butter onto the dough and sprinkle the cinnamon filling evenly over the butter. You may have some filling left over.
- Starting with one of the long sides, roll the dough up tightly to form a long log shape, keeping it seam-side down.
- Using a large serrated knife in a sawing motion, slice the dough into 12 even slices (I like to use unflavored dental floss to cut my cinnamon rolls).
- Place the cinnamon rolls, evenly spaced, in a greased 9×13 inch baking dish.
- Cover the baking dish tightly with plastic wrap and place it in a warm spot for at least 1 hour to allow the cinnamon rolls to rise.
Make the Browned Butter
- Prepare the brown butter while the cinnamon rolls are rising. Place the stick of butter in a medium saucepan.
- Place the saucepan on the stovetop over medium heat and cook the butter until it is dark brown and has a noticeable “caramel” smell. Make sure to stir the melted butter every few minutes, scraping up the brown bits from the bottom of the pan.
- Pour the hot brown butter into a ramekin or small bowl and place it in the refrigerator until it is solidified, but still soft.
Bake the Cinnamon Rolls
- Preheat your oven to 350 degrees Fahrenheit.
- Remove the plastic wrap from the risen cinnamon rolls and bake them in the preheated oven for 30 minutes, or until the tops are golden brown. Remove them from the oven and allow them to cool while you prepare the frosting.
Frost the Cinnamon Rolls
- Prepare the frosting. Add the brown butter, powdered sugar, and half-and-half to a large mixing bowl and beat with an electric mixer until smooth and fluffy. Scrape down the sides of the mixing bowl with a rubber spatula and mix once more to ensure all the ingredients are fully incorporated.
- Spread the frosting onto the still-warm cinnamon rolls and top with extra mini chocolate chips.
- Serve warm, and store any leftovers covered with plastic wrap for up to three days.
Notes
- Use room temperature ingredients for best results. Cold eggs or milk can slow down the yeast activation, so make sure everything is at room temp before mixing for a fluffier, more consistent dough.
- Slice the rolls with unflavored dental floss for cleaner cuts. Instead of a knife, use dental floss to cut the rolled dough into slices—just loop it under the roll, cross the ends over the top, and pull tight. It prevents squishing and gives you neat, even rolls.
- Let the brown butter cool completely before making the frosting. If it’s too warm, it’ll melt the powdered sugar and your frosting won’t whip up properly. Soft but solid brown butter creates that creamy, fluffy texture you want.
