Easy Chocolate Chip Cinnamon Rolls

These quick and easy chocolate chip cinnamon rolls were finished in about an hour and a half, no joke. This recipe is absolutely perfect for an indulgent breakfast, and it’s pretty simple to make. I made this for my husband who happens to hate cinnamon, but… lets just say he ate more than half of these. These rolls are perfect with warm milk or hot coffee on a chilly morning before you have to go to work or as an easy, filling breakfast for when you have guests over. Even though it would be enough for about 6-8 people, don’t be surprised if it vanishes between two people. Enjoy!

How to Make Chocolate Chip Cinnamon Rolls

Main Ingredients

• One and a half cups of bread flour
• 1 cup all purpose flour
• A 1/2 teaspoon of salt
• A 1/2 teaspoon of nutmeg
• A quarter cup plus one teaspoon of sugar
• A quarter cup of milk
• Two and one quarter teaspoons of active dry yeast
• 2 tablespoons of softened butter
• 3 tablespoons of vanilla yogurt
• For the filling: 3 tablespoons of softened butter; 2 tbsp cocoa powder; 2 tsp cinnamon; 1/2 cup milk chocolate chips
• For the frosting: 4 tablespoons of powdered sugar; 1/4 tsp vanilla bean paste; 1/2 tsp milk

In a small bowl, activate the yeast in a mixture of lukewarm milk (between 108F – 110F) and 1 tsp sugar, set aside for 10-15 minutes until the mixture get frothy.

In a bowl, sift together the all purpose flour, bread flour, salt, 1/4 cup sugar and nutmeg.

Add activated yeast mixture and yogurt into the flour mixture and knead lightly until the mixture forms a soft (but not sticky) dough.
Turn the mixture onto a work surface and knead in the 2 tbsp of butter, one tsp at a time. knead gently for about 15 minutes until all the butter is incorporated.
Set the dough aside in a bowl in a warm place covered to rise for about 1 hour.

In a small bowl, combine the 3 tbsp of softened butter, cocoa powder and cinnamon.

Once the dough is about doubled in size, roll it into a thin rectangle on a lightly floured surface.
Spread the butter mixture unto the dough, and sprinkle the chocolate chips on it.

Starting from the long end of the rectangle, gently but tightly roll up the dough, lightly pinching the end to seal the roll.

Using a serrated knife, cut the roll into 1.5 inch sections, and place in a buttered 8×8 baking dish.

Set aside covered (with clear wrap) in a warm place for about 30 minutes or until the roll doubles in size.

Place in a preheated 350F oven for 25-30 minutes or till lightly golden brown on the top.

To make the frosting, whisk the powdered sugar, vanilla bean paste, and 1/2 tsp milk
While the rolls are still warm, pour on the frosting gently over the rolls.

Serve warm with warm milk or coffee.

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Print Recipe

Chocolate Chip Cinnamon Rolls Recipe

Easy chocolate cinnamon rolls with a gooey chocolate filling. Simply perfect for an indulgent breakfast on a thanksgiving morning with a glass of warm milk!

Prep Time1 hour hr 30 minutes mins

Cook Time30 minutes mins

Total Time2 hours hrs

Course: Breakfast, Dessert

Cuisine: American, British, European

Servings: 8

Calories: 344kcal

Ingredients

• 1 1/2 cups bread flour
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 cup + 1 tsp sugar
• 1/4 cup milk
• 2 1/4 tsp active dry yeast
• 2 tbsp softened butter
• 3 tbsp vanilla yogurt

For the filling

• 3 tbsp softened butter
• 2 tbsp cocoa powder
• 2 tsp cinnamon
• 1/2 cup milk chocolate chips

For the frosting

• 4 tbsp powdered sugar
• 1/4 tsp vanilla bean paste
• 1/2 tsp milk

Instructions

• In a small bowl, activate the yeast in a mixture of lukewarm milk (between 108F – 110F) and 1 tsp sugar, set aside for 10-15 minutes until the mixture get frothy.
• In a bowl, sift together the all purpose flour, bread flour, salt, 1/4 cup sugar and nutmeg.
• Add activated yeast mixture and yogurt into the flour mixture and kneed lightly until the mixture forms a soft (but not sticky) dough.
• Turn the mixture onto a work surface and kneed in the 2 tbsp of butter, one tsp at a time. kneed gently for about 15 minutes until all the butter is incorporated.
• Set the dough aside in a bowl in a warm place covered to rise for about 1 hour.
• In a small bowl, combine the 3 tbsp of softened butter, coco powder and cinnamon.
• Once the dough is about doubled in size, roll it into a thin rectangle on a lightly floured surface.
• Spread the butter mixture unto the dough, and sprinkle the chocolate chips on it.
• Starting from the long end of the rectangle, gently but tightly roll up the dough, lightly pinching the end to seal the roll.
• Using a serrated knife, cut the roll into 1.5 inch sections, and place in a buttered 8×8 baking dish. Set aside covered (with clear wrap) in a warm place for about 30 minutes or until the roll doubles in size.
• Place in a preheated 350F oven for 25-30 minutes or till lightly golden brown on the top.
• To make the frosting, whisk the powdered sugar, vanilla bean paste, and 1/2 tsp milk
• While the rolls are still warm, pour on the frosting gently over the rolls.
• Serve warm with warm milk or coffee.

Notes