Hot Cocoa Cinnamon Rolls

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Decadent hot cocoa cinnamon rolls topped with chocolate and icing.
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I love cozy mornings and this Hot Cocoa Cinnamon Rolls recipe is one of my favorite treats to make on slow weekends. I keep the dough simple and rich so the rolls feel like a warm hug in every bite, and I often adapt flavors from other rolls I know, like my Peach Pie Cinnamon Rolls for new ideas.

Dad James taught me to watch the dough as it rises, and my sister Jennifer always wants the first roll. Mom Eva used to dunk hers in coffee and smile.

Gathering Your Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 tablespoon cocoa powder (for glaze)

The Tools That Help

I use a mixing bowl, rolling pin, baking dish, and a whisk for the glaze. If you like quick swaps, check my notes on Red Velvet Cinnamon Rolls for ideas on tools and pans that work well.

The Step-by-Step Process

  • Combine flour, cocoa, sugar, yeast, and salt in a large bowl.
  • Whisk warm milk, melted butter, egg, and vanilla in a separate bowl.
  • Add the wet mix to the dry mix and stir until a dough forms.
  • Knead the dough about five minutes until smooth.
  • Let the dough rise in a warm place until doubled, about one hour.
  • Preheat the oven to 350°F (175°C).
  • Roll the dough on a floured surface into a rectangle.
  • Spread chocolate chips over the dough and roll into a log.
  • Slice the log into rolls and place them in a baking dish.
  • Bake for 20 to 25 minutes until golden brown.
  • Whisk powdered sugar, milk, and cocoa until the glaze is smooth.
  • Drizzle the glaze over warm rolls and serve.

Hot Cocoa Cinnamon Rolls

Lighter, Healthier Touches

Use low-fat milk and reduce sugar slightly for a lighter roll. You can swap half the butter for applesauce to cut fat, but the texture will change.

Perfect Pairings

Serve these Hot Cocoa Cinnamon Rolls with a mug of hot milk or black coffee. For a festive spread, pair them with a nutty loaf or my Small Batch Pistachio Cream Cinnamon Rolls for variety.

Common Stumbles to Avoid

Do not use milk that is too hot or it will kill the yeast. Avoid overfilling the rolls with chips or they may leak while baking. Give the dough time to rise or the rolls will be dense.

Storing Your Creation

Keep cooled rolls in an airtight container at room temperature for two days. For longer storage, freeze the baked rolls without glaze for up to two months and thaw before glazing.

A Final Warm Word

I hope these Hot Cocoa Cinnamon Rolls bring you slow, happy mornings and sweet smiles. I make them when I want everyone to slow down and taste comfort.

Answering Your Questions

Can I make Hot Cocoa Cinnamon Rolls ahead of time?

Yes. You can make the rolls, let them rise, then cover and refrigerate overnight. Bake them the next morning and add the glaze while warm.

Can I freeze Hot Cocoa Cinnamon Rolls before baking?

Yes. After shaping the rolls, place them on a tray to freeze until firm, then transfer to a bag. Bake from frozen, adding a few extra minutes to the bake time.

How do I reheat leftovers of Hot Cocoa Cinnamon Rolls?

Warm a roll in the microwave for 15 to 20 seconds or in a 300°F oven for 5 to 8 minutes. Add a little extra glaze if you like them saucier.

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hot cocoa cinnamon rolls 2026 01 22 094534 1 Hot Cocoa Cinnamon Rolls

Hot Cocoa Cinnamon Rolls

  • Author: sarah
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Cozy and rich cinnamon rolls infused with cocoa and drizzled with a sweet glaze, perfect for slow weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 tablespoon cocoa powder (for glaze)

Instructions

  1. Combine flour, cocoa, sugar, yeast, and salt in a large bowl.
  2. Whisk warm milk, melted butter, egg, and vanilla in a separate bowl.
  3. Add the wet mix to the dry mix and stir until a dough forms.
  4. Knead the dough for about five minutes until smooth.
  5. Let the dough rise in a warm place until doubled, about one hour.
  6. Preheat the oven to 350°F (175°C).
  7. Roll the dough on a floured surface into a rectangle.
  8. Spread chocolate chips over the dough and roll into a log.
  9. Slice the log into rolls and place them in a baking dish.
  10. Bake for 20 to 25 minutes until golden brown.
  11. Whisk powdered sugar, milk, and cocoa until the glaze is smooth.
  12. Drizzle the glaze over warm rolls and serve.

Notes

Use low-fat milk and reduce sugar slightly for a lighter roll. Swapping half the butter for applesauce is an option, but the texture will change.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 300
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 35mg

Keywords: cinnamon rolls, hot cocoa, breakfast, dessert, cozy treats

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