Chocolate Cinnamon Rolls

These Chocolate Cinnamon Rolls are made without yeast, filled with delicious chocolate sugar, and topped with a swirl of sweet cream cheese frosting. They’re soft, gooey, and ready to turn an ordinary morning into something extraordinary.

The recipe for chocolate cinnamon rolls was first published in February 2014. The photos and recipe notes were updated and republished in May 2025.

Jump to:

• Chocolate Sweet Rolls
• Why I Love This Recipe
• Main Ingredients
• How To Make Chocolate Cinnamon Rolls
• Storage Recommendations
• BruCrew Tips
• More No Yeast Cinnamon Roll Recipes
• Recipe

Chocolate Sweet Rolls

Sometimes, I don’t have the time or patience to wait for the dough in traditional cinnamon rolls to rise and double in size. So, a few years ago, I started making quick cinnamon rolls without any yeast. 

This time, I decided to change things up with a chocolate twist. I topped the first batch of chocolate chip cinnamon rolls with a delicious chocolate glaze. Then it hit me! Why not add cocoa powder directly into the dough? 

When they came out of the oven, they were incredibly chocolatey and gooey. The chocolate dough is rich with butter, melted chocolate, and sugar. What's not to love?

Why I Love This Recipe

• I added cocoa powder to the dough; honestly, it was the best idea I’ve had in a while. I mean, who doesn’t love chocolatey rolls fresh from the oven?
• The best part is there’s no yeast, so I don’t have to wait for the dough to rise.
• I can have these ready to go in under an hour, which makes them perfect for when I want something sweet without the wait.
• And of course, I top them with a big swirl of sweet and creamy cream cheese frosting.
• Plus, it’s chocolate for breakfast. I don’t really need another reason, do I?

Main Ingredients

The dough and filling for these chocolate sweet rolls come together quickly. You probably have all the ingredients in your kitchen right now.

• All-Purpose Flour: Measure your flour using the fluff and spoon method or a scale to measure it. Adding too much flour can ruin your baked goods.
• Unsweetened Cocoa Powder: I love using Hershey's dark cocoa powder for the deepest, richest chocolate flavor.
• Sugars: This recipe calls for three kinds of sugar. The dough uses granulated and brown sugar, while the frosting needs powdered sugar to thicken it.
• Leavening: Combining baking powder and baking soda lifts these sweet rolls while baking.
• Buttermilk: Helps the dough rise as it bakes and gives baked goods a softer texture. You can also use whole milk or half-and-half.
• Sour Cream: Adding sour cream keeps it nice and moist, giving the dough a soft and tender texture. If you don’t have sour cream, plain Greek yogurt works just as well!
• Unsalted Butter: Adds a rich flavor to the dough.
• Cinnamon: You can use whatever you have at home; however, make sure it’s fresh since spices can lose flavor over time.
• Mini Chocolate Chips: I like using smaller chips because they spread out more in the filling.
• Cream Cheese Frosting: To make a sweet topping, mix confectioners' sugar, cream cheese, and heavy cream in a bowl.

How To Make Chocolate Cinnamon Rolls

I have a great shortcut for gooey, chocolate-filled cinnamon rolls that skips the yeast and rising time! This quick dough is soft, fluffy, and full of rich chocolate and warm cinnamon flavor.

Stir the dry ingredients in a large mixing bowl. Pour the buttermilk, sour cream, and melted butter into the flour mixture. Stir with a metal or wooden spoon until a soft dough forms.

Place the sticky dough on a lightly floured surface and knead a few times. Then, press it out with your fingers or use a rolling pin to form a 10x14-inch rectangular shape.

Spread melted butter over the top of the dough, then sprinkle it with the cinnamon sugar mixture. Roll it up starting with the shorter side, and then cut the log into nine equal pieces.

Place the rolled dough in a buttered baking dish, drizzle it with more butter, and bake until golden brown. Before you know it, the easy cinnamon rolls are ready to eat.

Let the rolls rest in the hot pan for a few minutes. Then, slather the cream cheese frosting on top, then dig into the warm deliciousness!

Storage Recommendations

These homemade chocolate cinnamon rolls are best served the day they are made. They will still taste great if you make them one day ahead of time, but they are the softest and best when they are fresh.

Keep the baked rolls in an airtight container in the refrigerator for 2-3 days. Reheat each one in the microwave for 15-20 seconds for a soft and gooey texture.

BruCrew Tips

• Don’t overmix the dough. Stir until it just comes together so it stays soft and tender.
• Do not add too much flour or knead too much into the dough. Dry dough = dry cinnamon rolls.
• Roll the dough evenly. Try to keep the thickness the same so the rolls bake evenly.
• Cut the rolls with dental floss. It’s the easiest way to get clean, even slices without smashing the dough.
• Bake right away. Since there’s no yeast, there’s no need to let the dough rise.

More No Yeast Cinnamon Roll Recipes

• Funfetti Cinnamon Rolls
• Orange Sweet Rolls
• Banana Cinnamon Rolls
• Peach Cinnamon Rolls
• Cherry Sweet Rolls