I love this recipe because it combines two of my favorite sweets: chocolate and cinnamon rolls!  These are perfect for when you want to be a little extra with your baking.  Your kids will think you’re the best mom ever! Let me show you how to make these chocolate chip cinnamon rolls today.

I’m just going to say. Breakfast is the best meal of the day. I know, I know. You totally agree with me! But what other meal can you have chocolate chip cinnamon rolls with your cup of coffee? Breakfast hands wins the best meal of the day award.

What are Chocolate Chip Cinnamon Rolls?

Chocolate chip cinnamon rolls are exactly what they sound like: cinnamon rolls with chocolate chips.  Also known as an amazing combination of deliciousness! This is a homemade cinnamon roll recipe that is smothered in chocolate chip goodness.

Chocolate Chip Cinnamon Roll Ingredients

Here’s what you’ll need to make these cinnamon rolls:

• Bread flour
• Milk
• Sugar
• Yeast
• Eggs
• Butter
• Brown Sugar
• Cinnamon
• Chocolate Chips
• Cream cheese
• Vanilla Extract
• Powdered Sugar
• Cocoa powder

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Bread flour – Make sure to use bread flour instead of all-purpose flour, as it will make your cinnamon rolls chewier!

Milk – You can use any milk that you prefer

Yeast – These packets can be found in the baking aisle near other dry ingredients.  You can use active or instant, it will not affect the recipe.

Butter – Feel free to use your favorite butter here, salted or unsalted.

Brown sugar – You can use light or dark brown sugar, whichever you have available.  Dark brown sugar will give it a more intense flavor.

Chocolate chips – The best chocolate chips to use for these cinnamon rolls are the minis. They work out well since you have to add them to the cinnamon roll filling.

Vanilla bean paste – Similar to vanilla extract, but thicker, more of a syrupy consistency. You can use vanilla extract instead if you can’t find vanilla bean paste.

How to make Chocolate Chip Cinnamon Rolls

Although it may seem like there are a lot of steps, don’t let it scare you!  It’s not as daunting as it seems, and the end result is so worth it.

Step 1: Make the starter – Place the ½ c water and 1 c bread flour in a saucepan. Whisk the mixture until smooth, then add the ½ c milk and whisk again until smooth. Continue to whisk and heat over medium heat until mixture forms a slurry-like consistency. Remove from heat, pour into bowl and cover with plastic wrap, allowing the plastic to touch the slurry so the mixture will not form a skin. Let cool to room temperature.

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Step 2: Combine sugar, milk, and yeast – Place 1 tsp of the ¼ c granulated sugar into a large mixing bowl. Add the ½ c warm milk and stir to combine. Sprinkle yeast across the top of the mixture and stir gently to combine. Let the mixture sit until it becomes frothy and bubbly (about 15 minutes).

Step 3: Add to your frothy mixture – After mixture is frothy, add in the remainder of the sugar, ¼ c. warm milk, starter, bread flour, egg and salt.

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Step 4: Mix and knead dough – Either by hand or with the paddle attachment of a stand mixer, mix until the dough is combined and raggedy looking. With a dough hook, knead dough for about 5 minutes on low speed. Divide the 4 tbsp of butter into four parts and mix in one part at a time, combining for approximately 20 seconds after each addition. Then knead on medium speed for about 6 minutes, scraping the bowl occasionally. The dough should come together. Form the dough into a ball by hand and place in a large greased bowl, turning once to grease top of dough. Cover bowl with plastic wrap. Allow to rise in a warm place for about 1½ hours until doubled.

Step 5: Make the filling – Mix together the ½ c melted butter, 1 c brown sugar, and 1 tsp cinnamon.

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Step 6: Roll dough and add filling – After dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll to an 8×20 inch rectangle. Spread the filling across the top and top with the 1 c chocolate chips.

Step 7: Assemble the rolls – Starting at one long end, roll up the dough tightly, pulling back on the dough as you roll to keep the roll tight. Once rolled, seal the long edge seam by pinching the dough together with your fingers. Cut small amount off at each end to make even. Cut the roll into 10 equal pieces. They will probably still be about 2 inches each because the dough will stretch a bit during rolling.

Step 8: Let the rolls rise – Place slices into a lightly greased 9×13 inch baking pan. Cover with plastic wrap and allow to rise in a warm place for about 1½ hours until doubled. After doubled, brush the rolls with the ¼ cup of reserved milk. This helps to brown tops.

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Step 9: Bake the rolls – Bake rolls on the center rack of your preheated oven for approximately 30 minutes until lightly browned. Remove from oven and cool in pan on a wire rack until slightly warm. 

Step 10: Make the icing – Whip together 8 oz softened cream cheese, 4 oz softened butter, and 1 tsp vanilla bean paste (or vanilla extract) until smooth. Add in the 1 ½ c powdered sugar and ¼ c cocoa and whip until smooth.

Step 12: Ice the rolls – Using a writing tip and piping bag, ice across top of rolls. You can spread the icing on by hand if you choose or thin the icing by adding a little milk and spoon across the tops of the rolls.

What type of chocolate chips do I need to use?

You can use any type that you would like!  I chose mini chocolate chips because they’re just cute (and tasty of course), but if you like milk chocolate, or dark chocolate chips better, they will work just fine.

Can I use pre-made dough?

Yes! You can! Feel free to grab a can of crescent dough to make these cinnamon rolls. Roll out the dough, add the filling, roll back up and slice. Bake according to the package and then ice.

How to store leftovers

Now, in my house, there would be no leftovers. But if you happen to have any chocolate chip cinnamon rolls leftover, you can store them in an airtight container in the fridge.

Can I freeze Chocolate Chip Cinnamon Rolls?

Yes!  This is an excellent idea for when you want to appease your sweet tooth but don’t have a couple extra hours to wait for the dough to rise.  You can freeze individual rolls and frost them when you reheat them.

Other sweet roll recipes to try

If you enjoyed this recipe, here are some other sweet roll recipes we think you’ll love:

• Apricot Sweet Rolls
• Pumpkin Cheesecake Sweet Rolls
• Raspberry Sweet Rolls
• Strawberries and Cream Sweet Rolls
• Sticky Lemon Rolls with Lemon Cream Cheese Glaze
• Cranberry Orange Sweet Rolls

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