These Chocolate Cinnamon Rolls with Espresso Cream Cheese Icing are the kind of treat you bake when you want something truly special. The dough is soft and rich with cocoa, the filling is swirled with chocolate and cinnamon, and the espresso cream cheese frosting takes them completely over the top.
For me, these feel like a cozy morning dessert; warm from the oven, gooey in the center, and just the right mix of chocolate and spice. They’re a little extra, but aren't we all??
These rolls are made for slow winter mornings when coffee and chocolate are both calling your name. I especially love them around the holidays—Christmas brunch, New Year’s morning, or even Valentine’s Day when a decadent breakfast feels perfect.
That said, they’re also amazing for special occasions year-round: birthdays, Mother’s Day breakfast, or a weekend brunch with friends. The espresso cream cheese icing makes them feel fancy without being complicated.
If you loved these Chocolate Cinnamon Rolls with Espresso Cream Cheese Icing, you’ll also enjoy my apple pie cinnamon rolls for a fruity twist, my pumpkin cream cheese cinnamon rolls for a cozy fall bake, or my banana bread cinnamon rolls if you love a year-round cinnamon roll variation.
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Ingredients
For the dough
- whole milk
- instant yeast
- granulated sugar
- eggs
- unsalted butter
- salt
- all-purpose flour
- unsweetened cocoa powder
For the filling
- unsalted butter
- brown sugar
- ground cinnamon
- unsweetened cocoa powder
- semi-sweet chocolate (chopped or mini chips)
For the espresso cream cheese frosting
- cream cheese
- unsalted butter
- powdered sugar
- ground cinnamon
- instant espresso powder (dissolved in milk or cream)
- salt
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make dough: Knead cocoa-enriched yeast dough, let rise 1–1 ½ hours.
Step 2: Fill & slice: Spread cinnamon-chocolate filling, sprinkle chopped chocolate, roll and cut into 12.
Alternatively, you can cut it before rolling for the cleanest rolls (my favorite way to do it).
Step 3: Rise & bake: Rise 30–40 minutes, bake at 350°F for 25–30 minutes.
Step 4: Frost: Beat cream cheese frosting with cinnamon + espresso, spread over warm rolls (let the rolls cool 15 or so minutes before topping with the frosting).
Top with chocolate curls or flakes if desired!
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Espresso powder: If you don’t have it, instant coffee works too (just use a little extra).
- Flour: A bread flour can make the rolls slightly chewier, though all-purpose works perfectly.
- Butter: Salted butter can be swapped in—just reduce the added salt in the dough and frosting.
- Chocolate: Any chocolate you like can work here—milk for sweeter rolls or dark for a richer flavor.
Variations
- Mocha rolls: Add 1 tablespoon espresso powder directly to the dough for extra coffee flavor.
- Nutty swirl: Sprinkle chopped hazelnuts or pecans over the filling before rolling.
- Extra chocolatey: Drizzle melted chocolate over the frosted rolls for a dramatic finish.
- Mini rolls: Roll tighter and cut smaller pieces for bite-sized versions, perfect for parties.
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Rolling pin
- 9x13-inch baking dish
- Parchment paper
- Offset spatula
Storage
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Rewarm in the microwave for 15–20 seconds to bring back that soft, gooey texture.
You can also freeze them for up to 2 months wrapped in plastic wrap and aluminum foil; thaw in the refrigerator and microwave in 30 second increments until warm and gooey.
Alternatively, you can freeze them unfrosted and frost after reheating.
Audrey's Tip
If you want extra gooey centers, pour ½ cup of warm heavy cream over the shaped rolls in the pan just before baking. It melts into the dough as they bake and creates an ultra-soft, bakery-style roll.
Related
Looking for other breakfast recipes like this? Try these:
Chocolate Cinnamon Roll with Espresso Cream Cheese Icing
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Kitchen Scale
- Rolling Pin
- 9x13-inch baking dish
- Parchment Paper
- Offset spatula
Ingredients
Chocolate Dough
- 240 g whole milk 1 cup, warmed to 110°F
- 2 ¼ teaspoon instant yeast 1 packet
- 50 g granulated sugar ¼ cup
- 2 large eggs room temperature
- 115 g unsalted butter ½ cup, softened
- 1 teaspoon salt
- 570 g all-purpose flour 4 ¾ cups
- 30 g unsweetened cocoa powder ¼ cup
Chocolate Cinnamon Filling
- 113 g unsalted butter ½ cup, softened
- 200 g brown sugar 1 cup, packed
- 2 teaspoon ground cinnamon
- 2 tablespoon unsweetened cocoa powder
- 50 g semi-sweet chocolate finely chopped or mini chips
Cinnamon Espresso Cream Cheese Frosting
- 225 g cream cheese 8 oz, room temperature
- 60 g unsalted butter ¼ cup, room temperature
- 240 g powdered sugar 2 cups, sifted
- 1 teaspoon ground cinnamon
- 2 teaspoon instant espresso powder dissolved in 1 tablespoon milk or cream
- Pinch of salt
Instructions
- Make the dough: In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Mix in eggs, softened butter, and salt. Add flour, cocoa powder, and knead with a dough hook for 5–7 minutes until smooth and slightly tacky. Place in a greased bowl, cover, and rise 1–1 ½ hours until doubled.
- Prepare the filling: Stir softened butter, brown sugar, cinnamon, and cocoa into a paste.
- Shape the rolls: Punch down dough and roll into a 12x18-inch rectangle. Spread the filling evenly, then sprinkle chopped chocolate on top. Roll tightly from the long side into a log and cut into 12 even rolls.
- Second rise: Arrange rolls in a greased 9x13-inch pan. Cover and rise for 30–40 minutes, until puffy. Preheat oven to 350°F (175°C).
- Bake: Bake rolls for 25–30 minutes, until centers are set and tops are lightly golden.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, espresso mixture, and salt. Beat until fluffy.
- Frost & serve: Spread frosting over warm rolls and serve immediately. Top with chocolate curls or flakes if desired.
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