Name: Chocolate Bread Machine Recipe for Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 195 min
Ingredients: ½ cup whole milk; ⅓ cup sugar; 3 tablespoons unsweetened dark cocoa powder; 1 teaspoon salt; 2 large eggs; ¼ cup butter (cool and chopped); ¼ cup Greek yogurt (or sour cream); 1¼ teaspoon vanilla extract; 3 cups of bread flour; 2 teaspoons bread machine or instant yeast; 1/4 cup butter ((very soft)); 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/2 cup pecans, chopped ((toasted)); 1-1/2 ounces unsweetened chocolate bar; 1 tablespoon butter; 1-1/2 cup powdered sugar ((sifted if it has lumps)); 1 teaspoon vanilla extract; 2+ tablespoons milk

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Sneak Preview: This chocolate bread machine recipe makes unique and delicious chocolate cinnamon rolls that remind me of a chocolate donut with chocolate icing. Use the dough to make cinnamon rolls, snails, or chocolate twists.

Ready-to-eat Chocolate Cinnamon Rolls with Chocolate Frosting drizzled over the top.

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If a chocolate-frosted donut and a Texas Sheet Cake had a baby, it would surely be these chocolate cinnamon rolls with chocolate icing. They are the perfect blend of chocolate and cinnamon in a soft, rich yeast dough.

What’s your go-to breakfast for your grandkids? My favorite at my grandma’s was fried stale donuts—split and cooked in butter.

I’ve been searching for a memorable breakfast to bake after sleepovers. Something they’ll remember forever!

My competition? Donut runs with “Papa.” These Chocolate Cinnamon Rolls, with their chocolate-donut flavor, are a guaranteed hit. Another great option? Chocolate Babka.

Why You’ll Love ‘Em

Chocolate and cinnamon flavor combo
Greek yogurt in the dough for extra protein
Rich chocolate icing
Easy to make with a bread machine, mixer, or by hand (see notes in the recipe)

Happy Bakers Speak Up

“I’ve made these yummy rolls & they are a neighborhood fave…. I’m going to try baking this as a loaf & using for French toast next.
Thanks again!”–CATHERINE C.

Ingredients and Substitutions

MILK
- Whole milk preferred (warming is unnecessary with bread machine)
- Substitute any milk. Add 1-2 tbsp heavy cream if using fat-free milk
COCOA
- Dutch cocoa preferred (I love Droste)
- Substitute regular cocoa.
GREEK YOGURT:
- Full-fat or 2%.
- Substitute sour cream or crème fraîche.
BUTTER:
- Softened only, no melted butter
- Unsalted preferred
FLOUR:
- Bread flour or high-protein unbleached all-purpose flour.
- Avoid dense bread, use digital scales for accuracy
YEAST:
- Instant or bread-machine yeast
- Use active-dry yeast only if dissolved in warm water (reduce milk by ¼ cup)
PECANS:
- Optional
- Toast for better flavor.

Variations :

If you find a pan of cinnamon rolls too predictable, here are some different shaping options.

Cinnamon Twists

Watch the Video:
- See how easy it is to make the twists.
Icing Options:
- Use a spoon for simple coverage.
- For a neater look, use a zippered bag filled with frosting. Snip a corner and pipe in a back-and-forth pattern.

Chocolate Cinnamon Twists showing the inside texture of the roll.

Chocolate cinnamon snails or buns

Dorie Greenspan gave me the idea of making “snails” in her book Baking. Take the same rolls you cut for cinnamon rolls and place them onto a baking sheet instead of a round or square pan.

These are easier to serve individually or give away if that’s your plan.

Chocolate Snails or buns sitting next to chocolate pieces

Using a Bread Machine To Make These Rolls

Add all ingredients in the order listed to your bread machine pan.
Select the DOUGH cycle and press START.
Check the dough after the first minute to ensure the paddle(s) are engaged and the dough is clumping.
After about 15 minutes of kneading, check the dough again. It should be smooth and elastic, stick to the sides of the pan, then pull away cleanly.
The dough should be tacky: stick to the sides, then pull away cleanly.
- Too dry? Add a tiny bit of liquid.
- Too wet? Add a small amount of flour.
- This is the most important thing you should do when making bread in a bread machine. You can see what the dough should look like in action in the video for this post.

Chocolate bread recipe in a bread machine — The goal is for the dough to stick to the sides of the pan and then pull away cleanly.

6. Let dough rise in the bread machine until the DOUGH cycle ends.

If doubled, proceed to the next step.
If not, leave it in the machine until it doubles.

Shaping and Baking Chocolate Cinnamon Rolls

Removing chocolate dough from a bread machine pan — 1. Remove the dough from the bread machine pan onto a floured surface.

Ball of bread dough — 2. Shape and smooth the dough into a rough ball.

bread dough divided in half — 3. Divide the dough in half.

butter spread over dough — 5. Cover each half with two tablespoons of softened butter.

cinnamon-sugar sprinkled over dough — 6. Sprinkle the cinnamon-brown sugar mixture evenly over the dough.

dough rolled into a cylinder and pinched shut — 7. Roll up the dough, being careful not to stretch it. Pinch the edges together.

cutting the roll with dental floss — 8. Use floss or a serrated knife to slice each roll into eight equally-sized pieces.

preparing baking pan — 9. Grease your pan. Baking spray with flour added is my favorite.

chocolate cinnamon roll slices before they rise — 10. When using a round pan, place one roll in the middle and the rest in a circle around it. If you use a square pan, cut the dough into nine pieces and make three rows with three rolls each.

cinnamon rolls after the second rise--ready to bake — 11. Allow the rolls to rise a final time until they are almost double the original size. Compare this to the picture above.

baked cinnamon rolls without icing — 12. Bake in a 350˚F oven for 13 minutes or until the internal temperature reaches 190˚F. Rolls will turn slightly brown on the edges. Good light in your kitchen helps to evaluate doneness.

How To Make the Chocolate Glaze

adding powdered sugar to melted chocolate — Add sugar to the melted butter and chocolate.

Adding milk and vanilla extract — Add milk and vanilla extract.

whipping icing until it is shiny — Whip until smooth and shiny. If icing has to sit for a while, you may need to add a little mill to make it pourable again.

Shaping and Baking Chocolate Bread Machine Snails

Instead of baking the rolls in a pan, make Chocolate Snails. First, prepare dough as described above through step #9.

slices of dough for snails — **Shaping snails:** Place slices onto a silicone mat or parchment paper-covered cookie sheet. Give them room to expand.

Baked Chocolate Snails will open up a bit as they bake.

📌Kitchen Tips for Success📌

using a sieve to sift confectioner's sugar to remove lumps

Powdered Sugar Lumps:
- Sift through a sieve.
- Blend or process until smooth.
Baking Check:
- Use a quick-read thermometer. (paid link). Rolls are done at 190°F. Avoid reading from sugary pockets.
Icing Without Chocolate:
- Substitute with vanilla frosting
- Go fancy with Brown Butter frosting.
Pan Options:
- Use 8-inch or 9-inch square pans.
- 13 x 9-inch pan fits all 16 rolls.
- Split extras into muffin tins or pie plates.
- Gold-colored pans or USA pans are preferred for better browning. Light-colored or disposable aluminum pans may not brown well.
Make Ahead:
- Make dough in a bread machine using the DOUGH cycle. Proof until doubled, shape, cover, and refrigerate overnight.
- Remove from fridge, bring to room temperature, and rise until almost doubled (1-2 hours) before baking.
Freshness:
- Wrap well and refrigerate. Microwave briefly to warm. Best eaten within 2 days.
Freezing:
- Cool baked rolls, double-wrap (plastic wrap + foil/plastic bag), and freeze for up to 1 month. Defrost overnight in the fridge.

Parting Thoughts: Some people say chocolate doesn’t belong in cinnamon rolls. They clearly haven’t tried these. I predict that anyone with a serious sweet tooth will love them.

What Bread Machine Recipe Would You Like To Try Next?

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

Chocolate Bread Machine Recipe for Cinnamon Rolls

By Paula Rhodes

Dark chocolate cocoa flavors the rich dough to make a fabulous loaf, cinnamon rolls, twists, or snails. The taste will remind you of chocolate doughnuts with chocolate frosting. Be sure to check out the “Tips for Success” in the post if you have questions.

5 from 6 votes

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Video

Prep time: 30

Cook time: 30

Mix & Rise Time: 2 15

Total time: 3 15

Ingredients

DOUGH

½ cup (114 g) whole milk
⅓ cup (66 g) sugar
3 tablespoons (15 g) unsweetened dark cocoa powder
1 teaspoon salt
2 large (100 g) eggs
¼ cup (57 g) butter cool and chopped
¼ cup (70 g) Greek yogurt or sour cream
1¼ teaspoon (5 gr) vanilla extract
3 cups (360 g) of bread flour
2 teaspoons bread machine or instant yeast

FILLING

¼ cup (57 g) butter (very soft)
½ cup (107 g) brown sugar
1 teaspoon cinnamon
½ cup (49 g) pecans, chopped (toasted)

ICING

1-1/2 ounces (14 g) unsweetened chocolate bar
1 tablespoon butter
1-1/2 cup (170 g) powdered sugar (sifted if it has lumps)
1 teaspoon vanilla extract
2+ tablespoons milk

Instructions

Preparing the Dough (Bread Machine)

Add dough ingredients to the bread machine pan in the order listed:½ cup (114 g) whole milk, ⅓ cup (66 g) sugar, 3 tablespoons (15 g) unsweetened dark cocoa powder, 1 teaspoon salt, 2 large (100 g) eggs, ¼ cup (57 g) butter, ¼ cup (70 g) Greek yogurt, 1¼ teaspoon (5 gr) vanilla extract, 3 cups (360 g) of bread flour, and 2 teaspoons bread machine or instant yeast , Set your machine on the DOUGH cycle and push START.
Select DOUGH Cycle: Press START.
Open the lid of the machine within the first minute.
After 1 minute, check paddles and ensure dough is forming a ball. Adjust with small amounts of flour or liquid as needed.
After 10-15 minutes, open the lid and assess the consistency of the dough again. The dough should stick to the side, then pull away cleanly. Read more details in this post about my surprising secret.
After rising: When the cycle is complete, and the dough has doubled, remove it from the pan onto a lightly floured surface.

Shaping and FIlling:

Divide Dough: Shape dough into a ball, then divide in half. Roll each half into an 11 x 11-inch square.
Spread Filling: Spread two tablespoons of the softened 1/4 cup (57 g) butter onto one square of the dough. Sprinkle half of the brown sugar-cinnamon mixture (1/2 cup (107 g) brown sugar + 1 teaspoon cinnamon) evenly over the butter, then half of the 1/2 cup (49 g) pecans, chopped
Roll and Slice: Roll tightly into a cylinder, seal edges, and cut into 8 slices. Repeat with the second half of the dough.

Rising and Baking:

Prepare Pan: Arrange rolls in a greased 9-inch round pan (or a 13 x 9-inch pan for 16 rolls).
Second Rise: Cover and let rise in a warm place until nearly doubled
Bake: Preheat oven to 350˚F. Bake for 13 minutes or until lightly browned. Internal temp should reach 190˚F. Cool for 10 minutes before removing from the pan.

Icing:

Melt: Combine 1-1/2 ounces (14 g) unsweetened chocolate bar and 1 tablespoon butter in a microwave-safe bowl. Microwave on 50% power for 1½–2 minutes, stirring until smooth.
Mix: Add the sifted 1-1/2 cup (170 g) powdered sugar,1 teaspoon vanilla extract, and 2+ tablespoons milk. Stir vigorously until your icing is smooth and starts to shine.
Decorate: Drizzle icing over the rolls with a spoon. If you want a neater look, fill a plastic zippered bag with the icing. Zip the bag shut. Snip a small hole in one corner and squeeze icing over the tops of rolls.

Notes

Make Ahead:
- Make dough in a bread machine using the DOUGH cycle. Proof until doubled, shape, cover, and refrigerate overnight.
- Remove from fridge, bring to room temperature, and rise until almost doubled (1-2 hours) before baking.
Freshness:
- Wrap well and refrigerate. Microwave briefly to warm. Best eaten within 2 days.
Freezing:
- Cool baked rolls, double-wrap (plastic wrap + foil/plastic bag), and freeze for up to 1 month. Defrost overnight in the fridge.

Directions for making bread with a stand mixer or by hand:

To make this recipe in a heavy-duty stand mixer:

Add ingredients to the bowl in the same order.
Turn on LOW to mix until all ingredients are moistened.
Using a dough hook, turn the speed to 2 or 3.
Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes).
Cover and allow to rise in a warm place.
Deflate dough gently and shape as indicated in the recipe.

To Make by Hand:

Combine all ingredients into a shaggy ball in a large bowl.
Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience.
Place the dough ball into a greased bowl. Cover and allow to rise until double.
Deflate the dough gently and shape as indicated in the recipe.

Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Equipment

Nutrition

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.84 from 6 votes (4 ratings without comment)

6 Comments

Emily Meadows says:

at

Would you do me a favor and print a cookbook of bread machine dough recipes? They are all incredible, and I neeeeeeed the book. 😉

1. Paula says:
  
  at
  
  Hi Emily,
  How kind of you to say that. Maybe someday….
  
Catherine Campbell says:

at

First, a belated THANK YOU for this website! It was a lifesaver during lockdown & supply chain issues.
I’ve made these yummy rolls & they are a neighborhood fave. For the holidays, I added some orange zest to the filling since that seemed Christmassy, and it worked out beautifully. I’m going to try baking this as a loaf & using for French toast next.
Thanks again!

1. Paula says:
  
  at
  
  Hi Catherine,
  I love hearing from you. What a great idea to add orange zest. You must be a rockstar in your neighborhood!! Thanks for writing.
  
Jocelyn says:

at

These look delicious! I would like to make them using a bread flour substitute. Do you happen to know how much vital wheat gluten I should add to each cup of all purpose flour to accomplish this?

Thanks so much.

1. Paula says:
  
  at
  
  Hi Jocelyn,
  Good to hear from you. I’m sorry that I don’t know how much vital wheat gluten you would have to add. Most people who use bread flour substitutes don’t want to eat gluten so they wouldn’t add vital wheat gluten to anything they eat. I’m not hopeful that you would have something delicious, but I haven’t tried it so I can’t really say.

The Best Chocolate Bread Machine Recipe for Cinnamon Rolls