Soft Chocolate Chip Cinnamon Rolls with Cream Cheese Frosting
These chocolate chip cinnamon rolls are the kind of weekend baking project that fills your kitchen with the smell of butter, warm cinnamon, and melting chocolate. The dough bakes up soft and pillowy, with a ribbon of fudgy chocolate chips running through every swirl.
The cream cheese frosting on top brings just enough tang to cut the sweetness. You can make them start to finish in a morning, and they are just as good the next day.
What Makes These Chocolate Chip Cinnamon Rolls So Good
The dough uses a full egg plus butter and milk, which gives it a tender, almost brioche-like crumb without being heavy. A slow first rise develops the flavor without much effort.
Mini chocolate chips do the heavy lifting here. They stay suspended in the cinnamon sugar filling, so every slice gets even pockets of chocolate. As the rolls bake, the chips melt into the layers, giving you soft ribbons instead of hard chunks.
The frosting is a classic cream cheese one, made while the rolls are in the oven. Spreading it over the warm rolls lets it seep into the crevices, so the top stays glossy and the center stays moist.
Ingredients
- 3 ½ cups (440g) all-purpose flour: spooned and leveled, not scooped
- ¼ cup (50g) granulated sugar: keeps the dough just sweet enough
- 1 packet (2 ¼ tsp) instant yeast: no blooming needed
- ½ tsp fine sea salt: balances the sweetness
- ¾ cup (180ml) whole milk: warmed to 105–110°F (40–43°C)
- 6 tbsp (85g) unsalted butter: melted and cooled slightly
- 1 large egg: at room temperature
- ⅓ cup (70g) packed dark brown sugar: for the filling
- 1 ½ tbsp ground cinnamon: freshly ground if you have it
- ½ cup (85g) mini semisweet chocolate chips: the smaller size distributes best
- 4 tbsp (56g) unsalted butter: very soft, for spreading
- 4 oz (113g) cream cheese: full-fat, softened
- 2 tbsp (28g) unsalted butter: softened, for the frosting
- 1 ½ cups (180g) powdered sugar: sifted if lumpy
- 1 tsp vanilla extract
- 1–2 tbsp whole milk: to thin the frosting
Variations / Substitutions
- Dark chocolate chips: swap for a less sweet, deeper chocolate note.
- Chopped toasted pecans: sprinkle ¼ cup over the filling before rolling for crunch.
- Dairy-free: use plant-based butter, oat milk, and a vegan cream cheese alternative. The texture will be a touch less rich but still soft.
- No mini chips: chop standard chocolate chips roughly, or use chocolate chunks and expect bigger pockets.
Chocolate Chip Sour Cream Bundt Cake goes perfectly with these cinnamon rolls when you want something sweet.
How to Make Chocolate Chip Cinnamon Rolls
Step 1: Mix and Knead the Dough
In a large bowl, whisk together 3 ½ cups flour, ¼ cup granulated sugar, the yeast, and salt. Warm the ¾ cup milk to 105–110°F, then stir in the 6 tbsp melted butter and the egg. Pour the wet ingredients into the dry and mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it feels smooth and elastic. It should be slightly tacky but not sticky. If you press a finger into it, the dough will spring back slowly. A stand mixer with a dough hook works too—knead on medium-low for 6–7 minutes.
This is a forgiving dough. If it clings to your hands at first, resist adding extra flour; a few more minutes of kneading usually brings it together. The egg and butter will hydrate the flour as you work.
Step 2: Proof the Dough
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and set it in a warm, draft-free spot. Let it rise until doubled, about 1 hour.
The dough will look puffy and feel airy. When you poke it gently, the indentation should stay. If your kitchen is cool, turn the oven on for 1 minute, then off, and set the bowl inside with the light on.
Proofing builds both volume and flavor, so don’t rush it. A full double is what we are after, even if it takes an extra 15 minutes.
Step 3: Roll and Fill the Dough
Punch the dough down and turn it onto a very lightly floured surface. Roll it into a 12×18-inch rectangle, with the long side facing you. Spread the 4 tbsp very soft butter all the way to the edges except a ¼-inch border on the far long edge.
In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the butter. Scatter the ½ cup mini chocolate chips on top, pressing them lightly into the sugar.
The rectangle will look like a dark, sugary canvas with chocolate flecks. The border you left bare will help the roll seal tight, so resist the urge to fill it.
Step 4: Shape and Rise the Rolls
Starting from the long edge closest to you, roll the dough into a tight log, using your fingers to tuck as you go. Pinch the seam to seal. With a sharp serrated knife or unflavored floss, cut the log into 12 equal pieces, each about 1½ inches thick.
Place the rolls cut side up in a greased 9×13-inch metal baking pan. They will have some space between them. Cover loosely with plastic wrap and let them rise in a warm spot until puffy and nearly doubled, 30–45 minutes.
The rolls should be touching each other lightly in the pan after this second rise. If the dough resists when you roll it, let it rest for 5 minutes; relaxed gluten makes shaping much easier.
Step 5: Bake the Rolls
While the rolls rise, preheat the oven to 350°F (175°C) with a rack in the middle. Bake the rolls for 22–25 minutes, rotating the pan halfway through, until the tops are golden brown and the centers are cooked through. A skewer inserted into a center roll should come out clean.
The kitchen will smell incredible, and you will see the chocolate chips melted into the swirls. If the tops brown too quickly, tent the pan loosely with foil after the 15-minute mark.
The most common mistake here is underbaking. Give the full time; a doughy center won’t fix itself as they cool. The edges will be golden, and the chocolate will glisten.
Step 6: Frost the Warm Rolls
While the rolls bake, beat the 4 oz cream cheese, 2 tbsp butter, 1 ½ cups powdered sugar, and vanilla together until smooth. Add milk 1 tablespoon at a time until the frosting is spreadable but still thick.
When the rolls come out of the oven, let them sit in the pan for 5 minutes. Then spread the frosting over the warm rolls, right to the edges. The frosting will soften and melt slightly into the tops.
Serve the rolls while they are still warm, so the frosting is glossy and the chocolate layers stay soft.
Tips for the Fluffiest Chocolate Chip Cinnamon Rolls
- Weigh your flour if you can.: Too much flour makes dense rolls. If using cups, spoon into the cup and level it.
- Chill the chocolate chips for 10 minutes: before scattering them on the filling. It helps them hold their shape a little longer in the oven.
- Use a serrated knife or floss: to cut the logs cleanly. A regular knife smashes the dough and can seal the swirl.
- If the kitchen is cool, speed up the rise: by setting the pan on a towel wrapped around a warm (not hot) water bottle nearby.
- For overnight rolls,: see the FAQ below instead of letting them rise at room temp all night.
Bake times by pan material and size:
| Pan type | Number of rolls | Bake time (350°F) |
|---|---|---|
| 9×13-inch metal | 12 | 22–25 minutes |
| 9×13-inch glass | 12 | 25–28 minutes |
| 8-inch square (half batch) | 6 | 18–22 minutes |
How to Store Leftover Chocolate Chip Cinnamon Rolls
- Refrigerate: Keep in an airtight container in the fridge for up to 3 days. The frosting will firm up.
- Reheating: Microwave a roll for 20–30 seconds, or wrap in foil and warm in a 300°F oven for 5–8 minutes, until soft.
- Serve Cold: They are good right from the fridge, though the texture is firmer and the chocolate less melty.
Frequently Asked Questions
Can I make these the night before and bake in the morning?
Yes. After placing the rolls in the pan, cover tightly and refrigerate instead of letting them rise. In the morning, let them sit at room temperature for about 45–60 minutes to puff up, then bake as directed.
Why did the chocolate chips melt out of the rolls?
A little melting is normal and creates those fudgy ribbons. If they leaked a lot, the dough may have been rolled too loosely, or the chips were too large. Mini chips and a tight roll keep most of them inside the swirl.
Can I freeze the baked rolls?
Absolutely. Freeze unfrosted rolls wrapped in foil and placed in a zip-top bag for up to 1 month. Thaw at room temperature, warm briefly, then frost.
Can I use active dry yeast instead of instant?
Yes. Dissolve the active dry yeast in the warm milk with a pinch of the sugar and let it foam for 5–10 minutes before mixing. Then proceed with the recipe. The rise times may be a few minutes longer.
Chocolate Chip Cinnamon Rolls Recipe
Ingredients
Method
- Whisk together the flour, sugar, yeast, and salt. Combine warm milk, melted butter, and egg, then stir into the dry mix. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough and roll into a 12×18-inch rectangle. Spread with the 4 tbsp soft butter, leaving a ¼-inch border on the far long edge. Mix brown sugar and cinnamon, sprinkle evenly, then top with chocolate chips.
- Roll the dough into a tight log, seal the seam, and cut into 12 pieces. Arrange in a greased 9×13-inch pan, cover, and let rise until puffy, 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden and cooked through.
- While rolls bake, beat cream cheese, 2 tbsp butter, powdered sugar, vanilla, and 1 tbsp milk until smooth, adding more milk as needed. Let rolls cool 5 minutes, then spread frosting over the warm rolls.
Notes
