Chocolate Chip Cinnamon Rolls

Chocolate Chip Cinnamon Rolls

Chocolate Chip Cinnamon Rolls have melty chocolate chips mixed in the dough, rolled into the filling, and it’s all topped with chocolate icing!


  • Yield: 18 Servings
  • Prep Time: 50 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 8 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author:


Cinnamon Roll Dough:

  • 2 cups whole milk
  • 1/2 cup butter , room temperature
  • 6 1/2 cups all-purpose flour , divided
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 packets instant rapid rise yeast
  • 2 large eggs
  • 1 cup semi-sweet mini chocolate chips

Cinnamon Roll Filling:

  • 1 cup sugar
  • 3 tablespoons ground cinnamon
  • 1/2 cup butter , room temperature
  • 1 cup semi-sweet mini chocolate chips

Cream Cheese Icing:

  • 12 ounces cream cheese , (1 1/2 packages) softened
  • 1/3 cup butter , room temperature
  • 1 tablespoon vanilla extract
  • 5 cups powdered sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons milk


Cinnamon Roll Dough:

  1. In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
  2. Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.

  3. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
  5. Attach the dough hook and turn the mixer on speed 3-4 (low to medium).

  6. Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.

  7. Add in 1 cup mini chips and mix in for 30 seconds on low speed.

  8. If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup)
  9. Take the dough out, grease the stand mixer bowl and put it back in.
  10. Cover the dough with your dish towel you used to keep the flour in the stand mixer.
  11. Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.

  12. In a medium sized bowl mix the sugar and cinnamon.
  13. Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
  14. Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
  15. Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
  16. Sprinkle mini chocolate chips over the dough evenly.
  17. Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
  18. The dough will make 18 large cinnamon rolls.
  19. Place the rolls into buttered baking pans or jelly rolls.
  20. Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).

Cream Cheese Frosting:

  1. In your stand mixer beat cream cheese, sugar and vanilla extract until creamy.
  2. Add the powdered sugar, cocoa powder and milk, beating until light and fluffy.

To Finish:

  1. Bake the rolls for 18-20 minutes or until golden brown.

  2. Spread the cream cheese frosting over the rolls and serve warm or at room temperature.

Nutrition Information

Yield: 18 Servings, Amount per serving: 701 calories, Calories: 701g, Carbohydrates: 103g, Protein: 10g, Fat: 29g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 363mg, Potassium: 308mg, Fiber: 4g, Sugar: 62g, Vitamin A: 620g, Vitamin C: 1g, Calcium: 106g, Iron: 4g

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