These Chocolate Brownie Cinnamon Rolls are the ultimate cinnamon roll glow up. Take your average fluffy cinnamon roll, add cocoa, pack them full of a chocolate butter mixture and bake up! Smother in a cream cheese frosting and top with extra brownies for something that really is a dream bake.

These are a fabulous brunch option and can be made ahead of time ready to bake and frost in the morning. Feel free to add more brownie pieces to the filling and go crazy with however much you want to add on top. Being a baker, I often have leftover brownies on hand. If you don’t, buy some pre-made brownies from the store!

If cream cheese frosting isn’t your thing, feel free to use a powdered sugar/milk glaze. Simply combine about 1 cup of powdered sugar with a few teaspoons milk. Mix until it’s thick but just spreadable. The cream cheese cuts through the sweetness and richness but of course, do what works best for you!

TIPS FOR MAKING GREAT CINNAMON ROLLS

Making sweet rolls that are fluffy, soft, and full of flavor is so fulfilling. Whether you are a seasoned baker or trying your hand at this bake for the first time, these tips will help you create the perfect sweet roll every time.

Use Quality Ingredients
Start with fresh, high-quality ingredients. Use active dry yeast or instant yeast that hasn’t expired. For flour, all-purpose or bread flour can give you the best texture. Don’t skimp on the lemon curd either.
Proof Your Yeast
If using active dry yeast, make sure it’s alive and active by proofing it. Mix the yeast with warm water (around 110°F) and a pinch of sugar and wait for it to bubble. This will ensure that your rolls rise properly.
Opt for Full-Fat Dairy
Full-fat milk, butter, and eggs will add richness and tenderness to your dough. The fat content is crucial for the texture of the cinnamon rolls.
Don’t Rush the Dough
Allow the dough to rise in a warm, draft-free environment until it’s doubled in size. This might take about 1-2 hours depending on the temperature of your kitchen. Be patient – it’s worth the wait.
Roll the Dough Evenly
When rolling out the dough, aim for an even thickness to ensure uniform baking and spirals. Use a rolling pin and maybe a ruler to measure the thickness.
Slice with Dental Floss or Serrated Knife
For clean cuts, use dental floss or a sharp serrated knife to slice the rolled dough. This prevents the rolls from being squashed and keeps their beautiful shape.
Don’t Overcrowd the Pan
Give your rolls enough space to expand. They should be close enough to support each other as they rise but not so close that they’re squeezed into each other.
Bake Until Golden Brown
Keep an eye on the rolls as they bake and remove them from the oven once they’re just golden. Overbaking can lead to dry rolls.
Let Them Cool Before Icing
Wait for the rolls to cool slightly before adding icing. If they’re too hot, the icing will melt and run off, whereas slightly cool rolls will allow the icing to set better on top.

Armed with these tips, you are on your way to creating stunning little sweet rolls that are going to light up your kitchen!

TIPS FOR THE BEST Chocolate Brownie Cinnamon Rolls

Yeast: Check your yeast before continuing with the recipe. When you add it to the warm milk, it should ‘bloom’ – meaning it goes bubbly. If it doesn’t do this, it has probably expired and you’ll want to use a new pack!
Warm Milk: Ensure it is warm to the touch but not hot – it should feel similar to skin temp. Otherwise, it could kill the yeast.
Filling: Combine the ingredients to form a chocolate butter mixture. It should spread over the dough like a thick paste. Create an even layer across the dough before rolling.
Cutting the dough: Once the dough is rolled into a log, use a serrated bread knife or dental floss (the unflavored one) to slice into rounds. With floss, slide it below the log, adjust to the desired width and pull up and across so it slices through!
Egg wash: I brush a little of the leftover egg white over the rolls just before baking to add extra shine!
Overnight: If making overnight/needing longer between proofs, place the dough in the fridge otherwise it may ‘over prove’, losing the desired texture.
Topping: Cream cheese frosting works best to cut through some of the sweetness. That said, feel free to use a basic powdered sugar/milk glaze if preferred. Finally, top with crushed up brownies (either store bought or leftover from a previous bake).

I bake these Chocolate Brownie Cinnamon Rolls in a 9×9″ inch square baking tray, but anything similar sized will work! Try a 9inch Dutch Casserole, pie dish or cake tin. To make the kneading easier, I tend to use the dough hook on my stand mixer. For more doughy recipes, check out these Almond Croissant Cinnamon Rolls. For more inspiration, or videos, head on over to my Instagram.

STORAGE/MAKE AHEAD

When it comes to storing fresh sweet rolls/bread, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Chocolate Brownie Cinnamon Rolls correctly.

Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in the microwave on a plate for about 15-30 seconds or until soft and squishy. To Freeze: Once baked, the sweet rolls can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving!

To make ahead, you can replace either rise with an overnight rise in the refrigerator. Make sure to cover with cling film/saran wrap. The next day, continue with the recipe as laid out. No other changes are needed! Take care not to leave too long beyond overnight in the refrigerator. Although it slows rising, it doesn’t totally stop it, and you don’t want it to overflow from its container!