Estos Rollos de canela con chocolate are the best Christmas breakfast to share with family. They are soft, big, fluffy, and require only one 20-minute rise. Plus you can make the dough overnight for a quick Christmas breakfast. Compared to classic cinnamon rolls, they are filled with cocoa powder and chocolate chips that melt in and create a lovely chocolate cinnamon bun.

I love making cinnamon rolls, their soft dough, the rolling, even the cutting is cool and interesting. While I’ve made many versions, like my Rollos de canela saludables, Rollos de canela sin levadura o Rollos de canela con pan de plátano, I’ve never made a very chocolatey version.

I decided to go for double chocolate: cocoa powder in the filling, boosted with chocolate chips inside and on the rolls. These cinnamon rolls are both simple to make and so delicious you won’t have to look at my storage tips!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

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Ingredientes y sustituciones

Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa

This recipe takes a few ingredients, but all of them are fairly standard and you probably already have them in your kitchen.

Harina para todo uso – Flour makes the structure of the dough, resulting in soft and fluffy rolls. You can also use white spelt flour or white whole wheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
Leche de almendras – Almond milk activates the yeast and binds the dough. You can use any dairy-free milk, like soy milk, oat milk, or cashew milk.
Levadura seca activa – Yeast leavens the dough, creating airy and soft rolls. It might work with Instant yeast but you’d have to reduce the quantity slightly and skip the proofing, but I haven’t tried this.
Levadura en polvo – Baking powder speeds up the rising process, making the rolls fluffier in a shorter time.
Mantequilla sin lácteos – This adds moisture and a rich buttery flavor. You can also use margarine or coconut oil. If you eat dairy, it should work fine with butter.
Sugar – Sugar feeds the yeast and sweetens the dough. You can also use coconut sugar, brown sugar, or unrefined cane sugar.
Brown Sugar – Brown sugar is used to sweeten the filling and it caramelizes slightly when baked. You can also use coconut sugar or maple sugar.
Cacao en polvo sin azúcar – Cocoa powder brings the chocolate flavor to the filling. Carob powder might work fine as well.
Canela – Cinnamon adds the classic Christmas flavors you expect from a cinnamon roll and boosts the chocolate flavor.
Mini chips de chocolate – Chocolate chips make the filling more gooey with melty chocolate pockets. You can also use finely chopped dark chocolate or vegan chocolate chunks.
Azúcar en polvo – I use powdered sugar for the glaze. You can also use coconut powdered sugar or sugar-free alternatives.
Yogur vegetal – I use yogurt for the glaze. You can use any type of plant-based yogurt like coconut yogurt, almond yogurt, or cashew yogurt.

How to Make Chocolate Cinnamon Rolls

These cinnamon rolls are as easy to make as my Rollos de canela veganos, but they can be made even faster. Here are pictures of all key steps.

Combined dry Chocolate Cinnamon Roll ingredients in a mixing bowl.

Combine the dry dough ingredients in a mixing bowl.

Mixing the yeast mixture for the Chocolate Cinnamon Rolls

Activate the yeast in a small bowl by adding it to lukewarm almond milk

Mixing the filling ingredients in a bowl.

Combine the cinnamon, coconut sugar, and cocoa powder in a mixing bowl.

Chocolate Cinnamon Roll dough ready to be rolled.

Incorporate the wet ingredients into the dry ingredients and knead the dough until it forms a ball. Let it rise for 20 minutes.

Rolling the Chocolate Cinnamon Roll dough with a rolling pin.

Roll the dough into a large rectangle with a rolling pin.

Spreading dairy-free butter on the Chocolate Cinnamon Roll dough.

Spread the melted plant-based butter on the rolled dough.

Cocoa powder sugar mixture and chocolate chips spread on the Chocolate Cinnamon Roll dough.

Sprinkle on top the cinnamon-cocoa-sugar mixture and add mini chocolate chips.

Cutting the Chocolate Cinnamon Rolls with dental floss.

Roll the dough from the short side and cut it into 9 rolls with unflavored dental floss.

Place the rolls into a square baking dish lined with parchment paper.

Bake the rolls for 25-30 minutes at 350 °F (180 °C) and let them cool down before glazing.

Consejos de repostería de Carine

I have a few more tips for you to make the best cinnamon rolls.

La temperatura importa – Ensure the almond milk is lukewarm (around 98°F/37°C) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
No trabaje demasiado la masa – Knead just enough to form a smooth ball; over-kneading can make the rolls dense.
Flour Your Tools – Lightly flour the rolling pin and work surface to prevent the dough from sticking.
Ensure Even Butter Distribution – Soften the butter thoroughly before spreading it to avoid tearing the dough.
Mind the Filling Placement – Leave a small margin around the edges of the dough when applying the filling (like on a pizza) to prevent it from spilling during rolling.
Use Dental Floss to Cut – Unflavored dental floss slices through the dough cleanly without squishing the rolls.
Monitor Rising Time in Cooler Kitchens – If your kitchen is cool, place the dough near a warm appliance (like a preheating oven) to ensure proper rising. You can also leave it in an oven at about (around 98°F/37°C).
Adjust Bake Time for Oven Variations – Check for golden tops around the 25-minute mark to avoid overbaking.
Prepárate con anticipación – For Christmas morning convenience, make the dough and filling the night before and refrigerate.
Customize the Glaze – Add a splash of vanilla extract or a pinch of espresso powder to the glaze for added flavors.
Sirviendo: These rolls are best served slightly warm to enjoy the melty chocolate. Reheat leftovers briefly in a microwave or oven.
Almacenaje: Store in an airtight container in the fridge por hasta 4 días. To freeze, wrap each roll individually and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.