Estes Rolinhos de canela com 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 Rolinhos de canela saudáveis, Rolinhos de canela sem fermento, ou Pão de banana com canela, 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!

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

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Ingredientes e Substituições

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

Farinha para todos os fins – 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 guia de conversão para sem glúten.
Leite de amêndoa – Almond milk activates the yeast and binds the dough. You can use any dairy-free milk, like soy milk, oat milk, or cashew milk.
Fermento biológico seco ativo – 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.
Fermento em pó – Baking powder speeds up the rising process, making the rolls fluffier in a shorter time.
Manteiga sem lactose – 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.
Cacau em pó sem açúcar – 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.
Açúcar em pó – I use powdered sugar for the glaze. You can also use coconut powdered sugar or sugar-free alternatives.
Iogurte 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 Rolinhos 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.

Dicas de confeitaria da Carine

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

A temperatura é importante – Ensure the almond milk is lukewarm (around 98°F/37°C) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
Não sobrecarregue a massa – 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.
Prepare com antecedência – 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.
De servir: These rolls are best served slightly warm to enjoy the melty chocolate. Reheat leftovers briefly in a microwave or oven.
Armazenamento: Store in an airtight container in the fridge por até 4 dias. 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.