These Chocolate and Cinnamon Rolls are rich and decadent while still being soft and fluffy! The base is my No Yeast Cinnamon Rolls but with cocoa powder added into the brown sugar and cinnamon filling! Topped with a luscious chocolate cream cheese icing and sprinkled with mini chocolate chips, these chocolate cinnamon buns are a show stopper! Don't let their gorgeous looks fool you, they take less than an hour to make from start to finish and no mixer is needed! If that wasn't enough, these easy cinnamon rolls are gluten are, nut free, egg free and can easily be made vegan!
These Chocolate and Cinnamon Rolls are the perfect decadent breakfast recipe. They only take 27 minutes to bake and have zero yeast to ensure you can have a delicious breakfast in under an hour! Best yet, these easy cinnamon rolls are naturally egg free so no egg replacer is needed! They're so soft and fluffy; you'd never know they're so simple to make!
For more gluten free cinnamon rolls, try my No Yeast Cinnamon Rolls, my Chocolate Cinnamon Rolls, my Blueberry Cinnamon Rolls and my Cookies and Cream Cinnamon Rolls.
Reasons to Love These Chocolate and Cinnamon Rolls
- Allergy Friendly- These cinnamon rolls are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Fluffy- These chocolate rolls are so super soft and delicious!
- Cinnamon- They wouldn't be cinnamon rolls without this main ingredient! For cookies that taste like these rolls, check out my Cinnamon Chocolate Cookies!
- Chocolate Cream Cheese Icing- They're covered in a delicious easy chocolate cream cheese icing that makes them sweet and gooey!
- Easy to Make- No yeast is needed and no electric mixer is needed either!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- Used in the dough instead of brown sugar to keep the rolls nice and light.
- Baking Powder- 4 teaspoons are used in this recipe to make the rolls puff up nicely!
- Butter/Vegan Baking Stick- Make sure to use softened and not melted.
- Light Brown Sugar- Used for the filling to create that magical flavor with the cinnamon!
- Cinnamon- Wouldn't be cinnamon rolls without this key ingredient!
- Cocoa Powders- I like to use both Natural Unsweetened and Dark to give the icing a dark color, but if you only want to use one, use Dutch or Natural Unsweetened.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Confectioners' Sugar- Essential in icing recipes, this gives the cream cheese icing its sweetness!
- Cream Cheese- For vegan, use a dairy-free block cream cheese.
- Water- This frosting uses water instead of milk!
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Cinnamon Rolls
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugars you use are vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Buy a dairy-free cream cheese.
- Use vegan chocolate chips.
For All Purpose Flour
- Use 2 cups packed AP Flour (336 grams).
- Only use ¾ cup of milk.
Gluten Free Cinnamon Rolls with Chocolate Icing
- Use 1 ¾ cups of Confectioners's sugar, ¼ cup cocoa powder and 5 tablespoons of room temperature water.
- Mix together and pour over warm cinnamon rolls.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate and Cinnamon Rolls
Here are the step by step instructions for how to make these easy cinnamon and chocolate rolls!
Step 1: Make The Filling and Sprinkle some in the Pan
Whisk together the light brown sugar, cocoa powder and cinnamon. Rip in pea-sized pieces of the soft butter. Work everything together with clean hands until you have a crumbly texture.
Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the pan. Set the rest aside.
Step 2: Whisk Together The Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder and salt.
Step 3: Add the Butter into the Dry Ingredients
Use clean hands to rip pea-sized pieces of soft butter into the dry ingredients and then work them all together.
Step 4: Add in the Milk
Use a spatula to mix the milk in and then form into a dough.
Step 5: Roll Out The Dough
Lightly flour a clean work surface, your hands and your rolling spatula.
Knead the dough a few times just so it comes together.
If it seems super sticky dust with some more gluten free flour so it is easier to work with.
Then roll the dough out into a rectangular shape. If you notice it sticking as you roll, then sprinkle some more gluten free flour on it.
You want it to be about ¼ inch in thickness.
Step 6: Sprinkle The Filling
Sprinkle all the filling (minus 1 tablespoon) onto the dough. Then use clean hands gently pat the filling down into the dough.
Step 7: Roll The Dough Into a Log
Roll the dough away from you into a tight log.
The log should be about 12 inches in length.
Step 8: Slice and Place The Rolls In the Baking Dish
Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.
The rolls will be touching one another.
Sprinkle the extra tablespoon of filling on top of the rolls.
Step 9: Bake
Bake the cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.
Step 10: Make The Chocolate Cream Cheese Icing
After that, use a spatula to combine the confectioners' sugar, cocoa powder and cream cheese.
Once combined, slowly whisk in the water a little at a time until you get the desired consistency. You may not need all the water.
Step 11: Add the Chocolate Cream Cheese Icing and Chocolate Chips
Lastly, use an icing spatula to frost the warm cinnamon rolls with the cream cheese icing. If desired, add some mini chocolate chips on top once they cool a bit.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Dust with Flour- If you notice the dough is way too sticky to roll out, don't add more flour to the dough. Simply dust the dough with flour until it is workable. This ensures the dough stays soft and doesn't get dense.
- Making The Icing- If the icing appears too watery, then add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to coat but thick enough to solidify on the cinnamon buns.
Recipe FAQs
They really taste best served the same day.
No, this recipe is strictly for no yeast.
This recipe can make 9-12 rolls, depending on how large you cut them.
I usually make 9 because I like my rolls larger.
Yes! I have listed a chocolate icing recipe in "substitutions and variations" above in the blog post.
Storing: Once the icing has hardened, store the individual rolls in an airtight container or aluminum foil in the fridge for up to 2 days.
For best results, reheat each roll in the microwave for about 20-30 seconds prior to eating.
If wrapped in foil, please remove the foil prior to microwaving. Be careful not to burn your mouth on hot icing and filling.
Freezing: Once the icing has hardened, wrap individual rolls in foil, pop in a zip top bag and freeze for up to 30 days.
To defrost, place in the fridge the night prior or leave at room temperature until soft; about 1 hour. Once defrosted, remove the foil and reheat in the microwave for about 20-30 seconds. Be careful not to burn your mouth.
More Easy Breakfast Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate and Cinnamon Rolls
Ingredients
For the Filling
- ⅔ cup light brown sugar , packed
- 2 tablespoons cocoa powder
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter or vegan baking stick, softened
For the Cinnamon and Chocolate Rolls
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, softened
- 1 cup milk
For the Chocolate Cream Cheese Icing
- 1 ¾ cups confectioners' sugar
- ¼ cup cocoa powder
- 4 ounces cream cheese room temperature
- 2.5 tablespoons water , room temperature
Topping
- 1 tablespoon mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish
For the Filling
- Whisk together the 1 cup light brown sugar, the 2 tablespoons cocoa powder and 2 teaspoons ground cinnamon. Rip in pea-sized pieces of the ¼ cup soft butter.Work everything together with clean hands until you have a crumbly texture.
- Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the baking dish. Set the rest aside.
For the Cinnamon and Chocolate Rolls
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, ¼ cup granulated sugar, 4 teaspoons baking powder and ¾ teaspoon kosher salt.
- Use clean hands to rip pea-sized pieces of the ¼ cup soft butter into the dry ingredients and then work them all together.
- Use a spatula to mix the 1 cup milk in and then form the mixture into a dough.
- Lightly flour a clean work surface, your hands and your rolling spatula.Knead the dough a few times just so it comes together.If it seems super sticky dust with some more gluten free flour so it is easier to work with.
- Then roll the dough out into a rectangular shape that's about 17 inches in length.You want the dough rectangle to be about ¼ inch in thickness.If you notice it still sticking as you roll, then sprinkle some more gluten free flour on it.
- Take a tablespoon of filling and set aside.Sprinkle all the remaining filling onto the dough. Then use clean hands gently pat the filling down into the dough.
- Roll the dough away from you into a tight log that's about 12 inches in length.Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.The rolls will be touching one another.Sprinkle the extra tablespoon of filling on top of the rolls.
- Bake the chocolate and cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.
For the Chocolate Cream Cheese Icing
- Use a spatula to combine the 1 ¾ cups confectioners' sugar, the ¼ cup cocoa powder and 4 ounces cream cheese.Once combined, slowly whisk in the 2.5 tablespoons water a little at a time until you get the desired consistency. You may not need all the water.
- Lastly, use an icing spatula to frost the warm cinnamon rolls with the chocolate cream cheese icing. If desired, sprinkle 1 tablespoon of mini chocolate chips onto the rolls once they cool a bit. If you sprinkle them onto hot rolls the chips will melt. Enjoy!
Monique says
Haven’t yet tried it but I was wondering where you put the cream cheese because it’s not in the list of ingredients however, it is in the instructions to add 4 oz of cream cheese! I thought I would let you know!
Also wondering about packing down the flour. Would that be like packing down brown sugar for instance or just tapping the cup of flour on the counter? Thanking you in advance!
Lee says
Hi Monique! It's fixed now thanks so much for the heads up! Sorry about that! Yes, I pack it down like brown sugar but you can click the "metrics" button if you prefer to see how many grams I use. Hope this helps!
Erik in OR says
These look amazing! I am looking forward to trying them. I was wondering if I could ask a question though. You mention you use 2 "packed cups" of GF flour. And it looks like you use Cup4Cup as your preferred flour. Your recipe doesn't give the amount in grams, so I'm wondering, have you weighed out your packed cup of flour? I tested the weight and came up with almost 180g per cup, though on the Cup4Cup package it works out to about 140g per cup. As that's kind of a big variance, I just wanted to be sure before I try the recipe, if you wouldn't mind "weighing in" on this question 😉
Lee says
Hi there! Thanks so much! It actually shows the gram amount of you go to the recipe card and click the button that says "metric." It will then show everything in grams. To switch back, click "us customary." Hope this helps!!
John says
This was so quick and easy to make! It came out delicious!