Black Cocoa Cinnamon Rolls with cream cheese Frosting

If you thought regular cinnamon rolls were indulgent, wait until you try these Black Cocoa Cinnamon Rolls. They’re everything you love about a classic but with a deep, dramatic chocolate twist. The black cocoa gives them a bold, Oreo cookie-like flavor and an irresistibly rich color.

They’re topped with a creamy, vanilla-scented frosting that can be colored orange or green for festive and spooky vibes (Perfect Halloween breakfast!). The heavy cream soak makes them unbelievably soft, and the black cocoa adds a grown-up depth that keeps you going back for “just one more bite.”

They’re the ultimate mix of comfort and showstopper. And once you make them, you’ll never go back to plain cinnamon rolls again.

Since you are here and love cinnamon roll recipes, check out these Small Batch Cinnamon Rolls, these Spooky Black Halloween Monster Cookies, these Chocolate Chip Black Cocoa Cookies, or these Vegan Black Bean Brownies (gluten-free).

Ingredients for these Black Cocoa Cinnamon Rolls

Here are the ingredients you will need to make this dark cocoa cinnamon roll recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Chocolate Dough

• Warm Whole Milk: helps activate the yeast and keeps the dough soft and rich.
• Instant Yeast: gives the rolls their light, fluffy rise with minimal proofing time.
• Granulated Sugar: adds a touch of sweetness and helps feed the yeast.
• Large Egg + Egg Yolk: enriches the dough, making it soft, tender, and flavorful. Make sure they’re room temperature.
• Black Food Coloring: This will just add a deeper black color, but it isn’t necessary
• Unsalted Butter: adds that irresistible bakery-style texture. Make sure it’s softened.
• All-purpose Flour: is the structure of your rolls.
• Black Cocoa Powder: gives the dough its dramatic Oreo-like chocolate flavor.
• Salt: balances the sweetness and enhances all the flavors.
• Espresso Powder: deepens the chocolate flavor even more without tasting like coffee. You can use instant coffee if you don’t have espresso powder.
• Chocolate Chips: This is optional, but getting a pool of melty chocolate when you take a bite of these is incredible!

Cinnamon–Black Cocoa Filling

• Butter: helps the filling spread easily and melt into the dough while baking. You’ll want this one softened as well.
• Dark Brown Sugar: creates that gooey, caramel-like swirl inside each roll.
• Ground Cinnamon: is the cozy spice that makes these rolls smell and taste amazing.
• Black Cocoa Powder: adds a rich chocolatey layer to the filling that pairs perfectly with the cinnamon.

Before Baking

• Warm Heavy Cream: poured over the rolls before baking for ultra-soft, gooey centers and a bakery-style finish.

Cream Cheese Icing

• Cream Cheese: is the tangy base for your frosting.
• Butter: adds richness and helps the icing whip up smoothly.
• Powdered Sugar: sweetens and thickens the icing just right.
• Vanilla Extract: rounds out the flavor with a warm, cozy note.
• Milk: adjusts the icing texture so it’s perfectly spreadable.
• Gel Food Coloring: is optional, but so fun for a Halloween or festive twist! Try orange or neon green.

How to make Black Cocoa Cinnamon Rolls

This is how you can make these Oreo cinnamon rolls. Scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions! 

Make the Dough

1. In the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Let it sit for about 5 minutes, until the mixture looks foamy on top. That’s how you know your yeast is alive and ready.
2. Add in the egg, egg yolk, and about 1/2-1 teaspoon of balck food coloring if you chose to use it, mixing just until combined.

3. Add the flour, black cocoa powder, salt, and optional espresso powder. Mix on low speed with a dough hook attachment for about 2 minutes, then add in the softened butter.

4. Increase the speed to medium and knead until the dough is smooth, elastic, and deep black in color.
5. Shape the sticky dough into a smooth ball and place it into a lightly greased large bowl. Cover with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until doubled in size.

Make the Filling and Assemble the Rolls

1. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and black cocoa powder until it forms a smooth, spreadable paste.

2. Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a 12×14.5-inch rectangle.
3. Spread the filling evenly all over the surface, reaching close to the edges. Sprinkle some chocolate chips if you’d like.
4. Using a pizza cutter or sharp knife, slice the dough into 99 long strips along the 14.5-inch side. Each strip should be about 1.5-1.6 inches wide.
5. Working one strip at a time, roll each one up from one short end to another to form individual cinnamon rolls. This method is a little less messy and helps keep the filling in place while rolling.

6. Place rolls in a greased 9×9-inch baking pan. Cover and let them rise again in a warm place until puffy and nearly doubled.
7. Just before baking, pour the warm heavy cream between and around the rolls. This trick keeps them incredibly soft and gooey inside.
8. Bake in the oven until the tops are set and the centers are puffed but still tender.

Make the Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add powdered sugar and vanilla, then beat until fluffy and light.
3. Mix in 1–2 tablespoons of milk until you reach a soft, spreadable consistency.
4. Add gel food coloring for a festive Halloween twist.

5. Spread generously over the slightly warm rolls so it melts a little into the spirals.

Why do you need to make this Black Cocoa Cinnamon Rolls recipe?

• They’re a fun, festive, and delicious twist on regular cinnamon rolls.
• Absolutely perfect dessert for Halloween with their unique color.
• They have soft and gooey centers with a melt-in-your-mouth texture thanks to the cream soak.
• The tangy cream cheese icing pairs perfectly with the dark chocolate flavor.
• Despite looking fancy, these rolls are surprisingly easy to make as they follow the same steps as normal cinnamon rolls.

Frequently asked questions – FAQ

Can I substitute regular cocoa powder instead of black cocoa?

Yes! The recipe will still turn out, but the rolls won’t have that same deep black color or Oreo-like flavor. Regular or Dutch-processed cocoa will make the dough lighter in color and the flavor more mild. If you want something in between, try using half black cocoa and half Dutch-process cocoa powder. It gives you a rich chocolate taste without losing too much color.

What’s the best way to cut my dough into nine equal pieces?

Once your dough is rolled out to about 14.5 inches long, spread the filling evenly over the surface, then sprinkle with the chocolate chips. Then, using a pizza cutter or sharp knife, slice the dough lengthwise into strips. Each strip will become one roll, just roll them up tightly, and you’ll end up with nine evenly sized cinnamon rolls.

Why did my dough turn out dense?

It’s most likely from adding too much flour. The dough should feel slightly tacky but not too sticky. Add flour gradually and stop when the dough just pulls away from the bowl.

Can I make these Black Cocoa Cinnamon Rolls ahead of time?

Yes, you can! Shape the rolls, cover, and refrigerate overnight. The next morning, let them rest at room temperature for 45 minutes before baking.

How should I store leftovers?

Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Warm in the microwave for 20 seconds before serving.

Can I use active dry yeast instead of instant?

Yes, you can; you’ll just need to let it sit a little longer at first to make sure it blooms. And the dough rising sessions might take a little longer, but it will still work perfectly.

Flavor Variations and Mix-ins

• Add mini chocolate chips to the filling and use a delicious chocolate glaze to make triple chocolate cinnamon rolls.
• Replace half of the cinnamon in the filling with pumpkin pie spice for a warm autumn flavor.
• Sprinkle chopped pecans, walnuts, or hazelnuts over the chocolate filling before rolling to add texture.
• Top with crushed peppermint or red & green food coloring to use this recipe for Christmas.

Can I bake these Black Cocoa Cinnamon Rolls in an 8×8-inch dish instead of a 9×9 one?

Yes you can, but just know that your rolls will bake a bit taller and might be slightly more dense. They may need a few extra minutes in the oven, and the edges could brown faster, so keep an eye on them or loosely cover with aluminum foil if needed.