Go Back
–+ servings
Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

Old-Fashioned Homemade Chocolate Cinnamon Caramel Rolls

MelissaKNorris
Sticky and sweet, dotted with chocolate and covered in a delicious caramel glaze, these cinnamon rolls are the perfect start to any breakfast or brunch.
4.34 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 9 hours
Total Time 9 hours 40 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 379 kcal

Ingredients
  

Dough

  • 1/2 cups water warm, 120 degrees or lukewarm on your wrist
  • 1/2 cup milk warm
  • 2 1/4 tsp yeast
  • 1 egg
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 3/4 cups flour unsifted, all-purpose, pastry or bread flour (plus 1/2 cup or so for dusting your work surface)

Caramel Sauce

  • 1/2 cup butter melted (or coconut oil for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder optional

Chocolate Cinnamon Filling

  • 1/4 cup butter softened
  • 1/2 cup brown sugar
  • Cinnamon to taste
  • 1/2 cup semi-sweet chocolate chips or raisins, nuts, or other dried fruit
  • 1/4 cup cocoa powder optional

Instructions
 

Dough

  • Pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn't hold the heat and will kill your yeast.) Let sit for 8 to 10 minutes until foamy.
  • Add egg, butter, and sugar to bowl and stir to combine. Stir
  • Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. Dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  • Cover dough with a tea towel (traps warmth and helps dough to rise) and allow to rise for an hour in a draft free spot. I always put mine on the top of the fridge or your oven with just the oven light on works, too.

Caramel Sauce

  • Layer ingredients for caramel sauce in your cast iron or 9x13 pan.

Chocolate Cinnamon Filling

  • Once the dough has doubled in size (usually takes 45 to 60 minutes) roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over the surface of the dough. Sprinkle brown sugar, cinnamon, chocolate chips, and optional cocoa powder over the surface.
  • Roll up, keeping it tight as you go. Cut into approximately 15 equal pieces. Place cut edge down in the pan on top of the sauce with sides just touching.
  • Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning (allow to come to room temperature before baking).

Baking

  • Bake at 375 degrees for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they're golden on top.
  • Let cool in pan for 3 minutes then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy!

Video

Notes

  • For a make-ahead version, use my No-Knead Artisan Bread Dough, it can be made up to two weeks ahead of time and be ready and waiting in your refrigerator.
Extra Chocolate Variation:
  • In my husband's opinion, it's not dessert unless it's chocolate. Add 1/4 cup cocoa powder to the pan with other glaze ingredients, and 1/4 cup cocoa powder sprinkled with the filling ingredients. You can omit the cinnamon if you wish, but chocolate and cinnamon do go well together. 

Nutrition

Calories: 379kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 53mgSodium: 305mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 502IUCalcium: 38mgIron: 2mg
Keyword Caramel, Chocolate, Cinnamon Rolls, Sticky Buns
Tried this recipe?Let us know how it was!