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Mexican Chocolate Cinnamon Rolls

Mexican Chocolate Cinnamon Rolls
You won’t ever go back to classic cinnamon rolls again. We filled these golden rolls with chocolate, but not just any chocolate—Mexican cinnamon chocolate. Stone-ground, Mexican-style dark chocolate is filled with warm cinnamon spice and has a subtle grittiness that gives these cinnamon rolls even more explosive flavor and complex texture. Once you smother the rolls in the luscious Cream Cheese Glaze, serve them straight from the skillet to keep them warm and gooey.
Yield 12 rolls




  • 3 1/2 to 3 3/4 cups (438 to 469g) all-purpose flour, divided
  • 1/2 cup (100g) granulated sugar, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 teaspoons (6g) kosher salt (see note 1)
  • 1/2 cup (120g) water
  • 1/2 cup (120g) whole milk
  • 2/3 cup (152g) unsalted butter, softened and divided
  • 1 large (50g) egg
  • 2 tablespoons (10g) Dutch process cocoa powder
  • 1/2 teaspoon (1g) ground cinnamon
  • 2/3 cup (113g) chopped Mexican-style stone-ground cinnamon chocolate (3 disks) (see note 2)

Cream Cheese Glaze

  • Makes about 3/4 cup
  • 4 ounces (110g) cream cheese, softened
  • 1 1/2 tablespoons (10.5g) confectioners’ sugar
  • 2 to 3 tablespoons (30 to 45g) whole milk


  • Ground cinnamon


  • In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188g) flour, ¼ cup (50g) sugar, yeast, and 1½ teaspoons (4.5g) salt.
  • In a medium saucepan, heat water, milk, and ⅓ cup (76g) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250g) flour, beating just until combined and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from sides of bowl, 8 to 9 minutes. Add up to remaining ¼ cup (31g) flour, if necessary. Turn out onto a lightly floured surface, and shape into a smooth round.
  • Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  • Spray a 10-inch cast-iron skillet with cooking spray.
  • In a small bowl, whisk together cocoa, cinnamon, remaining ⅓ cup (76g) butter, remaining ¼ cup (50g) sugar, and remaining ½ teaspoon (1.5g) salt.
  • Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread cocoa mixture onto dough, leaving a ½-inch border on one long side. Sprinkle with chopped chocolate. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared skillet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes.
  • Make the cream cheese glaze: In a medium bowl, whisk cream cheese until smooth. Whisk in confectioners’ sugar. Add milk, 1 tablespoon (15g) at a time, until fluid.
  • Top rolls with Cream Cheese Glaze; garnish with cinnamon, if desired. Serve warm or at room temperature.


  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. We used Taza Chocolate Cinnamon Dark Chocolate Mexicano, available at Whole Foods, local Hispanic grocery stores, or online. Very minimally processed, Mexican chocolate has a granier, chalkier texture than the chocolate you might normally get and offers more complex, explosive flavor. Any type of Mexican cinnamon dark chocolate, available at most grocery stores, or 50% caco dark chocolate will work in this recipe.
Recipe by Bake From Scratch.

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Review & Comments

Joanne | Reply

5 stars
Very good dough, easy to make and work with. They turned out great, I’ll be making these again.

Sue | Reply

If you buy the Mexican chocolate disks, how do you grind them ?

Red Star Yeast | Reply

Hi Sue,

The recipe states to chop them. I would suggest a really sharp knife or a mortor n pestel.

Happy Baking!

Karen | Reply

What if you don’t have a cast iron skillet? Can these be baked in a regular glass pan? Something else?
Thanks so much!

Red Star Yeast | Reply

Hi Karen,
Anything with the same capacity will work (glass, metal, etc).
9-inch square pan
10-inch glass or cake pan
If you don’t have 10 inch, split between two 8-inch cake pans. Bake time may be different for all of these, so keep an eye on them.
Happy baking!

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