Easy Chocolate Cinnamon Rolls

When I started my blog last fall, my friend, Carrie, took a look at my first few recipes.  We were chatting one day and she said, “So I looked at your site.  Definitely not for novice bakers, huh?”  She’s right…..I do love the satisfaction of completing a complicated and time consuming recipe (I know, what the heck is wrong with me?!?!)   However, life is all about balance, and there is no way I’m going to make homemade marshmallows and tiramisu every day.  So I try to mix in a few simple recipes that are (hopefully) approachable for novice bakers, too! 🙂

Easy Chocolate Cinnamon Rolls ~ Pearls + Girls

These EASY Chocolate Cinnamon Rolls definitely fall into the ‘novice’ category.   They are made with puff pastry, not yeast dough, so the most time consuming part (rising the dough) is eliminated.  The filling comes together quickly, and the vanilla glaze couldn’t be simpler.  You could easily whip up these bite sized treats for a weekend breakfast, brunch, or even dessert!!  Enjoy! 🙂

Easy Chocolate Cinnamon Rolls

Yield: 12 bite size cinnamon rolls

This recipe could easily be doubled to entertain for a crowd!


    Chocolate Cinnamon Rolls
  • 1 sheet puff pastry
  • 1 TBSP Dutch processed cocoa powder
  • 3 TBSP unsalted butter, melted
  • 1/2 tsp cinnamon
  • 1/2 cup granulated sugar
  • Vanilla Glaze
  • 1 TBSP unsalted butter, melted
  • 1/4 cup powdered sugar
  • 1/4 tsp vanilla
  • 1/2 TBSP hot water


  1. Defrost the puff pastry in the fridge for 40 minutes or on the counter for 20 minutes.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Unfold dough and roll out slightly on a floured surface to smooth it out.
  4. Whisk together cocoa powder, melted butter and cinnamon.
  5. Spread mixture on the puff pastry, covering it from edge to edge.
  6. Sprinkle evenly with the sugar.
  7. Starting with the side closest to you, roll up the pastry sealing the edge by pinching the dough.
  8. Cut into 12 equal pieces.
  9. Place in a 6 X 6 greased baking dish (3 rows of 4 rolls, the edges will not be touching).
  10. Bake for 20 - 25 minutes until the edges are golden brown.
  11. Make the glaze
  12. In a medium sized bowl, whisk together the butter, powdered sugar, vanilla and hot water.
  13. If the consistency is too thick add more water, 1 teaspoon at a time. If the consistency is too thin, add more powdered sugar, 1 Tablespoon at a time.
  14. Drizzle over rolls and serve immediately or at room temperature.


  1. Jennifer from Milk and Honey says

    There are days when you want to push the boat out and make your own puff pastry, and there are days when you ain’t got time for that. I love this recipe Katie. All the yumminess without the fussiness.

    • KatieKatie says

      Thanks, Jennifer! I love the ease of frozen puff pastry, it’s one of the few pastry products I don’t make from scratch. Need to try it some day though!!