Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Chocolate Walnut Cinnamon Rolls Author: Maryanne CabreraPublished: Feb 19, 2015Updated: Oct 16, 2023 View Recipe22 ReviewsThis post may contain affiliate links. Read our disclosure policy. Chocolate walnut cinnamon rolls baked in a muffin tin for easy portioning. No additional icing or glaze needed. The chocolate walnut filling packs these sweet rolls with a ton of flavor! Table of Contents Chocolate Chip Cinnamon RollsKitchen Tools and EquipmentMore Chocolate Walnut Dessert RecipesIngredients and SubstitutionsBaking with Yeast GuideStorage InstructionsMore Cinnamon Roll RecipesChocolate Walnut Cinnamon RollsView moreView less Here’s a cinnamon roll recipe good for those that are not too keen on cinnamon. The addition of bittersweet chocolate slightly mutes the iconic cinnamon notes. Instead, you’re simply left with the warm inviting aroma of cinnamon. Chocolate Chip Cinnamon Rolls Rather than bake these chocolate walnut cinnamon rolls in a large baking dish, I opted to bake them individually. Muffin tins. They’re not just for muffins. You can use it to bake brownies, cheesecakes, cookies, even baked eggs. And my new favorite thing to make in muffin tins- sticky buns and cinnamon rolls! The tin portions everything equally. The cinnamon rolls don’t go spreading all over the place. And there’s absolutely no mess when trying to divide and serve the baked cinnamon rolls. Kitchen Tools and Equipment Stand Mixer with Hook Attachment : For ease and speed, use a stand mixer with a hook attachment. The dough may be mixed together by hand using a sturdy spatula and a bit of arm work. Mixing Bowl : Asides from the stand mixer mixing bowl, you will need one mixing bowl for stirring together chocolate walnut filling Kitchen Thermometer : Use a digital kitchen thermometer to ensure water is the correct temperature to activate the yeast. I personally use this Thermoworks Thermapen. Muffin Tin : This recipe uses a standard 12-well muffin pan. Kitchen Scale: For best results, I highly recommend using a kitchen scale to measure out ingredients. Measuring by weight ensures consistent results. Alternatively, use volume measurements (cups and tablespoons). More Chocolate Walnut Dessert Recipes Walnut Chocolate Chip Bread Pudding 14 Reviews Classic Chocolate Chip Cookies 22 Reviews Walnut Chocolate Chip Cookies 7 Reviews Ingredients and Substitutions Dough Active Dry Yeast: The most widely available yeast available on the market. It it primarily used by home bakers. Active dry yeast is sold as loose granules in envelope packets, jars, or bulk pouches. Instant Yeast, also labeled as quick-rise yeast, is a version of active dry yeast that can be added directly to the dough ingredients. It does not require rehydration before use. Milk: Use any milk of your choice including non-dairy milk alternatives. Or, sub in water. Coconut Oil: This recipes uses coconut oil instead of the standard softened butter. Room temperature coconut oil easily incorporates into the dough. It adds fat to the dough without adding additional water (like butter). Unrefined or virgin coconut oil will have a mild coconut flavor and coconut aroma. Refined coconut oil is almost flavorless. All-Purpose Flour: All recipes on this site were tested and created using King Arthur Baking Company all-purpose flour. Filling Unsalted Butter: Butter provides the best flavor. For a non-dairy version, use coconut oil or other butter alternative option. Walnuts: Chocolate, walnuts, and cinnamon work well together. Alternatively, use your choice of nuts. Almonds, pecans, and peanuts are great alternatives. Cocoa Powder: Use unsweetened cocoa powder. Recommended brands- Ghirardelli, Valrhona, or Trader Joe’s. Mini Chocolate Chips: Mini chips are easiest to roll into the dough. However, you may use chopped chocolate bars, standard chocolate morsels, or other flavor chips (peanut butter chips, white chocolate chips, butterscotch chips). Yeast 101Baking with Yeast GuideA beginner’s guide to baking with yeast. This comprehensive tutorial will help you understand and tackle recipes dealing with yeast! Learn here Taste and Flavor Once baked, the chocolate walnut cinnamon rolls end up looking like muffins/popovers/snail brioche rolls. The best part of these cinnamon rolls are the little pockets of melted chocolate throughout the dough. The filling provides enough sweetness and flavor, making any icing or glaze unnecessary. Although, an iced latte, cup of coffee, or glass of milk would be very much welcome. The cinnamon flavor is subtle, but you can definitely smell it when it’s baking. These rolls are best served warm. Storage Instructions Cool chocolate walnut cinnamon rolls to room temperature. Then, store in an airtight container for up to three days. Overtime, the rolls will stale and harden. Reheat leftovers in the microwave. Place one roll on a microwave safe plate along with a cup of water. Heat for 30-45 seconds. The water helps to ensure the bread doesn’t get rubbery. Or, reheat in a toaster oven. More Cinnamon Roll Recipes Honey Orange Pecan Mini Rolls Pecan Sticky Buns Cookies and Cream Rolls Matcha Black Sesame Rolls Chocolate Walnut Cinnamon Rolls No ratings yet These chocolate walnut cinnamon rolls are baked in a muffin tin for easy portioning. Since these rolls are packed with so much flavor from the chocolate walnut filling, any additional icing or glaze is unnecessary. Prep Time: 25 minutes minutesCook Time: 30 minutes minutesDough Rest Time: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 25 minutes minutes Servings: 12 rolls Print Recipe Pin Recipe Rate Recipe Ingredients▢ ¼ cup warm water, about 110 ℉▢ 2 teaspoons active dry yeast (6 g)▢ 1 teaspoon granulated sugar▢ ½ cup whole milk (113 g) room temperature▢ ¼ cup granulated sugar (50 g)▢ 1 teaspoon fine sea salt or Diamond Crystal kosher salt▢ 1 large egg, whisked▢ 2 Tablespoons coconut oil (30 g)▢ 3 cups all-purpose flour (390 g)Chocolate Walnut Filling:▢ ½ cup unsalted butter (113 g), softened, room temp▢ 1 teaspoon pure vanilla extract or vanilla extract▢ 1 ½ cup toasted walnuts, (170 g) roughly ground/finely chopped▢ 6 Tablespoons granulated sugar (75 g)▢ 2 Tablespoons unsweetened cocoa powder (10 g)▢ 1 teaspoon ground cinnamon▢ ½ teaspoon fine sea salt or Diamond Crystal kosher salt▢ ½ cup mini chocolate chips (90 g), or chopped chocolate of choice Instructions Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.In the bowl of a stand mixer, add dissolved yeast mixture, milk, remaining sugar, salt and egg. Once combined, add 1 cup of flour. Use the hook attachment to mix together. Add another cup of flour, follow with coconut oil. Add last cup of flour. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add flour 1 Tbsp at a time until desired consistency is achieved.Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let dough rest at room temperature for 60 minutes.Chocolate Walnut Filling: Meanwhile, combine softened butter and vanilla paste. Stir together. It should resemble the consistency of mayonnaise. Set aside. In a small bowl, mix together ground walnuts, sugar, cocoa powder, cinnamon and salt. Set aside.Transfer dough to a lightly floured working surface. Roll dough into a 18 x 12-inch rectangle. Spread softened vanilla butter over dough, leaving a ¼-inch border around all sides. Sprinkle ground walnut mixture over butter. Top with mini chocolate chips. Gently press filling into dough.Roll dough into a tight log, starting with the long side. Slice log into 12 equal slices. Place cut slices into a lightly greased muffin tin. Cover with plastic wrap and let roll rest for 30-45 minutes at room temperature.Preheat oven to 350℉. Remove plastic wrap and bake rolls for 28-30 minutes until golden brown and internal temperature of rolls hit 185℉. Let rolls sit in pan for 5 minutes before unmolding. Serve warm. NotesIngredients: Milk: Use any milk of your choice including non-dairy milk alternatives. Or, sub in water. Coconut Oil: This recipes uses coconut oil instead of the standard softened butter. Room temperature coconut oil easily incorporates into the dough. It adds fat to the dough without adding additional water (like butter). Unrefined or virgin coconut oil will have a mild coconut flavor and coconut aroma. Refined coconut oil is almost flavorless. All-Purpose Flour: All recipes on this site were tested and created using King Arthur Baking Company all-purpose flour. Walnuts: Chocolate, walnuts, and cinnamon work well together. Alternatively, use your choice of nuts. Almonds, pecans, and peanuts are great alternatives. Cocoa Powder: Use unsweetened cocoa powder. Recommended brands- Ghirardelli, Valrhona, or Trader Joe’s. Mini Chocolate Chips: Mini chips are easiest to roll into the dough. However, you may use chopped chocolate bars, standard chocolate morsels, or other flavor chips (peanut butter chips, white chocolate chips, butterscotch chips). Storage: Cool chocolate walnut cinnamon rolls to room temperature. Then, store in an airtight container for up to three days. Overtime, the rolls will stale and harden. Reheat leftovers in the microwave. Place one roll on a microwave safe plate along with a cup of water. Heat for 30-45 seconds. The water helps to ensure the bread doesn’t get rubbery. Or, reheat in a toaster oven. NutritionCalories: 392kcal | Carbohydrates: 43g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 308mg | Potassium: 140mg | Fiber: 3g | Sugar: 16g | Vitamin A: 296IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg Author: Maryanne Cabrera Course: Bread, DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Tina+@+Just+Putzing+Around+the+Kitchen says: February 19, 2015 YUM these look awesome! Love the idea of baking cinnamon rolls in muffin tins, and love the back story ;p I definitely still have to trick my husband into eating certain things… Reply
Maryanne Cabrera says: February 20, 2015 Thanks Tina! Sometimes people just don’t know what’s good for them… that’s why we’re there to help ;)
Jen+@+baked+by+an+Introvert says: February 19, 2015 These are fabulous, Maryanne. I love to make rolls in muffin tins. And all that cinnamon-y goodness has my mouth watering this morning. Reply
Alice @ Hip Foodie Mom says: February 19, 2015 Maryanne, I love that you made these in a muffin pan!! Genius! Reply
Maryanne Cabrera says: February 20, 2015 Thanks Alice! I love finding new ways to use kitchen gadgets! They need to have more than one purpose to have a place in my tiny kitchen!
ines oliveira says: February 19, 2015 Though I look the messy ‘all-in-one-tray’ rolls, I do loved your muffin tin ones ;) And I really liked the combination of flavours in the filling, and how good that your Mom liked them ahah ;) I can’t believe your brother falls for your tricks – I don’t think I could pull it! Reply
Maryanne Cabrera says: February 20, 2015 Thanks! I love the “all-in-one-tray” rolls as well, but they’re just a little hard to share! It takes a straight poker face to convince my brother… but I’ve had years of practice :)
Liz+@+Floating+Kitchen says: February 19, 2015 These definitely ARE the best looking cinnamon rolls ever. So I guess I’m going to start using a muffin tin now. They are FAB. Love these flavors!! XO Reply
Amy @ Thoroughly Nourished Life says: February 19, 2015 Oh yum! I totally get you on the non-genetic food tastes! I love sweet potato and my Mum can’t stand it! But we both have an aversion to mayonnaise – the texture – ugh! These cinnamon rolls however would be a favourite with everyone in our family! Now I just need to get adventurous with my baking and make a gluten free version of your gorgeous rolls! I can’t wait for the cinnamon-y, chocolaty, walnutty, goodness! Reply
Maryanne Cabrera says: February 20, 2015 UGH, I also do not like mayo. There’s something about it that just throws me off. I’m really interested in experimenting in gluten-free baking. It’s going to be tough narrowing down which gf recipe of yours to try first! :)
Allie | Baking a Moment says: February 20, 2015 Maryanne- I just wanted to swing by and say congrats for being named in the top 10 for BHG’s Best Baking Blogs. I have quietly popped in and read your blog on many occasions and your creations are always so beautiful and mouthwatering. These rolls are no exception! I’m loving the useful tips here too- about reheating and about the coconut oil as well. Great job and good luck! :) Reply
Maryanne Cabrera says: February 20, 2015 Thans Allie! I’m so honored and flattered to be among such great company! Congrats to you as well! ;) It’s past midnight but I’m suddenly craving dessert after seeing your peanut butter tagalong cupcakes… YUM!
Thalia+@+butter+and+brioche says: February 20, 2015 Maryanne these cinnamon rolls are perfect! I love making cinnamon rolls but never have baked them in individual muffin tins before.. so next time I make some i will be following this recipe! Reply
Maryanne Cabrera says: February 20, 2015 Much thanks Thalia! I love cinnamon rolls and I just had to find a way to make these look a little different! :)
Natalie @ Obsessive Cooking Disorder says: February 22, 2015 Those are the most perfectly shaped cinnamon rolls I have ever seen. And it’s not trickery – think of it as a good deed since you’re introducing your mom to life’s finest pleasures ;) that’s what I tell myself when I sneak “healthy stuff” into the hubby’s baked goods guilt-free as he munches on them in oblivious bliss Reply
Sarah @ SnixyKitchen says: February 26, 2015 I’m all for well-meaning trickery when facing picky eaters. I can’t believe your mom doesn’t like cinnamon! The cinnamon in these roll is exactly what’s MAKING me drool. I feel like I can smell them through the screen. Reply
Annie Feng says: September 8, 2015 Hi there! Is there any way of incorporating nutella into this instead of choc chips? I love the muffin tin idea!!! Reply
Maryanne Cabrera says: September 8, 2015 Hi Annie! Yes, you can spread Nutella instead of chocolate chips. Nutella dries a little bit in the oven, but it’ll still be tasty. Here’s a baked recipe I did using Nutella- https://www.thelittleepicurean.com/berry-nutella-swirl-bread/
Karen A Oliver says: August 18, 2017 What can be used in place of coconut oil? Family member with an allergy to coconut! Reply