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Soft and pillowy chocolate cinnamon rolls topped with a creamy condensed milk glaze.

Chocolate Cinnamon Rolls with Condensed Milk Glaze

  • Author: Rosana
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: breakfast


Soft and pillowy chocolate cinnamon rolls topped with a creamy condensed milk glaze.


  1. For the Dough:
  • 3/4 cup whole milk, warmed to 110F
  • 1/2 cup granulated sugar
  • 1 packet active dry yeast
  • 2 eggs + 1 yolk, room temp
  • 8 tbsp unsalted butter, softened
  • 1 tsp salt
  • 4 cups all purpose flour

For the Chocolate Filling

  • 8 tbsp unsalted butter
  • 4 tbsp cocoa powder
  • 1/2 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup chocolate chips, separated

For the Condensed Milk Glaze

  • 2 cups powdered sugar, sifted
  • 1/4 cup unsalted butter, softened
  • 1/3 cup Eagle Brand Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 2 tablespoons whole milk, as needed


For the Dough:

  1. Warm milk to 110F-115 F. Stir 1 tablespoon of sugar, milk and 1 packet of active dry yeast. Give it a quick stir and let stand for 5 minutes until foamy.
  2. In the bowl of a stand mixer, fitted with the hook attachment, combine flour, salt, sugar, and yeast mixture. Beat on low until just combined.
  3. Add one egg at a time, and continue kneading until the dough begins to form.
  4. Add butter, one tablespoon at a time, and knead at medium speed until the dough is soft and smooth, and doesn’t stick to the sides of the bowl. This takes about 8 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time.
  5. Spray a large bowl with cooking spray and transfer the dough. Cover with plastic wrap and allow to rise for about an hour, at room temp.

To make the filling:

  1. While the dough rises, make the chocolate filling. In a small saucepan, combine the butter, brown sugar, cocoa powder, cinnamon and salt. Stir until the butter melts completely and all the ingredients are fully incorporated. Remove from heat and add 1/2 cup of the chocolate chips, stir until melted and set aside to cool.

To shape the dough:

  1. Once the dough has doubled in size, transfer to a floured surface and using a rolling pin, shape the dough into a 16×12-inch rectangle, long side facing you.
  2. Spread the chocolate filling all over the dough, leaving about 1 inch on each side. Sprinkle another half cup of chocolate chips. Roll the dough and form a log shape (about 12 inches long), pressing on the ends. Trim the edges and lightly flour the roll.
  3. Using a serrated knife, cut the roll into 12 equal parts.
  4. Transfer to a greased 9x13inch pan. Cover with plastic wrap or a towel, and allow to rise for another hour.
  5. Bake at 350F for about 25-30 minutes until golden.

To make the condensed milk glaze:

  1. In the bowl of a stand mixer, fitted with the paddle attachment, combine the sifted powdered sugar, softened butter, condensed milk, and vanilla. Beat until desired consistency. If the glaze is too thick add 1 tablespoon of milk at a time, until soft and creamy. On the contrary, if it’s too liquid, add 1/4 cup of powdered sugar at a time, until creamy.
  2. Spread the glaze over the warm cinnamon rolls and enjoy!


*Eagle Brand products are available nationwide. For more information, visit the Store Locator section on their site.

Keywords: chocolate cinnamon rolls, cinnamon rolls, easy homemade cinnamon rolls, condensed milk glaze