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Chocolate Cinnamon Rolls with Vanilla Icing (made in a bread machine)

Prep Time1 hr 50 mins
Cook Time25 mins
Servings: 12 buns


  • Bread Machine



  • 1 egg
  • 250ml milk
  • 50g butter
  • 400g spelt flour (see notes)
  • 30g cocoa
  • 40g brown sugar
  • 1 teaspoon vanilla sugar (see notes)
  • 7g dried yeast
  • 1 teaspoon salt


  • 75g butter (room temperature)
  • 60g brown sugar
  • 20g white sugar
  • 2 tablespoons cinnamon

Additional ingredients

  • 30g milk chocolate (chopped into chunks)
  • 2 tablespoons milk
  • 1 teaspoon vanilla essence
  • icing sugar (enough to make a spreadable paste)


  • Add all dough ingredients to your bread maker (in the order I've laid out) and set the machine to make dough.
  • When the dough is ready, roll out on a floured surface until you have a rectangle of around 37cm x 52cm. Have the shorter side facing you.
  • Spread the butter evenly over the dough, leaving a narrow edge (around 1cm) all the way round. Combine the sugars and cinnamon and sprinkle over the butter, using your hands to evenly distributed the mixture.
  • Carefully begin to roll up the dough, pulling it fairly taut as you roll. Place the dough, seam side down. Cut into 12 rolls.
  • Place in a greased tin or dish leaving a little space in between.
  • For the overnight version, cover and place in the fridge. In the morning, pre-heat the oven to 200°C and allow the buns to come up to room temperature (I usually sit the dish on top of my oven as it's heating up). Sprinkle with the chocolate chunks and bake for around 20-25 minutes
  • If baking immediately, pre-heat the oven to 200°C. Cover the dish and leave to rest for around 30 minutes. Sprinkle with the chocolate chunks and bake for around 20-25 minutes.
  • Allow the buns to cool for a while. Prepare the icing by mixing the milk and vanilla essence together, then adding as much icing sugar as needed to make a thick paste. Drizzle or pour over the buns and eat warm. Enjoy!


The instructions above are for a bread machine. Results can't be guaranteed if you make the cinnamon rolls are made by hand.
  1. I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  2. You can use plain (all purpose flour) if you prefer. Just add an extra 20g flour (using a total of 420g).
  3. I used vanilla sugar in my dough. If you'd like to use essence, add the same amount with the milk and other wet ingredients.