Name: Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup whole milk; ½ cup (1 stick) unsalted butter (room temperature); ¼ cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon salt; ½ teaspoon vanilla extract; 4-4½ cups all-purpose flour; 2¼ teaspoons (1 packet) active dry yeast; ¾ cup light brown sugar (packed); ½ cup (1 stick) unsalted butter (browned); 2½ teaspoons ground cinnamon; 2½ teaspoons ground cardamom; 1.5 oz chocolate bar (chopped into tiny bits); 4 oz (½ block) cream cheese (room temperature); ¼ cup (½ stick) unsalted butter (room temperature); 2 cups powdered sugar; 1 teaspoon vanilla extract; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground cardamom

Jump to Recipe· 4.3 from 6 reviews

I absolutely adore sharing this Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe with you because it brings together the cozy warmth of cinnamon and cardamom with rich chocolate bits and a dreamy cream cheese icing that melts into every soft, fluffy swirl. For me, this recipe is pure comfort captured in a roll — perfect whether I’m making a weekend brunch extra special or surprising friends at a holiday gathering. Every bite feels like a hug in pastry form, and I can’t wait for you to experience it with me.

Why You’ll Love This Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe

What really blows me away about this recipe is the way the flavor layers unfold. You get the classic snickerdoodle warmth from cinnamon and cardamom, which adds just the right touch of spice and exotic sweetness. Then, the browned butter in the filling amps up the nutty aroma and richness, making the rolls incredibly fragrant and irresistible. Those tiny bits of chocolate tucked inside add a surprise melty goodness with every bite, and the cream cheese icing brings a smooth, tangy balance that ties everything together beautifully. It’s like your favorite cookie found a new best friend in a soft, buttery roll.

Beyond the flavor, I really appreciate how approachable this recipe is for a home baker like me. The steps are straightforward, and the dough is forgiving, making it perfect even if you don’t have tons of experience with yeast baking. Plus, it’s flexible whether you bake the rolls immediately after the first rise or chill them to bake the next day — life happens, and this recipe works with your schedule. I find it’s the perfect treat to bring to brunch, holiday celebrations, or cozy weekend breakfasts, and trust me, these rolls never last long once family and friends get a taste.

Ingredients You’ll Need

A clear glass bowl filled with a smooth, pale yellow dough sits on a white marbled surface. The dough is soft and slightly sticky, with a few folds and creases visible on the top. The inside walls of the bowl have streaks of the same pale yellow dough, showing some has been mixed around. There are no other objects or layers in the image, just the dough inside the bowl. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple but thoughtfully chosen ingredients that work together to create that signature snickerdoodle taste and a tender, fluffy texture. Each component plays a role from the warm spices to the chocolate bites and the luscious cream cheese icing that finishes it all.

Whole milk: Warming this creates the perfect base to activate the yeast and blend all the flavors smoothly.
Unsalted butter: Room temperature for the dough ensures it mixes well; browned for the filling adds a deep, nutty flavor.
Granulated sugar: Sweetens the dough without overpowering the cinnamon-cardamom combo.
Eggs: Bring richness and structure to the rolls.
Salt: Balances all the sweetness and enhances the flavors.
Vanilla extract: Adds a warm, floral note to both the dough and icing.
All-purpose flour: Provides structure and creates that soft, fluffy crumb.
Active dry yeast: Makes the dough rise and become pillowy soft.
Light brown sugar: Mixed with browned butter and spices for a sweet, caramel-like filling.
Ground cinnamon and cardamom: The signature spices that create the snickerdoodle flavor profile.
Chocolate bar: Chopped into tiny bits to add gooey pockets of rich chocolate inside the rolls.
Cream cheese: The base of the icing, lending tanginess and creaminess.
Powdered sugar: Sweetens the icing while giving it a smooth texture.

Directions

Step 1: Begin by bringing the whole milk to a boil over medium-high heat. If you prefer, you can microwave it for about 3 minutes, checking after each minute to avoid overheating. Once hot, pour it into a large mixing bowl.

Step 2: Add the room temperature butter into the hot milk and stir until the butter completely melts. This step creates a luscious liquid base packed with buttery flavor.

Step 3: Whisk the granulated sugar into the milk mixture. Then let it cool until it is just warm to the touch — about 105 to 110 degrees Fahrenheit — so the yeast can activate without dying from the heat.

Step 4: Sprinkle the active dry yeast over the warm milk mixture and let it sit for 5 to 10 minutes until foamy on top. This proofing step is essential for soft, fluffy rolls.

Step 5: Add the eggs, salt, and vanilla extract to the yeast mixture one at a time, whisking well after each addition. This builds richness and flavor in your dough.

Step 6: Using a stand mixer with a hook attachment on speed 1 or 2, gradually add 4 cups of all-purpose flour, one cup at a time, mixing each thoroughly. If the dough feels sticky after adding 4 cups, add a little more flour until you achieve a soft, slightly tacky dough. Mix for roughly 5 minutes to develop gluten for great structure.

Step 7: Cover your dough and place it in a warm spot to rise for 60 to 90 minutes, or until it doubles in size. This rise is what creates those pillowy rolls.

Step 8: While the dough is rising, prepare the filling. Melt the 1 stick of butter in a small pan over medium heat, stirring constantly until the butter turns a beautiful golden brown with a nutty aroma. Remove from heat and let it cool to room temperature.

Step 9: Stir the light brown sugar, ground cinnamon, and cardamom into the browned butter, mixing well to create a fragrant, sweet filling.

Step 10: Chop your chocolate bar into tiny bits — these will melt nicely inside the rolls and add luscious pockets of chocolate.

Step 11: When your dough has risen, turn it out onto a generously floured surface. Fold it into thirds, flip it over, fold into thirds again, and then flatten it gently into a rectangular shape to prepare for rolling.

Step 12: Roll the dough into a 16 by 20 inch rectangle, striving for an even thickness.

Step 13: Evenly spread the cooled cinnamon-butter sugar filling all over the rectangle, leaving about a one-inch strip bare along one of the long edges to help seal the roll. Be gentle to avoid tearing the dough.

Step 14: Sprinkle the chopped chocolate bits evenly over the filling.

Step 15: Starting from the 20-inch side covered with filling, carefully roll the dough up toward the bare edge, creating a tight spiral to hold the filling inside.

Step 16: Using floss or dental string (trust me, it works wonders!) to keep the swirl intact, cut the roll into 12 evenly sized pieces, and place each roll into a parchment-lined 13×9 inch baking pan.

Step 17: Cover the rolls and let them rise for another 30 minutes while you preheat your oven to 350 degrees Fahrenheit.

Step 18: Bake the rolls for 20 to 25 minutes, until golden brown on top. If you prefer to bake the next day, refrigerate the covered rolls and let them warm and rise before baking for about 25 to 35 minutes.

Step 19: For the icing, beat together room temperature butter and cream cheese until smooth. Add vanilla extract, cinnamon, cardamom, and powdered sugar, mixing well to create a silky glaze.

Step 20: Once the rolls are freshly baked, spread a spoonful of the icing over them right away so it gently melts into the warm crevices. Wait about 5 minutes before serving, then add more icing if you want a sweeter finish. Enjoy every delicious bite!

Servings and Timing

This Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe yields about 12 generous rolls, perfect for sharing with family or friends. The prep time, including dough mixing and initial rise, is roughly 1 hour and 30 minutes, thanks to that essential yeast fermentation. Baking takes about 20 to 25 minutes, with a total hands-off resting or rising time of roughly an hour, including the final rise after shaping. Overall, you’re looking at close to 2 hours from start to a tray of warm, irresistible rolls, but the joy and aroma that fill your kitchen make every minute totally worth it.

How to Serve This Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe

A single cinnamon roll sits on a white plate with soft, fluffy texture and visible layers spiraled with brown cinnamon filling; the top is coated with a shiny white icing that slightly drips down the sides. In front of the roll, there is a torn piece showing the soft inside and cinnamon filling. A fork with traces of icing is placed beside the roll on the right side of the plate. In the background, a white baking tray holds several more cinnamon rolls. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving these snickerdoodle rolls warm, fresh from the oven, so that luscious cream cheese icing is delectably melty and the rolls are soft to the touch. They pair wonderfully with a steaming cup of coffee or a spiced chai latte — the warm spices in the rolls amplify those comforting flavors beautifully. For a brunch, I like to plate them alongside fresh fruit or a light salad to balance the rich sweetness.

For a special occasion like a holiday breakfast or a cozy winter gathering, I arrange the rolls on a pretty serving platter lined with parchment paper, then sprinkle a little extra cinnamon on top of the icing for that photo-worthy finish. If I’m hosting, I sometimes add a few toasted pecans or chopped walnuts over the icing for crunch and a touch of elegance. These little touches transform them from everyday comfort food into a memorable showstopper.

They’re perfect served warm or at room temperature, so they’re flexible for any mealtime. I also find they keep their charm if you reheat them briefly before serving. And if you want to elevate the experience, these rolls are sensational paired with a glass of cold milk or even a dessert wine like a lightly sweet Moscato after dinner. Each way you enjoy them, these snickerdoodle rolls bring smiles all around.

Variations

One of the things I enjoy most about this Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe is how easy it is to customize. If you want to try a different flavor profile, swapping out the cardamom for ground nutmeg or ginger creates a lovely twist on the traditional snickerdoodle spice. For the filling, you could swap the chopped chocolate with white chocolate chips or even dried cranberries for a bit of tartness and color.

If you or someone you’re baking for needs dietary modifications, I recommend using gluten-free all-purpose flour blends designed for yeasted doughs to keep the texture just as soft. For a vegan version, substitute the butter with plant-based margarine, use a flax-egg replacement, and find vegan cream cheese for the icing. It takes a few mindful ingredient swaps, but the results are still wonderfully satisfying.

For a fancier baking approach, you can bake these rolls in individual muffin tins for perfectly portioned, slightly taller rolls with a more caramelized edge. Alternatively, if you’re short on time, using a bread machine for the dough step can simplify the process, letting you enjoy the delicious flavor without as much hands-on mixing. No matter which variation you try, these rolls remain irresistibly cozy and flavorful.

Storage and Reheating

Storing Leftovers

I always store any uneaten Snickerdoodle Rolls in an airtight container at room temperature for up to 2 days. If I know I won’t eat them soon, I wrap them well in plastic wrap and tuck them into a sealed container to keep them moist and fresh. Keeping them sealed tightly is key to preventing the rolls from drying out and maintaining that soft texture.

Freezing

Yes, these rolls freeze beautifully, and I highly recommend it if you want to enjoy them later! Allow the rolls to cool completely after baking, then wrap each roll individually in plastic wrap before placing them in a freezer-safe container or zip-top bag. They freeze well for up to 3 months. When you’re ready, just thaw them overnight in the refrigerator or at room temperature for a few hours.

Reheating

To bring your rolls back to their fresh-from-the-oven glory, I like to reheat them in a preheated 325°F oven for about 10-15 minutes, covered loosely with foil to prevent excessive browning. Alternatively, a quick zap in the microwave for 20-30 seconds works if you’re in a hurry, though the oven method gives the best texture. After reheating, I often add a little fresh cream cheese icing or warm them with a spot of butter for extra indulgence.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, do the first rise, then shape the rolls and refrigerate them covered overnight. The next day, let them come to room temperature and rise again before baking. This makes it super convenient for busy schedules or holiday mornings.

What if I don’t have cardamom? Can I skip it?

If you don’t have cardamom, you can simply omit it or replace it with a pinch of ground nutmeg or ginger for a slightly different but still delicious flavor. Cardamom adds a unique floral-spicy note, but the recipe still works beautifully without it.

How do I know when the rolls are fully baked?

You’ll want the tops to be golden brown and the rolls to sound hollow when tapped gently. An internal temperature of around 190°F is ideal if you’re using a kitchen thermometer. Overbaking can dry them out, so keep an eye as they near the 20-minute mark.

Can I use chocolate chips instead of chopping a chocolate bar?

Definitely! Chocolate chips are a convenient substitute and work just as well, melting into creamy pockets within the rolls. I prefer chopping a quality chocolate bar for a more rustic texture, but chocolate chips are a perfectly fine and delicious option.

Is the cream cheese icing necessary?

The cream cheese icing adds a luxurious tang and sweetness that complements the spices and chocolate perfectly — it’s definitely worth making. However, if you want a lighter option, a simple dusting of powdered sugar on warm rolls also tastes great.

Conclusion

I hope you feel as excited as I do about trying out this Snickerdoodle Rolls with Chocolate and Cream Cheese Icing Recipe. It’s one of those magical bakes that fills your home with irresistible aromas and brings a warm sense of comfort to any table. Whether you’re baking for a special occasion or just treating yourself on a Sunday morning, these rolls are sure to become a new favorite. Happy baking and savor every sweet, spiced bite!