Triple Chocolate Cinnamon Rolls
Soft, fluffy chocolate cinnamon rolls swirled with a cinnamon chocolate filling and chocolate chips, baked to gooey perfection and topped with a sweet chocolate ganache. The chocolate lover's dream cinnamon roll.
Ingredients
Chocolate Dough
- 1 cup warm chocolate milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 tbsp espresso powder
- 3 1/2 cups all-purpose flour
Chocolate Cinnamon Filling
- ½ cup salted butter softened
- 1/3 cup cocoa powder
- ¾ cup packed brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Cream Pour
- ¼ cup warm heavy cream
Chocolate Ganache
- 3/4 cup chocolate chips
- 1 cup heavy cream
Instructions
Activate the Yeast
- In the bowl of a stand mixer, whisk together the warm chocolate milk and yeast.
- Let sit for about 5 minutes until it becomes foamy on top.
Make the Chocolate Dough
- Add eggs, softened butter, sugar, and salt.
- Stir in the cocoa powder, espresso powder and 3 cups of flour.
- Let the dough rest for 5 minutes — this helps the cocoa hydrate.
- Knead with the dough hook for 5–7 minutes, adding the extra 1/2 cup flour as needed until the dough becomes soft, slightly sticky, and smooth.
- Cover and let rise for 30 minutes.
Make the Filling
- Mix butter, cocoa powder, brown sugar, cinnamon, and vanilla until smooth and fudgy.
Shape the Rolls
- Roll the dough into a large rectangle about ½-inch thick.
- Spread the chocolate cinnamon evenly across the surface.
- Sprinkle the cup of chocolate chips on top of the filling.
- Roll up tightly and slice into 12 large rolls or slice 2 inch pieces of the dough lengthwise with a pizza or pastry cutter, and roll each piece of dough into an individual cinnamon roll.
Second Rise
- Arrange the rolls in a greased 9×13" pan.
- Cover and rise for another 30 minutes.
Cream Pour & Bake
- Preheat oven to 375°F.
- Warm the heavy cream and pour it over the risen rolls — this helps keep the centers soft and gooey.
- Bake for 20–22 minutes, or until the rolls are set but still soft in the middle.
Chocolate Ganache
- Heat the heavy cream in the microwave or over the stove until steaming, but not boiling.
- Pour over the cup of chocolate chips and let sit for 30 seconds before stirring together. Mix until smooth.
- When the triple chocolate rolls are done, drizzle the ganache on top of all the rolls.
- Enjoy!
Tried this recipe?Let us know how it was!
