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–+ servings

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.
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Prep Time 45 minutes
Cook Time 30 minutes
Proof Time 1 hour
Course Breakfast, Dessert
Servings 12 rolls

Equipment

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!
Keyword chocolate lover, chocolate rolls, cinnabon cinnamon rolls
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