Decadent Triple Chocolate Cinnamon Rolls: The Ultimate Indulgent Recipe
Prepare to elevate your breakfast or sweet treat game with these truly indulgent Triple Chocolate Cinnamon Rolls. Each roll features a rich, chocolate-infused sweet bread dough, generously filled with luscious chocolate chunks and warm cinnamon, all crowned with a luxurious Dark Chocolate Ganache frosting. This recipe delivers an unparalleled experience for any chocolate lover, combining the comforting familiarity of a classic cinnamon roll with an intense cocoa explosion in every bite.
This post is sponsored by Kenwood.
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Why These Triple Chocolate Cinnamon Rolls Are a Must-Try
Imagine your favorite classic homemade Cinnamon Rolls, but taken to an extraordinary new level of decadence. These Triple Chocolate Cinnamon Rolls achieve this by infusing chocolate into every component – the soft, enriched dough, the gooey filling, and the rich, velvety frosting. It’s a true symphony of flavors and textures that will delight any chocolate enthusiast.
These Chocolate Cinnamon Sweet Rolls boast an irresistibly soft and fluffy texture, thanks to the carefully balanced dough and precise proofing. The combination of deep cocoa, aromatic cinnamon, and melting chocolate chunks creates a truly luxurious experience. They are perfect for a special breakfast, a lavish brunch, or an indulgent dessert that the whole family will adore, much like our popular Chocolate Brioche Bread.
Making these gourmet rolls is surprisingly simple, especially with the aid of a versatile appliance like the new Kenwood Cooking Chef XL Stand Mixer. This innovative mixer streamlines the baking process, featuring a dedicated “dough kneading” setting that ensures perfect gluten development without effort. Its integrated EasyWeigh™ Scales technology allows you to weigh ingredients directly into the bowl, minimizing mess and maximizing accuracy. Furthermore, the “bread proofing” pre-set function on the CookAssist™ 4.3” Touch Screen creates the ideal environment for your dough to rise, guaranteeing a light and airy result.
The Kenwood Cooking Chef XL’s capabilities extend even further, thanks to its exceptional Induction Cooking Technology. This feature allows for precise temperature control, ranging from 20°C to 180°C. This means you can effortlessly melt the chocolate for your ganache at the perfect temperature using the “chocolate melting” pre-set function, ensuring a smooth, lump-free frosting every time. This precision and versatility not only save time but also reduce kitchen cleanup, making the creation of these perfectly kneaded and proofed chocolate cinnamon rolls a truly fuss-free and enjoyable experience.
If you’re a fan of unique twists on classic rolls, be sure to also explore our Coffee Cinnamon Rolls for another delightful treat.
Essential Ingredients for the Perfect Chocolate Cinnamon Rolls
The dough for these delectable rolls is a classic enriched dough, closely resembling a luxurious Brioche dough, which contributes to its incredible softness and richness. Here’s a detailed look at the ingredients you’ll need:
For the Cocoa-Infused Enriched Dough
- Milk: Opt for Full Cream / Whole Milk to achieve the richest flavor and most wonderfully fluffy texture. Ensure the milk is lukewarm – warm enough to activate the yeast, but not so hot that it kills it.
- Yeast: Instant Yeast is convenient and works perfectly, as it doesn’t strictly require rehydration. However, Active Dry Yeast can also be used, in which case blooming the yeast in warm milk is crucial.
- Eggs: Use medium to large eggs, and importantly, bring them to room temperature before mixing. Cold eggs can shock the dough and hinder the yeast’s activity.
- Butter: Unsalted butter, melted and then allowed to cool slightly, is essential for a tender crumb. Adding hot butter can negatively impact the yeast. For a dairy-free alternative, a neutral-flavored oil could be substituted, though it will alter the richness.
- Sugar: Caster Sugar or Fine White Granulated Sugar provides the perfect sweetness and aids in yeast activation. Brown Sugar can also be used for a deeper, more molasses-like flavor.
- Flour: Plain / All-Purpose Flour is recommended for these brioche-style rolls, as it results in a lighter, softer crumb. While Bread Flour can be used, it tends to produce a chewier texture. Be cautious not to add excessive extra flour during kneading, as this can make the dough tough.
- Cocoa: Unsweetened, Natural Cocoa Powder gives the dough its beautiful dark color and deep chocolate flavor. Dutch Process Cocoa Powder is also suitable. Remember to sift the cocoa powder to prevent any lumps in your dough.
- Salt: A touch of fine salt balances the sweetness and enhances all the other flavors.
For the Rich Chocolate Cinnamon Filling
This filling is a delightful blend that balances sweetness with spice and rich chocolate. It consists of a simple mix of Soft Butter, Brown Sugar, Cinnamon, and Cocoa Powder, generously studded with plenty of Dark Chocolate Chunks. For an added layer of warmth, a small amount of vanilla extract can be included. We recommend using a good quality cooking chocolate bar, finely chopped into irregular chunks, for the best melt and distribution. While chocolate chips can be used for convenience, they may make slicing the rolls a bit more challenging.
For the Decadent Dark Chocolate Ganache Frosting
The crowning glory of these rolls is a classic Chocolate Ganache, prepared with a blend of Milk and Dark Cooking Chocolate. This combination yields a rich, glossy, and intensely chocolatey topping. If you prefer a sweeter frosting, feel free to substitute with Milk Chocolate, or even White Chocolate, for a different flavor profile.
How to Make Triple Chocolate Cinnamon Rolls
Crafting the Velvety Chocolate Dough
- Photo 1: Yeast Activation. Begin by placing the lukewarm Milk (ensuring it’s not too hot, ideally around 35°C/95°F, to protect the yeast) into the bowl of your Kenwood Cooking Chef XL Stand Mixer (or any stand mixer bowl). Sprinkle the Instant Yeast evenly over the milk, give it a gentle stir, and let it rest for approximately 10 minutes. This allows the yeast to “bloom” – you’ll see small bubbles forming on the surface, indicating the yeast is active and ready. While blooming is optional for instant yeast, it’s a great way to confirm its viability. It’s mandatory if you’re using Active Dry Yeast.
- Photo 2: Wet Ingredients. Next, add the room temperature Eggs and the cooled melted Butter to the yeast mixture. Ensure the butter has cooled sufficiently to avoid scalding the yeast.
- Photo 3: Dry Ingredients. Sift in the Sugar, Plain/All-Purpose Flour, Unsweetened Cocoa Powder, Ground Cinnamon, and Fine Salt. Sifting the cocoa helps prevent lumps and ensures even distribution of flavor and color. Fit your mixer with the Dough Hook attachment.
- Photo 4: Kneading for Elasticity. If using the Cooking Chef XL Stand Mixer, simply select its preset “dough kneading” function and set it for 20 minutes. For a conventional stand mixer, knead the dough for 15 to 18 minutes, starting on medium speed and gradually increasing to medium-high or high. The goal is a very soft, elastic, and slightly sticky dough. Enriched doughs, like this one, require longer kneading to properly develop gluten, leading to their characteristic soft texture.
- First Proofing. For optimal results with your Cooking Chef XL Stand Mixer, select the preset “dough proofing” function and set it for 1.5 hours, or until the dough has visibly doubled in size. Remember to use the mixer’s heat shield and splashguard during this process. Alternatively, you can proof the dough in a large, lightly greased bowl in a warm spot for 1.5 to 2 hours, or for a slower rise, place it in the fridge overnight (8 to 12 hours). A chilled dough is often easier to handle and roll.
Preparing the Irresistible Chocolate Cinnamon Filling
Once your chocolate dough has finished its initial proofing, you’re ready to create the rich and aromatic cinnamon-chocolate filling.
- Photo 5: Soft Butter. Place the very soft (but not melted) Unsalted Butter into a medium-sized mixing bowl. Soft butter is key for a smooth, spreadable paste.
- Photo 6: Dry Filling Ingredients. Add the Brown Sugar, Ground Cinnamon, and sifted Cocoa Powder to the butter. Sifting the cocoa here also helps prevent a grainy texture.
- Photo 7 & 8: Mixing the Paste. Using a spatula, mix these ingredients together until they form a smooth, consistent paste. If the paste appears too liquidy (perhaps your butter was too soft), simply pop it into the fridge for about 10 minutes to firm up slightly.
- Chocolate Chunks. Take your Dark Cooking Chocolate bar and finely chop it into small, uneven chunks. These will add pockets of melting chocolate throughout your rolls. Set aside until assembly.
Assembling Your Decadent Chocolate Rolls
- Photo 9: Rolling the Dough. Gently punch the air out of the proofed dough to deflate it, then transfer it onto a lightly floured surface. Using a rolling pin (also lightly floured if the dough starts to stick), roll the dough into a large rectangle, aiming for dimensions of approximately 30 x 40 cm (12 x 15 inches). If the dough is too soft to handle, chilling it in the fridge for 30 minutes before rolling can help.
- Photo 10: Spreading the Filling. Evenly spread the prepared cocoa cinnamon filling over the entire surface of the dough using a small offset spatula. Ensure the filling is not too liquid; if it is, chill it briefly. Then, generously sprinkle the finely chopped dark chocolate chunks over the filling.
- Photo 11: Rolling and Cutting. Carefully roll the dough from its longest side to create a tight log shape. To achieve 9 uniform rolls, use a serrated knife or unflavored dental floss to cut the log. For precise measurements, you can use a ruler to divide the log evenly.
- Photo 12: Second Proofing & Baking. Place the chocolate cinnamon rolls into a greased square baking pan, roughly 25 to 30 cm wide (10 to 12 inches). Cover the pan with a clean tea towel and allow the rolls to proof again for 30 to 45 minutes, or until they have doubled in size and look puffy. For a beautiful golden sheen, you can optionally brush the tops with an egg wash before baking.
- Preheat your oven to 180°C/350°F. Bake the rolls for 20 to 25 minutes, or until they are golden brown and cooked through. Once baked, let them cool completely in the pan before proceeding to the frosting stage.
The Finishing Touch: Dark Chocolate Ganache Frosting
Finally, to complete these magnificent Triple Chocolate Cinnamon Rolls, prepare the glossy Dark Chocolate Ganache frosting:
- Using the Kenwood Cooking Chef XL: For ultimate convenience, place the Milk and Dark Cooking Chocolate (finely chopped) into the bowl of your Kenwood Cooking Chef XL. Fit it with the Creaming Beater, Splashguard, and Heat Shield. Select the “chocolate melting” preset function, and the mixer will gently heat and stir until you achieve a perfectly smooth, luscious chocolate sauce.
- Traditional Method: Alternatively, place the finely chopped chocolate in a heat-proof bowl. In a small saucepan, gently heat the milk over low to medium heat until it just begins to simmer. Pour half of the hot milk over the chopped chocolate, letting it sit for a few minutes to soften. Stir gently to combine, then add the remaining hot milk. Continue stirring with a spatula until all the chocolate has completely melted and the ganache is smooth and shiny.
- The chocolate ganache frosting should be poured over the rolls while it’s still warm and fluid. You can either drizzle it over individual rolls just before serving for a stunning presentation, or pour it over all the cooled chocolate cinnamon rolls directly in the baking pan. The ganache will naturally thicken and set as it cools, creating a beautiful glaze. For a simpler finish, you could also dust the cooled rolls with powdered sugar instead of ganache.
Frequently Asked Questions (FAQ) about Chocolate Cinnamon Rolls
While you certainly can substitute Bread Flour for Plain/All-Purpose Flour, be aware that it will result in a slightly different texture. Brioche-style enriched doughs, which these chocolate cinnamon rolls are based on, typically use plain flour to achieve a lighter, softer, and more tender crumb. Bread flour has a higher protein content, which develops more gluten, leading to a chewier and sometimes denser texture. For the characteristic melt-in-your-mouth softness, all-purpose flour is generally preferred.
Yes, these rolls can be made by hand, but it will require more effort and time. The enriched chocolate dough is quite soft and sticky, making it more challenging to knead manually until the gluten is fully developed. Using a stand mixer, especially the Kenwood Cooking Chef XL stand mixer with its dedicated kneading function, significantly simplifies the process. It ensures a perfectly kneaded dough with minimal fuss, leading to the best possible results and a far more enjoyable baking experience.
Absolutely! Overnight proofing is an excellent strategy if you wish to prepare these chocolate cinnamon rolls in advance, perhaps for a fresh morning bake. Simply prepare the cocoa-enriched dough and form the rolls as instructed, then place them in the greased baking pan, cover, and let them proof slowly in the refrigerator for 8 to 12 hours. In the morning, take the pan out of the fridge and allow the rolls to come back to room temperature for about 30 minutes before baking them as per the recipe instructions. This slow proofing often enhances the flavor and complexity of the dough.
While the Dark Chocolate Ganache provides an exquisite finish, there are many other delicious topping options for these chocolate sweet rolls if you prefer something different. A classic, tangy Cream Cheese Frosting offers a lovely contrast to the chocolate. A simple Vanilla Glaze made with powdered sugar and milk is also a quick and sweet choice. For another elegant chocolate option, consider a Whipped Ganache Frosting, which offers a lighter, airier texture.
Expert Tips for Baking Success
- Dough Consistency is Key: Don’t be alarmed if your chocolate dough feels quite soft and a little sticky after kneading; this is perfectly normal and desired for an enriched dough. Resist the urge to add excessive amounts of extra flour, as this will lead to tougher, denser rolls. If the dough is too challenging to handle during rolling, chilling it in the fridge for 30 minutes can firm it up, making it easier to work with. A light dusting of flour on your surface and rolling pin is often sufficient.
- Unleash Your Creativity with Filling Ideas: While the chocolate cinnamon filling is divine as is, feel free to experiment! Consider adding chopped nuts like pecans or walnuts for extra crunch, or dried fruits such as cherries or cranberries for a tart counterpoint. A hint of espresso powder or instant coffee can enhance the chocolate flavor in the filling or even be melted with the ganache. You can also vary the type of chocolate, incorporating milk or white chocolate chips or chunks alongside the dark chocolate for different flavor dimensions.
- Timing Your Frosting Application: It’s crucial to allow the baked chocolate cinnamon buns to cool down completely before you apply the chocolate ganache frosting. If the rolls are still warm, the heat can cause the chocolate in the ganache to separate or “burn,” resulting in an oily or grainy texture. For the best experience, either drizzle the warm ganache over individual rolls just before serving or pour it over all the cooled rolls in the baking pan and allow it to set into a beautiful, glossy glaze.
Storage and Freezing Instructions
Proper storage ensures your Triple Chocolate Cinnamon Rolls remain fresh and delicious for as long as possible. These rolls are best enjoyed fresh, but can be kept at room temperature in an airtight container for up to 3 days. The chocolate ganache can be added after baking, or you can choose to frost them individually just before serving for a fresher look. For ultimate enjoyment, we highly recommend reheating the rolls for a few seconds in the microwave if not eaten immediately. This will restore their soft, warm, and fluffy texture.
To freeze the rolls, first bake them according to the instructions and allow them to cool completely. Once cooled, place them on a flat tray and freeze until solid. Once frozen, transfer the individual rolls into freezer-safe bags, separating them with baking paper to prevent sticking, or place them in freezer-friendly containers. When ready to enjoy, simply remove them from the freezer and let them thaw at room temperature for a few hours. Do not freeze the rolls with the chocolate ganache already applied, as the ganache may separate or become watery upon thawing.
More Indulgent Bread & Roll Recipes
- Cinnamon Roll Bread Loaf
- Lemon Sweet Rolls
- No Yeast Cinnamon Rolls
- Cinnamon Babka
- Sweet Potato Buns
- Apple Cinnamon Pull Apart Bread
- French Brioche Loaf Bread
- Pumpkin Buns
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Recipe
Triple Chocolate Cinnamon Rolls
Print Recipe
Ingredients
Chocolate Sweet Dough
- 180 ml (3/4 cup) Full Cream / Whole Milk, lukewarm
- 9 gr (2 teaspoons) Instant (dry) Yeast
- 2 Eggs, at room temperature
- 75 gr (1/3 cup) Unsalted Butter, melted and cooled
- 80 gr (1/3 cup) Caster Sugar, or fine white granulated sugar
- 400 gr (2 2/3 cups) Plain / All-Purpose Flour
- 30 gr (3 tablespoons) Unsweetened Cocoa Powder, sifted
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Salt
Chocolate Cinnamon Filling
- 90 gr (6 tablespoons) Unsalted Butter, very soft
- 100 gr (1/2 cup) Brown Sugar
- 20 gr (2 tablespoons) Unsweetened Cocoa Powder, sifted
- 2 teaspoons Ground Cinnamon
- 100 gr (3 oz) Dark Chocolate, finely chopped into chunks
Chocolate Ganache Frosting
- 50 gr (1.5 oz) Dark Cooking Chocolate, finely chopped
- 120 ml (1/2 cup) Milk
Instructions
Chocolate Sweet Dough
- In your Stand Mixer bowl, combine the lukewarm Milk and Instant Yeast. Let it rest for 10 minutes until small bubbles appear on the surface (see Note 1). Incorporate the Eggs and the cooled melted Butter, ensuring the butter is not hot.
- Add the Sugar, Flour, sifted Cocoa Powder, Cinnamon, and Salt. Attach the Dough Hook to your mixer and knead on medium to high speed for 18 to 20 minutes, until the dough is very soft and elastic (see Note 2).
If using the Kenwood Cooking Chef XL Stand Mixer, utilize the preset “dough kneading” function and set it for 20 minutes.
- Cover the bowl with a tea towel and allow the dough to proof in a warm place for 1.5 to 2 hours, or until doubled in size. Alternatively, you can proof it overnight (8 to 12 hours) in the fridge.
For the Kenwood Cooking Chef XL Stand Mixer, select the preset “dough proofing” function and set it for 1.5 hours. For easier handling, you can optionally chill the dough in the fridge for 30 minutes after proofing.
Chocolate Cinnamon Filling
- In a medium mixing bowl, combine the very soft Butter with the Brown Sugar, Cinnamon, and sifted Cocoa Powder using a spatula until a thick, smooth paste forms (see Note 3). Finely chop the Dark Chocolate into small chunks and set aside.
Assembling the Chocolate Cinnamon Rolls
- Gently deflate the proofed dough and transfer it to a lightly floured surface. Using a rolling pin (lightly floured if needed), roll the dough into a large rectangle, approximately 30 x 40 cm (12 x 15 inches).
- Spread the cocoa cinnamon filling evenly over the dough with a small offset spatula. Then, sprinkle the finely chopped chocolate chunks generously over the filling.
- Roll the dough tightly from its longest side to form a log. With a serrated knife or unflavored dental floss, cut the log into 9 even rolls (see Note 4). Place the rolls into a greased square pan, about 25 to 30 cm (10 to 12 inches) wide. Cover with a tea towel and allow to proof again for 30 to 45 minutes, or until doubled in size. Optionally, brush with an Egg Wash for a beautiful shine.
- Preheat your oven to 180°C/350°F. Bake the rolls for 20 to 25 minutes, until golden and fragrant. Let them cool completely before frosting.
Chocolate Ganache Frosting
- Finely chop the Chocolate and place it in a heat-proof bowl. Heat the Milk in a small saucepan until it just simmers, then pour half of it over the chopped chocolate. Let it sit for a few minutes, stir to combine, then add the remaining hot milk. Mix with a spatula until all the chocolate is melted and the sauce is smooth and glossy.
With the Kenwood Cooking Chef XL, place the chopped Chocolate and Milk in the mixer bowl, fit the Creaming Beater, Splashguard, and Heat Shield. Select the “chocolate melting” preset function and mix until a smooth chocolate sauce is achieved.
- Generously pour the warm chocolate ganache over the cooled chocolate cinnamon rolls just before serving.
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Notes
- Ensure the milk’s temperature is just lukewarm (maximum 35°C/95°F); milk that is too hot will kill the yeast, preventing your dough from rising. If, after about 10 minutes, there’s no visible reaction (no bubbles, froth, or yeasty smell), your yeast may not be active. Conversely, if the milk is too cold, the yeast will take much longer to activate.
- During the initial stages of kneading, you might need to pause the mixer occasionally to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. Always add the salt as one of the last dry ingredients, away from direct contact with the yeast, as salt can inhibit yeast activity.
- The chocolate cinnamon filling should be easily spreadable but not overly liquid. If it appears too soft or runny before you apply it to the dough, simply place it in the refrigerator for a few minutes to allow it to firm up slightly. This will prevent it from seeping out when you roll the dough.
- To ensure your rolls are uniformly sized, you can use a ruler to measure the entire length of the rolled dough log and then divide that measurement by 9. This will give you the precise size for each roll. You may trim and discard the uneven ends if you prefer a perfectly uniform appearance.
Nutrition (per serving)
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