These Triple Chocolate Cinnamon Rolls topped with a decadent Dark Chocolate Ganache frosting are an incredibly indulgent breakfast or sweet treat. The chocolate sweet roll dough is filled with chocolate chunks and cinnamon then topped with an indulgent chocolate sauce.
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Why we love this recipe
How to upgrade your classic homemade Cinnamon Rolls into a truly decadent baked good: add LOTS of chocolate to it! And when I say lots, I mean... put it everywhere! In the sweet bread dough, in the filling and in the frosting too.
These Cinnamon Chocolate Sweet Rolls are incredibly indulgent with a super soft and fluffy texture. Perfect for all dark chocolate lovers! Just like this Chocolate Brioche Bread, they make a delicious sweet treat or decadent breakfast idea the whole family will love.
Using the new Kenwood Cooking Chef XL Stand Mixer also makes this recipe so easy to prepare and completely fuss free. The Cooking Chef XL Stand Mixer does not only have a “dough kneading” setting, you can also weigh your ingredients straight into the bowl with its EasyWeigh™ Scales technology and use the “bread proofing” pre-set function on the CookAssist™ 4.3” Touch Screen.
You can even melt the chocolate at the perfect temperature for frosting with the “chocolate melting” pre-set function thanks to the amazing Induction Cooking Technology that lets you precisely heat and melt ingredients at a range of 20’c to 180’c.
The Kenwood Cooking Chef XL Stand Mixer is incredibly versatile. It helps you save time while you bake, reduce the mess in your kitchen and get perfectly kneaded and proofed chocolate cinnamon rolls thanks to the precise scale, speed and temperature control!
If you love cinnamon rolls, also check out my Coffee Cinnamon Rolls.
Ingredients
The rolls dough is a classic enriched dough that is very similar to a Brioche dough.
For the Cocoa Enriched Dough
- Milk: Full Cream / Whole Milk will give you the richest, fluffiest results. The milk should be lukewarm but be careful not to heat it up too much or it might kill the yeast.
- Yeast: I used Instant Yeast but Active Dry Yeast will work as well.
- Eggs: Medium to large Egg, at room temperature (make sure they are not cold or straight out of the fridge).
- Butter: Unsalted and melted. I recommend letting the butter cool down a bit after melting it so that it’s not too hot when you add it to the milk and yeast (that could kill the yeast). The butter could be substituted with a neutral-flavoured oil as well.
- Sugar: Caster Sugar or Fine White Granulated Sugar. You could also use Brown Sugar here.
- Flour: Plain / All-Purpose Flour. This recipe will work with Bread Flour as well but Brioche Dough tend to use plain/ap flour for a lighter, softer crumb. Try not to add too much extra flour that could make the chocolate rolls dough tougher.
- Cocoa: Unsweetened, Natural Cocoa Powder. Dutch Process Cocoa Powder will work as well. Make sure to sift it to avoid lumps.
For the Chocolate Cinnamon Filling
A simple mix of Soft Butter, Brown Sugar, Cinnamon and Cocoa Powder, as well as lots of Dark Chocolate Chunks. Optionally, you could also add a little bit of vanilla extract.
I used a cooking chocolate bar that I chopped to make the chunks. You could use chocolate chips if preferred but it might be a bit harder to slice the rolls with the chips.
For the Chocolate Sauce Topping
A classic Chocolate Ganache made from Milk and Dark Cooking Chocolate. For a sweeter topping, you could use Milk Chocolate (or even White Chocolate) instead!
How to make Chocolate Cinnamon Rolls
Chocolate Cinnamon Roll Dough
- Photo 1: Place the lukewarm Milk (not too hot or it will kill the yeast) in the bowl of your Kenwood Cooking Chef XL Stand Mixer (or any bowl of a stand mixer). Sprinkle the Instant Yeast over the Milk, stir then let it sit for about 10 minutes or until you can see small bubbles on the surface (showing that the yeast is alive).
Note that "blooming" (rehydrating) the yeast is optional here because Instant Yeast does not require to be rehydrated before use. I personally like to do this extra step anyway as a simple way to check if the yeast is alive. If using Active Dry Yeast instead, this step is mandatory.
- Photo 2: Add the Eggs and cooled down melted Butter.
- Photo 3: Sift in the Sugar, Flour, Cocoa Powder and Cinnamon. Fit the mixer with the Dough Hook attachment.
- Photo 4: Select the preset “dough kneading” function of your Cooking Chef XL Stand Mixer and set it up for 20 minutes. With a regular stand mixer, knead for 15 to 18 minutes on medium speed, slowly increasing to a medium high to high speed. The dough should be very soft and elastic.
You should still have a slightly sticky dough once it is kneaded. Because the dough is enriched, it takes longer for the gluten to develop. That is why the kneading time is longer than for most breads.
- Select the preset “dough proofing” function of your Cooking Chef XL Stand Mixer and set it up for 1,5 hour or until the dough has doubled in size. Make sure to fit the mixer with its heat shield and splashguard. Optionally, place the dough in the fridge for 30 minutes once proofed; a colder dough will be easier to roll.
Alternatively, proof the dough in a large bowl in a warm place for 1h30 to 2 hours, or in the fridge overnight (8 to 12 hours). You can lightly grease the large mixing bowl first so that the dough comes out easily.
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Chocolate Cinnamon Filling
Once the dough has finished proofing, you can start preparing the cinnamon and chocolate filling mixture.
- Photo 5: Place the very soft Butter in a medium size mixing bowl.
- Photo 6: Add the Brown Sugar, Cinnamon and Cocoa Powder (preferably sifted).
- Photo 7 & 8: Mix with a spatula until you get a smooth paste. Set aside. If the paste looks to be too liquid (if the butter was too soft), place in the fridge for 10 minutes.
- Finely chop the Dark Cooking Chocolate (they do not need to be even). Set aside.
Assembling the Chocolate Rolls
- Photo 9: Punch the air out of the proofed dough and transfer over a lightly floured surface. With a rolling pin, roll the dough into a large rectangle, about 30 x 40 cm (12 x 15 inch). Sprinkle a little bit more flour over the dough if it sticks to the rolling pin.
- Photo 10: Spread the cocoa cinnamon filling over the dough using a small offset spatula, then sprinkle the finely chopped chocolate chunks over it.
If the filling seems too soft or liquid, leave it in the fridge for a few minutes. It should easily spread over the dough but not be too fluid or it will escape when you roll the dough.
- Photo 11: Roll the dough on its longest side to get a log shape. Using a serrated knife or unflavoured dental floss, cut out 9 even rolls. You can use a ruler and measure the rolls to be precise.
- Photo 12: Place the chocolate cinnamon rolls in a greased square greased - about 25 to 30 cm wide (10 to 12 inches). Cover with a tea towel and leave to proof again for 30 to 45 minutes or until doubled in size. Optionally, brush with an Egg Wash for a nice shine.
- Preheat your oven on 180'C/350'F then bake the rolls for 20 to 25 minutes. Let them cool down completely.
Chocolate Ganache Frosting
Lastly, prepare the Chocolate Sauce to glaze over the rolls:
- Place the Milk and Chocolate in the bowl of your Kenwood Cooking Chef XL and fit it with the Creaming Beater, Splashguard and Heat Shield. Select the “chocolate melting” preset function and mix until you get a smooth chocolate sauce.
Alternatively, place the finely chopped chocolate in a heat-proof bowl. Place the cream in a small saucepan and heat up on low to medium heat. Once it starts to simmer, then pour half of it over the chocolate. Let it sit for a few minutes, stir to combine then add the rest of the hot cream. Mix with a spatula until all the chocolate has melted.
The chocolate topping can be poured over individual rolls just before serving, or over the cooled down chocolate cinnamon rolls inside the baking pan. It will thicken over the rolls when it cools down.
Note that the chocolate ganache frosting should be poured over the rolls when still warm and fluid. Alternatively, simply dust the chocolate rolls with some icing sugar or powdered sugar before serving.
Recipe FAQs
You can, although brioche-style dough (or enriched dough) tends to be made with plain / all-purpose flour for a lighter, softer dough.
You can, although because the dough is quite soft and sticky, it will be much trickier to make by hand. Using the Kenwood Cooking Chef XL stand mixer will not only give you the best results, it will make the whole process so much easier and fuss free!
Yes, if you want to make these chocolate cinnamon rolls in advance, the best way to do so is prepare the cocoa enriched dough at night and leave them to proof overnight in the fridge (or for 8 to 12 hours).
In the morning, take it out of the fridge and leave for about 30 minutes to come back to room temperature before continuing the recipe as instructed.
If you don't want to make the Chocolate Sauce, there are a lot of other topping options for these chocolate rolls: a classic Cream Cheese Frosting, a Vanilla Glaze, simple Icing or even some Whipped Ganache Frosting!
Tips for Success
- The chocolate dough will be quite soft and a bit sticky - that's completely normal! Unless extremely soft and sticky, do not add much flour or you will get tougher, denser rolls. When rolling the dough, dust it with a little bit of flour if needed. Alternatively, place the dough in the fridge to chill and firm up before rolling.
- Additional Filling Ingredients Ideas: there are a lot more ingredients that can be added to the filling such as chopped nuts, dried fruits, some coffee (melted with the chocolate sauce or inside the rolls filling), or even different types of chocolate like milk or white chocolate chunks/chips!
- Let the chocolate cinnamon buns cool down completely before topping them with the chocolate sauce or the heat from the rolls could burn the chocolate. The best way to enjoy these rolls is to top them with the warm chocolate sauce just before serving or pour the sauce over the 9 rolls and let it set over them.
Storing & Freezing
These rolls can be kept at room temperature, stored in an air-tight container and will be best eaten within 3 days. The chocolate sauce can be added after baking the rolls or just before serving them.
I recommend re-heating the rolls for a few seconds in the microwave if not eaten straight away to soften them up again.
To freeze, bake the rolls, let them cool down completely then place on a flat tray. When frozen, transfer into freezing bags (separated with baking paper so that they don't stick to each other) or freezer friendly containers. Leave at room temperature for a few hours to thaw. Do not freeze with the chocolate sauce.
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Recipe
Triple Chocolate Cinnamon Rolls
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
- 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
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Salt
Chocolate Cinnamon Filling
- 90 gr (6 tablespoons) Unsalted Butter, soft
- 100 gr (1/2 cup) Brown Sugar
- 20 gr (2 tablespoons) Unsweetened Cocoa Powder
- 2 teaspoons Ground Cinnamon
- 100 gr (3 oz) Dark Chocolate, finely chopped
Chocolate Sauce
- 50 gr (1,5 oz) Dark Cooking Chocolate
- 120 ml (1/2 cup) Milk
Instructions
Chocolate Sweet Dough
- Mix the lukewarm Milk and the Instant Yeast in the bowl of your Stand Mixer. Leave for 10 minutes or until small bubbles/froth appears on the surface (see note 1). Mix in the Eggs and cooled down melted Butter.
- Add the Sugar, Flour, Cocoa Powder, Cinnamon and Salt. Fit the Dough Hook Attachment on your mixer and knead on medium to high speed for 18 to 20 minutes, or until very soft and strechy (see note 2).With the Kendwood Cooking Chef XL Stand Mixer, select the preset “dough kneading” function and set it up for 20 minutes.
- Cover the bowl with a tea towel and leave to proof in a warm spot for 1h30 to 2 hours, or in the fridge overnight (8 to 12 hours). With the Kendwood Cooking Chef XL Stand Mixer, select the preset “dough proofing” function and set it up for 1,5 hour or until the dough has doubled in size. Optionally, place the dough in the fridge for 30 minutes once proofed; a colder dough will be easier to roll.
Chocolate Cinnamon Filling
- Place the very soft Butter in a medium size mixing bowl and mix in the Brown Sugar, Cinnamon and sifted Cocoa Powder with a spatula to get a thick paste (see note 3). Finely chop the Dark Chocolate and set aside.
Assembling the Chocolate Cinnamon Rolls
- Punch the air out of the proofed dough and transfer over a lightly floured surface. With a rolling pin (lightly floured if needed), roll the dough into a large rectangle, about 30 x 40 cm (12 x 15 inch).
- Spread the cocoa cinnamon filling over the dough using a small offset spatula, then sprinkle the finely chopped chocolate chunks over it.
- Roll the dough on its longest side to get a log shape. Using a serrated knife or unflavoured dental floss, cut out 9 even rolls (see note 4). Place the rolls in a greased square pan - about 25 to 30 cm wide (10 to 12 inches). Cover with a tea towel and leave to proof again for 30 to 45 minutes or until doubled in size. Optionally, brush with an Egg Wash for a nice shine.
- Preheat your oven on 180'C/350'F then bake the rolls for 20 to 25 minutes. Let them cool down completely.
Chocolate Sauce
- Finely chop the Chocolate and place in a heat-proof bowl. Bring the Milk to a simmer, then pour half of it over the chocolate. Let it sit for a few minutes, stir to combine then add the rest of the hot milk. Mix with a spatula until all the chocolate has melted and the sauce is smooth.With the Kenwood Cooking Chef XL, place the Cream and Chocolate in the bowl of the mixer and fit it with the Creaming Beater, Splashguard and Heat Shield. Select the “chocolate melting” preset function and mix until you get a smooth chocolate sauce.
- Pour the sauce over the chocolate cinnamon rolls while still warm.
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Notes
- Make sure the milk isn't too hot or it will kill the yeast (about 35'c/95'f max). If after 10 minutes or so there are still no reaction (whether it is bubbles, froth or a yeasty smell), your yeast might not still be alive. If the milk is too cold, it could take longer for the yeast to react as well.
- You might need to stop the mixer and scrape the bowl at first to help incorporate all the ingredients. Make sure to add the salt last so that it does not come in direct contact with the yeast.
- If the filling seems too soft or liquid before you use it over the dough, leave it in the fridge for a few minutes. It should easily spread over the dough but not be too fluid or it will escape when you roll the dough.
- You can use a ruler and measure the rolls to be precise. To do so, measure the length of the dough and divide it by 9 to be precise. You can cut out the two sides and discard it if preferred.
