Triple Chocolate Cinnamon Rolls

These Triple Chocolate Cinnamon Rolls are about to become your new favorite indulgence! Made with soft, pillowy chocolate dough, these rolls have a creamy Nutella filling for the perfect gooey center. But the real magic happens on top—each roll is covered with a thick, creamy, and velvety chocolate ganache that melts into every bite. These gooey triple chocolate cinnamon rolls are seriously soft and are insanely chocolatey. Warning – You will not want regular cinnamon rolls ever again after you try these chocolate rolls.

What ingredients do I need to make these Triple Chocolate Cinnamon rolls?

What I love about this recipe is that all the ingredients you need are readily available in the supermarket. Some of them you might already have in your kitchen like sugar, flour, butter and eggs.

• Unsalted butter: Melt the butter and let it cool a bit before adding to rest of the ingredients.
• Caster/granulated sugar : Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
• Salt: Enhances the chocolate flavour and balances the sweetness.
• Plain flour: Also called all purpose flour.
• Cocoa powder: To make these rolls chocolate flavour.
• Whole Milk: Also known as full-fat milk or any milk labeled around 3-4% fat content
• Eggs: One medium size egg.
• Activated dry yeast: To help the rolls to rise, make sure your yeast is not old.

Step-by-Step Instructions: Perfect chocolate cinnamon rolls every time

Step 1: Add the yeast to the warm milk

Sprinkle the yeast on top, then stir to combine. Leave for 10 mins.

Step 2: Add the dry ingredients, butter, egg and milk with the yeast

Add the dry ingredients in a mixing bowl or stand mixer, add the egg , melted butter and milk.

Step 3: Mix together until the dough comes together

Stir together using a wooden spoon or stand mixer until the dough comes together. If kneading with your hands take the dough out of the bowl and knead for 5 minutes in a flour dusted counter. If using a stand mixer mix using the dough hook attachment.

Step 4: Mix together until the dough comes together

Oil a clean mixing bowl with 1tbsp vegetable oil (not olive oil) place the dough in the bowl, cover with cling film for 1 hour or doubled in size. Place the bowl in a warm area to help it rise.

Step 5: Punch the air out of the dough and roll

Punch the dough with your fist to remove the air. Roll the dough into a 17″x 11′” rectangle, spread Nutella all over the dough, then sprinkle with cinnamon (optional).

Step 6: Spread Nutella and cut the dough into strips

Spread Nutella all over the dough, then sprinkle with cinnamon (optional). Use a pizza cutter to cut the dough into 12-14 strips.

Step 7: Spread Nutella and cut the dough into strips

Spread Nutella all over the dough, then sprinkle with cinnamon (optional). Use a pizza cutter to cut the dough into 12-14 strips. Roll them up and place them in a baking dish. Cover the rolls with cling film for 20 minutes to let them rise. Remove the cling film bake them in the oven at 180c fan, for 15 mins.

How to make the chocolate ganache topping?

Imagine this: warm, gooey chocolate cinnamon rolls fresh out of the oven, already irresistible… but then comes the rich, velvety chocolate ganache topping to take them to the next level of indulgence. This isn’t just any drizzle—it’s a thick, creamy, and luxurious ganache that seeps into every swirl, adding the perfect balance of fudgy, chocolatey goodness.With every bite, you’ll experience a melt-in-your-mouth sensation that makes these rolls the ultimate treat for chocolate lovers and dessert enthusiasts alike. Trust us—Willy Wonka could never

Step by Step Chocolate ganache instructions:

1. Chop the dark chocolate into very small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
3. Let it sit for 1 min, then stir to combine.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency. (you can put it in the fridge to speed up the process)

Foolproof Tips for Perfect Triple Chocolate Cinnamon Rolls 

Want soft, gooey, chocolate cinnamon rolls that turn out perfect every time? Follow these fail-proof tips for ultimate success!

Use Warm (Not Hot) Milk : Activate your yeast properly by using warm whole milk (around 110°F/45°C)—too hot, and it kills the yeast; too cold, and the dough won’t rise properly.

Go for a Soft, Slightly Sticky Dough: A soft, slightly sticky dough = ultra-fluffy rolls! Avoid adding too much flour—your dough should be tacky but not overly wet. Knead until smooth and elastic.

Let the Dough Rise Until Doubled: Don’t rush the process! Allow your dough to rise in a warm place until it doubles in size. This could take 60-90 minutes, depending on your kitchen temperature.

Second Rise = Extra Fluffiness: After placing the rolls in the pan, let them rise again for 30-45 minutes before baking. This ensures they stay soft and pillowy.

Serve Warm & Enjoy Every Bite: Chocolate cinnamon rolls are best eaten fresh and warm, but you can reheat them for that same just-baked goodness!

Now go bake the softest, most chocolatey cinnamon rolls ever! Check out the full recipe below…

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! These triple chocolate cinnamon rolls stay soft for days! However they are still best eaten on the same day.

Can I make this recipe gluten-free?

No I’m afraid not! I have not tried this recipe using gluten free flour.

Can I freeze chocolate cinnamon rolls?

Absolutely! Freeze unbaked rolls after shaping, then thaw and let them rise before baking. Baked rolls can also be frozen and reheated later.

Can I make these without yeast?

No, Yeast gives cinnamon rolls their fluffy texture so it must be used in this recipe.

How do I store these triple chocolate cinnamon rolls?

Store them in an air tight container to keep them fresh and from drying out. Best enjoyed writhing 3 days.

If you like these Triple Chocolate Cinnamon Rolls, check out these recipes…

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Chocolate cinnamon rolls

• 240ml whole milk
• 70g butter
• 420g plain or bread flour
• 25g cocoa powder
• 7g instant dry activated yeast
• 70g caster sugar
• 1 medium egg
• 1/4tsp salt
• 1 x 350g jar of Nutella
• 1tbsp cinnamon-optional

Chocolate ganache

• 200g dark chocolate
• 150ml double/heavy cream
• 4-5tbsp golden syrup (syrup of choice)

Instructions

Chocolate cinnamon rolls

1. Melt the butter, set aside to cool.
2. Pour the milk into a measuring jug or a bowl, warm in the microwave 20 seconds at a time until it is a warm. Not hot, you should be able to put in a clean finger without it burning.
3. Sprinkle the yeast on top, then stir to combine. Leave for 10 mins.
4. Add the dry ingredients in a mixing bowl or stand mixer, add the egg , melted butter and milk.
5. Stir together using a wooden spoon or spatula if kneading with your hands just until the dough comes together. Otherwise use the dough hook attachment on your stand mixer to knead the dough for 5 mins.
6. If kneading by hand, sprinkle flour on a clean counter and knead the dough for 5 mins. The dough will be sticky, add a little flour until it is easier to knead and stops sticking to your hands.
7. Oil a clean mixing bowl with 1tbsp vegetable oil (not olive oil) place the dough in the bowl, cover with cling film for 1 hour or doubled in size. Place the bowl in a warm area to help it rise.
8. Punch the dough with your fist to remove the air.
9. Roll the dough into a 17"x 11'" rectangle, spread Nutella all over the dough, then sprinkle with cinnamon (optional).
10. Using a pizza cutter cut 12 strips of dough, roll them up and place them in a baking dish.
11. Cover the rolls with cling film for 20 minutes to let them rise.
12. Remove the cling film bake them in the oven at 180c fan, for 15 mins.

Chocolate ganache

1. Chop the dark chocolate into very small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
3. Let it sit for 1 min, then stir to combine.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency. (you can put it in the fridge to speed up the process)