Easy Triple Chocolate Cinnamon Rolls

michelleapowell — Sat, 22 Feb 2025 23:35:39 +0000

Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

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WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers.
Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
Pour into the dry ingredients with the egg and combine using a wooden spoon.
Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
Spread the filling evenly, leaving a 1/2 inch around the dough.
Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
Place in a warm spot and cover with a towel to rise for 1 hour.
After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
Add the melted chocolate and vanilla and combine with the same fork.
Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.