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Triple Chocolate Cinnamon Rolls Recipe

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4.1 from 30 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes plus overnight proofing
  • Yield: 9 servings

Description

Delight in these decadent Triple Chocolate Cinnamon Rolls, combining the rich flavors of dark, milk, and white chocolate with a subtle hint of cinnamon. Made with a soft, cocoa-infused dough enriched with eggs and butter, these cinnamon rolls are slow-proofed for enhanced flavor and texture, then baked to golden perfection. Finished with a luscious chocolate cocoa frosting, this recipe is perfect for breakfast, brunch, or an indulgent dessert.

Ingredients

Dough

  • ¼ cup milk (full fat or whole milk, warmed to about 104℉)
  • 2¼ tsp dry active yeast (one average sized sachet)
  • 1 tbsp granulated sugar (or caster sugar)
  • 1 tsp salt
  • 1 cup all purpose flour (or plain flour)
  • ¾ cup bread flour
  • 1 tbsp cocoa powder
  • 3 large eggs (ideally at room temperature, one divided into yolk and white)
  • 6 tbsp unsalted butter (softened at room temperature and cut into small pieces)
  • 4 oz chocolate chips (mini chocolate chips work best)

Filling

  • 6 tbsp unsalted butter (softened at room temperature)
  • ½ cup granulated sugar (or caster sugar)
  • 1 tbsp ground cinnamon
  • 4 oz mix of dark, milk and white chocolate chips and chunks

Frosting

  • 1 cup powdered sugar (or icing sugar)
  • 1 tbsp cocoa powder
  • 1 tbsp boiled water
  • 1 tsp vanilla extract
  • Milk (a few teaspoons, to bring together into a smooth frosting)

Instructions

  1. Prepare the dough: Grease a bowl with butter or flavorless oil and set aside. In a small bowl, sprinkle yeast and 1 teaspoon sugar into the warmed milk (about 104℉). Stir and set aside for 10 minutes, until yeast is foamy.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine all purpose flour, bread flour, remaining sugar, salt, and cocoa powder. Stir lightly to combine.
  3. Add wet ingredients and knead: Pour the activated yeast mixture into the flour mixture and add two whole eggs plus one egg white. Knead on low speed, scraping down sides after a couple of minutes until all ingredients are combined. Knead for 12-15 minutes until dough is sticky and cohesive.
  4. Add butter and chocolate chips: With the mixer still on low, gradually add softened butter in small pieces. Once all butter is incorporated, knead for another 10-12 minutes until dough begins to pull away from bowl sides. Add chocolate chips and knead a few more minutes until evenly distributed.
  5. Proof the dough: Transfer dough to greased bowl, cover with plastic wrap, and refrigerate for slow proofing overnight or about 8 hours, until doubled in size.
  6. Prepare baking pan and filling: Line a square baking pan with parchment paper strips, allowing overhang. In a small bowl, mix softened butter, sugar, and cinnamon into a spreadable paste.
  7. Shape the rolls: Turn dough onto a lightly floured surface and roll into a 12” by 15” rectangle. Spread the cinnamon sugar butter evenly over the dough, then sprinkle with mixed chocolate chips and chunks.
  8. Roll and cut: Roll dough tightly from bottom to top into a log. Using flavorless dental floss or kitchen twine, trim ends and slice into 9 equal rolls.
  9. Second proof: Place rolls into prepared pan in 3 rows of 3. Cover with a clean kitchen towel and proof at room temperature for about 2 hours until doubled in size.
  10. Preheat oven and prepare egg wash: Heat oven to 350°F (175°C/155°C Fan). Just before baking, mix reserved egg yolk with a splash of milk to make an egg wash, and brush it over rolls’ surface.
  11. Bake rolls: Bake in center of oven for about 30 minutes until risen and light golden brown on top. Remove from oven and allow to cool for 10 minutes.
  12. Make frosting: In a bowl, mix cocoa powder with boiled water to form a smooth paste. Add powdered sugar and vanilla extract, stirring to combine. Slowly add milk teaspoon by teaspoon until smooth and desired consistency.
  13. Serve: Drizzle frosting over warm cinnamon rolls and enjoy immediately.

Notes

  • Warming milk to about 104℉ activates yeast optimally without killing it.
  • Using a mix of all purpose and bread flour improves dough texture and rise.
  • Slow proofing in the refrigerator develops better flavor and structure.
  • Mini chocolate chips distribute more evenly throughout the dough.
  • Dental floss or kitchen twine cuts rolls cleanly without squashing.
  • The egg wash adds a beautiful golden glaze to the finished rolls.
  • Frosting consistency can be adjusted with more or less milk to your liking.
  • Serve rolls warm for best flavor and gooey chocolate experience.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/triple-chocolate-cinnamon-rolls-recipe/