AuthorBiteSizedIndulge in the ultimate chocolate lover’s dream with these Triple Chocolate Cinnamon Rolls, a decadent twist on the classic treat. Each roll is soft, fluffy, and swirled with layers of rich, gooey chocolate hazelnut filling, then topped with a luscious chocolate glaze that makes every bite a heavenly experience. These rolls are perfect for breakfast, dessert, or any time you’re craving something sweet and satisfying.
The magic begins with the dough—soft, buttery, and slightly sweet, providing the perfect base for the chocolate explosion to come. Once rolled out, the dough is generously spread with a velvety chocolate hazelnut filling, blending the creamy richness of hazelnuts with the deep flavor of chocolate. As the rolls bake, the filling melts and swirls into the dough, creating an irresistible combination of textures: soft, chewy, and gooey all at once.
But the chocolate doesn’t stop there. After the rolls have cooled slightly, they’re drenched in a decadent chocolate glaze made from a blend of melted chocolate and heavy cream. This rich, glossy topping coats the rolls and adds an extra layer of indulgence.
For an optional yet delightful crunch, sprinkle toasted walnuts on top of the glaze, balancing the sweetness with a bit of texture. Drizzle a touch of honey over the rolls for an added layer of flavor—it pairs beautifully with the chocolate and adds a sweet, floral note.
Every bite of these Triple Chocolate Cinnamon Rolls is a celebration of chocolate in all its forms, from the rich filling to the silky glaze. With or without the added toppings, they’re sure to become a favorite for special breakfasts, dessert gatherings, or just a luxurious treat whenever you need a little sweetness in your day!
First, make the dough. Combine the all purpose flour, cocoa powder, warm milk, yeast, sugar, melted butter, two egg yolks, and vanilla extract.
Mix it until well combined. Dust some flour in a clean working surface and knead the dough until elastic and smooth.
Put the dough in the bowl with brushed oil, cover with clingwrap and rest it for an hour.
While resting the dough, make the filling: combine the butter and chocolate spread mix until well combined. Set aside.
Next, make the glaze. Put the whipping cream or all purpose cream in the microwave for a minute. Mix then set aside.
Dust some flour in the clean working surface and take out the rested dough and roll out into 10 x 18 inch. Spread the chocolate filling and trim the edges.
Roll the dough and cut into 12 pcs using a unscented floss.
Put the cinnamon rolled dough the baking pan, cover it with clingwrap or cloth and rest it for 30 minutes.
Bake it in the preheated oven 180°C/350°F for 25 minutes.
While its warm, spread the glaze on top then sprinkle chopped walnuts and drizzle some honey, if using. Serve warm.
Ingredients
Directions
First, make the dough. Combine the all purpose flour, cocoa powder, warm milk, yeast, sugar, melted butter, two egg yolks, and vanilla extract.
Mix it until well combined. Dust some flour in a clean working surface and knead the dough until elastic and smooth.
Put the dough in the bowl with brushed oil, cover with clingwrap and rest it for an hour.
While resting the dough, make the filling: combine the butter and chocolate spread mix until well combined. Set aside.
Next, make the glaze. Put the whipping cream or all purpose cream in the microwave for a minute. Mix then set aside.
Dust some flour in the clean working surface and take out the rested dough and roll out into 10 x 18 inch. Spread the chocolate filling and trim the edges.
Roll the dough and cut into 12 pcs using a unscented floss.
Put the cinnamon rolled dough the baking pan, cover it with clingwrap or cloth and rest it for 30 minutes.
Bake it in the preheated oven 180°C/350°F for 25 minutes.
While its warm, spread the glaze on top then sprinkle chopped walnuts and drizzle some honey, if using. Serve warm.
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