Double Chocolate Cinnamon Rolls

These chocolate cinnamon rolls are pure indulgence with soft, fluffy dough and a rich chocolate filling. Topped with creamy chocolate cream cheese ganache, they are perfect for a cosy morning or a sweet treat anytime. Every bite is gooey, chocolatey, and completely comforting.

Why you will love this recipe?

These cinnamon rolls are incredibly fluffy with a rich, melt-in-your-mouth chocolate filling in every bite. Perfect for sharing or enjoying all to yourself on a cosy morning, each bite is soft, tender, and filled with pockets of irresistible chocolate.

Expert Tips for Best results!

• Use Warm Milk – Make sure the milk is lukewarm to activate the yeast properly and help the dough rise beautifully.
• Don’t Overmix the Dough – Knead just until soft and elastic to keep the rolls tender and fluffy.
• Let Them Rise Fully – Give the rolls time to puff up during both rises for a light, airy texture inside.
• Use Room-Temperature Ingredients – Make sure your egg and yogurt are at room temperature before mixing. This helps the dough come together smoothly and rise evenly, giving you soft, fluffy rolls every time.
• Chill the Ganache Slightly – Let the ganache thicken a bit before spreading so it doesn’t run off the rolls.
• Don’t Rush the Second Rise – After shaping the rolls, let them rise until they are visibly puffy. This step is key for a light, airy texture inside and ensures the rolls bake evenly without becoming dense.

How to make Double Chocolate Cinnamon Rolls?

Step 1: Prepare the Dough

In a bowl, add the lukewarm milk, yeast, and sugar. Stir well and let it sit for 5–10 minutes until it bubbles up. Add the egg, melted butter, and yogurt. Mix until fully combined.

Step 2: Make the Dough

Add the flour, cocoa powder, cornstarch, and salt to the mixture. Stir until a dough forms, then knead for 8–10 minutes using a mixer or 10–15 minutes by hand, until the dough is soft and elastic. Cover the dough and let it rise for about 1–1.5 hours, or until doubled in size.

Step 3: Make the Cinnamon Chocolate Filling

In a separate bowl, mix together the soft butter, brown sugar, cocoa powder, and cinnamon (if using) until smooth and well combined.

Step 4: Roll the Dough

Once the dough has risen, punch it down and roll it into a 13×14-inch rectangle on a lightly floured surface. Spread the cinnamon chocolate filling evenly over the dough.

Step 5: Shape the Rolls

Bake the dough at 220°C for about 13 minutes until it starts to set and the top looks pale golden.

Step 6: Let the Rolls Rise

Cover the baking dish and let the rolls rise for 30–45 minutes until puffy and nearly doubled in size.

Step 7: Add Heavy Cream

Before baking, pour a little heavy cream over and between the rolls to help keep them moist and gooey during baking.

Step 8: Bake the Rolls

Preheat the oven to 175°C (350°F) and bake the rolls for 25–30 minutes, or until the top is lightly golden and the rolls are set.

Step 9: Make the Ganache

While the rolls bake, heat the heavy cream in a small pan until warm and steamy. Pour it over the chopped dark and milk chocolate and let it sit for 1 minute. Stir until smooth and silky. Whisk in the cream cheese and salt until fully combined.

Step 10: Frost the Rolls

Once the rolls are out of the oven, let them cool slightly before spreading the chocolate cream cheese ganache on top. For a thicker ganache, chill it for 10–15 minutes before spreading.

Frequently Asked Questions

Can I make the dough ahead of time?
Absolutely. You can prepare the dough, let it rise, then refrigerate overnight. Bring it to room temperature before rolling and baking.

What type of chocolate works best?
A mix of dark and milk chocolate gives a rich flavour with balanced sweetness, but you can use just dark or just milk if you prefer.

Can I freeze these rolls?
Yes, freeze them before the second rise or after baking. Thaw and warm in the oven for fresh-tasting rolls.

How do I know when they are baked perfectly?
The rolls should be slightly golden on top and set in the centre. Press gently; if they spring back, they’re ready.

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