Chocolate Cinnamon Rolls

Double Chocolate cinnamon rolls topped with torched meringue

4.5 from 2 reviews

Fluffy sweet rolls filled with a rich chocolate filling and topped with swirls of silky chocolate frosting, these triple chocolate sweet rolls are every chocolate lover's dream.



Bread Dough

  • 240 g Milk (1 cup)
  • 105 g White sugar (1/2 cup)
  • 2 1/4 tsp Instant Yeast
  • 1 Egg
  • 440 g Plain flour (3 2/3cups)
  • 60g Cocoa powder (1/2 cup)
  • 105 g Unsalted butter, softened (1/2 cup)

Chocolate Filling

  • 15 g Icing/Confectioners sugar (2 tbsp)
  • 30 g Cocoa powder (3 tbsp)
  • 8g Ground cinnamon (1 tbsp)
  • 130 g Dark chocolate, melted (4.5 oz)
  • 120 g Butter, softened (1/2 cup)
  • 60 g Thickened/Heavy cream (1/4 cup)


  • 3 Egg whites
  • 150g Caster sugar, aka superfine sugar (3/4 cup)
  •  1 tsp Vanilla extract


Bread Dough

  1. In a jug add the warm milk, yeast, and sugar, leave aside and allow to foam
  2. In the bowl of a stand mixer fitted with the dough hook attachment add the flour, yeast mixture and egg
  3. Mix on low speed until the dough comes together into a rough ball
  4. Turn up to medium and continue kneading for 1 minute
  5. (If you don't have a stand mixer you can mix this by hand in a large mixing bowl, it'll just take a little longer)
  6. Add the softened butter one tablespoon at a time, kneading between each addition
  7. Once all the butter has been added continue kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft (if the dough is too sticky to handle you can add a touch more flour)
  8. Place the dough in an oiled bowl, cover with plastic wrap or a tea towel, and allow to proof in a warm place for 60 minutes or until doubled in size

Chocolate Filling

  1. Meanwhile, combine cocoa powder, cinnamon, icing sugar, and butter together in a medium-sized bowl, and stir until smooth
  2. Add the melted chocolate and mix until smooth, set aside for it to firm up as the dough proofs
  3. Once the dough has proofed transfer it onto a lightly floured surface and roll it out with a rolling pin into a large rectangle, about 5mm thick
  4. Using a palette knife spread the chocolate filling over the dough in a thin and even layer
    With the longer side of the rectangle facing you, roll the dough into a tight log
  5. Cut the log into 12 even slices with a serrated knife or a piece of unflavored dental floss
  6. Evenly space the rolls in a 9 x 13 inch / 22 x 33cm baking pan
  7. Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
  8. Preheat the oven to 170°C
  9. Bake for 20 minutes, or until cooked through
  10. Remove from oven and cool


  1. Put the egg whites in a large clean bowl or in the bowl of a stand mixer fitted with a whisk attachment and whisk until it reaches soft peaks
  2. Slowly add the sugar and whisk until it reaches stiff peaks
  3. Add the vanilla and whisk until well incorporated
  4. Spread the meringue over the warm rolls and lightly toast with a blowtorch
  5. If you don't have a blowtorch you can grill or broil it under high heat for a couple of minutes until lightly toasted

Keywords: Chocolate, triple chocolate, bread roll, cinnamon roll, sweet roll, chocolate scroll

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