I may or may not be crying real tears, as the reality of #monthofchocolate coming to a close is too much for me to bear. Nothing gives me more pleasure than rolling out decadent chocolatey goodness for y’all, so you better believe we’re going to wrap up this month with two beyond-fab recipes in one week, starting with these chocolate sweet rolls.
Chocolate Sweet Rolls
I am a huge fan of sweetened yeast rolls. While the process of making, rising, filling, and baking the dough can be a bit lengthy, the end product totally justifies the means. Nothing says “WORTH IT” like two pans of sweet, fluffy dough wrapped around a rich, coffee-scented chocolate filling. If you give them a try, I think you’ll agree.
The recipe for these chocolate breakfast rolls are a combination of a few other buns on my site (see here, here, and here!) and the dough for my favorite cinnamon bread. We start the dough by dissolving the yeast in a bit of warmed milk. Once smooth, add the sugar and egg as well as the salt, leavening and flour. The dough gets kneaded by hand or in the bowl of a stand mixer before being set aside to rise.
Making the Rolls
Once the dough has risen and is nearly doubled in size, prepare the filling. Chocolate, butter, cocoa, and espresso powder are melted together on the stovetop until smooth. Pull the mixture off the heat, stir in the confectioner’s sugar, and allow the filling to cool to a spreadable consistency. One cooled, roll the dough out into a large rectangle on a floured work surface and spread the filling evenly over thin sheet of dough. Starting with one of the long ends, roll the dough tightly into one long tube and pinch the ends to seal in the filling. Use a sharp knife to cut the tube into slices and place the rolls two inches apart in one or two greased baking dishes. Allow the dough to rise a second time before baking until golden brown.
I like to spread these chocolate sweet rolls with a cream cheese frosting. The cream cheese adds a bit of tang to an otherwise sweet frosting and perfectly compliments the chocolate sweet rolls. These buns are best eaten the day they are prepared. Nonetheless, you can easily warm them in the microwave or toaster oven for a quick breakfast treat. These chocolate sweet rolls are as delicious as they are beautiful; I would bet that if you try them once you’ll have a new weekend baking tradition in the making.
Give these chocolate sweet rolls a go and try not to eat them all in one sitting. I’ll be sharing one more #monthofchocolate recipes at the end of this week. Keep your eyes peeled for a knockout finish to this special month of recipes. Happy Monday, y’all!
If you like these chocolate sweet rolls, you should try:Print
Chocolate Sweet Rolls
These chocolate sweet rolls are soft and tender, filled with a coffee-chocolate spread and topped with a sweet and tangy cream cheese frosting! Perfect for breakfast, brunch, or dessert!
- Prep Time: 120
- Cook Time: 30
- Total Time: 2 hours 30 minutes
- Yield: 18
For the dough:
- 1 cup (230 gm) milk (2% or Whole), lukewarm
- ½ cup (100 gm) sugar
- 2–1/4 teaspoons active dry yeast
- 3–1/2 cups (455 gm) all-purpose flour
- 1 large egg, at room temperature
- ½ teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons (85 gm) unsalted butter, at room temperature
For the filling:
- 6 ounces (170 gm) chopped semisweet/ bittersweet chocolate, depending on your preferences
- 6 tablespoons (85 gm) unsalted butter
- 3 tablespoons cocoa powder
- 1 tablespoon espresso powder
- ½ cup (60 gm) powdered sugar
For the frosting:
- 6 ounces (165 gm) cream cheese, room temperature
- 2 tablespoons butter, room temperature
- 2 cups (250 gm) powdered sugar
- 1/2 teaspoon vanilla
- 1–2 tablespoons of milk, plus more as desired
To prepare the dough:
- In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/4 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, salt, and baking powder and stir to combine. On low speed, add an additional 3 cups of flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Add up to an additional ¼ cup flour if the dough is too soft and doesn’t hold it’s shape somewhat. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
- Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
To prepare the buns:
- Once the bread has nearly risen, melt the chocolate, butter, cocoa powder, and espresso powder in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
- On a floured surface, roll out the risen dough into an approximately 19”x13” rectangle. Use an offset spatula to spread the chocolate filling evenly over the entirely of the dough. Starting with one of the long ends, roll the dough somewhat tightly and pinch together the ends to seal in the filling. Cut 1-1/2” slices of dough and place them about an inch apart inside of a greased baking dish. I bake mine in two 9” pans. Cover the dishes with plastic wrap and allow them to rise a second time until puffed, about 30 minutes. In the meantime, preheat the oven to 350 degrees.
- Once the buns have risen, remove the plastic wrap and bake in the preheated oven for about 30 minutes, or until a light golden color. Allow to cool.
To prepare the frosting:
- Beat cream cheese and butter together until smooth. Add sugar and vanilla, beating until evenly combined. Add milk slowly, 1-1/2 teaspoons at a time, until desired consistency is reached. Add extra liquid to thin out frosting to a drizzling glaze. Spread the frosting evenly over the buns and eat while warm!
11 thoughts on “Chocolate Sweet Rolls”
Thank you for sharing these unbelievable rolls! I have to say, they’re one of the most incredible things I’ve ever baked. As such, I shared them on our blog Flaky Bakers today, they’re that good. Feel free to come see how they turned out: https://www.flakybakers.com/2018/07/chocolate-sweet-rolls/
Hooray! I’m so glad you enjoyed!!
Pingback: Chocolate Sweet Rolls
Kate, what beautiful dish did you use for your 9 rolls in the picture? Can’t wait to make these yummy beautiful rolls.
Hi Jean! It’s this baker by le creuset!
OH LORD. Sweet rolls are literally my favorite thing to make because like you said- always so worth the effort and you just feel so proud for making something that smells and tastes like heaven. Going on my must-make-immediately list. xx
This rolls look amazing, i would love to try this recipe as soon as possible..
I wanna ask you, can i half the recipe?
yes, you can! it is quite a bit of effort though, so I would encourage you to consider baking two pans, one in a disposable foil dish, and freeze those for a later time! you’ll be happy to have those in a pinch! 🙂
You always have the most delectable captures and recipes!
Peace and sweet rolls (With chocolate!)
thank you, Marc! that is so kind!