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Chocolate Rolls Recipe

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★★★★★

5 from 123 reviews

Decadent and soft Chocolate Rolls made with a rich cocoa dough, filled with a luscious chocolate butter filling, baked to perfection, and topped with a smooth chocolate icing. Perfect for breakfast, dessert, or a special treat.

Ingredients

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Chocolate Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast (one full packet)
  • 2 Large eggs, room temperature, lightly beaten
  • 4 cups All-purpose flour (spooned, leveled or weighed to approximately 480g)
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed

Chocolate Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed (light or dark)
  • 2 TBSP Unsweetened cocoa powder
  • 8 oz Chocolate bar, chopped (Lindt 70% recommended)

Chocolate Icing

  • 1 1/4 cup Powdered sugar, sifted
  • 1 TBSP Unsweetened cocoa powder, sifted
  • 1 tsp Pure vanilla extract
  • 1/4 cup Heavy cream or milk

Instructions

  1. Activate Yeast: Warm the milk to 110°F (43°C) in the microwave. Sprinkle the yeast on top and let it sit for 10 minutes until foamy and active.
  2. Prepare Dry Ingredients: In a mixing bowl, combine all-purpose flour, cocoa powder, sugar, and salt. Knead the cubed butter into the flour mixture using a pastry kneader or hands until pieces are pea-sized.
  3. Mix Dough: Add the milk/yeast mixture and lightly beaten eggs to the dry ingredients. Mix on low speed until dough begins to form, then increase to medium speed and knead for 5 minutes. The dough should be soft and slightly tacky.
  4. First Rise: Preheat oven to 200°F (93°C). Spray a large bowl with nonstick spray, place dough inside, cover with a kitchen towel, place in the oven with door cracked open, and let rise for 1 hour or until doubled in size.
  5. Make Chocolate Filling: Using a hand mixer, beat butter in a small bowl on high speed until soft. Add brown sugar and cocoa powder, mix until smooth like a paste. Chop the chocolate bar into small pieces.
  6. Shape Dough: On a lightly floured surface, roll the dough into a large rectangle about 18 x 12 inches and 1/4 inch thick.
  7. Fill and Roll: Spread the chocolate filling evenly over the dough with an offset spatula. Sprinkle chopped chocolate on top. Roll the dough log starting from the short side. Trim uneven ends and cut into 12 equal rolls using a serrated knife with gentle sawing motions.
  8. Second Rise: Spray a 9×13-inch or 9×14-inch pan with baking spray. Place rolls in pan, cover with kitchen towel, and let rise for 25 minutes.
  9. Bake: Preheat oven to 350°F (177°C). Bake rolls for 25-30 minutes. Rolls should bubble less around 30 minutes, or use an instant-read thermometer inserted in the center reaching 160°F (71°C) to confirm doneness.
  10. Prepare Icing: Sift powdered sugar and cocoa powder together in a small bowl. Add vanilla extract and heavy cream or milk, mixing until smooth.
  11. Ice Rolls: Allow rolls to cool for 10 minutes after baking, then drizzle or spread the chocolate icing over them.

Notes

  • Flour should be spooned and leveled or weighed to approximately 480 grams to avoid dry rolls from compacted flour.
  • For high altitude baking, add an extra 3 tablespoons of flour.
  • Remove dairy ingredients from fridge 2 hours before starting to ensure room temperature.
  • To make dough by hand, mix wet ingredients into dry using a rubber spatula, then knead on a floured surface for 5-8 minutes until the dough is stretchable and light passes through when held to light.
  • The rolled dough rectangle should measure about 18 inches by 12 inches and be 1/4 inch thick.

Keywords: chocolate rolls, chocolate cinnamon rolls, chocolate dough, chocolate filling, chocolate icing, dessert rolls, baked chocolate rolls

Find it online: https://deliciousdishspot.com/chocolate-rolls-recipe/