These Chocolate Rolls are a dreamy blend of rich cocoa and soft, pillowy dough, perfect for indulging your sweet tooth. Each bite offers a luscious swirl of velvety chocolate, balanced by a hint of warmth from the dough. With just 30 minutes of prep and a 3-hour rise, the process is simple yet rewarding, filling your kitchen with an irresistible aroma. The rolls bake to golden perfection in 22 minutes, creating a slightly crisp exterior that gives way to a tender, melt-in-your-mouth center.
Packed with 430 calories per roll, these treats are a decadent way to fuel your day or share with loved ones. The 19g of fat ensures a rich, satisfying texture, while the 59g of carbohydrates provide a comforting energy boost. Whether enjoyed fresh from the oven or warmed up later, these rolls are a celebration of flavor and texture that will leave everyone reaching for seconds.
Ingredients for Chocolate Rolls
- ROLLS
- ¾ cup (175 ml) whole milk (heated to 105-110°F/40-45°C)
- 2 ½ teaspoons active dry yeast
- ¼ cup (50 g) + 1 teaspoon granulated sugar
- 4 Tablespoons unsalted butter (melted)
- 1 large egg (lightly beaten, room temperature preferred)
- 1 large egg yolk (lightly beaten, room temperature preferred)
- 2 ¾ cups (345 g) all-purpose flour (plus additional as needed)
- 1 Tablespoon cornstarch
- 1 ¼ teaspoons salt
- FILLING
- 5 ½ Tablespoons unsalted butter (softened, divided)
- 2 Tablespoons granulated sugar
- 1 Tablespoon Dutch processed cocoa powder
- ¼ teaspoon ground cinnamon (optional)
- 4 oz (115 g) semisweet chocolate bar (finely chopped) or ⅔ cup mini chocolate chips
- CHOCOLATE GLAZE
- ¾ cup (95 g) powdered sugar
- 3 Tablespoons (20 g) Dutch processed cocoa powder
- 2-3 Tablespoons whole milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Dough: Pour warm milk into the bowl of a stand mixer fitted with a dough hook. Add yeast and 1 teaspoon sugar, stir, and let sit for 5 minutes until foamy.
- Add the remaining ¼ cup sugar, melted butter, egg, and egg yolk. Stir until combined.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the mixer on low speed. Stir until dough forms a smooth, elastic ball that pulls away from the bowl. Add more flour if needed.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled in size.
- Prepare the Filling: Melt 1 ½ Tablespoons butter and pour into a 10” pie plate. Set aside. Combine the remaining 4 Tablespoons butter, sugar, cocoa powder, and cinnamon (if using) until smooth.
- Assemble the Rolls: Gently punch down the risen dough and roll it into a 15×9” rectangle. Spread the chocolate filling evenly, leaving a ½” border. Sprinkle chopped chocolate or chocolate chips over the filling.
- Roll the dough tightly into a log starting from the 15” side. Cut into 9 even slices and place in the prepared pie plate. Cover and let rise for 30-60 minutes until puffy. Preheat oven to 350°F (175°C).
- Bake for 20-24 minutes until rolls are golden brown and cooked through. Let cool for 20 minutes.
- Make the Glaze: Whisk together powdered sugar, cocoa powder, 2 Tablespoons milk, and vanilla extract. Add more milk if needed for desired consistency.
- Drizzle glaze over the cooled rolls and serve. Enjoy!
Perfect Pairings: Serving Suggestions
These chocolate rolls are a delightful treat on their own, but you can elevate them with a few simple additions. Serve warm with a scoop of vanilla ice cream for a decadent dessert, or pair with a cup of hot coffee or spiced chai for a cozy breakfast. For a festive touch, sprinkle with crushed nuts or edible glitter before serving.
Keep It Fresh: Storage and Reheating Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 300°F (150°C) for 5-7 minutes or until warm. For longer storage, freeze the rolls (without icing) in a freezer-safe bag for up to 2 months. Thaw at room temperature and add fresh icing before serving.
Mix It Up: Recipe Variations
Customize these rolls to suit your taste! Swap the semisweet chocolate for dark chocolate or white chocolate in the filling. Add a layer of peanut butter or Nutella before rolling for a rich twist. For a fruity flavor, sprinkle dried cranberries or chopped strawberries over the chocolate filling.
Time-Saving Hacks
Short on time? Use instant yeast instead of active dry yeast to skip the initial proofing step. You can also prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the rolls, let them rise for 30 minutes, and bake as directed.
Essential Equipment Guidance
A stand mixer with a dough hook makes kneading the dough a breeze, but you can also mix and knead by hand if needed. Use a 10-inch pie plate for baking, and a rolling pin to achieve the perfect 15×9-inch rectangle. A sharp knife or dental floss works well for slicing the dough log into even rolls.
Chocolate Rolls
Ingredients
ROLLS
- 3/4 cup whole milk heated to 105-110F (40-45C)
- 2 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar + 1 teaspoon
- 4 Tablespoons unsalted butter melted
- 1 large egg lightly beaten (room temperature preferred)
- 1 large egg yolk lightly beaten (room temperature preferred)
- 2 3/4 cups all-purpose flour plus additional as needed
- 1 Tablespoon cornstarch
- 1 1/4 teaspoons salt
FILLING
- 5 1/2 Tablespoons unsalted butter softened, divided
- 2 Tablespoons granulated sugar
- 1 Tablespoon Dutch processed cocoa powder
- 1/4 teaspoon ground cinnamon optional
- 4 oz semisweet chocolate bar finely chopped or 2/3 cup mini chocolate chips
CHOCOLATE GLAZE
- 3/4 cup powdered sugar
- 3 Tablespoons Dutch processed cocoa powder
- 2-3 Tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Pour milk into the bowl of a stand mixer¹ that’s been fitted with a dough hook. Add yeast and 1 teaspoon sugar and stir. Allow to sit for 5 minutes or until yeast is foamy.
- Add remaining ¼ cup (50g) granulated sugar, melted butter, egg and egg yolk and stir until combined.
- In a separate bowl, whisk together 2 ¾ cups (345g) all purpose flour, cornstarch, and salt. With mixer on low speed, gradually add flour mixture (my dough hook has trouble reaching the sides of the bowl, so usually I’ll have to stir by hand with a spoon to get the flour incorporated until I’ve added about half of the flour, then the dough hook functions well).
- Continue to stir on low speed until the dough clings to itself to form a ball that pulls away from the side of the bowl. It should be smooth, elastic, and slightly tacky (but not sticky) to the touch. Add additional flour as needed until this dough consistency is reached.
- Once proper dough consistency is reached, transfer to a lightly oiled bowl. Cover tightly with plastic wrap and place in a warm, draft-free place to rise until doubled in size (about 2 hours).
- When dough has risen, prepare your pie plate and filling.
- FILLING & ASSEMBLY
- Melt 1 ½ Tablespoons of the butter and place in a 10” pie plate. Set aside.
- Combine remaining 4 tablespoons butter, granulated sugar, cocoa powder, and cinnamon, if using. Stir together until completely combined. Set aside, you’ll need this momentarily.
- Take risen dough and gently punch down/deflate the dough and transfer to a clean surface. Use a rolling pin to roll into a 15×9” rectangle.
- Spread prepared chocolate filling over the surface of the dough, leaving about ½” perimeter around the edges. Sprinkle finely chopped chocolate or chocolate chips over the filling.
- Working with one 15” side, tightly roll the dough into a log. Cut into 9 even slices. Transfer to prepared pie plate and cover with a clean towel (or plastic wrap or foil). Place in a warm, dry place and allow to rise until puffy and almost doubled in size (about 30-60 minutes). Meanwhile, preheat oven to 350F (175C).
- Once rolls have finished their second rise and oven is preheated, remove towel (or foil or plastic wrap) and transfer to oven. Bake 20-24 minutes or until rolls are cooked through and lightly golden brown.
- Allow to cool for at least 20 minutes before covering with chocolate icing.
- CHOCOLATE ICING
- Whisk together powdered sugar, cocoa powder, 2 tablespoons whole milk, and vanilla extract. Add additional milk, as needed, until desired consistency is reached.
- Drizzle icing over rolls. Enjoy!