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–+ servings
Jason Clarke

Chocolate Sweet Rolls

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Indulge in these warm and gooey chocolate sweet rolls perfect for any breakfast or brunch occasion. They'll remind you of sweet nostalgia while filling your kitchen with the delightful aroma of baked goods.
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Prep Time 1 hour
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons granulated sugar, divided
  • 1 Tablespoon active dry or instant yeast
  • 5 Tablespoons unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 cups bread flour, spooned & leveled, plus more as needed
For the Filling
  • 6 Tablespoons unsalted butter, softened
  • ½ cup packed light or dark brown sugar
  • 2 Tablespoons unsweetened natural or Dutch process cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¾ cup semi-sweet chocolate chips or a 4-ounce semi-sweet chocolate bar, finely chopped
For the Icing
  • 3 Tablespoons heavy cream
  • 1 teaspoon espresso powder optional, but enhances chocolate flavor
  • 1 and ½ cups confectioners’ sugar, sifted
  • ½ teaspoon pure vanilla extract

Method
 

Activate the Yeast
  1. Whisk the warm milk, 2 tablespoons of sugar, and the yeast in your stand mixer bowl. Wait about 5 minutes until it's foamy on top.
Make the Dough
  1. Add the remaining sugar, melted butter, eggs, salt, and 1 cup of flour. Beat on medium speed for a minute, scraping the bowl down as needed.
  2. Add the remaining flour slowly until a soft dough forms.
Knead the Dough
  1. Knead the dough for 6-8 minutes until it feels soft and slightly tacky.
  2. Poke it! If it bounces back, you’re golden.
Time to Rise
  1. Lightly grease a large bowl and place the dough in it, turning to coat. Cover and let it rise in a warm place for about 2 hours until doubled in size.
Roll It Out
  1. Punch down the dough and roll it into a 10×16-inch rectangle on a floured surface.
Fill It Up
  1. Mix all filling ingredients (except the chocolate) and spread generously over the dough.
  2. Sprinkle chocolate chips or the chopped chocolate bar, then roll tightly into a long log.
Cut & Bake
  1. Slice log into 12 even rolls, placing them in a greased 9×13-inch baking dish.
  2. Let them rise for about an hour, while preheating your oven to 350°F (177°C).
Bake the Rolls
  1. Bake for 25-28 minutes, tenting with foil for the last 15 minutes to prevent over-browning.
Ice It!
  1. After cooling for 10 minutes, whisk together icing ingredients and drizzle generously over warm rolls.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 12g

Notes

Store rolls at room temperature for up to 2 days or refrigerate for about 5 days. Reheat in the microwave for 15 seconds before serving. For variations, swap semi-sweet chocolate with nuts or cherries. To freeze, wrap rolls individually in plastic wrap.

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