These chocolate sweet rolls are a chocolate version of a cinnamon roll, but instead of cinnamon filling we have a creamy, gooey, delicious chocolate filling.
Everyone loves chocolate, and everyone loves cinnamon rolls – at least everyone I know. So why not combine those things and create a chocolate cinnamon roll, or chocolate sweet rolls. I wanted these to be ultra chocolatey so I went with a chocolate dough, a chocolate filling, and a chocolate frosting. However, the frosting could easily be swapped for another flavor depending on your taste.
I took the dough that I use in both my Pumpkin Rolls and my Peach Rolls and adapted it to be a chocolate bread. The bread isn’t going to be an overwhelming chocolate flavor as the amount of cocoa powder and sugar needed would severely inhibit the dough. I made a chocolate filling with butter, cocoa, cinnamon and melted chocolate bar, and then made a chocolate cream cheese frosting. The result is a super soft, rich yet not overwhelmingly sweet roll that is perfect for a dessert or a special breakfast treat.
Baking Tips & Notes
Because this dough is fairly enriched, it may take slightly longer to rise. If it’s the winter time or your kitchen is cooler, inside the oven with the oven OFF but the light on can be a good spot for dough to rise in a slightly warmer environment.
Whenever I make cinnamon rolls or any kind of dough log that needs cutting, I find using thread the easiest way to cut the dough without smashing it or squeezing the filling out. If you have never used thread before – some people use dental floss but we only ever have mint flavored floss in our house – you slip a length under the dough, pull up each end on either side, cross them over each other and pull. It slices the dough and the roll is still round.
In the recipe instructions I say to use a double boiler for melting the chocolate filling. You could use a microwave, however I find using the double boiler the easiest way to make sure your chocolate doesn’t seize. Additionally, the next best way is to not use chocolate chips which are made with additives to help hold their shape.
These chocolate sweet rolls are a little bit difficult to see browning on when they are baking so you will have to mostly go on time and texture. The dough will lose it’s shine, and you will be able to see a slight amount of browning, however the rolls should have a chocolate aroma when they are ready to come out of the oven.
Chocolate Sweet Rolls Key Ingredients
- Bread flour – Bread flour gives baked goods a stronger gluten network. This is especially helpful when dough is enriched with things like cocoa, eggs, butter, milk as those all weaken gluten. You can sub AP if you don’t have access to bread flour, however your rolls might not be as big and fluffy.
- Cocoa powder – The dough gets is soft flavor and chocolate color from cocoa powder. There is also a little bit of cocoa powder added to the filling as well as the frosting. I recommend using Dutch process cocoa for all three. Natural cocoa will work, however Dutch process has a much stronger chocolate flavor.
- Chocolate bar – The filling of these chocolate sweet rolls is mostly compromised of melted chocolate. I would recommend using high quality chocolate bars like Lindt. You can use milk, semi sweet, or dark chocolate in these depending on what you prefer. I used to milk chocolate to test to make sure using it wouldn’t result in the rolls being TOO sweet – which they weren’t.
Ingredients
- 330 g Bread flour 2¾ cups
- 15 g Dutch cocoa powder 3 tbsp
- 25 g Granulated sugar 2 tbsp
- 6 g Sea salt 1 tsp
- 7 g Instant yeast 2¼ tsp
- 1 large Egg + 1 yolk room temperature
- 160 g Whole or 2% milk ⅔ cup, warmed ~90°F
- 42 g Unsalted butter 3 tbsp, softened
Chocolate Filling
- 42 g Salted butter 3 tbsp melted
- 125 g Milk or semi sweet chocolate bar 4 oz
- 5 g Cocoa powder 1 tbsp
- ¾ tsp Cinnamon
- ⅛ tsp Sea salt a pinch
Chocolate Cream Cheese Frosting
- 56 g Cream cheese 2 oz/4 tbsp, room temperature
- 40 g Powdered sugar ⅓ cup
- 5 g Dutch process cocoa powder 1 tbsp
- 2 tsp Whole or 2% milk room temperature
- pinch Sea salt
Instructions
- In the bowl of your stand mixer, with dough hook attached, add flour, salt, yeast, cocoa powder, sugar, egg and additional yolk, and milk. Mix on low until dough comes together.
- Add half of softened butter in and mix until incorporated into the dough and then add remaining butter.
- Mix dough on low-medium until dough is smooth and soft, and no longer sticking to the sides of the bowl.
- Remove dough from bowl, and shape into a ball. Lightly grease bowl, and place dough inside, covering. Place in a warm spot to rise for 90-120 minutes or until dough has doubled in size.
- Line a 9 inch square pan, preferably metal, with parchment. Set aside.
- Set up a double boiler and bring the water to a simmer.
- Punch down the dough and place on your work space. Roll out the dough into a 10×15 inch rectangle. Cover your dough while you make the filling.
- Add your butter, chocolate bar and salt to the double boiler. Once the chocolate has melted, remove from heat and stir in your cocoa powder and cinnamon.
- The filling should cool pretty quickly, and once it's no longer hot (it's fine if it's warm) spread your chocolate filling over the surface. Leave a ½ inch border on the short sides and all the way to the edge on the long sides.
- Roll your dough up on the short side into a log, pinching the seams to seal.
- Using either a serrated knife or thread/unflavored dental floss, cut your dough into 9 equal pieces.
- Place each roll into your prepared pan. Cover your pan and allow to rise for another 30-45 minutes. The rolls will be puffy and larger.
- Preheat your oven to 350°F while your rolls proof.
- When ready, place your rolls into the oven on the center rack and bake for about 22 minutes. The rolls will be lightly golden on the edges and you should be able to see the filling set and they should smell strongly of chocolate.
- While your chocolate sweet rolls cool, prepare your frosting. In a small bowl add your cream cheese and powdered sugar and use a hand mixer to mix together until smooth.
- Add your salt and cocoa powder and blend for another 30 seconds to a minute.
- Add your milk and mix for another minute or so until the frosting is smooth and creamy.
- Spread your frosting onto the rolls while warm but not hot. Sweet rolls are best served warm and same day, but can be stored in an airtight container for 2-3 days. Enjoy!
