Prep: 30 minutes | Cook: 20 minutes | Rising Time: 40 minutes | Total: 1 hour 30 minutes | Servings: 12 rolls
I love the taste, the aroma when baking, and the experience when making these Homemade Chocolate Rolls. You’ll never think that these delicious rolls come together that easily. They are a quick fix with only 30 minutes of prep time!
Ingredients
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Dough:
1 cup milk, lukewarm (240ml)
1/4 cup granulated white sugar (50g)
1 tbsp active dry yeast (9g)
2 large eggs, room temperature
1/4 cup unsalted butter, melted (56g)
1 tsp salt
3 1/2 to 4 cups all-purpose flour, spooned and levelled (420-480g)
Filling:
1/2 cup light brown sugar, packed (100g)
2 tbsp unsweetened cocoa powder
2 tsp cinnamon
6 tbsp unsalted butter, softened (85g)
1 cup semi-sweet chocolate bars chopped or chips (175g)
Frosting:
1/8 cup unsalted butter, room temperature (28g)
1/4 cup cream cheese, softened (56g)
1 cup powdered sugar, sifted (120g)
1/4 cup unsweetened cocoa powder, spooned and levelled (21g)
1-2 tbsp milk
How to make Homemade Chocolate Rolls
To Make the dough:
Step 1: Pour the milk in a large mixing bowl along with sugar, and yeast. Combine in a stand mixer fitted with a whisk attachment. Set aside for at least 5 to 10 minutes until it gets foamy on the surface.
Step 2: Add in the egg, butter, and salt. Whisk some more until incorporated.
Step 3: Remove the whisk attachment and replace it with a dough hook.
Step 4: Stir in 3 1/2 cups flour on medium-low heat. At this point, the dough should be sticky when touch but is not sticking in the bowl. In case the dough sticks after several minutes of kneading, just add a tbsp flour at a time or up to a total of 4 cups, mixing on low speed. Careful not to add too much flour as the Chocolate Rolls will be dry.
NOTE: Knead on medium speed for about 5 minutes. Place the dough in a greased (with little oil or non-stick spray) bowl. Quietly grease the top of the oil and loosely cover with a dry towel. Set aside for at least 10 minutes at room temperature.
To Make the filling:
Step 1: Mix the brown sugar, cocoa, and cinnamon in a small bowl and set aside.
Step 2: Prepare the oven. Preheat it to 200 degrees F or 100 degrees C.
Step 3: Using parchment paper, line a baking sheet and set aside.
Step 4: Press the dough into a 20 x 18-inch or 50 x 45-cm rectangle. Smear the butter, omitting an inch or 2.5cm border at the long side. On top of the butter, evenly sprinkle the sugar mixture and chocolate.
Step 5: Tightly roll-up the long side and slice into 12 same-size roll pieces. Place on the prepared baking sheet and don’t cover.
Step 6: Before placing the rolls inside the preheated oven, turn the heat off first. Let the rolls rise for approximately 30 minutes or until the size doubled, leaving the wisket ajar.
Step 7: Take the rolls out of the oven and let them sit at room temperature.
Step 8: Then, preheat again the oven, this time to 375 degrees F or 190 degrees C.
step 9: Return the rolls into the oven and put parchment paper on top of the rolls. This will limit the rolls from substantial browning. Bake for about 10 to 15 minutes or until lightly browned.
To Make the frosting:
Step 1: Add the butter and cream cheese in a medium mixing bowl. Beat with a handheld or stand mixer fitted with a whisk until creamy. Stir in the powdered sugar until incorporated. Then, the cocoa followed by a tbsp milk at a time until you get your desired consistency.
Step 2: Allow the rolls to cool for at least 5 to 10 minutes after removing from the oven.
Step 3: While still warm, spoon the frosting on top of each roll.
NOTE: Serve the rolls while still warm or store in an airtight container for up to 3 days. When ready to serve, just reheat in the microwave for 20 seconds.
Additional Notes:
A lot is asking if these rolls can be made without milk. Yes! Use almond milk instead, or cashew milk, coconut milk, or any kind that works for you.
Use dark brown sugar if you run out of light sugar or take 3/4 tbsp molasses and mix with half a cup of white sugar.
Nutrition facts:
Calories: 329kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 338mg | Potassium: 191mg | Fiber: 2gSugar: 29g | Vitamin A: 510IU | Calcium: 62mg | Iron: 1.6mg
Ingredients
- Dough:
- 1 cup milk, lukewarm (240ml)
- 1/4 cup granulated white sugar (50g)
- 1 tbsp active dry yeast (9g)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted (56g)
- 1 tsp salt
- 3 1/2 to 4 cups all-purpose flour, spooned and levelled (420-480g)
- Filling:
- 1/2 cup light brown sugar, packed (100g)
- 2 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 6 tbsp unsalted butter, softened (85g)
- 1 cup semi-sweet chocolate bars chopped or chips (175g)
- Frosting:
- 1/8 cup unsalted butter, room temperature (28g)
- 1/4 cup cream cheese, softened (56g)
- 1 cup powdered sugar, sifted (120g)
- 1/4 cup unsweetened cocoa powder, spooned and levelled (21g)
- 1-2 tbsp milk
Instructions
To Make the dough:
Step 1: Pour the milk in a large mixing bowl along with sugar, and yeast. Combine in a stand mixer fitted with a whisk attachment. Set aside for at least 5 to 10 minutes until it gets foamy on the surface.
Step 2: Add in the egg, butter, and salt. Whisk some more until incorporated.
Step 3: Remove the whisk attachment and replace it with a dough hook.
Step 4: Stir in 3 1/2 cups flour on medium-low heat. At this point, the dough should be sticky when touch but is not sticking in the bowl. In case the dough sticks after several minutes of kneading, just add a tbsp flour at a time or up to a total of 4 cups, mixing on low speed. Careful not to add too much flour as the Chocolate Rolls will be dry.
NOTE: Knead on medium speed for about 5 minutes. Place the dough in a greased (with little oil or non-stick spray) bowl. Quietly grease the top of the oil and loosely cover with a dry towel. Set aside for at least 10 minutes at room temperature.
To Make the filling:
Step 1: Mix the brown sugar, cocoa, and cinnamon in a small bowl and set aside.
Step 2: Prepare the oven. Preheat it to 200 degrees F or 100 degrees C.
Step 3: Using parchment paper, line a baking sheet and set aside.
Step 4: Press the dough into a 20 x 18-inch or 50 x 45-cm rectangle. Smear the butter, omitting an inch or 2.5cm border at the long side. On top of the butter, evenly sprinkle the sugar mixture and chocolate.
Step 5: Tightly roll-up the long side and slice into 12 same-size roll pieces. Place on the prepared baking sheet and don't cover.
Step 6: Before placing the rolls inside the preheated oven, turn the heat off first. Let the rolls rise for approximately 30 minutes or until the size doubled, leaving the wisket ajar.
Step 7: Take the rolls out of the oven and let them sit at room temperature.
Step 8: Then, preheat again the oven, this time to 375 degrees F or 190 degrees C.
step 9: Return the rolls into the oven and put parchment paper on top of the rolls. This will limit the rolls from substantial browning. Bake for about 10 to 15 minutes or until lightly browned.
To Make the frosting:
Step 1: Add the butter and cream cheese in a medium mixing bowl. Beat with a handheld or stand mixer fitted with a whisk until creamy. Stir in the powdered sugar until incorporated. Then, the cocoa followed by a tbsp milk at a time until you get your desired consistency.
Step 2: Allow the rolls to cool for at least 5 to 10 minutes after removing from the oven.
Step 3: While still warm, spoon the frosting on top of each roll.
NOTE: Serve the rolls while still warm or store in an airtight container for up to 3 days. When ready to serve, just reheat in the microwave for 20 seconds.
Additional Notes:
A lot is asking if these rolls can be made without milk. Yes! Use almond milk instead, or cashew milk, coconut milk, or any kind that works for you.
Use dark brown sugar if you run out of light sugar or take 3/4 tbsp molasses and mix with half a cup of white sugar.
Nutrition facts:
Calories: 329kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 338mg | Potassium: 191mg | Fiber: 2gSugar: 29g | Vitamin A: 510IU | Calcium: 62mg | Iron: 1.6mg
