Chocolate Sweet Rolls

These chocolate sweet rolls are soft and fluffy. Filled with fudgy chocolaty filling and topped with chocolate cream cheese glaze. They’re perfect for weekend baking.

These chocolate sweet rolls are so good! They are similar to cinnamon rolls; but instead of cinnamon filling you get a chocolaty fudgy filling. Who can say no to that? The first time I made them I didn’t think they’d be anything special. But I was so wrong! They are so tasty! Imagine this. Layers of soft and buttery dough. Those layers are filled with delicious chocolate filling. Then the whole roll is topped with chocolate cream cheese glaze. I couldn’t just have one! These chocolate sweet rolls will definitely be a hit.

Ingredients needed

Ingredients for the dough

• Yeast: To ensure the dough rises.
• Milk: I prefer using whole milk. It makes the rolls rich and soft. But any milk can be used.
• Sugar: To add some sweetness
• Eggs: To give the sweet rolls structure.
• Salt
• Butter: For the dough you will use melted unsalted butter.
• Flour: I use all purpose flour.

Ingredients for the filling

• Butter: You will need unsalted butter. Make sure the butter is just soft enough to spread. Do not melt the butter!
• Brown sugar: Slightly pack the brown sugar.
• Cocoa powder: Any unsweetened cocoa powder.

Ingredients for the frosting

• Cream cheese:
• Butter: Make sure your butter is room temperature.
• Powdered sugar
• Cocoa powder
• Milk: Only if needed. If the frosting is too thick you can add 1 tbsp. of milk.

Making the sweet rolls

Making the dough:

1. Proof the yeast. Add warm milk to a mixer bowl. Add the yeast and sugar. Cover and let it sit for 5-10 minutes or until foamy. Stir.
2. Make the dough. Add the eggs, rest of sugar, melted butter and salt. Stir with a whisk until combined. Add the flour. Knead the dough with a hook attachment. The dough should be tacky. Which means: the dough should still be slightly sticky. When you touch the dough with your finger it should be slightly sticky. When you let go of the dough there should be no or very little dough left on your finger. You can add more flour if needed, one tablespoon at a time.
3. Let the dough rest. Place the dough in a lightly greased bowl. Cover and let it rise until doubles in size. About 1 hour.
4. Make the rolls. Transfer dough to a floured surface. Roll the dough to 15×12 inch rectangle. Spread the butter. Then add the sugar/cocoa powder mixture. Lightly press the sugar mixture into the butter. Roll the dough tightly starting with the longer end. Cut the roll into 12 equal sizes. Transfer to a lightly greased baking pan. Cover. Let the rolls rise for 20-25 minutes or until puffy. Meanwhile pre heat the oven to 350 F.
5. Bake. You’ll be baking the chocolate rolls for 20-25 minutes. Or until they are lightly golden brown. Cool for 10-15 minutes before frosting.

Making the filling and the frosting

To make the filling: Combine sugar and cocoa powder in a bowl. Set aside. If you let the butter come to room temperature it should be spreadable. If not, microwave the butter in 10 second intervals until it is spreadable consistency. Do not melt the butter. You want the butter to be soft enough to spread over the dough.

To make the frosting. Combine cream cheese, cocoa powder, powdered sugar and butter. Beat until combined. Add milk if the frosting is thick.

Tips for sucess

• The dough should be tacky and soft. The dough should be sticky when you touch it. When you let it go of the dough there should be very little dough left on your finger. If the dough is still really sticky, you can add more flour. Add flour 1 tbsp. at a time. If the dough isn’t sticky anymore you may have added too much flour. Tacky dough is what gives you soft sweet rolls.
• I use instant dry yeast. You can substitute active dry yeast.
• Use warm milk. Make sure your milk is warm and not hot. Hot milk can kill the yeast. I prefer using whole milk as it keeps the rolls soft and tender. But any percentage milk can be used.
• Gently pat the filling into the dough. There’s a lot of filling. So patting the filling helps it stick to the butter and ensures it stays put when rolling the dough.
• Adjust cocoa powder to your preference. When making the frosting, you can add more cocoa powder if you want a deeper and more rich chocolate flavor.

Other recipes you may like

• Easy Homemade Cinnamon Rolls
• Coffee Cake with Cinnamon Streusel
• Baked Chocolate Tart

ENJOY!

If you made this recipe I would love to hear from you! Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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