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Home » Chocolate Sweet Rolls

Chocolate Sweet Rolls

03/14/2021 by nataliyadudley Leave a Comment

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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.

chocolate sweet rolls

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.

chocolate rolls

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.
chocolate roll dough

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.

chocolate rolls being frosted

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.
chocolate sweet rolls with cream cheese frosting

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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Recipe

Chocolate Sweet Rolls

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These chocolate sweet rolls are soft and fluffy. Filled with fudgy chocolaty filling and topped with chocolate cream cheese glaze. They’re perfect way to start the  weekend!

  • Author: Nataliya Dudley
  • Prep Time: 20 minutes
  • Cook Time: 20
  • Total Time: 2 hours
  • Yield: 12 rolls 1x
  • Category: Dessert

Ingredients

Scale

For the dough

  • 1 cup whole milk, warm
  • 2 ¼ tsp. instant dry yeast
  • ⅓ cup + 1 tsp. granulated sugar, divided
  • 2 large eggs
  • 6 tbsp. unsalted butter, melted
  • ¼ tsp. salt
  • 4 cups flour

For the filling

  • 6 tbsp. unsalted butter
  • ⅔ cup brown sugar
  • ¼ cup unsweetened cocoa powder

For the frosting

  • 8 oz. cream cheese, softened
  • 5 tbsp. unsalted butter, softened
  • ¾ – 1 cup powdered sugar
  • 2–3 tbsp. unsweetened cocoa powder

Instructions

  1. Proof the yeast first. Place warm milk into a mixer bowl. Add the yeast and sugar. Cover and let it sit for 5-10 minutes or until foamy. Stir.
  2. Add the eggs, the rest of sugar, melted butter and salt. Stir with a whisk until combined.
  3. Attach a hook attachment to the mixer. Add the dough a little at a time as you’re mixing. Increase the speed once all the flour has been added. Knead for a few minutes or until the dough is smooth. The dough should be tacky and will still be slightly sticking to the sides of the bowl. (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. 
  4. Place the dough in a lightly greased bowl. Cover and let it rise until doubles in size. About 1 hour.
  5. While the dough is rising 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. Set aside.
  6. Transfer dough to a floured surface. Roll the dough to 15×12 inch rectangle.
  7. Spread the butter. Then add the sugar/cocoa powder mixture. Lightly press the sugar mixture into the butter.
  8. Roll the dough tightly starting with the longer side. Cut the roll into 12 equal sizes. Transfer to a lightly greased baking dish and cover. Let the rolls rise for 20-25 minutes or until puffy. Meanwhile pre heat the oven to 350 F. 
  9. Bake for 20-25 minutes. Or until they are lightly golden brown. Cool for 10-15 minutes before frosting.
  10. Make the frosting. While the chocolate sweet rolls are cooling make the frosting. Combine cream cheese, cocoa powder, powdered sugar and butter. Beat until combined. Add milk if the frosting is thick.

Keywords: sweet rolls, chocolate sweet rolls, chocolate dessert

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Hi! Welcome to Tasty Treat Pantry. My name is Nataliya and thank you for stopping by. I’ve always had a passion for baking and have been baking for many years! I’m so excited to share recipes with you. Here you will find recipes simple recipes, with minimal steps that taste and look amazing.

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