Chocolate Sweet Rolls

Posted by by Sara 1 year Ago 386 Views

Rating: 4.9 from 285 reviews

Prep Time: 1 hour
Cook Time: 28 minutes

These rich and fluffy chocolate sweet rolls are the perfect treat, combining buttery soft homemade dough with a decadent brown sugar and chocolate filling. Shaped like cinnamon rolls, these rolls taste like a flaky chocolate babka. Whether you make them in a few hours or opt for the overnight prep option, they’re sure to satisfy your sweet tooth.

Ingredients:

For the Dough:

  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 6 tablespoons (75g) granulated sugar, divided
  • 1 tablespoon (9g) active dry or instant yeast
  • 5 tablespoons (71g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 cups (530g) bread flour (spooned & leveled), plus extra for hands/work surface

For the Chocolate Filling:

  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 tablespoons (10g) unsweetened cocoa powder (natural or Dutch process)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (135g) semi-sweet chocolate chips or 4 oz semi-sweet chocolate bar, finely chopped

For the Espresso Icing:

  • 3 tablespoons (45ml) heavy cream
  • 1 teaspoon espresso powder
  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Instructions:

  1. Prepare the Dough:
    In the bowl of a stand mixer, whisk together warm milk, 2 tablespoons of sugar, and yeast. Let it sit for about 5 minutes, or until foamy on top. No mixer? Use a large bowl and mix the dough by hand with a wooden spoon or silicone spatula.
  2. Mix the Dough:
    Add the remaining sugar, butter, eggs, salt, and 1 cup of flour. Beat on medium speed for 1 minute. Scrape down the sides of the bowl. Add the remaining 3 cups of flour, switch to low speed, and beat until a soft dough forms. The dough should pull away from the sides of the bowl, but still feel soft (not sticky). Add more flour, 2-3 tablespoons at a time, if the dough is too sticky.
  3. Knead the Dough:
    Switch to a dough hook if using a stand mixer and knead for 6-8 minutes. If kneading by hand, work on a lightly floured surface for 6-8 minutes. The dough should be soft and slightly tacky but not too sticky. Perform the windowpane test to check if the dough is ready.
  4. First Rise:
    Lightly grease a large bowl, place the dough inside, and turn it to coat in oil. Cover and let rise in a warm spot for 2 hours or until doubled in size.
  5. Prepare the Baking Dish:
    Grease or line a 9×13-inch baking pan with parchment paper.
  6. Roll Out the Dough:
    Punch down the dough and place it on a lightly floured surface. Roll it out into a 10×16-inch rectangle. If the dough resists, cover it and let it rest for 10 minutes.
  7. Make the Filling:
    In a medium bowl, mix together softened butter, brown sugar, cocoa powder, cinnamon, and vanilla extract. Spread this mixture over the dough. Sprinkle chopped chocolate or chocolate chips evenly over the filling.
  8. Shape the Rolls:
    Roll the dough tightly into a 16-inch log. Cut it into 12 even rolls, about 1-1.5 inches wide. Arrange the rolls in the prepared baking dish.
  9. Second Rise:
    Cover the rolls and let them rise for 1 hour, or until doubled in size.
  10. Preheat and Bake:
    Preheat your oven to 350°F (177°C). Bake the rolls for 25-28 minutes or until lightly browned on top. After 15 minutes, tent the pan with aluminum foil to prevent over-browning.
  11. Make the Icing:
    Warm the heavy cream until simmering. Whisk in the espresso powder, then sift in the confectioners’ sugar and add vanilla extract. Mix until smooth.
  12. Finish and Serve:
    Drizzle the icing over the warm rolls. Serve immediately and enjoy!

Make-Ahead Instructions:

  • Overnight: Prepare the rolls up to step 7, cover tightly, and refrigerate for 8-12 hours. The next morning, let the rolls rise for 1-2 hours before continuing from step 9.
  • Freezing: Freeze baked rolls for 2-3 months. Thaw overnight in the refrigerator and reheat. Alternatively, freeze unbaked rolls after the second rise. Bake them after thawing.

Tips:

  • Flour: Bread flour yields the best texture, but all-purpose flour works well too.
  • Chocolate: Use a 4-ounce baking chocolate bar for the best flavor. You can also use semi-sweet chocolate chips.
  • Heavy Cream & Espresso Powder: This combination gives the icing a rich flavor. You can substitute brewed espresso or black coffee if preferred.