Description
These Decadent Chocolate Rolls are a delightful combination of soft, pillowy dough filled with rich chocolate, perfect for any occasion. Experience the joy of baking with this easy recipe that will impress family and friends alike.
Ingredients
Scale
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (full packet)
- 2 Large eggs (room temperature lightly beaten)
- 4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature and cubed)
- 1/2 cup Unsalted butter (room temperature)
- 1/2 cup Brown sugar (packed light or dark)
- 2 TBSP Unsweetened cocoa powder
- 8 oz Chocolate bar (chopped, I used Lindt 70%)
- 1 1/4 cup Powdered sugar (sifted)
- 1 TBSP Unsweetened cocoa powder (sifted)
- 1 tsp Pure vanilla extract
- 1/4 cup Heavy cream (or milk)
Instructions
- In a small bowl, warm the milk to 110°F (use a kitchen thermometer for accuracy). Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is alive and ready to use.
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp salt, and 1/4 cup white granulated sugar. Whisk these dry ingredients together until evenly mixed, ensuring there are no lumps.
- Make a well in the center of the dry mixture, then add the frothy yeast mixture and the 2 lightly beaten eggs. Mix until a dough begins to form. It will seem a bit sticky at first, which is normal.
- Add the 10 tablespoons of cubed unsalted butter to the dough. Knead the mixture on a floured surface for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Avoid over-kneading as this can make the rolls dense.
- Form the dough into a ball and place it in a greased bowl, turning it to coat in the oil. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling by combining 1/2 cup brown sugar, 2 tablespoons unsweetened cocoa powder, and the chopped chocolate bar in a bowl. Mix well and set aside.
- Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the remaining 1/2 cup unsalted butter over the dough, then evenly sprinkle the chocolate filling mixture over the top.
- Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased baking dish, cut side up. Cover with a towel and let them rise for another 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are set and spring back when gently pressed. The tops should look slightly cracked but not burnt.
- While the rolls are baking, prepare the icing by whisking together 1 1/4 cups sifted powdered sugar, 1 tablespoon sifted cocoa powder, 1 teaspoon pure vanilla extract, and 1/4 cup heavy cream or milk until smooth.
- Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the chocolate icing over the top. Serve warm and enjoy the ooey-gooey goodness!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Be cautious with the yeast: If your milk is too hot, it can kill the yeast, resulting in dense rolls. Always check the temperature with a thermometer for best results.