Chocolate Rolls
These chocolate rolls are super gooey, soft and perfect for chocolate lovers. Just like cinnamon rolls, these are perfect for the holidays, but they are stuffed with extra filling, so frosting is optional!
Servings: 14 rolls
Calories: 400kcal
Cost: $30
Equipment
- a 9x13 baking dish or larger
- large mixing bowl
- Rolling Pin
- a counter top
- measuring cups
- small bowl
Ingredients
For the rolls
- 1 cup milk warmed (whole milk or oat milk)
- 2¼ tsps active yeast or instant yeast, like Fleischmann's
- 2 eggs room temperature
- 4 cups all-purpose flour plus more for kneading
- 1 tsp salt
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- ½ cup heavy cream warm
The chocolate filling
- 2 tbsp cocoa powder
- ½ cup brown sugar
- ¼ cup dark chocolate chopped
- ½ tsp vanilla extract
- ½ cup unsalted butter room temperature
Optional cream cheese frosting
- 4 oz cream cheese room temperature
- ⅓ cup unsalted butter melted
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Pour 1 cup of warm whole milk into a large mixing bowl (Shoot for about 100℉ milk). Sprinkle the yeast on top of the milk. If using instant yeast, let the yeast sit for about 1 minute. If using active yeast, let it sit for at least 5 minutes before moving on, or up to 30 minute minute. You should see the yeast bubbling in the milk.1 cup milk, 2¼ tsps active yeast
- Add in the eggs, unsalted butter, salt and granulated sugar. Then add the flour. With a rubber spoon or spatula, mix together the ingredients until just combined. Let the mixture rest for about 5 minutes to allow the liquid to absorb into the flour. It will look crumbly at this point.2 eggs, 1 tsp salt, ½ cup granulated sugar, ⅓ cup unsalted butter, 4 cups all-purpose flour
- Knead the dough for five minutes, making sure to scrape the sides as you go. You may need to add ¼ cup more flour to ensure that the dough is the right consistency. It should be stretchy but not sticky (it will not cling to your fingers or the bowl very much). The dough should feel somewhat elastic and bouncy. Leave the dough in the bowl and cover it up with a towel. Let the dough rise in a warm area for 30 minutes to an hour.
- While the dough is rising, prep the filling. In a small bowl, combine the unsalted butter, brown sugar, dark chocolate, cocoa powder and vanilla extract. Stir until combined. The chopped chocolate may begin to melt.2 tbsp cocoa powder, ½ cup brown sugar, ¼ cup dark chocolate, ½ tsp vanilla extract, ½ cup unsalted butter
- Once 30 minutes have elapsed, sprinkle a counter top or flat surface with some flour and place your dough on it. With a rolling pin, roll out the dough into a long rectangle, around 24x12, or slightly shorter. The dough should be thick enough still to roll up.
- Spread the chocolate filling all over the dough, but leave the north and south edges of the rectangle without filling, since they will be cut off.
- Carefully roll the dough up, from one long end to the other. You should end the roll with the seam facing down.
- Cut off the first inch or so from both ends of the roll (because they don't have filling and are too small). then divide the remaining roll into 14 smaller rolls with a knife.
- Grease your 9x13 dish with butter or oil. Space out your rolls in the dish. They may be messy and might need some reshaping - that is okay. Cover the dish with a towel and let the rolls rise for 20-40 more minutes. Preheat the oven to 375°F.
- Before putting the rolls in the oven, pour the warm heavy cream over the dish, getting each roll wet.½ cup heavy cream
- Bake the rolls in the oven (uncovered) in the center rack for 20 minutes. They should be just slightly brown and the pan will look a bit bubbly and wet from the cream.
- While the rolls are baking or cooling, make the frosting. Combine the softened cream cheese, melted butter, powdered sugar and ½ tsp of vanilla extract in a bowl. Mix together with a spoon until everything is incorporated. Serve on top of a hot roll!4 oz cream cheese, ⅓ cup unsalted butter, ¼ cup powdered sugar, ½ tsp vanilla extract