Chocolate Sweet Rolls
Soft, fluffy rolls filled with rich chocolate and cinnamon, perfect for breakfast or dessert. These sweet rolls offer warm comfort and delightful flavor for any occasion.
Equipment
- 1 mixing bowl for dough and yeast activation
- 1 greased bowl for dough rising
- 1 rolling surface floured
- 1 baking dish greased
- 1 oven preheated to 350°F (177°C)
Ingredients
- 1 cup whole milk
- 6 tablespoons granulated sugar divided
- 1 tablespoon active dry or instant yeast
- 5 tablespoons unsalted butter melted
- 2 large eggs
- 4 cups bread flour
- 1/2 cup brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 3/4 cup semi-sweet chocolate chips
- pinch of salt
Instructions
- Whisk warm milk with 2 tablespoons granulated sugar and yeast in a mixing bowl, let stand until foamy, about 5 minutes.
- Add remaining sugar, melted butter, eggs, salt, and 1 cup of bread flour; mix on medium speed.
- Gradually add remaining flour until a soft dough forms; knead for 6 to 8 minutes.
- Place dough in a greased bowl, cover, and let rise for 2 hours or until doubled in size.
- Roll dough into a rectangle on a floured surface; evenly spread the filling made from brown sugar, cocoa powder, cinnamon, and chocolate chips.
- Roll dough tightly into a log; slice into 12 equal pieces and place cut side up in a greased baking dish.
- Cover rolls and let rise for another hour.
- Bake in a preheated oven at 350°F (177°C) for 25 to 28 minutes until golden.
- Before serving, drizzle with icing made from warmed cream, confectioners’ sugar, espresso powder, and vanilla extract.
Notes
- Prepare the dough in advance and refrigerate overnight for convenience.
- Use semi-sweet or dark chocolate chips for varied flavor.
- Store leftovers in an airtight container for up to 3 days.