Chocolate Sweet Rolls
Enjoy soft, fluffy chocolate sweet rolls filled with rich chocolate and cinnamon, perfect for breakfast or dessert with a warm, comforting homemade touch.
Equipment
- 1 mixing bowl
- 1 greased baking dish
- 1 rolling surface floured
Ingredients
- 1 cup whole milk
- 6 tablespoons granulated sugar
- 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
- Salt to taste
- Icing made from warmed cream confectioners’ sugar, espresso powder, and vanilla extract
Instructions
- Whisk warm milk, 2 tablespoons granulated sugar, and yeast in a bowl and let sit until foamy, about 5 minutes.
- Add remaining granulated sugar, melted butter, eggs, salt, and 1 cup of bread flour; mix on medium speed.
- Gradually add the remaining flour until a soft dough forms, then knead for 6 to 8 minutes.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 2 hours.
- Roll out the dough into a rectangle on a floured surface and spread the brown sugar, cocoa powder, cinnamon, and chocolate chips evenly over it.
- Roll the dough tightly into a log, then slice into twelve pieces and place cut-side up in a greased baking dish.
- Cover and let the rolls rise for another hour before baking.
- Bake at 350°F (177°C) for 25 to 28 minutes until golden brown.
- Drizzle with icing made from warmed cream, confectioners’ sugar, espresso powder, and vanilla extract before serving.
Notes
- Prepare the dough the night before for easy morning baking.
- Use cream cheese icing for a different flavor.
- Store rolls in an airtight container for up to 3 days.