Chocolate Sweet Rolls
The most unbelievable rolls of our time: chocolaty, lightly sweet, softly doughy...heaven in a roll.
These are hands down, probably the most insane thing I have ever baked. After alllll these years, after alllll the baking I’ve done, after everything, this is, yeah, probably it. (Oh but I am not done trying, oh no.)
And truly, this recipe is easy, not complicated at all, so do not be afraid to try it. You will not screw this up, really. And my goodness, pfffttt, this recipe is so worth it, just try it anyway.
Looking for other sweet roll recipes? Be sure to drop by my blog, The Bake Dept!
I have to say, I was thoroughly blown away by this dough when I peeled it ever so gently out of the bowl. The webbing and air pockets and wow and wow. It was, it was beautiful. I nearly cried. I didn’t want to roll it out it was, I mean, ……I’m running out of adjectives.
Oh, be sure to use some decent chocolate here, a kind you enjoy eating right off the bar, that tastes good. Do not get overly ridiculous and out of hand about it but get something yummy.
Just like any other sweet roll, cut them up and let them rise a second time. Really, these are so simple to make.
The aroma of baking dough and chocolate filling your entire house oh my gosh, you have never smelled anything as heavenly.
Whip up the frosting, slather it all over the tops, and try to keep yourself from falling face first into the pan with a wide open mouth. You have been double dog dared. I tasted a small sampling that “fell off” and near passed out. Truly. Eyes into back of head, I mean, it was epically otherworldly.
And voila! The tastiest sweet rolls ever!
Chocolate Sweet Rolls
- 1 cup milk warmed to 100°-110° F or 37°-43° C
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast one package
- 3 1/4 cups all-purpose flour
- 1 large egg room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons unsalted butter room temperature
- 6 ounces chopped semisweet or bittersweet chocolate
- 6 tablespoons unsalted butter
- 3 tablespoons cocoa powder (I used dutch processed)
- 1 teaspoon cinnamon
- 1/3 cup powdered sugar
- 6 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 1 1/4 + 1/8 cups powdered sugar up to 2 cups
- 1/2 teaspoon vanilla
- 1-2 tablespoons of milk more as needed
- Add the warmed milk and 1/4 cup of the granulated sugar to a stand mixer bowl, stir to combine.
- Add the yeast atop and lightly stir to mix in the yeast. Allow the yeast to activate and get foamy, about 5 minutes or so.
- Once the yeast has activated, add 1/4 cup of flour and mix to combine. It will still be lumpy.
- Add the remaining granulated sugar, the egg, salt, and baking powder. Using the bread hook of the mixer, turn it onto “stir" and combine the ingredients.
- Turn the mixer to low or 2 and add the remaining flour. When the flour has mixed in thoroughly, up the mixer speed to 3 or 4 and add the butter, slowly one tablespoon each drop. It will stick to the sides and smear all over, but that’s ok, eventually it will mix in. The dough will be sticky. If need be, if the dough is too gooey, you may add up to 1/4 more flour to hold things together.
- Once the butter has combined, beat the dough on 3 or 4 (medium) for 4 minutes. It will be quite soft and still sticky.
- Grease a large bowl lightly, add the dough and cover tightly with plastic wrap. Set the dough in a warm place to rise to double its size or about 1 1/2 to 2 hours.
- When the dough has risen, melt the first 4 filling ingredients together in a microwave safe bowl, 30 seconds at a time and stirring in between until smooth, probably only 30 seconds to one minute. Once everything is smooth, add the powdered sugar and combine until smooth again.
- Flour your work surface and roll out the dough with a floured rolling pin into a rectangle about 13x19.
- With an offset spatula, cover the entire surface of the dough with the chocolate mixture, spreading evenly.
- Roll up the dough on the 19” edge carefully and slice the dough into 1 1/2” pieces. Place the dough into a lightly greased 9x13 or slightly smaller pan about an inch apart. Cover with plastic and allow to rise again for a half hour.
- While the dough is rising its second time, preheat the oven to 350° F or 176° C.
- Remove the plastic wrap and bake the rolls for approximately 30 minutes, until lightly golden. Let the rolls cool in the pan.
- Once the rolls have cooled, blend the cream cheese and butter in the mixer until they are smooth and fluffy. Add the powdered sugar and vanilla, beat to combine then slowly add the milk 1 tablespoon or less at a time until the frosting is the consistency you desire.
- Spread the frosting over the buns and enjoy while they are still warm. Cover with plastic wrap to store once the rolls have completely cooled.
- Be sure to swing by Flaky Bakers for more on this recipe, tips, and all sorts of other tasty items!