Prep time: 30 mins | Cook time: 20 mins | Rising Time: 40 mins | Total time: 1 hr 30 mins | Servings: 12 rolls
These homemade chocolate buns have the most exquisite aroma as they bake. It’s hard to believe how simple it is to prepare these Chocolate Rolls! Getting ready takes no more than half an hour!
¼ c. granulated white sugar (50 grams)
1 c. milk, lukewarm (240ml)
2 large eggs, room temperature
1 tbsp active dry yeast (9 grams)
¼ c. unsalted butter, melted (56 grams)
3 ½ to 4 c. all-purpose flour, spooned and leveled (420-480 grams)
1 tsp salt
2 tbsp unsweetened cocoa powder
2 tsp cinnamon
½ c. light brown sugar, packed (100 grams)
1 c. semi-sweet chocolate bars, chopped or chips (175 grams)
6 tbsp unsalted butter, softened (85 grams)
¼ c. cream cheese, softened (56 grams)
1 c. powdered sugar, sifted (120 grams)
⅛ c. unsalted butter, room temperature (28 grams)
1-2 tsp milk
¼ c. unsweetened cocoa powder, spooned and leveled (21 grams)
How to make The Best Homemade Chocolate Rolls
To make the Dough:
Step 1: Place the milk, sugar, and yeast in a large mixing bowl. Beat using a stand mixer fitted with a whisk attachment. Allow the mixture to sit for 5 to 10 minutes or until it begins to get foamy on the surface.
Step 2: Beat in the eggs, butter, and salt.
Step 3: Use a dough hook instead of the whisk. Using a mixer on low speed, add 3 1/2 cups flour and mix until a dough forms. It’s okay if the dough is somewhat tacky to the touch, but it shouldn’t be sticking to your hands or the bowl. After a few minutes of kneading, if the dough is still sticking to the edges of the bowl, add flour, up to four cups, one tablespoon at a time, and continue mixing on low speed until the dough no longer sticks to the bowl. Avoid using too much flour, because otherwise, your Chocolate Rolls will be dry.
Step 4: Knead for roughly five minutes at medium speed. Put the dough in a bowl that has been lightly oiled (brush a little oil in the bowl or use non-stick spray) and grease the top of the dough as well. Rest for around 10 minutes at room temperature with a dry towel draped over the top.
To Make the filling:
Step 5: Mix the brown sugar, cocoa, and cinnamon in a small bowl until well combined and set aside.
Step 6: Prepare the oven. Preheat it to 200 degrees F or 100 degrees C. Using parchment paper, line a baking sheet and set aside.
Step 7: Into a 20 x 18-inch rectangle, roll the dough. All over the dough, spread the butter, making sure to leave an inch (2.5cm) border on the long side. On top, evenly sprinkle the sugar mixture and chocolate. Tightly roll up the long side and slice into 12-qual-sized pieces. To the prepared baking sheet, transfer the pieces. Bake, uncovered, for 30 minutes until the size has doubled.
Step 8: Set the rolls aside at room temperature when done.
Step 9: In a preheated 375 degrees F or 190 degrees C oven, bake the rolls for 20 to 25 minutes or until lightly browned. Then, cover them with parchment paper to prevent the rolls from browning too much.
To Make the frosting:
Step 10: Place the butter and cream cheese in a medium mixing bowl. Beat using a handheld or stand mixer fitted with a whisk attachment until creamy. Stir in the powdered sugar, then the cocoa until well blended. Then, whisk in 1 tbsp of milk at a time until you reached your preferred consistency.
Step 11: Let the rolls cool for 5 to 10 minutes after baking. Then, spoon the frosting on top. Frost the rolls while still warm. Keep in an airtight container for up to 3 days in the fridge. When ready to serve, reheat the rolls for 20 seconds or so in the microwave.
Calories: 329 kcal, Carbohydrates: 34g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 73mg, Sodium: 338mg, Potassium: 191mg, Fiber: 2g, Sugar: 29g, Vitamin A: 510IU, Calcium: 62mg
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