Homemade Chocolate Rolls

These homemade chocolate rolls are a firm favourite in my household. It is similar to a cinnamon roll recipe, but with dark and milk chocolate chunks replacing the cinnamon sugar. If you love cinnamon rolls but find them a little too sweet then you will love this recipe.

These rolls are best eaten whilst they are as fresh as possible, so make sure you have plenty of people to feed!

Homemade chocolate rolls: ingredients:

This recipe contains just 8 main ingredients, most of which may already be in your cupboards at home:

• Milk
• Instant yeast
• Strong white bread flour
• Butter
• Caster sugar
• Eggs
• Dark chocolate 
• Milk chocolate 

How to make homemade chocolate rolls

Firstly, make the dough. Start by combining the yeast with the flour and rubbing in the butter with your finger tips.

Secondly, stir through the sugar and salt. Then, mix in the eggs and warmed milk. Once combined, tip onto a floured surface and knead for 10 minutes. Alternatively, place in an electric mixer with a dough hook attached and knead on a medium speed for 6 minutes.

Once smooth and elastic, shape into a ball and place into a clean bowl. Cover with a tea towel and leave in a warm place until doubled in size, around 1 hour.

Then, preheat the oven to 200°C/180°C fan (400°F/350°F).

Knock back the dough and divide into 2 pieces before leaving to rest for 10 minutes.

Lightly flour a surface and roll each piece of dough out until 21cm wide and 1/2cm thick.

Spread the dough with the softened butter and sprinkle over the chocolate chunks.

Roll up the dough tightly before using thread or dental floss to slice them into 3cm slices. Place the rolls cut-side-up on a lined baking tray, leaving around 1cm between each roll.

Bake for 18-20 minutes until pale golden brown. These are tastiest enjoyed as fresh as possible!

Can I use plain flour instead of bread flour?

For this recipe you must use strong white bread flour, not plain flour. Plain flour is the same as all-purpose flour. Bread flour is higher in protein than plain flour. This means it produces more gluten which gives dough more elasticity and baked bread a nice chew. Gluten is developed during the kneading process, so make sure to keep kneading your dough until smooth and elastic.

Alternative Fillings

If you don’t want to use chocolate, this dough can be used to make any kind of sweet bread rolls. Why not fill the rolls with:

• Nutella
• Biscoff Spread
• Cinnamon sugar, butter, and diced apples
• Cookies and cream

Homemade chocolate rolls pro-tips

Here are some tips to ensure your rolls come out perfectly every time:

• Ensure the yeast is in date. Out of date yeast will not allow your dough to rise properly and your rolls will be dense. If you have fresh yeast the results will be even better! When using fresh yeast, ensure to rub it in completely with the flour.
• Use high quality chocolate – it really makes all the difference. Lindt chocolate is my favourite to use!
• Do not over bake the rolls. You want your rolls to be soft and fluffy, over-baking them will make them tough.

Similar recipes to homemade chocolate rolls

Check out my other sweet treat recipes:

• Snickers cookies
• Fluffy vegan pancakes with yoghurt and blueberry compote
• Hong Kong style french toast
• Cookies and cream cookies
• Brown butter and Nutella cookies

Homemade Chocolate Rolls

5 from 1 vote

Sweet enriched white bread twists filled with butter and chocolate

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rising and resting time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 20 Rolls

Course: Dessert, Snack

Cuisine: French

Calories: 245

Ingredients Method

Ingredients

  

• 250ml/15½oz full fat milk
• 14g/½oz instant yeast
• 500g/17½oz strong white bread flour
• 60g/2oz butter at room temperature
• 40g/1½oz caster sugar
• 1 tsp salt
• 2 large eggs
• 150g/5¼oz softened butter
• 150g/5¼oz dark chocolate cut into medium-sized chunks
• 100g/3½oz milk chocolate cut into medium-sized chunks

Method

 

1. Heat the milk in a microwave, or on a hob, to room temperature.
2. In a large bowl combine the yeast with the flour. Rub the butter into the flour with your fingertips until evenly combined, as though you are making a crumble.
3. Add in the sugar and salt and stir to combine. Add in the warm milk and beaten eggs and stir to combine.
4. Once fully combined turn onto a floured worktop and knead for 10 minutes until smooth and elastic. Alternatively, place in the bowl of a stand mixer fitted with a dough hook and knead for 6 minutes on a medium speed.
5. Place the dough in a clean bowl, cover with a tea towel and leave until doubled in size, around 1 hour.
6. After 1 hour, preheat the oven to 200°C/180°C fan (400°F/350°F).
7. Knock back the dough and divide into 2 balls. Leave to rest for 10 minutes.
8. Place the dough balls on a floured worktop and roll each ball to ½cm/¼inch thick rectangles with the short edge being around 21cm/8inch wide.
9. Spread each rectangle with the softened butter and sprinkle with the chocolate chunks.
10. Starting from the shorter end, roll up the dough like a Swiss roll.
11. Line 2 baking trays with baking parchment. Use dental floss or thread to slice the rolls into 3cm/1.2inch slices. Place on the baking trays, leaving small gaps in between.
12. Bake for 18-20 minutes, or until pale golden brown. These are best enjoyed the day they are made!