These sinfully delicious chocolate sweet rolls are satisfying with chocolate in tender homemade dough. Though you shape and roll them like cinnamon rolls, inside this chocolate infused sweet dough is a sprinkling of semi-sweet chocolate and sugar, further enhanced with a deep chocolate frosting. Richly indulgent, this is an easy recipe for a chocolate sweet roll that is a decadent treat that can make breakfast, dessert or snacking special. In this post, I share my recipe along with some helpful tips so you can enjoy them too.
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This soft, fluffy dough is not loaded with butter. Instead it uses healthier canola oil. Though it may not seem as rich of a sweet dough, you honestly will not notice from the delicate texture of these chocolate rolls with cinnamon.
Chocolate Sweet Roll Success: Top Tips & Tricks
Some bakers like to brush inside of their dough before filling and cutting with melted butter or oil. A better method is to lightly brush the inside first with water, which serves the same purpose and avoids extra calories.
A Teflon brush is what I always use. The reason you don’t lose bristles like you do with a pastry brush as it does after a while.
For the chocolate frosting, I prefer this particular one without the vanilla. In eliminating it, the chocolate is deeper and more robust in flavor.
When I make this recipe for this chocolate sweet roll, I like to freeze some after frosting them. A trick that helps keep the frosting on is put a plate of them in the freezer for about 10 to 15 minutes to firm up. Then you can wrap them individually in wax paper without having the frosting adhere to it. Afterwards, I just stick the wrapped rolls in zip-lock freezer bags.
Give these deep chocolate sweet rolls a try because I know that you’ll love them once you do. Please share my easy recipe for this yummy chocolate sweet roll with your family and friends and do come back to my blog for more.
Easy Chocolate Sweet Rolls
Chocolate Sweet Roll Dough:
7 to 7 ½ cups of sifted flour
½ cups of unsweetened cocoa
1 cup of sugar
½ cups of canola oil
1 teaspoon of salt
2 cups of warm water (not hot)
1/3 cup of powdered milk
1 package of dry yeast (2-1/4 teaspoons)
Chocolate Filling:
½ cups of sugar (divided)
½ cups of semi-sweet chocolate chips
Chocolate Frosting:
2 cups of confectioners’ sugar
½ cups of unsweetened cocoa
2 tablespoons of softened butter
5 tablespoons of milk
½ teaspoons of vanilla (optional)
To Make the Chocolate Sweet Roll Dough:
Measure the warm water and add a teaspoon of the sugar along with the yeast.
Give the yeast a few minutes to proof. You will know it is ready when the water starts developing a foam.
Add about a cup of the sifted flour into the yeast mixture and mix through before stirring in the salt, oil, cocoa, sugar, powdered milk, and the remaining flour to form soft, pliable dough.
Gently grease the ball of dough and cover it. Set it in a warm spot and allow to grow for about an hour and a half until it has a chance to rise.
Roll the dough into an oblong about 15 x 7 inches. You will get two rolls.
Brush lightly with water and sprinkle with the half of the sugar and chocolate chips for the filling per roll.
Roll it up starting from the smallest end like a jelly roll.
Now cut into 12 slices (about an inch each).
Place the rolls in a lightly greased baking pan about 13 x 9 x 2″.
Cover and let these rise until double, about 45 minutes to an hour.
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
Use a toothpick, a slender knife or a cake tester to see if anything sticks determining doneness.
Allow to cool for a few minutes before removing them from the pan.
Serve plain or frost.
To Make the Chocolate Frosting:
Just mix all the ingredients and beat with your electric mixer until creamy and spreadable.
Spread on the rolls after they cool.
ENJOY!
Easy Chocolate Sweet Rolls
Ingredients
- Chocolate Sweet Roll Dough:
- 7 to 7 ½ cups of sifted flour
- ½ cups of unsweetened cocoa
- 1 cup of sugar
- ½ cups of canola oil
- 1 teaspoon of salt
- 2 cups of warm water (not hot)
- 1/3 cup of powdered milk
- 1 package of dry yeast (2-1/4 teaspoons)
- Chocolate Filling:
- ½ cups of sugar divided
- ½ cups of semi-sweet chocolate chips
- Chocolate Frosting:
- 2 cups of confectioners’ sugar
- ½ cups of unsweetened cocoa
- 2 tablespoons of softened butter
- 5 tablespoons of milk
- ½ teaspoons of vanilla optional
Instructions
- To Make the Chocolate Sweet Roll Dough:
- Measure the warm water and add a teaspoon of the sugar along with the yeast.
- Give the yeast a few minutes to proof. You will know it is ready when the water starts developing a foam.
- Add about a cup of the sifted flour into the yeast mixture and mix through before stirring in the salt, oil, cocoa, sugar, powdered milk, and the remaining flour to form soft, pliable dough.
- Gently grease the ball of dough and cover it. Set it in a warm spot and allow to grow for about an hour and a half until it has a chance to rise.
- Roll the dough into an oblong about 15 x 7 inches. You will get two rolls.
- Brush lightly with water and sprinkle with the half of the sugar and chocolate chips for the filling per roll.
- Roll it up starting from the smallest end like a jelly roll.
- Now cut into 12 slices (about an inch each).
- Place the rolls in a lightly greased baking pan about 13 x 9 x 2″.
- Cover and let these rise until double, about 45 minutes to an hour.
- Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
- Use a toothpick, a slender knife or a cake tester to see if anything sticks determining doneness.
- Allow to cool for a few minutes before removing them from the pan.
- Serve plain or frost.
- To Make the Chocolate Frosting:
- Just mix all the ingredients and beat with your electric mixer until creamy and spreadable.
- Spread on the rolls after they cool.
- ENJOY!
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The post Deep Chocolate Bliss: Easy Sweet Roll Recipe appeared first on Beauty Cooks Kisses.
