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The Best Homemade Chocolate Rolls Recipe

The Best Homemade Chocolate Rolls Recipe



  • 1 cup milk, lukewarm (240ml)
  • 1/4 cup granulated white sugar (50g)
  • 1 tbsp active dry yeast (9g)
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted (56g)
  • 1 tsp salt
  • 3+3/4 to 4 cups all-purpose flour (450-480g)


  • 1/2 cup brown sugar (100g)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 6 tbsp butter, softened (85g)
  • 1 cup semi-sweet chocolate, chopped or chips (175g)


  • 1/8 cup butter, room temperature (28g)
  • 1/4 cup cream cheese, room temperature (56g)
  • 1 cup powdered sugar (120g)
  • 1/4 cup unsweetened cocoa powder (21g)
  • 1-2 tbsp milk


  1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
  2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn’t stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don’t add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
  3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
  4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
  5. Roll dough into a 20×18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don’t cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
  6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
  7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.


*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

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