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Chocolate Sweet Rolls

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Chocolate Sweet rolls are rich, fluffy, and super delicious! You will fall in love with these homemade rolls that are filled with a chocolate sugar filling. They are then iced with a rich cream cheese glaze and a decadent chocolate drizzle is added to the top. These are the perfect breakfast treat to enjoy on all those special occasions. 

Chocolate Sweet Rolls

These chocolate sweet rolls are always a huge hit in our family. Whenever there is a special occasion in our house, this is the most requested treat to make. 

Chocolate Sweet Rolls

My family absolutely loves the texture of the chewy homemade roll paired with the delicious chocolate-sugar filling that is covered with an easy cream cheese icing, and who can forget about the chocolate drizzle on the top? These will become your go-to special occasion treat in no time as well. 

These are the perfect dish to make on all your favorite holiday’s thanks to the make-ahead instructions so that you can enjoy every moment the day of! 

Chocolate Sweet Rolls

Pair these with some Instant Pot Bacon Gruyere Egg Bites so that you have a little protein with a whole lot of deliciousness! 

How to Make Chocolate Sweet Rolls

  • In a mixing bowl, combine 1 ½ cups flour and yeast. Set aside.
  • In a saucepan, heat the milk, butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour mixture.
  • Mix on low, using a regular paddle, adding the eggs one at a time. 
  • Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
  • Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dishtowel.
  • Allow the dough to rise in a warm place until doubled, about 1 ½ hour.
  • Punch the dough down and turn it out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
  • For the filling: Combine the butter, sugar, and cocoa powder until sandy.
  • Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling. Top the filling with miniature chocolate chips.
  • Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
  • Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half, and then the quarters into three slices each.
  • Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.
  • TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
  • Bake at 350 degrees for 25 to 30 minutes.
  • While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
  • Remove rolls from the oven and spread with icing. 
  • To make the drizzle: place the chocolate chips and butter into a microwave-safe bowl. Microwave for 1 minute and then stir vigorously. If needed, return the chocolate to the microwave and heat for an additional 15 seconds, stirring after, and repeat until melted. Transfer to a zip-top freezer bag. Sniip the corner and drizzle over the cream cheese icing.
Chocolate Sweet Rolls

Tips Tricks and FAQs

  • I recommend using full-fat milk in this recipe. This will give you the richest flavor possible. You can use 1%, 2%, or buttermilk as well if you prefer, but you will want to avoid nonfat milk. 
  • Use bread flour when making these cinnamon rolls if you can find it. It will help your rolls raise better and will give them a nice chewy texture. 
Chocolate Sweet Rolls

Can you make these ahead of time?

Yes, you can make these ahead of time. Before allowing the final rise, you will want to tightly cover your chocolate sweet rolls with plastic and place them in the fridge for up to 24 hours. You can then remove them from the fridge and allow them to do their final rise before baking and enjoying. 

Can you freeze these Chocolate Sweet Rolls?

You can freeze these baked or unbaked. 

chocolate sweet rolls

Unbaked Instructions: When freezing these unbaked, it is best to let them rise for the second time. I recommend baking them for about 10 minutes and then cooling them completely. Once cooled, cover tightly with plastic and then with foil and then freeze. 

Thaw these in the fridge overnight and then continue baking for about 20 minutes. 

chocolate sweet rolls pins

Baked Instructions: Bake your chocolate rolls and then let them cool. Once cooled, you can separate into individual servings and then freeze in a freezer-safe container. This will last for up to 3 months. When you are ready to enjoy, thaw them in the fridge and then warm up in the microwave if you prefer. 

chocolate sweet rolls

Chocolate Sweet Rolls

Ingredients

  • DOUGH:
  • ¾ cup milk
  • ⅓ cup unsalted butter softened
  • 3 ¼ cups all-purpose flour
  • 1 packet instant yeast
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 egg
  • FILLING:
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon cocoa powder
  • ½ cup miniature semisweet chocolate chips
  • ICING:
  • 1 (8 ounces) package cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • ¼ teaspoon vanilla
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • DRIZZLE:
  • ½ cup semisweet chocolate chips
  • 4 tablespoons unsalted butter

Instructions

  1. In a mixing bowl, combine 1 ½ cups flour and yeast. Set aside.
  2. In a saucepan, heat the milk, butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour mixture.
  3. Mix on low, using a regular paddle, adding the eggs one at a time. 
  4. Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
  5. Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dishtowel.
  6. Allow the dough to rise in a warm place until doubled, about 1 ½ hour.
  7. Punch the dough down and turn it out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
  8. For the filling: Combine the butter, sugar, and cocoa powder until sandy.
  9. Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling. Top the filling with miniature chocolate chips.
  10. Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
  11. Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half, and then the quarters into three slices each.
  12. Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.
  13. TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
  14. Bake at 350 degrees for 25 to 30 minutes.
  15. While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
  16. Remove rolls from the oven and spread with icing. 
  17. To make the drizzle: place the chocolate chips and butter into a microwave-safe bowl. Microwave for 1 minute and then stir vigorously. If needed, return the chocolate to the microwave and heat for an additional 15 seconds, stirring after, and repeat until melted. Transfer to a zip-top freezer bag. Sniip the corner and drizzle over the cream cheese icing.

Notes

Yield: 12 chocolate sweet rolls

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 115mgCarbohydrates: 52gFiber: 2gSugar: 24gProtein: 6g

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