Sourdough Chocolate Rolls Recipe for Baking

A Sweet Start with a Sour Friend

I love baking with my sourdough starter. It feels like magic. You mix a simple paste of flour and water. Then it comes alive with tiny bubbles.

For these rolls, you must feed your starter first. A happy, bubbly starter makes the best dough. It gives the rolls a special, soft texture. This slow start matters because it builds flavor you just can’t buy.

The Long, Cozy Nap

After you mix the dough, it needs a long rest. I cover the bowl with a clean cloth. I always put it in a warm spot on my counter.

The dough sleeps there overnight. This waiting is the secret. It makes the dough easier to digest. It also gives it that wonderful sourdough taste. Good things take time, don’t they?

The Chocolatey Heart

The next day, we make the chocolate filling. You mix soft butter, sugar, and dark cocoa. Then you stir in the chocolate chips. Doesn’t that smell amazing?

I once let my grandson Liam spread the filling. He got chocolate everywhere, even on his nose. I still laugh at that. What is your favorite chocolate treat to bake?

The Special Rolling Trick

Now, you roll the dough out thin. Spread the chocolate all over. Then you roll it up tight, like a sleepy caterpillar. Pinch the end to seal it.

Here is a fun fact. The best way to cut the rolls is with a piece of thread. You slide it under the roll and cross the ends. It slices cleanly without squishing them. Have you ever tried using thread to cut dough?

The Magic Cream and the Bake

You place the rolls in a pan. Then you pour heavy cream right over the top. This seems strange, I know. But trust me.

The cream soaks in while they bake. It makes them incredibly rich and soft. They rise one last time before going into the oven. Your whole house will smell like a bakery. This step matters because it turns good rolls into great ones.

Sharing the Warmth

Let the rolls cool for just a minute. But you must eat one while it’s still warm. The chocolate will be gooey and perfect.

Baking is about sharing. I love seeing people’s faces light up with that first bite. It connects us. Who will you share your first batch with?

Ingredients:

Ingredient	Amount	Notes
Fed Sourdough Starter	1/2 cup
Water	1/2 cup
Flour	4 cups
Melted Coconut Oil	1/2 cup
Honey	1/2 cup
Eggs	2
Baking Soda	1 teaspoon
Baking Powder	1 teaspoon
Salt	1/2 teaspoon
Softened Butter	1/2 cup	For the filling
Sugar	1 cup	For the filling
Dark Cocoa	1/4 cup	For the filling
Dark Chocolate Chips	1 cup	For the filling
Heavy Whipping Cream	1/2 cup	Poured over rolls before baking

My Sourdough Chocolate Rolls: A Sweet Little Secret

Hello, my dear. Come sit with me in the kitchen. I want to share my recipe for sourdough chocolate rolls. It is a happy mix of my two favorite things. The rolls are soft and a little tangy from the starter. Then they are filled with a rich, gooey chocolate surprise. I still smile when I pull them from the oven.

This recipe is perfect for a slow weekend. You start it the day before you want to bake. It fills the whole house with the most wonderful smell. Doesn’t that sound lovely? Let’s begin our baking adventure together. I will walk you through each step.

• Step 1: First, you must wake up your sourdough starter. Feed it 4 to 12 hours before you start. You want it to be bubbly and happy. A lively starter makes the best rolls. I like to do this right after breakfast.
• Step 2: Now, mix that bubbly starter with flour, honey, water, and melted coconut oil. Stir it all together in a big bowl. Then, use your hands to form a soft dough ball. This part is a bit messy, and that is okay. Good baking is often messy.
• Step 3: Place your dough ball into a greased bowl. Cover it tightly with a lid or some wrap. This keeps the dough cozy. I always use my favorite beeswax wrap. It reminds me of my garden.
• Step 4: Let the bowl rest in a warm spot overnight. It can rest for up to a full day. The dough will slowly grow. It might not double in size, and that is fine. It is doing its magic inside. Patience is a baker’s best tool.
• Step 5: The next day, preheat your oven to 375 degrees. Now, add the eggs, baking soda, baking powder, and salt to the dough. (A hard-learned tip: add these now, not yesterday! They help the rolls rise just before baking.) Use a mixer to combine everything. The dough will become smooth and lovely.
• Step 6: Time for the chocolate! Mix the softened butter, sugar, cocoa, and chocolate chips. Stir until it is a spreadable dream. I may have tasted this filling once or twice. It is a cook’s privilege, I think.
• Step 7: Lightly flour your counter and roll the dough out. You want it about a quarter-inch thick. Then, spread that wonderful chocolate filling all over it. Try to cover it evenly from edge to edge. This is my favorite part. It looks like a chocolate landscape.
• Step 8: Now, roll the dough up tightly. Start from one end and just keep going. When you reach the end, pinch the seam to seal it. This keeps all the chocolate inside. What’s your favorite sweet filling? Share below!
• Step 9: Use a piece of thread or dental floss to slice the roll. This gives you 14 beautiful rolls without squishing them. Place them snugly in a buttered cast iron skillet. They like to be close friends in the pan.
• Step 10: Pour half a cup of heavy cream right over the top. This makes them extra rich and tender. Let them rise in a warm place for about half an hour. Then, bake for 25 minutes. Your kitchen will smell amazing. Let them cool just a little before you eat one. I know, the wait is the hardest part.

Cook Time: 25 minutes
Total Time: 18-26 hours (includes resting)
Yield: 14 rolls
Category: Breakfast, Dessert

Three Tasty Twists to Try

This recipe is like a good friend. It is wonderful just as it is. But it also loves to play dress-up. You can easily change the filling for a fun new treat. Here are a few ideas I have tried over the years. They always make my grandchildren smile.

• Cinnamon-Sugar Swirl: Swap the chocolate for soft butter, cinnamon, and brown sugar. It tastes like a cozy morning.
• Orange & Dark Chocolate: Add the zest of one orange to the chocolate filling. The orange and chocolate are a magical pair.
• Peanut Butter Cup: Mix chopped peanut butter cups into the filling. This one is for all the peanut butter lovers out there.

Which one would you try first? Comment below!

The Perfect Way to Serve Them

A warm chocolate roll is a joy all by itself. But you can make it even more special. I love to serve mine with a dollop of whipped cream. A sprinkle of sea salt on top is also lovely. It makes the chocolate taste even deeper. For a real treat, add a scoop of vanilla ice cream. The mix of warm and cold is just divine.

What should you drink with it? A tall, cold glass of milk is the classic choice. It is perfect for kids and kids-at-heart. For the grown-ups, a cup of strong black coffee is wonderful. It cuts through the sweetness so nicely. Which would you choose tonight?

Keeping Your Chocolate Rolls Happy

Let’s talk about keeping these sweet rolls for later. Once they are fully cool, you can store them. Just pop them in an airtight container on your counter. They will stay fresh for about two days.

For longer keeping, the freezer is your friend. Wrap each roll tightly in plastic wrap. Then place them all in a freezer bag. They will be good for up to three months.

I remember my first batch. I left them out uncovered. They became dry and sad by the next morning. Now I always use a lid. This matters because a little care keeps your treats soft and delicious.

You can also make the dough ahead. Just mix it and let it rest in the fridge. This slows the sourdough down. Batch cooking saves you time on a busy morning. Have you ever tried storing it this way? Share below!

Baking Troubles? Let’s Fix Them

Sometimes baking does not go as planned. Do not worry. Here are some easy fixes. If your dough is too sticky, just add a little more flour. A dusting on your hands helps too.

I once rolled my dough too thin. The chocolate filling leaked right out. Now I make sure it is a good quarter-inch thick. This matters because it holds all that lovely chocolate inside.

If your rolls are dense, your starter might be sleepy. Always use a bubbly, active starter. This gives the rolls a light and fluffy texture. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Your Sourdough Roll Questions

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture might be a little different but still tasty.

Q: How far ahead can I prepare them? A: You can assemble the rolls the night before. Keep them in the fridge. Bake them in the morning.

Q: What can I use instead of honey? A: Maple syrup works beautifully. It gives a lovely, warm flavor.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. Use a smaller pan.

Q: Is the heavy cream necessary? A: It makes them extra rich and tender. But you can use milk if you must. Which tip will you try first?

Share Your Baking Joy

I hope you love baking these chocolatey rolls. There is nothing better than a warm kitchen. The smell of sourdough and chocolate is pure happiness.

I would love to see what you create in your own kitchen. Sharing food is how we share our hearts. Fun fact: Sourdough is one of the oldest forms of baking!

Have you tried this recipe? Tag us on Pinterest! I always look for your photos. It makes my day to see them.

Happy cooking! —Elowen Thorn.