A Chocolatey Start
Let me tell you about these rolls. They are a happy accident from my kitchen. I once mixed up my bread and brownie recipes. I still laugh at that. The result was this wonderful chocolate dough.
You start the night before. Mix the starter, flour, and cocoa. The dough will be dark and shiny. Tuck it in a bowl for a long sleep. In the morning, it will be big and puffy. It feels like magic every single time.
The Fun of Rolling
The next day is the best part. You get to roll everything out. Sprinkle that buttery, sugary cocoa all over. Then comes the chocolate chips. Be generous here. A little extra never hurt anyone.
Now, roll it up tight. This part matters. A tight roll makes beautiful swirls inside. Use a sharp knife to cut your rolls. Seeing those chocolate layers is so exciting. What’s your favorite part of baking? Is it mixing, or is it shaping?
Why We Bake From Scratch
Baking like this is not just about food. It is about patience. You wait for the dough to rise. That waiting teaches you good things. Good things take time. This matters more than you think.
It is also about sharing. A warm roll says “I care about you.” Sharing food feeds more than our bodies. It feeds our hearts. That is a lesson from my own grandma. I think she was very wise.
A Little Chocolate Story
I made these for my grandson’s birthday one year. He took one bite and his eyes got wide. He said, “Nana, this is what happiness tastes like.” I have called them Happiness Rolls ever since. It is a good name, I think.
*Fun fact*: The cocoa powder makes the dough so dark. It is like rolling out a little piece of midnight. Isn’t that a funny thought?
The Final Touch
When they come out of the oven, your kitchen will smell amazing. Let them cool just a bit. Then you make the simple glaze. Just cream, sugar, and vanilla. Drizzle it over the warm rolls.
That glaze sinks into all the nooks. It makes them extra special. Do you like a lot of glaze, or just a little? I always make extra for dipping.
Time to Share
Now, the most important step. You have to share them. Call a friend or a neighbor over. A warm roll tastes better with good company. That is a fact.
I hope you try making these. They are a wonderful weekend project. Tell me, what is your favorite thing to bake for someone you love? I would love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dough: | ||
| Fed sourdough starter | 1/2 cup | |
| Water | 1/2 cup | |
| All purpose flour | 3 1/2 cups | |
| Cocoa powder | 1/2 cup | |
| Melted coconut oil | 1/2 cup | |
| Honey | 1/2 cup | |
| Large eggs | 2 | |
| Baking soda | 1 teaspoon | |
| Baking powder | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Filling: | ||
| Butter, melted | 1/2 cup | |
| Sugar | 1 cup | |
| Dark cocoa | 1/4 cup | |
| Dark chocolate chips | 1 cup | |
| Glaze: | ||
| Heavy cream | 1/4 cup | |
| Powdered sugar | 1.5 cups | |
| Vanilla | 1 teaspoon |
A Sweet Roll Story for You
Oh, the smell of chocolate in the morning. It’s pure happiness, I tell you. These sweet rolls are a little project, but so worth it. We start the night before. It feels like a secret plan for tomorrow’s breakfast. I still smile when I see that dough waiting for me.
Here is how we make our chocolatey dream come true. Follow these steps, and you’ll have a pan of warm, gooey goodness. Let’s begin our baking adventure together.
Step 1: Prepare the Dough
The night before, put your starter in a big bowl. Add the water, flour, and cocoa powder. Then pour in the melted coconut oil and honey. Crack in those two eggs. Let your mixer knead it all together. The dough will get smooth and bouncy. (A hard-learned tip: If the dough sticks to the bowl, add a tiny bit more flour.)
Step 2: Let it Rise
Cover the bowl with a clean cloth. Find a cozy spot for it on your counter. Let it sleep there overnight. In the morning, it will be twice as big! It’s like magic. I always peek at it first thing.
Step 3: Add Leaveners
Now, wake that dough up! Sprinkle in the baking soda, baking powder, and salt. Mix everything again for about five minutes. The dough will become soft and stretchy. It feels wonderful in your hands.
Step 4: Make the Filling
Turn your oven on to get it warm. We need 375 degrees. In a small bowl, mix the melted butter, sugar, and cocoa. Doesn’t that smell amazing? It’s like a fudgy paste. This is the heart of our roll.
Step 5: Assemble the Rolls
Sprinkle some flour on your counter. Roll the dough into a big rectangle. Spread the chocolate filling all over it. Then, sprinkle the chocolate chips everywhere. Sweet or semi-sweet chips? Share below!
Step 6: Cut the Rolls
Now, roll it up from the short side. Make it a snug roll. Use a sharp knife to cut it into twelve pieces. I sometimes use a piece of string for a clean cut. It works like a charm.
Step 7: Bake
Place your little rolls in a baking dish. Let them snuggle up close. Bake for about 25 minutes. They are ready when the edges look a little golden. Your kitchen will smell like a bakery.
Step 8: Glaze and Serve
Let them cool just a bit. Then, make the simple glaze. Just whisk the cream, powdered sugar, and vanilla together. Drizzle it all over the warm rolls. Now, the hardest part is waiting to take a bite!
Cook Time: 25 minutes
Total Time: 8 hours 40 minutes
Yield: 12 sweet rolls
Category: Breakfast, Baking
Three Tasty Twists to Try
I love a good recipe, but playing with it is even more fun. You can make these rolls your own. Here are a few ideas I’ve tried over the years. My grandson loves the orange one.
Orange Zest Zing
Add the zest of one orange to the filling. The chocolate and orange together is a classic. It tastes so bright and cheerful.
Peppermint Swirl
Use peppermint extract in the glaze instead of vanilla. Crush some candy canes on top for a crunch. Perfect for a chilly morning.
Berry Surprise
Sprinkle dried cherries or raspberries with the chocolate chips. They get a little jammy inside. It’s a lovely, fruity surprise.
Which one would you try first? Comment below!
The Perfect Plate and Pairing
A warm sweet roll is a treat all by itself. But I think food tastes better with friends. Serve these on a big platter for everyone to share. A little extra glaze on the side is always a good idea.
For a real weekend treat, add some fresh berries on the side. The tartness is wonderful with the sweet chocolate. A scoop of vanilla ice cream turns it into dessert. I still laugh at that idea for breakfast.
What to drink? A tall, cold glass of milk is the best partner. For the grown-ups, a hot cup of coffee with cream is just right. The bitter coffee and sweet roll are a perfect match. Which would you choose tonight?
Keeping Your Chocolate Rolls Happy
These sweet rolls are best fresh and warm. But you can save them for later. Let them cool completely first. Then store them in a sealed container on the counter.
They will stay good for two days. You can also freeze them for a month. I wrap each roll tightly in plastic wrap. Then I put them all in a freezer bag.
I once left a batch out uncovered overnight. They were dry and sad the next morning. A good seal keeps them soft. To reheat, warm them in the oven for ten minutes.
This makes your morning special with little work. You can bake a double batch on the weekend. Then you have a quick treat all week. Have you ever tried storing it this way? Share below!
Fixing Common Roll Problems
Sometimes the dough can be tricky. If it feels too sticky, add a little more flour. Just a tablespoon at a time. You want it smooth and not stuck to your hands.
I remember when my first rolls did not rise well. My kitchen was too cold. Now I let them rise in a warm spot. This makes them light and fluffy.
Another problem is a messy filling. Roll the dough on a floured surface. This stops it from sticking and tearing. A tight roll keeps all that chocolate inside.
Getting it right builds your cooking confidence. A good rise also makes the flavor better. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes, use a good gluten-free flour blend. The texture might be a little different.
Q: Can I make them ahead? A: Absolutely. Prepare them the night before. Keep them in the fridge, then bake in the morning.
Q: What can I use instead of honey? A: Maple syrup works very well. It gives a lovely, warm taste.
Q: Can I make a smaller batch? A: You can cut all the ingredients in half. This will make six perfect rolls.
Q: Any optional tips? A: Add a pinch of cinnamon to the filling. It makes the chocolate taste even richer. Which tip will you try first?
Sharing the Sweetness
I hope you love making these chocolate rolls. They always make my kitchen smell wonderful. It is a recipe full of happy memories for me.
I would love to see your baking creations. Your pictures always bring a smile to my face. Have you tried this recipe? Tag us on Pinterest!
Thank you for spending time in my kitchen today. I cannot wait to hear all your stories.
Happy cooking! —Elowen Thorn.
Double Chocolate Sweet Rolls Recipe
Description
Indulge in the ultimate chocolate treat with these Double Chocolate Sweet Rolls, featuring a rich cocoa dough and a decadent chocolate filling.
Ingredients
Instructions
- The night before combine the starter, water, flour, cocoa powder, oil, honey and eggs in the bowl of a stand mixer. Knead with a dough hook, at medium-low speed, until it is smooth and elastic. It should easily pull away from the sides of the bowl. Cover with plastic wrap, a beeswax wrap, or a lid.
- Let the dough rise overnight at room temperature (in a warm spot). It should double. About 8-10 hours or slightly longer.
- The next day, add in the baking soda, baking powder, and salt. Mix until well combined. Knead for about 5 minutes in the stand mixture until the dough becomes stretchy.
- Preheat the oven to 375 degrees Fahrenheit.
- In a separate small bowl, combine butter, sugar, and cocoa powder.
- Roll dough on a lightly floured surface into a 12 inch by 16 inch rectangle with a rolling pin.
- Spread cocoa and butter mixture. Sprinkle it with chocolate chips (or chopped dark chocolate).
- From the short end, roll tightly.
- Cut into 1 inch rolls with a sharp knife or string. (This will yield 12 rolls)
- Place in a 9 inch by 13 inch baking dish, or a large cast iron skillet, and bake for about 25 minutes or until they are baked through, and start to turn a little golden brown around the edges.
- Allow to cool for a bit.
- Create the glaze by mixing the ingredients in a large mixing bowl.
- Pour over the top of the rolls. Enjoy.
Notes
- For best results, ensure your sourdough starter is active and fed. The dough should double in size during the overnight rise. Use a sharp knife or unflavored dental floss for clean cuts when dividing the rolls.