Chocolate Sweet Rolls

Chocolate sweet rolls are basically chocolate cinnamon rolls. They are the same concept but with the filling being powdered sugar, cocoa powder and chocolate chips. They are finished with a little sift of powdered sugar on top. These I have come to love more and more each day. The bakery I worked at when I was younger made these with a danish dough base but I have come to love them using a basic cinnamon roll dough recipe. It’s quicker to make and just as satisfying. This recipe makes 12 chocolate rolls.

Chocolate Devils

Dough:

1 Cup warm milk

3 3/4 tsp of active dry yeast

2 large eggs at room temperature

1/3 C salted butter melted but not super hot

4 1/2 cups flour

1 teaspoon salt

1/2 cup granulated sugar

Filling:

1/2 cup powdered sugar

1/3 cup cocoa powder

1/2 cup chocolate chips

Topping:

Powdered sugar

Instructions:

  1. Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
  2. Add eggs, butter, sugar and salt.
  3. Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
  4. Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
  5. Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
  6. Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
  7. Sift powdered sugar so it covers all of the dough. Sift cocoa powder over the powdered sugar. Sprinkle chocolate chips so they are well spread across the whole rectangle of dough.
  8. Starting on the long end roll the dough up tightly jelly roll style rolling from both sides together to make spiraled devil horns.
  9. Cut into 12 slices. Place on two sheets pans with parchment paper.
  10. Cover the pan and let rise for 20 minutes or until double in size.
  11. Preheat the oven for 375 degrees.
  12. Once rolls are risen bake at 375 degrees for 25 to 28 minutes.
  13. Once the rolls are cooled. Sift powdered sugar over to lightly coat them.
  14. These rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave will bring them back to life.

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