Chocolate Sweet Rolls
MAKES
9 rolls
TAKES
Prep time: 11 hours 15 minutes - 15 hours 15 minutes (includes rise times)
Cook time: 25 minutes
Total: 11 hours 45 minutes - 5 hours 45 minutes
✻ ABOUT THIS RECIPE
Chocoholics will love these sweet rolls that invite chocolate to the breakfast table. A sweet cocoa filling is wrapped inside a soft, fluffy yeasted dough, and topped with a rich chocolate icing. While these rolls are delicious and gooey while still warm, they are also wonderful if allowed to cool completely before icing and serving, too.
INGREDIENTS
Dough
173 g / ¾ cup whole milk
75 g / ⅓ cup water
450 g / 3 ¾ cups bread flour
28 g / ¼ cup dry milk powder
25 g / 2 tablespoons granulated sugar
6 g / 1 ½ teaspoons fine sea salt
7 g / 2 ¼ teaspoons instant dry yeast
56 g / 1 large egg
28 g / 2 tablespoons unsalted butter, melted
30 g / 2 tablespoons sour cream
Filling
160 g / ¾ packed cup light or dark brown sugar
28 g / ¼ cup cocoa powder (I especially love black cocoa powder here)
15 g / 2 tablespoons all-purpose flour
1 g / ¼ teaspoon fine sea salt
71 g / 5 tablespoons unsalted butter, at room temperature
Fudge Icing
141 g / 1 ¼ cups powdered sugar, plus more as needed
21 g / 3 tablespoons cocoa powder
60 g / ¼ cup heavy cream, plus more as needed
42 g / 3 tablespoons unsalted butter, melted
5 g / 1 teaspoon vanilla bean paste or extract
> 1 g / pinch fine sea salt
Bake This Recipe with Me:
METHOD
1. The day before you want to make the cinnamon rolls, make the dough. In a small saucepan, heat the milk and water to about 110°F / 45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
2. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, milk powder, sugar, and salt to combine, 30 seconds. Add the yeast and the warm milk mixture, egg, butter, and sour cream, and mix on low speed for 4 minutes, or until a soft dough forms.
3. Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth. Transfer the dough to a lightly greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 45 minutes to 1 hour, until visibly puffy and almost double in size.
4. While the dough rises, make the filling. In a medium bowl, combine the brown sugar, cocoa powder, flour, and salt to combine. Use your hands to mix the ingredients together to evenly combine them. Add the melted butter and mix until it forms a sandy mixture. Set aside.
5. When the dough has risen, turn it out onto a lightly floured work surface. Use your hands and/or a rolling pin to pat/roll out the dough into a rectangle about 12 x 12 inch / 30 x 30 cm in size.
6. Sprinkle the brown sugar cocoa mixture evenly over the surface of the dough. Use your hands to press it down slightly, helping to flatten it and more evenly cover the dough.
7. Starting with one side, begin to roll up the dough into a tight spiral. Gently pick up the spiral and stretch it to increase its length to 14 inch / 36 cm.
8. Use a serrated knife or bench knife to score the dough log into nine even 1 ½ inch / 3 cm wide pieces. Use a piece of kitchen twine to cut the rolls cleanly—slide it under the log and then cross the ends of the twine until it slices the cinnamon roll. (You can also use the knife or bench knife to portion the rolls.)
9. Grease a 9 x 9 inch / 23 x 23 cm pan with nonstick spray. Arrange the rolls in three rows of three rolls inside the baking dish, leaving a small amount of space around each one. Cover the pan with greased plastic wrap or a clean kitchen towel.
10. Let the rolls rise at room temperature for 30-45 minutes until slightly puffy, then transfer to the refrigerator to continue to slowly rise for 8 to 12 hours (overnight).
11. The next day, remove the rolls from the refrigerator and let sit at room temperature until visibly puffy, 1 hour to 2 hours (it will take less time in a warmer space, and more time in a cooler one). Towards the end of this time, preheat the oven to 350°F / 175°C with an oven rack in the center.
12. Transfer the pan to the oven and bake until the sweet rolls are lightly golden on top, 20-24 minutes. If desired, you can check the internal temperature of a dough section of a roll towards the center of the pan, it should read at least 200°F / 93°C on a thermometer. Remove from the oven and cool for 10 to 15 minutes (or, cool completely).
13. While the rolls cool, make the icing. In a medium bowl, whisk the powdered sugar, cocoa, cream, melted butter, vanilla, and salt to combine. It should make a thickly fluid icing—if needed, you can add more cream to make it thinner. Or, if needed, you can add powdered sugar 7 g / 1 tablespoon at a time to thicken it.
14. Spoon the icing over the cinnamon rolls, spreading to generously cover the top of each roll. Serve immediately.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
