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Chocolate Sweet Rolls

Chocolate Sweet Rolls
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Indulge in the warm, comforting delight of Chocolate Sweet Rolls, a heavenly treat perfect for breakfast, dessert, or any special occasion. These rolls combine fluffy homemade dough with a rich chocolate filling and a hint of cinnamon, ensuring every bite is a satisfying experience. Whether served fresh from the oven or enjoyed later in the day, these gooey chocolate pastries are sure to impress friends and family alike. With simple ingredients and easy preparation steps, you can create this decadent dish that brings joy to any table.

Ingredients

Scale
  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons (75g) granulated sugar, divided
  • 1 Tablespoon (9g) active dry or instant yeast
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 Tablespoons (10g) unsweetened natural or dutch process cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (135g) semi-sweet chocolate chips or a 4 ounce semi-sweet chocolate bar, finely chopped
  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon espresso powder
  • 1 and 1/2 cups (180g) confectioners' sugar, sifted (sift after measuring)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Whisk the warm milk, 2 tablespoons of sugar, and yeast together in your stand mixer bowl fitted with a dough hook or paddle attachment. Cover it and let sit for about 5 minutes until foamy.
  2. Add the remaining sugar, melted butter, eggs, salt, and about 1 cup of flour. Beat on medium speed for one minute. Scrape down sides of the bowl.
  3. Add in another three cups of flour while mixing at low speed until you have a soft dough that pulls away from sides of the bowl. If sticky, add flour gradually until it feels soft but not overly tacky.
  4. Knead in your mixer with a dough hook for an additional six to eight minutes or by hand on a floured surface until it passes the windowpane test.
  5. Lightly grease a large bowl with oil. Place your kneaded dough inside, turning to coat all sides. Cover tightly with plastic wrap or foil and let rise in a warm area until doubled in size—about two hours.
  6. Grease your baking dish thoroughly or line it with parchment paper to prevent sticking when baking.
  7. Once risen, punch down your dough gently to release air. On a floured surface, roll it into a rectangle approximately ten by sixteen inches thick.
  8. Combine all filling ingredients except for chopped chocolate/chocolate chips. Spread this mixture over rolled-out dough evenly before sprinkling chopped chocolate on top.
  9. Tightly roll up your dough into a log shape starting from one long side. Cut into twelve even pieces about one to one-and-a-half inches each. Arrange them in your prepared baking pan.
  10. Cover tightly with plastic wrap or foil again and allow to rise until doubled in size—approximately one hour.
  11. Preheat your oven to 350°F (177°C) while waiting for rolls to rise fully.
  12. Bake for about twenty-five to twenty-eight minutes until lightly browned on top. Tent aluminum foil over them halfway through if they brown too quickly.
  13. Warm cream on the stove until barely simmering; whisk espresso powder into warm cream followed by confectioners' sugar until smooth.
  14. Drizzle icing over warm rolls once removed from oven. Serve immediately!

Nutrition

Find it online: https://simpledishmagic.com/chocolate-sweet-rolls/