Print

Decadent Chocolate Rolls with Rich Cocoa Filling and Fudge Icing Recipe

Print Recipe

★★★★

4 from 70 reviews

These decadent Chocolate Rolls feature a rich, soft cocoa-infused dough filled with a luscious chocolate butter filling, baked to perfection and topped with a smooth chocolate icing. Perfect for breakfast or dessert, they combine tender texture and intense chocolate flavor for chocolate lovers seeking a homemade treat.

Ingredients

Scale

For the Chocolate Dough

  • 1 cup Milk (warmed to 110°F)
  • 2 1/4 tsp Active dry yeast (full packet)
  • 2 Large eggs (room temperature, lightly beaten)
  • 4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter (room temperature and cubed)

For the Chocolate Filling

  • 1/2 cup Unsalted butter (room temperature)
  • 1/2 cup Brown sugar (packed light or dark)
  • 2 TBSP Unsweetened cocoa powder
  • 8 oz Chocolate bar (chopped, Lindt 70% recommended)

For the Chocolate Icing

  • 1 1/4 cup Powdered sugar (sifted)
  • 1 TBSP Unsweetened cocoa powder (sifted)
  • 1 tsp Pure vanilla extract
  • 1/4 cup Heavy cream (or milk)

Instructions

  1. Activate Yeast: Heat the milk in the microwave until it reaches 110°F. Pour the active dry yeast over the warm milk and let it sit for 10 minutes to become foamy and activate.
  2. Prepare Dry Ingredients: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, white granulated sugar, and salt. Add the cubed unsalted butter and knead it into the flour mixture using a pastry kneader or your hands until the butter pieces are about pea-sized.
  3. Make the Dough: Add the milk-yeast mixture and lightly beaten eggs to the dry ingredients. Using a stand mixer with a dough hook on low speed, begin mixing until a dough starts to form. Increase the speed to medium and knead for 5 minutes until the dough is very soft and slightly tacky.
  4. First Rise: Preheat the oven to 200°F and spray a large bowl with nonstick spray. Place the dough into the bowl, cover with a kitchen towel, turn off the oven, place the bowl inside with the oven door cracked open, and let the dough rise for 1 hour or until doubled in size.
  5. Make Chocolate Filling: In a small bowl, use a hand mixer to beat the room temperature unsalted butter on high speed until soft. Add the brown sugar and unsweetened cocoa powder and continue mixing on high speed until the mixture smooths to a paste-like consistency. Chop the chocolate bar into small pieces.
  6. Shape Rolls: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread the chocolate filling evenly over the dough using an offset icing spatula, then sprinkle the chopped chocolate pieces on top.
  7. Form Log and Cut: Roll the dough tightly into a log starting from the short side. Trim the uneven ends with a serrated knife. Cut the log into 12 even rolls using very light sawing motions to avoid squishing.
  8. Second Rise: Spray a 9×13 inch or 9×14 inch casserole pan with nonstick baking spray. Arrange the 12 rolls spaced evenly. Cover with a kitchen towel and let them rise for 25 minutes.
  9. Bake Rolls: Preheat the oven to 350°F. Bake the rolls for 25-30 minutes. Rolls are done when bubbling subsides and an internal temperature of 160°F is reached.
  10. Prepare Chocolate Icing: Sift powdered sugar and unsweetened cocoa powder into a small bowl. Add vanilla extract and heavy cream or milk, mixing until smooth and combined.
  11. Ice Rolls: Allow baked rolls to cool for 10 minutes outside the oven, then spread the chocolate icing evenly over the rolls.

Notes

  • For hand kneading, mix ingredients as instructed, then knead dough on a floured surface for about 8-10 minutes until smooth and elastic.
  • Use a stand mixer with a dough hook for easier kneading.
  • Adjust milk temperature carefully to avoid killing the yeast; aim for warm (not hot) milk around 110°F.
  • Use a serrated knife gently to avoid compressing rolls during cutting.
  • Let rolls cool slightly before icing to prevent icing from melting too quickly.
  • Chocolate bars with 70% cocoa solids like Lindt are ideal for intense chocolate flavor in filling.

Keywords: chocolate rolls, chocolate pastry, baked chocolate rolls, cocoa dough, chocolate filling rolls, homemade chocolate rolls, dessert rolls

Find it online: https://epicrecipebox.com/decadent-chocolate-rolls-with-rich-cocoa-filling-and-fudge-icing-recipe/