Chocolate Rolls
Sweet, soft dough rolled up with a chocolate cinnamon filling makes these rolls a tasty breakfast or brunch treat! This recipe is inspired by The Storyteller, a novel by Jodi Picoult.
Servings 12 rolls
Calories 386kcal
Ingredients
Enriched Yeast Dough
- 6 fl oz milk
- 1 pkt instant yeast
- 1 egg
- 1 egg yolk
- 1/2 tsp vanilla
- 8 oz all- purpose flour
- 8 oz bread flour
- 2.5 oz sugar
- 1 tsp salt
- 5 oz unsalted butter softened
Chocolate Cinnamon Filling
- 6 oz semi-sweet chocolate chopped
- 2 oz sugar
- 1 tsp cinnamon
- 3 Tbsps unsalted butter melted
Instructions
Enriched Yeast Dough
- Scald the milk in a small saucepan. As soon as small bubbles appear around the edge of the pan, pour the milk into the bowl of a stand mixer and cool to 110°- 115°F. Then add the yeast, egg, yolk, and vanilla to the bowl. Now add the flours, sugar, salt, and soft butter. Make sure the salt does not come into direct contact with the yeast.
- With a dough hook, mix on low until the ingredients have combined, about 2- 3 minutes. Bump the speed up to medium and knead for about 5- 8 minutes. Finish kneading the dough by hand. The dough should be smooth and elastic.
- Place the dough into a clean bowl (wipe out the stand mixer bowl and it'll do just fine) and cover with cling wrap. Set in a warm, draft free location and let rise until the dough has doubled in size, about 1- 2 hours.
Chocolate Cinnamon Filling
- Place the chopped chocolate, sugar, and cinnamon in a small food processor. Pulse until the chocolate is fine with just a few larger chunks. Set aside.
Assembling the Rolls
- Grease a 12 cavity muffin pan and set aside.
- Roll the fermented dough out to a large rectangle, roughly 12x20 inches. Brush the melted butter over the dough. Spread the filling evenly over the dough. Leave a space at the far long side of the rectangle so that you can seal the roll, but you can go right up to the other edges.
- Starting with the long side closest to you, roll the dough and filling up into a log. If you make your roll too tight, the filling will squeeze out. If the roll is too loose, the spiral will have gaps. Pinch the end of the dough to the roll to seal and place the log seam side down.
- Slice the log into 12 equal rolls, about an inch and a half to 2 inches wide, and place them cut side up in the muffin pan.
- Cover with plastic wrap and set aside to rise. They will not double in size, more like a 70% increase. This will take about 30 minutes to an hour.
- About 30 minutes before baking, preheat the oven to 350°F. Bake for 23- 25 minutes. Set aside to cool slightly.
Notes
- These taste great slightly warm. Place one in the microwave for about 10- 15 seconds to get the chocolate all melty again.