Chocolate Rolls

A close cousin to the cinnamon roll, these chocolate rolls do have a touch of cinnamon, but also have a delicious and rich chocolatey flavor!

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Chocolate Rolls

Ingredients:

For the dough:
½ cup (120 ml) whole milk, 105-110˚ F
¼ cup (50 grams) granulated sugar
2 tsp. instant (rapid rise) yeast
1 large egg, at room temperature
2 cups (250 grams) all-purpose flour
½ tsp. salt
3 tbsp. (45 grams) unsalted butter, at room temperature
For the filling:
8 oz. (225 grams) bittersweet chocolate, coarsely chopped
¼ cup (50 grams) granulated sugar
½ tsp. ground cinnamon
Pinch of salt
3 tbsp. (45 grams) unsalted butter, at room temperature
To finish:
1 large egg beaten with 1 tbsp. milk or cream
Directions:
1. Combine milk, sugar, and yeast in a large bowl. Add egg, flour, and salt until blended. Add butter until incorporated (and make sure that your butter is room temp, not melted!). Knead with a mixer or by hand for another 10 minutes.
 
2. Place dough in a greased bowl, covered with plastic wrap  or a kitchen cloth. Allow to rise for about an hour, or until doubled in size.
 
3. Now it’s time to make the filling. There are two ways to do this: if you have a food processor, combine chocolate, sugar and cinnamon until it appears almost powdery, then add butter until incorporated. If you don’t have a food processor, melt the chocolate and butter together, then add in the cinnamon and sugar.
 
4. Prepare your baking pan. You can either  grease an 8×8 brownie pan or a 12-muffin mold.
 
5. When the dough has finished rising, gently deflate it on a clean countertop. Allow to rest for about 5 minutes, then roll it out into a large rectangle of desired thickness (ideal would be about 12 x 20 inches). If you used a food processor for the previous step, you can sprinkle the chocolate mixture over the dough. If you melted the chocolate, you’ll need to spread it out with a spoon (be gentle, as it can be easy to break the dough using this method).

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6. Roll the dough into a tight log, then begin cutting into 12 equal pieces (or more if you’re making smaller rolls).
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7. Place the cut rolls in your pan, cover with plastic wrap, and allow to rise for another 30 minutes.
**Save time in the morning and make these the night before! You can place them in the fridge right now and bake them directly from the fridge. 
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Don’t worry if your rolls look too small for your pan, they will rise during the 30 minutes, and they’ll rise even more in the oven.
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8.  Preheat oven to 350F and lightly brush your rolls with the egg wash. Allow to cook for 15-20. Best when served warm.
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Source: Annie’s Eats, originally from the smitten kitchen

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