Chocolate Sweet Rolls
3 hrs 45 min (mostly rising)Makes 12 rolls
Soft, yeasted chocolate rolls with cocoa-cinnamon filling, topped with espresso-chocolate icing.
| prepPreheat oven to 350°F / 177°C (for baking, not yet). | |||||||||||
| prepGrease a 9×13-inch baking dish or line with parchment paper. | |||||||||||
| 240 ml whole milk, warmed to 100°F / 38°C | Whisk milk, sugar & yeast, rest 5 min | Add remaining sugar, butter, eggs, salt & 1 cup flour, beat 1 min | Add 3 cups flour, mix on low until soft dough forms | Knead 6–8 min until windowpane test passes | Oil bowl, place dough, cover, rise 2 hrs until doubled | Punch down, roll into 10×16-inch rectangle | Roll into log, cut into 12 rolls, arrange in pan | Cover, rise 1 hr until doubled | Bake 350°F / 177°C, 25–28 min, tent foil after 15 min | Cool on rack 10 min while making icing | Drizzle icing over warm rolls, serve |
| 25 g granulated sugar | |||||||||||
| 9 g active dry or instant yeast | |||||||||||
| 71 g unsalted butter, melted and slightly cooled | |||||||||||
| 2 large eggs, at room temperature | |||||||||||
| 1 teaspoon salt | |||||||||||
| 530 g bread flour, plus more for work surface | |||||||||||
| 85 g unsalted butter, softened to room temperature | Mix filling ingredients except chocolate | Spread filling on dough, sprinkle chocolate | |||||||||
| 100 g packed light or dark brown sugar | |||||||||||
| 10 g unsweetened cocoa powder | |||||||||||
| 1 teaspoon ground cinnamon | |||||||||||
| 1 teaspoon pure vanilla extract | |||||||||||
| 135 g semi-sweet chocolate chips or finely chopped chocolate | |||||||||||
| 45 ml heavy cream | Warm cream, whisk in espresso powder | Whisk in confectioners' sugar & vanilla | |||||||||
| 1 teaspoon espresso powder | |||||||||||
| 180 g confectioners' sugar, sifted | |||||||||||
| 1/2 teaspoon pure vanilla extract | |||||||||||
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