Friday, October 16, 2020

Chocolate Sweet Rolls


Chocolate Sweet Rolls

The aroma of these homemade chocolate buns, while baking, is divine! Once you bite into these delicious chocolate rolls, you'll be shocked how easy they are to make.


For the dough:

  • ½ teaspoon of salt
  • ½ cup (100 g) sugar
  • 1 large egg, at room temperature
  • 2–1 / 4 teaspoons active dry yeast
  • ½ teaspoon of baking powder
  • 1 cup (230 g) milk (2% or whole), lukewarm
  • 3–1 / 2 cups (455 g) all-purpose flour
  • 6 tablespoons (85 g) unsalted butter, at room temperature

For the filling:

  • 3 tablespoons of cocoa powder
  • ½ cup (60 g) powdered sugar
  • 6 ounces (170 g) semi-sweet / bitter chocolate, chopped, to taste
  • 6 tablespoons (85 g) unsalted butter
  • 1 tablespoon of espresso powder

For the icing:

  • 1/2 teaspoon of vanilla
  • 2 tablespoons of butter, room temperature
  • 6 ounces (165 g) cream cheese, room temperature
  • 2 cups (250 g) powdered sugar
  • 1 to 2 tablespoons of milk, and more if you wish


To prepare the dough:

First, in the bowl of a stand mixer, combine the hot milk and half the sugar. Sprinkle the yeast over the milk and let the yeast activate, about 5 minutes. The mixture should foam and foam lightly. You can stir it gently to make sure all of the yeast has been moistened, but if the yeast doesn't foam, throw it out and start over. Once the yeast has activated, stir 1/4 cup of the flour into the milk mixture. When combined, add the remaining sugar, 1 egg, salt and baking powder and stir to combine. On low speed, add 3 more cups of flour and beat to combine, scraping sides of bowl as needed. Once mixed evenly, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tbsp at a time. Add up to ¼ cup more flour if the dough is too soft and does not hold its shape somewhat. Scrape the sides of the bowl and continue beating on medium speed for another 4 minutes. The dough will be quite moist and sticky.

Then, lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Let dough rest in warm kitchen area until about doubled in size, about 1 1/2 to 2 hours.

To prepare the rolls:

Once the bread has almost risen, melt the chocolate, butter, cocoa powder and espresso powder in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Reserve until the dough is ready. If it hardens beyond a spreadable consistency, gently melt it again.

On a floured surface, roll out the leavened dough into a rectangle of approximately 19 ”x 13”. Use an offset spatula to spread the chocolate filling evenly over the entire dough. Starting with one of the long ends, lightly roll the dough and pinch the ends to seal the filling. Cut 1 1/2 inch slices of dough and place them about an inch apart inside a greased baking dish. I cook mine in two 9 inch saucepans. Cover the dishes with plastic wrap and let them rise a second time until they puff, about 30 minutes. In the meantime, preheat the oven to 350 degrees.

Once the buns have risen, remove the plastic wrap and bake in a preheated oven for about 30 minutes, or until lightly browned. Let cool.

To prepare the icing:

Beat together cream cheese and butter until smooth. Add sugar and vanilla, beating until blended. Slowly add milk, 1 1/2 teaspoon at a time, until desired consistency is reached. Add additional liquid to dilute the frosting to a rustling frosting. Distribute the icing evenly over the buns and eat hot! Happy Cooking Time.