Soft and Fluffy Chocolate Rolls

cut open chocolate roll with cream cheese frosting

5 from 5 votes

Soft and Fluffy Chocolate Rolls

These sweet chocolate rolls are soft, fluffy, and full of delicious chocolate flavor – all topped with a cream cheese frosting!

Prep Time30

Cook Time20

rising time2

Total Time2 50

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 764kcal

Author: Britni Vigil

Ingredients

Dough

1 cup warm water
½ cup heavy cream
4 ½ tsp instant yeast
2 tsp granulated sugar
½ cup buttermilk
⅔ cup butter melted
1 cup granulated sugar
2 eggs
1 egg yolk
2 tsp salt
7-8 cups all-purpose flour

Filling

6 TBS butter softened
3 TBS granulated sugar
4 tsp cocoa powder
¾ cup mini semi sweet chocolate chips

Frosting

8 oz cream cheese at room temperature
2 TBS unsalted butter softened
1 ½ tsp vanilla extract
2 TBS light karo syrup
2 - 21/2 cups powdered sugar

Instructions

Dough

Combine water and heavy cream then heat in a microwave-safe container until just hot to the touch.
1 cup warm water, 1/2 cup heavy cream
Add warm liquid to the bowl of a stand mixer.
Add 2 tsp of sugar and yeast to the water mixture. Allow five to ten minutes to foam.
4 1/2 tsp instant yeast, 2 tsp granulated sugar
While the yeast proofs, warm the buttermilk in the microwave until warm to the touch then add the warm buttermilk to the yeast mixture.
1/2 cup buttermilk
In a separate bowl or large measuring cup, mix melted butter with remaining sugar, eggs, egg yolk, and salt. It will look like wet sand.
2/3 cup butter, 1 cup granulated sugar, 2 eggs, 1 egg yolk, 2 tsp salt
Using the paddle attachment, mix the butter mixture into the yeast. Combine on low speed until just combined.
Switch to a dough hook and begin adding the flour one cup at a time. The dough will be soft but not sticky and and should clean the bowl as you knead.
7-8 cups all-purpose flour
Knead the dough for six minutes until it is smooth.
Once smooth, transfer to a lightly greased bowl, cover, and allow to proof until doubled in size (about an hour).
While the dough is rising, combine the softened butter, sugar, and cocoa powder together until it’s sandy to make the filling.
6 TBS butter, 3 TBS granulated sugar, 4 tsp cocoa powder
Line a baking sheet with parchment paper.
Once doubled in size, turn the dough out onto a lightly floured surface.
Using your hands, pull and shape the dough into a rectangle. Once the shape is formed, use a rolling pin to roll it out until you have a rectangle roughly 24x18 and roughly 1/4 inch thick.
Spread the filling over the dough and spread evenly. Then top with the mini chocolate chips.
3/4 cup mini semi sweet chocolate chips
Starting on the long end of the dough, tightly roll the dough into a log.
Use unflavored dental floss or a sharp serrated knife to cut the chocolate rolls into 12 rolls that are approximately 2 inches thick.
Gently place the cut rolls onto a parchment paper-lined cookie sheet. Then cover the rolls and allow them to double in size again, roughly 45 minutes.
Preheat the oven to 350.
Once the dough has doubled in size, bake in the preheated oven for 20-23 minutes. Once they start to turn light golden brown or reach 185 degrees in the center, they are done.
Make the frosting while the chocolate rolls are baking.
Once the rolls are baked, frost generously with frosting while the chocolate rolls are still warm. Let cool enough so that you can eat and handle the chocolate rolls, then serve warm.

Frosting

Cream butter and cream cheese with the corn syrup until smooth using a stand or hand mixer.
8 oz cream cheese, 2 TBS unsalted butter, 2 TBS light karo syrup
Add in vanilla and mix until combined.
1 1/2 tsp vanilla extract
Slowly add powdered sugar until the texture is smooth and all the sugar has been added.
2 - 21/2 cups powdered sugar

Notes

For the smoothest, creamiest results, ensure all the listed ingredients are at room temperature. I usually take them out of the fridge about an hour before using.

To prep ahead, shape the rolls and arrange them on the baking tray, then cover tightly with plastic wrap and refrigerate. Before baking, let them sit at room temperature for an hour

Even if the dough looks fully covered, don’t skimp on the filling—use every bit!

When rolling the chocolate rolls, make them as tight as possible to create plenty of rich, chocolatey layers.

Nutrition