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Deliciously sweet, sticky and chocolatey sweet rolls – just like you get in a bakery!
Sticky chocolate sweet rolls
A few weeks ago I posted the recipe of my lemon & blueberry sweet rolls – and they were a massive hit, with so many people baking them and sending me the photos (THANK YOU! I love seeing the bakes of my recipes!)
I also mentioned in that recipe that I wanted to share my sticky chocolate sweet rolls, so low and behold, here they are!My friends say “They taste like sweet buns mixed with iced doughnuts, and so much chocolate!”- which is a good thing, apparently!
Seriously, these rolls are full of a deliciously sticky vanilla sugar and chocolate chips, with a sweet bread recipe binding all the goodness together. They’re SO moreish!
The bread recipe is a lot easier to create then you might think – I used to be terrified of making bread, but these are seriously easy, and if you follow my method, I’m sure you will agree too! Besides, the end result is just too good to pass on!
As always, this recipe is so adaptable, if you don’t fancy a chocolatey flavour, you can switch it up! Sometimes the traditional cinnamon roll recipe is just what you need for a cup of tea one afternoon.
I love a fruity hit with a chocolate recipe, it makes me feel like I’m being good whilst eating something naughty – helloooooo white chocolate and raspberry rolls! Chocolate and fruit together is such a good combination anyway but with sweet bread in the mix, I cant get enough!
Whilst sweet rolls are just BEAUTIFUL, we can’t rule out savoury options. I present garlic bread rolls and marmite cheese rolls…. you are welcome!! There are plenty of recipe options for either sweet or savoury, chocolatey or fruity – there really is a flavour for everyone.
Before I serve my sticky chocolate rolls, I add a nice drizzle of icing on the top as I feel it not only adds to the rolls flavour but also balances the chocolate flavour too. I love mine when they are still warm, not piping hot as burnt tongues on chocolate are never fun but warm dough, melted chocolate and sweet icing all in one hit….. I’ll be going back for seconds and thirds! ENJOY!
Sticky Chocolate Sweet Rolls
- 600 g strong white bread flour plus extra for dusting
- 14 g dried yeast
- 75 g caster sugar
- 90 g unsalted butter
- 275 ml whole milk
- 1 large egg
- 45 g unsalted butter melted
- 100 g caster sugar
- 100 g light brown sugar
- 1/2 tsp vanilla extract
- 200 g chocolate chips
- 200 g icing sugar
- 1 - 2 tbsp water
- Cocoa powder
- Sift the bread flour into a large bowl, and add the caster sugar and yeast
- Mix so they are all even distributed
- Rub the unsalted butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)
- Heat the whole milk gently until warm, it should just about start steaming in the pan
- Mix the warmed whole milk and the egg into a dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! Itshould spring back when touched (Like a cake does when cooked!)
- Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly dayso it took the full two hours)
- Whilst the bread is proving you can make the vanilla sugar
- Mix the caster sugar, brown sugar, and vanilla extract until a sand like texture is formed
- Leave to the side
- Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface - I rolled mine to 50cmX30cm. (20″X12″)
- Gently brush the surface with the melted butter, then sprinkle on the vanilla sugar
- Sprinkle on the chocolate chips so they are even across the dough
- Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length)
- Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)
- Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180C
- Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through!
- Leave to cool
- Once cooled, mix the icing sugar with the water, split into two bowls and mix half with a touch of cocoa powder
- Drizzle onto the sweet rolls
- This recipe is inspired by many other different recipes I have tried and read over time, I’ve been baking these for a few years now so they have been tried and tested many a time!
- These are best eaten on the day of baking, but they will last covered for a few days!
Find my other recipes on my Recipes Page!
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