May 21, 2015
Sticky Chocolate Sweet Rolls!
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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!
Bread
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!
Flavour adaptations
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!
Savoury options
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.
Serve
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
Ingredients
Dough
- 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
Filling
- 45 g unsalted butter melted
- 100 g caster sugar
- 100 g light brown sugar
- 1/2 tsp vanilla extract
- 200 g chocolate chips
Icing
- 200 g icing sugar
- 1 - 2 tbsp water
- Cocoa powder
Instructions
- 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
- ENJOY!
Notes
- 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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J x
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Hi Jane, I love baking these and your cinnamon rolls version, and have been thinking about other flavours. Would it work if I swapped out some of the milk for cold coffee, chocolate chips for chopped walnuts and vanilla extract for coffee extract? I think I need coffee and walnut rolls in my life! Thank you x
Hi, I’m making these for someone with a dairy intolerance, what milk would you suggest as a sub? I’ve made a few times as normal and they’ve been perfect so don’t want to disappoint!
Hiya! I usually use almond milk – hope this helps! x
I’m currently waiting for my dough to rise, you mention 1-2 hours but I’m not sure What it is I’m looking for. Is it when it has doubled in size?
Hiya, yeah x
Hi Jane, I love your recipes and get rave reports back from friends and family. I’ve done this one today and done a couple of your other rolls. However, I keep ending up with quite a soggy bottom…🤦♀️ they still taste delicious so wondering if this is supposed to happen or if there might be something I’m doing wrong?? Any advice is much appreciated… thank you x
Hello! Thank you so much I am glad you like them! They will always be slightly soft just like cinnamon rolls, but you could try turning up the temperature and see if that helps. xx
Hi Jane,
I’ made so many of your recipes so today I decided to try this one!
I’ve made chocolate/cinnamon buns before following other recipes and the dough usually comes too wet or too dry… not this one! It’s just perfect!!
Needles to say they taste absolutely delicious!!!
Will definitely try different fillings but as far as the dough goes…THIS IS THE ONE!!!!
Thank you so much for all your lovely recipes! No wonder your book is number 1 already 😉can’t wait for it😊
Hello! This is such a lovely message, thank you so much for all your support I am so pleased you love my recipes!x
Hi Jane,
Could I use strong wholemeal bread flour as a substitute for the white? I’ve totally bought the first bread flour ive seen 🙈
Thanks for such great recipes!
Yes you can! just means the dough will be slightly darker in colour and wholemeal, but it will work the same! x
Hi Jane, is the temperature for a fan oven? Can I do the second prove in the fridge overnight? Thanks x
Yes it is sorry! And yes you can indeed xx
Thanks so much! Is that the same for the temperature for the lemon and blueberry rolls! X
Yes!
Hello Jane!! Just have one question does the butter need to be at room temp or does it have to be cold?
Cold is best!
Hi Jane, might be a silly question but can I just use the regular instant yeast that you can buy in a supermarket for this and your sweet bread recipes?
Looks too yummy to not make it!!! x
You can – you just need to read the packet instructions to see if it needs activating! x
Hi Jane
Making these today – what kind of chocolate chips did you use? Could you use a mixture of dark and milk?
I use callebaut as I bulk buy, but you can just chop up chocolate or use actual chocolate chips – and definitely!
Hi Jane
My husband and I want to make these lovely looking rolls this week, problems getting the Vanilla Pod – can we substitute this with anything?
I love your recipes, the other things I’ve made always turn out delicious
xxxx
You can use 1tsp vanilla extract! And thanks!
Hello Jane, I hope you and your family are well in this difficult time, I’m looking to bake these in the next week but not sure you use the stork like butter or the unsalted butter in the foil? Thank you x
I tend to always use the butter in foil type! x
HI Jane!
I am from the USA, we do not call flour “strong bread flour”. is this white All Purpose flour? I am not sure which I should buy?
Strong white bread flour, is a type of bread flour. Use your best alternative for a standard bread loaf – not cake flour/plain.
Hi Jane, these are delicious I’ve made them a few times. Do you think they’d freeze well with out the drizzle on them? I was planning on getting ahead for Christmas Day breakfast!! Thank you x
Genuinely, I have never tried I’m afraid! I’ve read you can bake them and freeze undecorated, and then thaw fully and then warm again in the oven! x
Thank you! I may give it a try. X
Hi, Jane. These look so delicious and I’m hoping to make them for a girlie weekend away. Do you use the fast action dried yeast? Thanks.
Hiya! I use the one in the Allinson Dried Active yeast x
Thanks for such a quick reply! X
Hi Jane, I’m looking forward to trying these but 14g of dried yeast sounds a lot . Is that the correct amount?
Kind Regards , Jayne.
Hiya! It is the correct amount. x
Thank you Jane.
These look amazing. Im going to try them without the lemon as family members get ill from it. Will this affect the bake or just the flavour? Work love your bakes when ive made and family too. Thanks for the awesome recipes ?
It would be fine without! ?
Just wow.. 🙂
Haha thank you!!
YUMMY!!
Thank you!!
oh they looks so so yum!!
Thank youuuuu!
These look amazing! Well done! I’ve always wondered where your finished creations end up? Do you share with family and friends? Normally I would say it’s impossible to consume that many great treats….however, I spent a few years running a bakery so I know anything is possible! 🙂
Cheers,
Stan
Thank you! I usually take them to work, or my family does, or anywhere really! Sometimes someone is asking my to bake them so I put up the recipe as I’ve made it haha 🙂 I do want to eat it all myself however!