Sticky Chocolate Sweet Rolls!

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Deliciously Sweet, Sticky & Chocolatey Sweet Rolls – Just like you get in a bakery!


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 Chocolate Sweet Rolls, so huzzah here they are!

My boyfriend is obsessed with these – he says “They taste like sweet buns mixed with iced doughnuts, and so much chocolate!” Which is a good thing, apparently 😉 But 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! 🙂


This recipe makes 12 delicious buns!


– 600g Strong White Bread Flour, plus extra for dusting
– 14g Dried Yeast
– 75g caster sugar
– 90g Unsalted Butter
– 275ml Milk, I use full fat but you can easily use semi skimmed!
– 1 Large Egg

– 45g Butter, Melted
– 100g Caster Sugar
– 100g Light Brown Sugar
– Seeds of 1/2 Vanilla Pod
– 200g Chocolate Chips

– 200g Icing Sugar
– 1-2 tbsp water
– Cocoa powder



1) Sift the flour into a large bowl, and add the caster sugar and yeast. Mix so they are all even distributed! Rub the 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)

2) Heat the milk gently until warm, it should just about start steaming in the pan – mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched (Like a cake does when cooked!)

3) 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 day so it took the full two hours)

4) Whilst the bread is proving you can make the vanilla sugar – mix the caster sugar, brown sugar, and vanilla pod seeds until a sand like texture is formed. Leave to the side.

5) Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20″X12″)

6) 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″)

7) 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.

8) 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 and enjoy!


Tips and Ideas

This recipe is inspired by many different 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 days!



P.s. These are the perfect chocolatey sweet breakfast treats, if you can wait for the bread to prove!

Find my other Bread/Breakfast recipes on my Recipes Page!

You can find me on:


J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Niki
    March 28, 2021 at 1:55 pm

    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😊

    • Jane's Patisserie
      March 29, 2021 at 2:52 pm

      Hello! This is such a lovely message, thank you so much for all your support I am so pleased you love my recipes!x

  • Vicky Cowley
    November 28, 2020 at 3:43 pm

    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!

    • Jane's Patisserie
      November 28, 2020 at 3:59 pm

      Yes you can! just means the dough will be slightly darker in colour and wholemeal, but it will work the same! x

  • Kathryn
    November 10, 2020 at 8:43 pm

    Hi Jane, is the temperature for a fan oven? Can I do the second prove in the fridge overnight? Thanks x

    • Jane's Patisserie
      November 11, 2020 at 12:25 pm

      Yes it is sorry! And yes you can indeed xx

    • Kathryn
      November 11, 2020 at 9:11 pm

      Thanks so much! Is that the same for the temperature for the lemon and blueberry rolls! X

    • Jane's Patisserie
      November 12, 2020 at 9:10 am


  • Sarah
    October 19, 2020 at 11:40 pm

    Hello Jane!! Just have one question does the butter need to be at room temp or does it have to be cold?

  • Judles
    July 30, 2020 at 5:07 pm

    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

    • Jane's Patisserie
      July 30, 2020 at 7:51 pm

      You can – you just need to read the packet instructions to see if it needs activating! x

  • Catherine
    July 26, 2020 at 1:22 pm

    Hi Jane
    Making these today – what kind of chocolate chips did you use? Could you use a mixture of dark and milk?

    • Jane's Patisserie
      July 26, 2020 at 5:48 pm

      I use callebaut as I bulk buy, but you can just chop up chocolate or use actual chocolate chips – and definitely!

  • Catherine
    July 21, 2020 at 1:48 pm

    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

    • Jane's Patisserie
      July 21, 2020 at 2:00 pm

      You can use 1tsp vanilla extract! And thanks!

  • Ellie Coulton
    May 2, 2020 at 11:25 am

    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

    • Jane's Patisserie
      May 2, 2020 at 11:59 am

      I tend to always use the butter in foil type! x

  • Lauren
    February 12, 2019 at 5:27 pm

    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?

    • Jane's Patisserie
      February 12, 2019 at 5:32 pm

      Strong white bread flour, is a type of bread flour. Use your best alternative for a standard bread loaf – not cake flour/plain.

  • Emma Parrett
    December 16, 2018 at 12:45 pm

    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

    • Jane's Patisserie
      December 16, 2018 at 4:48 pm

      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

    • Emma Parrett
      December 18, 2018 at 8:11 am

      Thank you! I may give it a try. X

  • Anneliese
    November 2, 2018 at 7:09 pm

    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.

    • Jane's Patisserie
      November 2, 2018 at 7:17 pm

      Hiya! I use the one in the Allinson Dried Active yeast x

    • Anneliese
      November 2, 2018 at 7:23 pm

      Thanks for such a quick reply! X

  • Jayne
    February 7, 2018 at 11:45 am

    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.

    • Jane's Patisserie
      February 7, 2018 at 5:58 pm

      Hiya! It is the correct amount. x

    • Jayne
      February 9, 2018 at 3:15 pm

      Thank you Jane.

  • Vicky
    September 4, 2017 at 11:41 am

    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 ?

  • mypinchofyum
    May 21, 2015 at 5:25 pm

    Just wow.. 🙂

  • Linda
    May 21, 2015 at 4:39 pm


  • happinessandhazelnuts
    May 21, 2015 at 1:24 pm

    oh they looks so so yum!!

  • thegoodlifeinthecity
    May 21, 2015 at 12:25 pm

    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! 🙂

    • Jane's Patisserie
      May 21, 2015 at 1:38 pm

      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!

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