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Sweet and delicious Mini Egg Rolls with homemade dough, chocolate filling, and mini eggs!

Mini Egg rolls

HELLO TO YOUR NEW OBSESSION! Mini Egg rolls – these are the delicious chocolate and easter version of my homemade cinnamon rolls, and I have made these countless times already because I am just obsessed. 

These are fun, easter themed and absolutely amazing! I decided that because you all love my cinnamon roll recipe so much that I would try another version. I already have my white chocolate and raspberry rolls, and my lemon blueberry rolls.. but chocolate needed to happen. 


As it is the approach to easter I thought it would be insane to marry the two together! As the base bread mix is so good and I have no problems with it, that has stayed the same! It’s really easy to do, but I do use a dough hook on my stand mixer

The bread recipe definitely has a bit more faff to it, but it’s so worth the effort. If you knead the dough by hand it can be incredibly therapeutic so if you need a bit of calming baking.. try these! It’s so hard to describe how to knead dough, so maybe search it on google if you aren’t sure! 

  • Flour – I use strong white bread flour for all of my bread roll recipes. I find it easiest to get the best results, and it creates the most wonderful texture. 
  • Yeast – I use a fast action dried yeast most of the time because it really is fast action. Other dried yeasts may need activating so make sure to look at instructions (if it does, you can add it to the warm milk). 
  • Sugar – your bread always needs a little bit of sweetness
  • Butter – I use unsalted block butter when making bread, and it’s all you should really use. Do not use a margarine or baking spread for bread dough! 
  • Milk – As always, I believe that full-fat products are best when baking and it basically guarantees the best results.
  • Egg – The egg improves the richness of the dough, but also makes it work best. I use medium as always!
  • Vanilla – of course, this is another additional ingredient to make a delicious flavour 


For the Mini Egg rolls filling it is completely different to the normal! In this recipe you create a chocolate paste instead of just melted butter and sugar! This works so so so much better than if you just wanted to use chocolate chips

It may seem a little odd, but honestly just melt the butter and sugar together until smooth and removing the pan from the heat. Add in the chocolate and cocoa powder and stir until smooth! It may look grainy, but that is totally normal! 

You then use this beautiful thick chocolate paste to spread over the rolled out bread dough, and then sprinkle on some mini eggs – chocolate on chocolate really, but thats what you want right?! 

Mini Egg theme

You can of course not use the mini eggs if you just wanted a chocolate sweet roll recipe or you could use my sticky chocolate rolls recipe instead… but I am Mini Egg obsessed as you know! Also, chunks of Mini Egg through out, especially when these rolls are served warm is incredible. 

Instead of the icing on top of these Mini Egg rolls, you could use melted chocolate! I just like the icing as it looks nice, and bit more like a cinnamon roll! Or you could go even more cinnamon roll and top the rolls with some of my cream cheese frosting! Either way, they will still be delicious!

Alternative flavours

If you wanted the flavour dough you can really easily too! You can use the zest of a lemon or two, or an orange.. or use extract flavours! I love using lemon zest, but I know a lot of people won’t be a fan of the chocolate and lemon together! 

If you wanted to combine the idea of cinnamon rolls and these – feel free to add a teaspoon of ground cinnamon to the bread dough, or even add it to the chocolate paste mixture! It’s the best thing ever when you can customise a bake to your tastes!! Enjoy! 

Mini Egg Rolls!

Sweet and delicious Mini Egg Rolls with homemade dough, chocolate filling, and mini eggs! 
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Category: Breakfast
Type: Bread
Keyword: Easter, Mini Eggs
Prep Time: 15 minutes
Cook Time: 25 minutes
Proving Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12 Rolls
Author: Jane's Patisserie


The Dough

  • 600 g strong white bread flour (plus extra for dusting)
  • 14 g dried active yeast
  • 75 g caster sugar
  • 90 g unsalted butter
  • 275 ml full fat milk
  • 1 tsp vanilla extract
  • 1 medium/large egg

The Filling

  • 40 g unsalted butter (melted)
  • 40 g light brown sugar
  • 75 g dark chocolate
  • 25 g cocoa powder
  • 200 g Mini Eggs (chopped/crushed)

The Topping

  • 200 g icing sugar
  • 1-2 tbsp water
  • 100 g Mini Eggs (chopped/crushed)


  • Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
  • Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones. 
  • Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan. If your yeast needs activating, add it to the warm milk!
  • Add the milk, vanilla, and egg to the dry ingredients. 
  • Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier. 
  • Once kneaded, it will be springy to touch, and not sticky. 
  • Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size. 
  • Whilst the bread is proving, make the filling for the mini egg rolls.
  • Add the unsalted butter and light brown sugar to a small pan and heat on a low heat until smooth.
  • Remove the pan from the heat and add the dark chocolate and cocoa powder and stir until smooth. Leave to the side for now.
  • Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm. 
  • You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here. 
  • Gently brush the surface with the melted chocolate mixture until it's evenly spread.
  • Sprinkle over the (chopped/crushed) mini eggs!
  • Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces. 
  • I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12. 
  • Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically. 
  • Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch. 
  • Towards the end of the dough rising, preheat the oven to 180ºC/160ºC fan so that when its finished rising, you can put it straight in the oven.
  • Bake in the oven for 20-25 minutes, until golden brown and cooked through. 
  • Leave to cool, and then make the icing. Simply whisk together the icing sugar and water until a thick icing paste is formed, and then drizzle over the rolls. 
  • Sprinkle on the extra mini eggs! Enjoy!


  • These are best on the day of eating, but will last covered for a couple of days. 
  • The icing on top is optional, but I love it! 
  • I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
  • You can reheat these the day after baking by microwaving for about 30 seconds! 
  • You can prep these the night before if you want them for breakfast, and put them in the fridge for the second prove so they are ready to bake in the morning! 
  • You can use any easter chocolate you want! 




Find my other Bread & Easter Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Varsha on April 7, 2023 at 3:09 pm

    These look amazing! Is there any substitute I could use instead of egg? Xx

    • Jane's Patisserie on April 17, 2023 at 1:35 pm

      Hiya! Try half a mashed banana – hope this helps! x

  2. Serena on January 31, 2023 at 9:32 am

    Can you use milk alternatives or even semi/skimmed milk instead of full fat milk?

    • Jane's Patisserie on February 3, 2023 at 11:39 am

      Hiya! You can use alternatives like almond or soy, though I always recommend using full fat dairy! Hope this helps! x

  3. Zoe on January 13, 2023 at 9:55 pm

    Could you use chocolate spread instead of the chocolate mixture?

    • Jane's Patisserie on January 16, 2023 at 1:48 pm

      Hiya! Yes you can – enjoy! x

  4. Alice on April 13, 2022 at 4:45 pm

    If using the Kitchen Aid for kneeding – do you use the dough hook? And what speed and for how long do you kneed it for?

    • Jane's Patisserie on April 14, 2022 at 11:23 am

      Hiya! For any bread dough use the dough hook – I kneed for 5-7 minutes on a medium-high speed. Hope this helps! x

  5. Laura on March 13, 2022 at 12:27 pm

    What can I do if I need to go out making my proving time longer? Will over proving ruin the dough?

    • Jane's Patisserie on March 13, 2022 at 12:47 pm

      Yes, overproving can ruin it! It’s best to put it in the fridge (this can be done overnight to replace a prove) as it slows down the process alot! You need to bring the bread back to room temp before baking, but it can be done! x

    • Laura on March 13, 2022 at 2:22 pm

      Thank you for getting back to me. Can I prove for an hour
      I’m the fridge and then take it out, bring it back to room temperature and continue with to step 11?

    • Jane's Patisserie on March 23, 2022 at 11:23 am

      Hiya! Unfortunately the fridge process is much much slower – so after proving for an hour in the fridge you would have to bring it back to room temp and then still prove for an hour again at room temp. Hope this helps! x

  6. Nicki on May 25, 2021 at 8:10 pm

    These have become a Saturday morning tradition in our house!!!! But now that Easter is over, what mini eggs would you recommend?

    • Jane's Patisserie on May 28, 2021 at 10:02 am

      Hey! You could just use any chocolate chips xx

  7. Jacqui on April 15, 2021 at 9:10 pm

    Hi, do you have a link for the tin you use to bake these? Thank you

  8. Rachael on April 6, 2021 at 12:03 pm

    5 stars
    Another fabulous recipe Jane – blessed art thou among women and blessed is the fruit of thy blog! <3

  9. Abbie on April 1, 2021 at 11:02 am

    5 stars
    Loved this recipe! So did all the family 🙂

    • Jane's Patisserie on April 1, 2021 at 11:16 am

      Thank you so much, I’m so glad you all love it x

  10. Maria on March 22, 2021 at 8:24 pm

    5 stars
    Awesome recipe! Can I substitute the bread flour to plain flour or it won’t work? TIA

    • Jane's Patisserie on March 27, 2021 at 11:32 am

      Hello! thank you so much. You can use it but it will change the texture and make it more cakey x

  11. Jennifer Knight on March 18, 2021 at 4:52 pm

    Hi! Can’t wait to try these as they look amazing and I was looking for new/different recipe to try! If I wanted to halve the portoms though (small house)- should I change the baking time?

    • Jane's Patisserie on March 23, 2021 at 3:30 pm

      Yes the baking time will decrease slightly by like 5 minutes or so!

  12. Laura on March 17, 2021 at 4:36 pm

    5 stars
    Absolutely gorgeous! Made this today and it came out brilliantly. I did find I needed a little extra filling – I scaled it to 50g of butter, but my rectangle came out a little larger than the one in the recipe so this isn’t that surprising. Will definitely be making again!

  13. Nasreen on March 17, 2021 at 1:35 pm

    Hi. I wanted to make the roll recipe savoury. Apart from removing the vanilla how would I change the amount of sugar? And if so how much? And also how much salt would I need to add??

  14. Sarah on March 9, 2021 at 4:57 pm

    When I made the chocolate filling, it was a stiff thick paste and I couldn’t brush it onto the dough, I just had to dollop it on. How you you get good coverage of the filling across the dough?

    • Jane's Patisserie on March 10, 2021 at 8:58 pm

      It is meant to be a paste but it may have cooled too much maybe – for me I spread it with a palette knife or the back of a spoon!

  15. Emma Miller on February 21, 2021 at 9:14 am

    These are gorgeous! I proved mine overnight in the fridge and wondered if they should be baked longer?

    • Jane's Patisserie on February 21, 2021 at 9:43 am

      It would be about the same time – maybe a couple minutes more but nothing major! x

  16. Nic | Nic's Adventures & Bakes on February 18, 2021 at 11:46 am

    5 stars
    Thanks for sharing, this looks amazing 🙂

  17. Mino on February 16, 2021 at 10:29 pm

    5 stars
    Beautiful recipe! So surprised how lovely they came out!
    Can’t eat it all on the first day unfortunately….would it be okay to keep in the fridge for a few days?

  18. Aini on February 14, 2021 at 2:44 am

    The butter is at room temperature or can it be cold (straight from the fridge)?

  19. Chantelle on February 13, 2021 at 3:55 pm

    Can I find the nutritional values anywhere? Thank you

  20. Anna Sweeney on February 13, 2021 at 3:14 pm

    These look amazing ! Can granulated sugar / light brown sugar be substituted for caster sugar ?

    • Jane's Patisserie on February 13, 2021 at 3:22 pm

      I’d recommend sticking to the sugars used if you can – this doesn’t have granulated sugar in though, the dough already uses caster sugar.

  21. Aini on February 13, 2021 at 12:31 pm

    What type of dark chocolate do you recommend? Can i use 50% dark chocolate?

  22. mia on February 13, 2021 at 9:36 am

    these look amazing. can you use milk chocolate in the filling? xx

    • Jane's Patisserie on February 13, 2021 at 2:47 pm

      I’d really recommend using the dark chocolate. x

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