Chocolate Sweet Rolls
Mimi Council
“Rich, decadent, and not too sweet: I use Dutch cocoa powder instead of a sweeter chocolate to make these rolls. This allows the glaze to be just sweet enough.” —Mimi
How to Make It
1
To make the dough
In the bowl of a stand mixer fitted with the dough hook, add the hot water, yeast, and ½ teaspoon cane sugar. Stir to combine and let sit for 5 minutes until bubbly.
2
In a small saucepan over medium heat, add the butter and milk. Stir until completely melted. Remove from the heat.
3
Add the flour, ¼ cup cane sugar, and sea salt to the mixing bowl in that order. Add the egg and the milk mixture and knead on low for 3 to 5 minutes, until a smooth dough forms. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise for 1 to 3 hours, until doubled in size.
4
Preheat the oven to 350°F and grease a baking dish, either a 9-inch circle dish or an 11-by-7- inch dish.
5
To make the filling
In a small bowl, combine the cocoa and ¼ cup cane sugar. Set aside.
6
On a floured surface, roll out the dough to a rectangle that is about 12-by-16 inches. Using a spatula, spread the softened butter all over the rolled-out dough. Sprinkle the sugar and cocoa mixture on top of the butter. Starting at the longer side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off the edges and cut the dough log into eight rolls.
7
Place the rolls in the prepared baking dish and bake for 35 minutes, or until golden brown. Allow to cool for 5 to 10 minutes.
8
To make the glaze
In a mixing bowl, add the powdered sugar and 3 tablespoons milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm sweet rolls.
9
Store in the fridge for up to 3 days.
Ingredients
Dough
¼ cup hot water
2 tsp active dry yeast
1⁄4 cup plus 1⁄2 teaspoon cane sugar
¼ cup salted butter
¾ cup milk
3 ½ cups all-purpose flour
1 tsp fine sea salt
1 large egg
Filling
⅓ cup dutch cocoa powder, sifted
¼ cup cane sugar
½ cup salted butter, softened
Glaze
1 cup powdered sugar, sifted
3 tbsp milk
Directions
1
To make the dough
In the bowl of a stand mixer fitted with the dough hook, add the hot water, yeast, and ½ teaspoon cane sugar. Stir to combine and let sit for 5 minutes until bubbly.
2
In a small saucepan over medium heat, add the butter and milk. Stir until completely melted. Remove from the heat.
3
Add the flour, ¼ cup cane sugar, and sea salt to the mixing bowl in that order. Add the egg and the milk mixture and knead on low for 3 to 5 minutes, until a smooth dough forms. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise for 1 to 3 hours, until doubled in size.
4
Preheat the oven to 350°F and grease a baking dish, either a 9-inch circle dish or an 11-by-7- inch dish.
5
To make the filling
In a small bowl, combine the cocoa and ¼ cup cane sugar. Set aside.
6
On a floured surface, roll out the dough to a rectangle that is about 12-by-16 inches. Using a spatula, spread the softened butter all over the rolled-out dough. Sprinkle the sugar and cocoa mixture on top of the butter. Starting at the longer side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off the edges and cut the dough log into eight rolls.
7
Place the rolls in the prepared baking dish and bake for 35 minutes, or until golden brown. Allow to cool for 5 to 10 minutes.
8
To make the glaze
In a mixing bowl, add the powdered sugar and 3 tablespoons milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm sweet rolls.
9
Store in the fridge for up to 3 days.
Search All of Sunset's Recipes
The Latest
The Viral Grocery Shopping Method That Can Save You Time and Money
