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What are the best contentions for these Chocolate Rolls?
Your stand blender does the vast majority of the work, the house smells unbelievably chocolatey, and the rising time is under 45 minutes! Indeed, you read that accurately. Under 45 minutes! With a basic rising deceive, you can limit the rising time definitely. Do you perceive how enormous they are? Mine were resting 10 minutes before I rolled and cut them and afterward they were ascending for 30 minutes. At the point when the mixture is plied, preheat the broiler to 200°F (100°C). At that point reveal the batter, fill it, fold it into a long log, cut into 12 measure up to pieces and exchange to a material paper layered heating sheet.

These 12 rolls will rise so tremendous that they will have the measure of the heating sheet. So don't put them in a 9×13 preparing container. The filling is marvelous! Spread, dark colored sugar, cinnamon, unsweetened cocoa powder, and chocolate. The blend of the chocolatey taste of the filling and the fleecy surface of the mixture is incredible. In any case, we don't stop here. It comes better. We shower the Chocolate Rolls with a chocolate cream cheddar icing.

The icing is likewise excessively simple to make. Beat spread and cream cheddar until extremely, delicate. The margarine and the cream cheddar ought to be room temperature for best outcomes. At that point include powdered sugar, cocoa, and salt. Spoon icing over the warm Chocolate Rolls. Extra rolls can be warmed up in the microwave for around 15-20 seconds. In spite of the fact that they are best eaten new, you can make them the day preceding and heat them up for breakfast. They are likewise ideal for a sweet evening bite or treat. Simply saying.

Also Try Our Recipe : Greek Yogurt Chocolate Mousse



  • 1 cup milk, lukewarm (240ml)
  • 1/4 cup granulated white sugar (50g)
  • 1 tbsp active dry yeast (9g)
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted (56g)
  • 1 tsp salt
  • 3+3/4 to 4 cups all-purpose flour (450-480g)


  • 1/2 cup brown sugar (100g)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 6 tbsp butter, softened (85g)
  • 1 cup semi-sweet chocolate, chopped or chips (175g)


  • 1/8 cup butter, room temperature (28g)
  • 1/4 cup cream cheese, room temperature (56g)
  • 1 cup powdered sugar (120g)
  • 1/4 cup unsweetened cocoa powder (21g)
  • 1-2 tbsp milk


  1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface. 
  2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
  3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
  4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
  5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
  6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp. 
  7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

For more detail : bit.ly/2VeSL8l

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