These chocolate rolls are the ultimate chocolate rolls and taste like having brownies for breakfast. They have a super soft chocolate dough full of chocolate filling and chocolate pieces. They are also topped with a chocolate icing.

Close up of the chocolate rolls.

These chocolate rolls are the perfect way to start the day if you love chocolate. They are triple chocolate with chocolate bread, chocolate filling, and a chocolate glaze! My favorite part is not only does it have a butter/chocolate filling but it has two bars of chopped chocolate too!

Spreading chocolate icing on top of rolls.

Tips for making the rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. This results in a more dry cinnamon roll.
  • Tip 2: To make sure the filling is spreadable, beat on high speed using a mixer. This will aerate the butter and sugars making a whipped butter that will be easy to spread.
  • Tip 3: Make sure to chop the chocolate into small pieces, Dough doesn’t like to roll up well if the chocolate is too big of pieces.
  • Tip 4: Use a serrated knife to cut the dough log into 12 rolls. I use a light sawing motion to cut through the dough and chocolate, but it won’t squish the dough.
Raised chocolate dough in a glass bowl.
Rise the dough in the oven ( with it turned off) for 1 hour.
Rolling out the chocolate dough.
Roll the dough out to a large rectangle. I will take a serrated knife to trim the uneven edges to create a more rectangle shape.
Chocolate rolls raw dough.
Cut the dough log into 12 pieces and let them rest for 20 minutes for their second rise. Next, pour the heavy cream bath over the rolls so it can soak in while it bakes.
Baked chocolate rolls in a pan.
Since these rolls are chocolate, the best way to tell if they are done baking is using an thermometer to test if the rolls are 190F.
One roll on top of a plate.

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For more cinnamon roll recipes, try my chocolate chip cinnamon rolls and chocolate peanut butter rolls.

One chocolate roll cut into on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of the chocolate rolls.
5 from 8 reviews

Chocolate Rolls

Stephanie Rutherford
These chocolate rolls are the most ultimate chocolate rolls and taste like having brownies for breakfast. They have a super soft chocolate dough full of brown sugar chocolate filling and chocolate pieces. They are also topped with a chocolate icing.
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Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 1 hour 25 minutes
Total Time: 2 hours 55 minutes
Servings: 12 rolls

Ingredients
 
 

Chocolate Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast , full packet
  • 2 Large eggs, room temperature lightly beaten
  • 4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed

Chocolate Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light or dark
  • 2 TBSP Unsweetened cocoa powder
  • 8 oz Chocolate bar, chopped I used Lindt 70%
  • 1/2 cup Heavy cream

Chocolate Icing

  • 1 1/4 cup Powdered sugar, sifted
  • 1 TBSP Unsweetened cocoa powder, sifted
  • 1 tsp Pure vanilla extract
  • 1/4 cup Heavy cream, or milk

Instructions
 

Chocolate Dough

  • This is for using a stand mixer with a dough hook. For making by hand instructions, see notes.
  • Heat the milk in the microwave until warmed to 110°F. Pour the yeast on top and let it sit for 10 minutes. This will let the yeast be foamy and activate.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a mixing bowl, mix the flour, cocoa powder, sugar, and salt. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. It should be the size of a pea.
    4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
  • Add in the milk/yeast and lightly beaten eggs. Mix on low speed until a dough starts to form. Then, switch to medium speed and knead for 5 minutes. The dough will be very soft and slightly tacky.
    2 Large eggs
  • Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour until doubled in size.

Chocolate Filling

  • Using a hand mixer in a small bowl, beat the butter on high speed until soft. Add the brown sugar and cocoa powder and mix on high speed until smooth. It should look like a paste. Chop the chocolate into small pieces.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 2 TBSP Unsweetened cocoa powder, 8 oz Chocolate bar
  • Roll out the dough on a lightly floured surface. Roll into a large rectangle that is 1/4 inch thick.
  • Spread the chocolate filling on top of the dough using an offset icing spatula. Sprinkle the chopped chocolate evenly on top.
  • Roll the dough into the log starting on the short side. Use a serrated knife to cut off the uneven ends. Cut the log into 12 rolls. Make sure to use very light sawing motions when cutting the rolls so they don't squish.
  • Spray a 9X13 inch pan ( I prefer to use a 9X14 inch casserole pan) with baking nonstick spray. Place the 12 rolls in the pan. Cover with a kitchen towel and let rise for 25 minutes. After the rise pour the heavy cream around the rolls.
    1/2 cup Heavy cream
  • Preheat the oven to 350°F and bake the rolls for 25-30 minutes. When I checked the rolls at 25 minutes, they were bubbling a lot. At 30 minutes they bubble less which is what we are looking for since chocolate is hard to tell when its baked. You can use a stick thermometer in the middle of the roll. If its 160°F, it is baked.

Chocolate Icing

  • In a small bowl, sift the powdered sugar and cocoa powder together. Then, add the vanilla and heavy cream or milk. Mix until combined.
    1 1/4 cup Powdered sugar, 1 TBSP Unsweetened cocoa powder, 1 tsp Pure vanilla extract, 1/4 cup Heavy cream
  • Normally I like to ice the rolls right out of the oven, but it cooked the icing too fast when I tested this. Ice the rolls after they have been out of the oven for 10 minutes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 510kcal, Carbohydrates: 71g, Protein: 8g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 214mg, Potassium: 312mg, Fiber: 5g, Sugar: 19g, Vitamin A: 641IU, Vitamin C: 0.03mg, Calcium: 68mg, Iron: 5mg
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