Chocolate Bread Rolls Recipe
These chocolate bread rolls are made with a fluffy, enriched dough, filled with a chocolate swirl and topped with a cream cheese frosting.
Servings: 12 rolls
Equipment
- Large nonstick baking tray
Ingredients
For The Dough.
- 235 ml whole milk warmed
- 2 tsp fast-action dried yeast
- 2 tbsp granulated white sugar
- 45 g salted butter melted and cooled)
- 1 medium free-range eggs
- 370 g strong white bread flour (plus 30g/1oz when kneading)
- 1/2 tsp salt
For The Cinnamon Chocolate Butter.
- 80 g salted butter softened
- 50 g white caster sugar (superfine sugar)
- 1 tbsp cinnamon
- 1 tbsp cocoa powder (dutch processed)
For The Cream Cheese Glaze.
- 150 g icing sugar (powdered sugar)
- 150 g full fat cream cheese
Instructions
Make The Dough
- Put the warmed (not hot!) milk in a small bowl with the sugar and yeast. Whisk together and set aside for 5 mins.
- Add the egg and the melted (not hot!) butter. Whisk.
- Put the 370g/13oz flour in a large bowl with the salt. Whisk together and make a well.
- Pour in the milk mixture. Stir until all the flour is incorporated into a sticky dough. Cover the bowl and rest for 5 minutes.
- Lightly dust your surface. Tip the dough onto the surface. Sprinkle the 30g/1oz of flour on top.
- Knead for about 5 minutes. It will be sticky at first but keep going and it will start to become easier to work with until you have a smooth, springy ball of dough.
- Clean and oil the bowl, pop the dough into it, rub the top with a touch of oil, then cover the bowl and leave in a warm place for 1 hour.
Make The Chocolate Butter
- Put the butter in a small bowl with the sugar and cocoa. Mix until smooth.
Make The Rolls
- When the dough has doubled in size, knead a few times in the bowl, just enough to knock out the air.
- Lift the dough out onto a lightly floured surface and gently roll out into a 35x25cm (14 inches x 10 inches) rectangle - just a bit bigger than A4 paper.
- Spread with the chocolate butter.
- Starting along one of the long edges, carefully roll the dough up into a sausage shape. Pinch all along the seam to seal.
- Slice into 12 pieces. I find it easiest to cut into four, then cut each of those pieces into three.
- Spritz the tray with oil and place the rolls into it in a 3x4 pattern.
- Cover the tray and place in a warm place for 30 minutes.
- Once risen, preheat the oven to 200C (180C fan / 390F). Brush the buns with 1 tbsp of milk.
- Place the tray in the oven and bake for 20-25 mins until golden brown. Remove the rolls from the oven and place the tray on a wire rack.
Make The Cream Cheese Glaze
- Put the icing sugar, milk and cream cheese in a small bowl. Whisk together until you have a smooth, thick, glossy icing.
- When the rolls have cooled for 10 minutes, pour the glaze all over them.
- Leave to cool for 10 more minutes before serving. These gorgeous chocolate bread rolls are best served warm and gooey.
Nutrition
Calories: 329kcal | Carbohydrates: 44g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 218mg | Potassium: 114mg | Fiber: 2g | Sugar: 20g | Vitamin A: 483IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg
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