Soft and fluffy chocolate swirl bread rolls are made with a simple yeast dough. They are filled with a rich chocolate filling and glazed with a vanilla bean cream cheese icing.
This post is sponsored by Scharffen Berger Chocolate. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make two sugar bugs possible.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Have I ever told you that brunch is my favorite meal of the day? A meal where eggs, fruit, smoked meats, champagne, and pastries such as coffee cake, scones and sweet rolls is all perfectly acceptable. I love brunch so much that I actually had a late morning wedding so we could serve brunch as the meal! And let me tell you, these chocolate swirl buns are perfect for brunch.
what are chocolate swirl bread rolls?
Chocolate swirl bread rolls are similar to cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with rich semisweet chocolate. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough.
The filling is finely chopped Scharffen Berger Chocolate {I used the 62% cacao semisweet variety} mixed with a little sugar and softened butter. Scharffen Berger Chocolate is complex, remarkably smooth and has a deep cacao flavor that adds a new dimension to your desserts.
After baking, the chocolate sweet rolls are drizzled with a simple vanilla bean cream cheese glaze.
ingredients needed for the soft buns
- Granulated sugar
- Dry active yeast
- Milk {see this post for the ideal temperature}
- Bread flour
- Kosher salt
- Large egg plus one large yolk
- Melted unsalted butter
how to make fluffy chocolate sweet rolls
The trick to these easy yeast rolls is to only add as much flour as needed to handle the dough. This dough is actually quite sticky to start with and you will be tempted to add more flour than is truly necessary. If you add in too much flour the rolls will be dense instead of soft and fluffy.
I personally love making homemade rolls and bread by hand, without a mixer. When I knead this dough, I usually use less than two extra tablespoons of flour.
Start by placing the yeast and sugar in a bowl. Then add the warm milk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together. Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix until a shaggy, soft dough is created.
Once a shaggy dough has come together, scrape the dough onto a lightly floured surface and knead until it's smooth and elastic. Place the kneaded dough back into the bowl you mixed it in {no need to clean it, just grease the bowl}. Then cover and place the bowl in a warm spot to rise about 1 hour, until doubled in size.
what if my kitchen doesn't have a warm spot for bread dough to rise?
My kitchen tends to be on the cooler side, so I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Once the oven reaches temperature, turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
ingredients for chocolate filling
While the dough does it's first rise, prepare the chocolate filling for the rolls.
Scharffen Berger Chocolate is perfect for the decadent swirled centers in these chocolate sweet rolls. It's America's Original Craft Chocolate, founded in 1996 {celebrating their 25th anniversary this year!}. Scharffen Berger pioneered the American craft chocolate movement and still makes their chocolate in America today. They craft bean-to-bar chocolate by sourcing the best cacao in the world, blending it in small batches and gently processing it to maintain the subtle flavors in the beans, which creates the richest, most flavorful chocolate.
I love that you can find Scharffen Berger Chocolate in many grocery stores and specialty retailers nationwide or on their website.
To make the dark chocolate filling, chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate.
let's put these chocolate sweet bread rolls together!
When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. I like to use a soft, rounded plastic bench scraper to release it from the bowl.
Roll the dough into a rectangle on a lightly floured surface {this Williams Sonoma rolling pin is my favorite}. I like the narrow side to be about 12 inches and the long side as long as I can get it, which is typically 22-24 inches. I like the extra long length to get the best swirled and dramatic swirl bread rolls!
Then spread the dark chocolate filling over the dough, covering almost to the very edge.
Beginning with the short side of the dough, tightly roll up the dough until you create a log, and lightly pinch the seam together. I then like to lightly score the log with where to slice the sweet rolls.
how to slice
Believe it or not, dental floss {or clean thread} is the best way to slice these chocolate swirl bread rolls. Slide it under the dough, wrap it around the top and pull tight in one quick motion. This cuts the dough without smooshing or tearing it. A very sharp knife is the next best option.
Once the chocolate rolls are sliced, place them in a prepared 9x13 baking dish and let them rise a second time for 30-45 minutes. They should appear more fluffy and fill the pan better after the second rise.
glaze or icing options for chocolate filled bread rolls
A light, quick and simple vanilla bean cream cheese glaze is what gives these chocolate rolls the finishing touch. But if you are feeling more decadent you should try ~
- Espresso cream cheese icing
- Cocoa icing {Scharffen Berger's cocoa powder is perfect here!}
See the notes in the recipe card for the espresso or cocoa icing variations.
can I make the chocolate rolls ahead of time?
Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the glaze and serve.
You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.
do I have to use bread flour?
No. I have tested this recipe with all-purpose flour and it works fine.
The bread flour is nice for adding moistness and softness to the finished rolls though, so use it if you have it.
Remember to snap a picture and tag me on Instagram if you make these Chocolate Swirl Bread Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more chocolate recipes to try
- Chocolate Malt Cake
- One Bowl Brownies
- Small Batch Chocolate Swiss Meringue Buttercream
- Malted Chocolate Ganache Tart
- Double Chocolate Raspberry Rolls
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Chocolate Swirl Bread Rolls
Chocolate swirl bread rolls are soft, fluffy and filled with rich chocolate. They are topped with a vanilla bean cream cheese glaze.
Ingredients
sweet bread rolls
- 2 tablespoons granulated sugar (24g)
- 2 teaspoons active dry yeast (8g)
- ¾ cup warm milk, 100-110°F (180mL)
- 3 cups bread flour* (390g), plus more for kneading
- 1 teaspoon kosher salt
- 1 large egg plus one large egg yolk
- 2 tablespoons melted unsalted butter (28g)
dark chocolate filling*
- 8 ounces Scharffen Berger 62% Cacao semisweet chocolate, finely chopped (224g)
- 6 tablespoons granulated sugar (78g)
- ⅛ teaspoon kosher salt
- 3 tablespoons unsalted butter, room temperature (43g)
vanilla bean cream cheese glaze
- 2 tablespoons cream cheese, room temperature (1ounce/28g)
- 1 teaspoon vanilla bean paste**
- 1 cup confectioners’ sugar (120g)
- 1 ½ tablespoons milk
Instructions
- {I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise}
- In a medium to large bowl add the sugar, yeast and warm milk and give it a little stir. Add the flour, salt, egg and egg yolk and melted butter and mix until a soft dough is formed.
- Scrape the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. I prefer to do this by hand, but you can also use a stand mixer with the dough hook. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}
- Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour {I place it in the barely warm toaster oven}, or until double in size.
- While the dough is rising, prepare the filling. Chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate. Set aside.
- Grease a 9x13 pan with butter or cooking spray and set aside. You could also line the pan with parchment paper.
- Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 12 inches and the long side as long as I can get it, which is typically 22-24 inches.
- Spread the dark chocolate filling over the dough, covering almost to the very edge. Beginning with the short side of the dough, tightly roll up the dough until you create a log, lightly pinch the seam together. Using dental floss***{or a sharp knife}, cut the log into 12 equal pieces and place them in the prepared pan. I lightly score the rolls to help guide me with where to cut them.
- Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes. When the chocolate sweet rolls are close to the end of the second rise, preheat the oven to 350°F.
- Bake for about 20-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
- When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
- In a small bowl, mix the cream cheese and vanilla bean paste until smooth and combined. Then add the confectioners’ sugar and mix until thick. Finally whisk in the milk until a glaze consistency is reached. See notes for espresso or cocoa icing variations.
- Spoon the glaze evenly over the warm rolls and enjoy!
Notes
Cover and store leftovers at room temperature for up to 2 days. Reheat gently in the oven until warm.
*I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.
**You can substitute pure vanilla extract, but you may need slightly less milk to reach a glaze consistency.
***Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.
If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the glaze and serve. Or,
You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.
Espresso cream cheese glaze: make the glaze as directed, but add ½ - 1 teaspoon of instant espresso powder.
Cocoa icing: Sift together 1 cup confectioners' sugar (120g) and 3 tablespoons unsweetened cocoa powder (15g). Then add 3 tablespoons milk, 1 tablespoon melted butter (14g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 147mgCarbohydrates: 57gFiber: 5gSugar: 20gProtein: 10g
The nutrition information is an estimate and may not be entirely accurate.
Ben | Havocinthekitchen
I love everything in these rolls from a decadent chocolate swirl to this luscious vanilla glaze (Which I can probably eat just without any rolls haha). Terrific!
Tasia
Thank you Ben! They are definitely a decadent treat and I love how the sweet vanilla glaze pairs with the rich chocolate.
Caleb - Never Ending Journeys
Such a decadent and delicious treat! They look so irresistible, especially with that glaze.
Tasia
Thank you Caleb! The chocolate definitely makes them decadent and addicting!
Kathleen Pope
Okay, I have been dreaming about cinnamon rolls lately and these will satisfy both my cinnamon roll and my families incessant need for chocolate!! YUMMY!
Tasia
Yay, thank you Kathleen! I know you boys will love this rich chocolate version of "cinnamon" rolls!
Michelle
These buns look so soft and fluffy with all that chocolate swirling through it! Yum!
Tasia
Thank you Michelle!
Katherine | Love In My Oven
These are such a decadent treat, Tasia. We LOVE cinnamon rolls around here!! And ones with chocolate would be loved even more I'm sure 🙂
Tasia
Thank you Katherine! I hope you get a chance to try them!
2pots2cook
Love your low sugar breakfast very much !!!! Vanilla cream, cheese gaze ? Yes, please !
Tasia
Thank you Davorka! I do really love that easy vanilla bean cream cheese glaze!
Emily Verhoffen
These chocolate bread rolls are AMAZING! The texture is spot on, so incredibly fluffy and the chocolate gives it just the right indulgence. Scharffen Berger Chocolate is definitely my "go to" chocolate when making something extra special. Thank you Tasia for this fantastic recipe--my whole family loved them!
Tasia
Thank you Emily! Your kind comment made my day and I am happy to hear you loved the recipe!