Double Chocolate Raspberry Rolls

Simple double chocolate raspberry rolls come together in under an hour! This no yeast recipe makes an easy chocolate dough which is layered with white chocolate and freeze dried raspberries. Twist them up, bake and enjoy!

Chocolate and raspberry, one of those classic flavor combinations. In this recipe we not only take chocolate, but also white chocolate and mix it with freeze dried raspberries. The result is a dense and soft roll that can either be a dessert or a decadent breakfast roll.

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Did I mention that these double chocolate raspberry rolls use no yeast and go from start to in your belly in under an hour?? Let's do this!

ingredients for double chocolate raspberry rolls

In regard to the white chocolate chips ~ for best results use white chocolate chips or white chocolate bars with cocoa butter.

White chocolate melts best when it contains cocoa butter and many white chocolate chips do not contain it. I did test this recipe with Ghirardelli chips, which do NOT contain cocoa butter and it does work, but I had the easiest time working with Callebaut chocolate or white chocolate chips with cocoa butter from Trader Joe's or Guittard.

let's make no yeast chocolate dough

First, whisk together the flour, cocoa powder {I use Hershey's}, baking powder, salt and sugar. In another bowl {or in the measuring cup} stir together the melted butter, vanilla and milk. Then add the wet ingredients to the dry ingredients and stir until the dough comes together.

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Next, transfer the dough {it's quite sticky!} to a floured board or counter and knead it 3 or 4 times until the dough comes together. Then roll it out into a rectangle about a quarter inch thick.

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fill the chocolate rolls

To make the white chocolate raspberry filling, start by melting together the white chocolate and butter. Once the mixture is melted and smooth, spread it over the rolled out chocolate dough.

Then take the freeze dried raspberries and crush them in your hands and sprinkle them over the white chocolate.

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how to fold and slice the double chocolate raspberry rolls

The dough can be a bit sticky and I find a bench knife can be a big helper if the dough wants to stick to the board.

First, fold the bottom portion of the dough {about a third of it} up over the dough. Then bring the top portion down over the top, folding it much like you would a letter into thirds.

Then use a bench knife or sharp knife to slice the dough into six equal pieces.

Next, take each slice of double chocolate raspberry dough and twist it, then roll into a circular shape and place on a baking sheet lined with parchment paper or a silicone baking mat.

Again, this dough can be sticky and a little fragile to work with. Use a bench knife to help lift the pieces of dough, if needed. This doesn't have to be perfect and allows each roll to have it's own unique shape.

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Finally, bake the rolls until they are cooked through, which should take about 16-20 minutes. Remember your oven is different from mine and it could be faster or slower than the recommended time!

how to drizzle the tops of the rolls

Once the rolls come out of the oven, I allow them to cool on the pan sitting on top of a wire cooling rack. {the pan you see in these photos is a quarter sheet pan and I LOVE it!! You can buy this set from USA Pans that has the sheet pan and a wire rack.}

While the rolls are initially cooling, melt together the remaining white chocolate with about a quarter teaspoon of vegetable oil. I use a double boiler for this. Once the chocolate is fully melted, crumble the remaining freeze dried raspberries into the white chocolate and mix to combine.

Then use a spoon or fork to drizzle the raspberry white chocolate over the rolls and allow them to finish cooling. If you have any remaining raspberries, you can sprinkle a few more over the top of the melted raspberry white chocolate.

how to store any left over rolls

This recipe creates six rolls and taste best when freshly baked. Hopefully you won't have too many left over! If you do, they can be wrapped tightly or placed in an airtight container and stored at room temperature for 2-3 days.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Double Chocolate Raspberry 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 enjoy ~

• Chocolate Confetti Cookies
• Strawberry Coconut Chocolate Bars
• Chocolate Coconut Bites
• Healthier Chocolate Zucchini Bread
• Chocolate Malt Cake
• Easy German Chocolate Cookies