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Chocolate Sweet Rolls

Easy Chocolate Sweet Rolls…with a delicious Vanilla Drizzle, of course. These jumbo sized pastries are just the easy breakfast you’re looking for this holiday season! A super simple buttery sweet dough made with only pantry staple ingredients for some stress free baking, then swirled with the best-ever homemade semi-sweet chocolate ganache, baked to perfection, and finally drizzled generously with a super quick and easy vanilla glaze. This sweet roll is for all the chocoholics out there! There is nothing not to love. Simple, but tastes like it came straight from the finest bakery. Every bite is melt in your mouth delicious and exploding with chocolate. These are the best make-ahead (or morning of!) breakfast roll and are absolutely perfect for all of your holiday celebrations!

six chocolate sweet rolls on parchment with mug of coffee behind

→ This post is also available as a Web Story: Chocolate Sweet Rolls

About The Recipe

When it comes to the holiday’s, specifically Christmas Eve and Christmas Day, we really have very few traditions, but the one we almost never break? Having sweet rolls on Christmas morning. Me and my mom have been baking rolls together for as long as I can remember! And, trust me, no store-bought roll could ever compare to homemade.

We generally make rum nut rolls, but this year we decided to switch things up it up and make these super easy chocolate sweet rolls!

They’re buttery, soft, gooey, and chocolate is literally going everywhere with every bite! Half the fun is eating it. And, you don’t have to be a chocoholic to love these rolls. They’re sweet without being overly sweet and, of course, the plain sweet roll lends a nice supporting roll to the chocolate.

It doesn’t over power, but it also tones down some of the chocolate…just in case you don’t have chocolate lovers in your family.

close up of chocolate sweet rolls

Oh, and did I mention how easy these rolls are to make?

The hardest part is letting them rise. Honestly. But, to get the ultimate roll…it’s a necessary evil. It allows the dough to become that beautiful, fluffy, yummy bake that we can’t get enough of.

And, while it rises, you can watch a movie and hang out with your family.

Seriously, because it’s no effort. Make ganache, mix dough, let rise, roll dough, spread ganache, roll, let rise, bake.

I know that sounds like a lot, but I really promise that it’s that simple…but it tastes like you spent days making it. Plus, they make for a great gift!

bite taken out of roll with more behind, glass of milk, and fairy lights

Honestly, I can’t think of a better holiday breakfast to enjoy with your family and friends. Of course, these are great for Christmas, but they can truly be enjoyed all year long. Sunday Brunch? You bet. New Years, Valentine’s, and Easter, too? Totally.

Whatever you need these delicious pastries for, they will be perfect.

Equipment Needed


For The Ganache:

  • Heavy Cream
  • Semi-Sweet Chocolate
chocolate chips and milk on marble counter

For The Sweet Dough:

  • All-Purpose Flour
  • Sugar
  • Salt
  • Yeast
  • Butter
  • Milk
butter, salt, yeast, flour, sugar, egg, and milk on marble counter


Combine chocolate and milk in a large bowl. Place in the microwave at 30 second intervals, stirring in between each, until the chocolate has melted and combined with the milk.

Cover the ganache with plastic wrap. Make sure the plastic wrap is touching the ganache! This is to keep a skin forming over the chocolate. Place in the fridge for 30 minutes to an hour, or until thickened significantly.

ganache covered with plastic wrap

In the bowl of the mixer, add half of the flour, all of the yeast, salt, and sugar.

yeast, flour, and sugar in mixer

In a small pot, combine milk and butter. Melt over low heat. Use a thermometer to make sure the mixture is somewhere between 120-130 degrees. Pour the butter mixture into the mixer and mix until combined.

Add the rest of the flour and the egg. Mix until the dough is smooth. About 5-8 minutes. Transfer into a greased container and cover. Let sit until it’s doubled in size, about 30 minutes – 1 hour.

Turn the dough out onto a heavily floured surface and roll to about 1/4 inch thick. Spoon the ganache onto the dough and spread across evenly.

Using a pastry cutter (or pizza cutter), cut the dough into 1/2 inch strips. Roll each strip as evenly as you can.

Set the rolls in a greased casserole and cover with plastic wrap. Set aside until the rolls have doubled in size, about an hour.

Bake at 350 for 20 minutes, or until lightly browned. Drizzle with chocolate or a vanilla glaze and serve!

six baked chocolate sweet rolls in white casserole

What To Serve With Chocolate Sweet Rolls…

The best thing about chocolate is that it goes with everything. But, here are a few of our favorite things to make this breakfast extra special…especially if you’re feeding a crowd!

How To Store

The best way to store these rolls is in the freezer! They keep for so long and reheating them is just like having a freshly baked roll whenever you want it. Of course, you can also keep them in the fridge for about a week or more.

chocolate sweet rolls laying against each other with fairy lights behind

Expert Tips

  • Make sure the butter/milk mixture is between 120-130 degrees!
  • Don’t let the salt and yeast touch when you’re putting them in the mixer.
  • Use SAF Gold Yeast.
  • Rising times may vary depending on the temperature outside or the altitude you live at. The warmer it is, the faster it will rise.
  • When making the filling, be sure not to get any water in the bowl! This will cause the ganache to break.

When you make these Chocolate Sweet Rolls, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

six chocolate sweet rolls on parchment with mug of coffee behind
5 from 4 votes

Chocolate Sweet Rolls

These Chocolate Sweet Rolls are everything you need in a perfect pastry! Sweet, chocolate-y, and oh so delicious.
Prep Time: 30 minutes
Cook Time: 25 minutes
Proofing Time 2 hours
Total Time: 2 hours 55 minutes
Servings: 10


Sweet Dough

  • ½ cup sugar
  • ½ teaspoon salt
  • 1 Tablespoon instant yeast
  • 3 ¾ cups all purpose flour,, divided
  • 1 cup milk
  • ½ cup salted butter
  • 1 large egg

Chocolate Ganache Filling

  • 16 ounces semi-sweet chocolate pieces
  • 8 ounces heavy cream


Chocolate Ganache Filling

  • In a microwave safe bowl, combine chocolate pieces pieces and cream.
  • Microwave 30 seconds. Stir with a clean, dry silicone spatula.
  • Repeat microwaving and stirring 2 or 3 more times, until chocolate pieces have melted.
  • Continue stirring gently until chocolate is completely melted and combined with cream into a smooth sauce.
  • Cover with plastic wrap and place in refrigerator to set, about 2-3 hours.

Sweet Dough

  • In the bowl of an electric mixer, combine sugar, salt, yeast, and 2 cups of the flour.
  • In a small saucepan over medium low heat, combine butter and milk. Heat to 120-130 degrees.
  • With the mixer running on low speed, slowly pour butter mixture over flour mixture.
  • Increase speed to medium, and beat 2 minutes.
  • Add egg and remaining 1 3/4 cups flour.
  • Mix in.
  • Knead until you have a smooth, pliable dough, about 8-10 minutes.
  • Place dough in a container that has been sprayed with cooking spray. Cover.
  • Let rise at room temperature until doubled in bulk, 1-2 hours.
  • Turn out onto a floured surface, and roll into a rectangle that is 1/4" thick.
  • Spread dough with ganache.
  • Beginning on long side, cut into 1 1/4" strips.
  • Roll each strip and place in a pan that has been sprayed with cooking spray.
  • Cover and let proof until doubled in bulk, 1-2 hours.
  • While dough is rising, preheat oven to 350 degrees.
  • Bake proofed rolls for 25-30 minutes, until light golden brown.

Notes + Tips!

  • Make sure the butter/milk mixture is between 120-130 degrees!
  • Don't let the salt and yeast touch when you're putting them in the mixer.
  • Use SAF Gold Yeast.
  • Rising times may vary depending on the temperature outside or the altitude you live at. The warmer it is, the faster it will rise.
  • When making the filling, be sure not to get any water in the bowl! This will cause the ganache to break.


Serving: 1roll | Calories: 654kcal | Carbohydrates: 72g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 228mg | Potassium: 369mg | Fiber: 5g | Sugar: 28g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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