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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 Time30 mins
Cook Time25 mins
Proofing Time2 hrs
Total Time2 hrs 55 mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 654kcal
Author: Traci


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.


  • 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