Description
Delicious chocolate rolls topped with a creamy strawberry cream cheese frosting.
Ingredients
Scale
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (360g) all-purpose flour, plus more for dusting
- ¼ cup (22g) unsweetened cocoa powder
- ½ cup (113g) unsalted butter, softened (for filling)
- ¾ cup (150g) packed light brown sugar (for filling)
- ½ cup (44g) unsweetened cocoa powder (for filling)
- 1 teaspoon vanilla extract (for filling)
- ¼ teaspoon salt (for filling)
- 8 ounces (226g) cream cheese, softened (for frosting)
- ½ cup (113g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted (for frosting)
- ½ cup (about 80g) fresh strawberries, finely chopped or puréed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Fresh strawberry slices or halves (optional garnish)
- Chocolate shavings or cocoa powder dust (optional garnish)
Instructions
- In a large bowl, combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
- Add the room-temperature egg, melted and cooled butter, vanilla extract, and salt to the activated yeast mixture. Whisk everything together until well combined.
- In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Gradually add this dry mixture to the wet ingredients, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes with a mixer (or 10-12 minutes by hand) until it becomes smooth, elastic, and no longer sticky.
- Lightly grease a clean bowl and place the dough inside, turning it to coat. Cover the bowl and let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine softened unsalted butter, packed light brown sugar, unsweetened cocoa powder, vanilla extract, and salt. Mix these ingredients until a smooth paste forms and set it aside.
- Lightly grease a 9×13-inch (23×33 cm) baking dish.
- After the dough has doubled in size, punch it down to release the air. Turn it onto a lightly floured surface and roll it into an 18×12 inch (45×30 cm) rectangle.
- Spread the chocolate filling evenly over the rolled-out dough, leaving a ½-inch (1.25 cm) border on one of the longer sides.
- Starting from the long side opposite the clear border, tightly roll the dough into a log. Pinch the seam closed to keep the filling inside.
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices, each about 1.5 inches (4 cm) thick.
- Arrange the sliced rolls in the prepared baking dish. Cover loosely and let them rise in a warm place for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C) during this time.
- Bake the rolls for 20-25 minutes until they are golden brown and cooked through. Allow them to cool in the pan on a wire rack for 10-15 minutes.
- For the frosting, beat the softened cream cheese and butter in a large mixing bowl until smooth, light, and fluffy (about 2-3 minutes). Gradually add the sifted powdered sugar, mixing until everything is smooth. Then, add the finely chopped or puréed strawberries, vanilla extract, and a pinch of salt. Beat until combined and airy.
- Once the rolls have cooled slightly (they should still be warm), generously spread the Strawberry Cream Cheese Frosting over the top. You can garnish with fresh strawberry slices or chocolate shavings if you like. Serve the rolls warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 14g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg