Chocolate Rolls

Chocolate Buns


Old and young fans of chococolate nut butter will definitely fall for these delicious homemade chocolate rolls.

I still had some homemade chocolate almond butter left during the preparation of the Hazelnut Dacquoise of which I have reported in my previous post, that I wanted to use immediately for some kind of recipe. After all, I had prepared this butter to use as an ingredient and not as a filling for a sandwich or toast or whatever. Moreover, the butter was still as good as fresh and it would be a pity to let it go to waste in my cupboard.

Since, in the meantime, I was busy preparing the Dacquoise and therefor found myself in some kind of ‘cooking flow’, I thought it would be handy to do the preparation of these rolls in one time. In this way, after all, I would hit two birds with one stone; a treat and a roll for breakfast, both for the weekend. By the way, this way of working is often called ‘synergy’ (in other words; getting a greater effect by two or more cooperating or combined functions done in one exercise), a process that is a frequently used in the kitchen.

The preparation method for this roll is actually not different from that of a cinnamon roll, provided that I have incorperated chocolate almond butter in instead of the ingredients that cinnamon rolls have. If you have made these once already, then the preparation of this chocolate roll is nothing more than a breeze and there’s little or no reason in holding back to get started. You will do a big favor to the fans of chocolate butter in your close surroundings, that’s for sure.




Recipe Chocolate Rolls

Prep Time: 3 hours, 30 minutes

Cook Time: 20 minutes

Total Time: 3 hours, 50 minutes

Yield: 6-8 rolls

Recipe Chocolate Rolls


  • 90 ml water
  • 11 gr dried yeast
  • 55 gr granulated sugar
  • ½ tsp salt
  • 30 ml butter milk
  • 1 egg
  • 40 ml sunflower oil (or any other natural type of oil )
  • 250-275 gr flour (depending on what kind of flour you use)
  • Filling
  • 200 gr chocolate almond butter (SEE RECIPE) or chocolate butter from the store.


  1. In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and mix for 5 minutes.
  2. Pour in remaining sugar. Stir on low for 15-20 seconds.
  3. Pour in half of the flour and all the oil. Keep stirring on low speed.
  4. Add the egg and buttermilk, salt and rest of the flour, about 50 gr at a time (your dough should be sticky but not too sticky to stick to your hands. Add more flour if it's really sticky and more oil if it's too dry).
  5. Once the has reached the sticky stage, turn mixer on higher speed and knead for 5 minutes more. Remove dough from bowl, grease with some oil and replace back into same mixing bowl. Cover with plastic wrap. Rise 1-2 hours or until dough has doubled in size.
  6. Prepare the chocolate almond butter ACCORDING THESE DIRECTIONS (If you already have this in stock, then just heat it 'au bain marie' to make it spreadable. Obviously this is not necessary if you use chocolate butter from the store because this is spreadable enough).
  7. Take a muffin pan and grease with some butter.
  8. Roll out dough to a rectangle of approx. 45x60 cm (approx. 18x24 inches).
  9. Spread with the chocolate butter. Leave 2 cm (0,7 inches) of the edges untouched.
  10. Grease the untouched edges with some water and roll your dough in 1 big log
  11. Cut the roll into 6-8 equal pieces.
  12. Seal the end of one side of the rolls.
  13. Cut the rolls nearly in half and wrap them around your finger (to give to the top a beautiful open structure).
  14. Place the rolls with the cut side upwards in the buttered muffin pan.
  15. Cover the pan with a damp cloth and leave the rolls to rise OVERNIGHT in the fridge (or at least one hour in a warm place. In case you leave them to rise in the fridge, allow them at least one hour to reach room temperature before baking them).
  16. Preheat your oven to 170°C or 338°F.
  17. Bake for approx. 20 minutes or until the edges are golden brown.
  18. Remove the rolls from the muffin pan and serve immediately.


NOTE! Preparation time includes 1½-2 hrs rising. If you leave the rolls to rise in the fridge overnight, then the preparation time will be longer ofcourse.

NOTE!! The amount of flour depends on the moisture absorption content of the flour. The more content the less flour you need to use.

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