- 1 cup whole milk
- 1 stick (113 grams) unsalted butter
- 1/4 cup (57 grams) sour cream, at room temperature
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1/4 cup (50 grams) granulated sugar
- 1 large egg, at room temperature
- 2 egg yolks, at room temperature
- 1/2 teaspoon vanilla extract
- 4 to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons fine salt
- 10 tablespoons (142 grams) unsalted butter, completely softened to room temperature
- 2/3 cup (133 grams) packed light brown sugar
- 1/3 cup (28 grams) unsweetened cocoa powder
- 1/8 teaspoon fine salt
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 1/4 cup (21 grams) unsweetened cocoa powder, sifted
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Make the dough:
In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 110°F).
In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir with the spatula until combined. Fit the mixer with the dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.
Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
Make the filling:
While the dough rises, add filling ingredients to a medium mixing bowl. Beat with an electric mixer on medium-high until very well combined, about 3 minutes.
Shape the dough:
Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.
Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal.
Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.
Grease a 13x9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
MAKE AHEAD: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.
Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 20 to 22 minutes.
Make the icing:
While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.
Any recommendations for cutting this recipe in half, I’m good except for the eggs? I just don’t have enough people to eat all 12 fast enough 🙂
Hi Ericka! To half an egg, crack the egg into a small bowl and beat well. Let it settle, then measure out two tablespoons for the recipe. I hope that helps! Enjoy your rolls 🙂
So I made these rolls, and I got 28 rolls instead of 12 what have I done wrong?
They look to be the size of the ones in the picture .
Did you roll your log too tight or cut each individual roll too small? To get evenly sized pieces, cut the log directly in half so you have two logs. Then cut each log in half again. Cut each remaining piece into 3 pieces for a total of 12. Hopefully that helps!
I made your chocolate rolls for Easter and OH. MY. WORD! They are perfect!!! I prepped them yesterday and baked them today. The dough was so easy to work with and baked up amazingly! They are soft but not too gooey and most importantly, they aren’t too sweet!!! We will have these every year now! Thank you for such a fantastic recipe! I weighed everything specified. I used gold medal flour and Ghirardelli Dutch processed cocoa for the glaze and a mixture of hersheys cocoa and the Ghirardelli Dutch for the filling.
Hooray!! I love new traditions 🙂 So happy to hear you enjoyed these chocolate rolls!
I want to make this recipe, however I am short on cocoa powder. Is there any way I can sub semi sweet chocolate in either the icing or filling to make up the difference?
Hi I have two questions.
I really want to make these rolls but I’m wondering: do you use a fan forced oven or just conventional? Also, the only dish I have is a glass pie dish, can I make the rolls in that? If so, how would you suggest I adjust cooking time?
Thank you so much
Hi, how would I go about making this recipe with active dry yeast? I am not able to get instant yeast where I am
Disappointed in myself…for not taking a picture! Made a double batch. Proofed them overnight in the refrigerator & removed an hour before baking. Did have to bake them for 35 minutes (was on convection bake at 325). Took hot out of oven, covered, & straight to work for our Wednesday meeting. Didn’t frost them, but had it available for people to put on themselves. Everyone loved them & appreciated they were still hot….well except for those who are dieting…lol. Definitely a recipe will use again!