Best 20 Chocolate Rolls Recipes

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Chocolate rolls are a delightful treat that can be enjoyed by people of all ages. Whether you're looking for a quick and easy dessert or a more elaborate centerpiece for your next party, there's sure to be a chocolate roll recipe out there that's perfect for you. With so many different variations to choose from, you're sure to find one that will satisfy your sweet tooth and leave you wanting more.

Let's cook with our recipes!

CINNAMON CHOCOLATE CHIP ROLLS



Cinnamon Chocolate Chip Rolls image

I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. -Patty Wynn, Pardeevlle, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 18

4 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
3 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 large eggs, room temperature
3/4 cup honey
4 teaspoons salt
14 cups all-purpose flour
FILLING:
6 tablespoons butter, softened
2-1/4 cups packed brown sugar
1 package (10 ounces) miniature semisweet chocolate chips
3 teaspoons ground cinnamon
GLAZE:
3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
6 to 8 tablespoons whole milk

Steps:

  • In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.

Nutrition Facts : Calories 308 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 251mg sodium, Carbohydrate 56g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE PEANUT BUTTER AND JELLY ROLLS



Chocolate Peanut Butter and Jelly Rolls image

Provided by Hedy Goldsmith

Categories     dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 16

10 large eggs, separated, at room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
Pinch salt
3 ounces dark unsweetened natural cocoa powder
Peanut Buttercream:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter (or almond butter)
3/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon heavy cream
6 ounces (3/4 cup) jelly (your choice of flavor; my favorite is strawberry)
6 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup peanut oil or canola oil

Steps:

  • For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
  • Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.

PEANUT BUTTER-CHOCOLATE CAKE ROLLS



Peanut Butter-Chocolate Cake Rolls image

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cake rolls (12 slices each).

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
6 large eggs
2/3 cup water
1/4 cup canola oil
FILLING:
1-3/4 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup chunky peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup miniature semisweet chocolate chips
Baking cocoa, optional

Steps:

  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Nutrition Facts :

CHOCOLATE CINNAMON ROLLS



Chocolate Cinnamon Rolls image

These rolls are different from the regular cinnamon rolls. When I take them to my morning bowling league, they are quickly scarfed up.-Myrna Sippel, Thompson, Illinois

Provided by Taste of Home

Time 55m

Yield 20 rolls.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
4-1/2 to 4-3/4 cups all-purpose flour
2/3 cup baking cocoa
FILLING:
2 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon
1 cup miniature semisweet chocolate chips
2/3 cup finely chopped nuts, optional
ICING:
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and, if desired, nuts; sprinkle over dough to within 1/2 in. of edges. , Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.

Nutrition Facts : Calories 284 calories, Fat 9g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 49g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE ROLLS



Chocolate Rolls image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield Twelve 2 1/2-ounce buns

Number Of Ingredients 12

2 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
Scant 1/3 cup plus 1/4 teaspoon (2 ounces) granulated sugar
3 cups plus 2 tablespoons (14 ounces) unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons Kosher salt
1 cup (8 ounces) warm brewed coffee (90 degrees F)
1 large egg yolk
2 teaspoons unsalted butter, softened
2/3 cup (4 ounces) chocolate chips
1/2 cup (4 ounces) cold water
1 1/4 teaspoons cornstarch

Steps:

  • Two 12 by 17-inch baking sheets, lined with parchment paper
  • Place the yeast, warm water and 1/4 teaspoon sugar in a large bowl. Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes.
  • Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl. Set them aside.
  • Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast. Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened.
  • Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic. This dough should be nice and moist, so add flour sparingly as you work. Shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands.
  • Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the chocolate chips evenly over the rectangle. Fold the dough into an envelope and knead gently for 2 to 3 minutes, until the chips are well distributed. The dough should be soft, smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the chips may pop out of the dough, but they can easily be incorporated again after the first rise when the dough has softened.
  • Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn to coat the top of the dough with oil, and cover the bowl tightly with plastic wrap. Let rise at room temperature (75 to 77 degrees F) until the dough has doubled in volume, about 2 hours.
  • Line two 12 by 17-inch baking sheets with parchment paper. Gently pour the dough onto the floured work surface pressing any loose chocolate chips into dough. Flour your hands lightly divide the dough into 12 equal pieces (each weighing about 2 1/2 ounces). Shape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise. Cover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume, about 45 minutes to 1 hour.
  • While the bread is proofing make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
  • About 15 minutes before you're ready to bake, place one oven rack in the top third of the oven, and another in the bottom third, and preheat the oven to 400 degrees F.
  • When the buns have doubled, use a pastry brush to paint them with a thin coating of the cornstarch wash. Brush gently so you don't deflate them. Place one pan on each oven rack. Using a plant sprayer, immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door. Repeat this misting procedure two more times at 1-minute intervals.
  • Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking. Bake for 10 to 15 minutes longer, or
  • until the tops of the buns feel firm but not hard when you press them slightly, and the bottoms are very lightly browned. These rolls should have a thin soft covering, not a hard crunchy crust. Remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash. Transfer the rolls to a rack and allow them to cool before serving. These are best eaten the day they are baked.

OLD FASHIONED CHOCOLATE ROLLS



Old fashioned Chocolate Rolls image

I never heard of "Chocolate Rolls" until I married my husband. These were a family favorite when he was growing up so I eventually learned how to make them even though my mother-in-law did not use a recipe..I prepare mine a little differently than she did, but the taste is the same and they became a family favorite in our house...

Provided by Karen Mahan

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 7

4 c all purpose flour
1/4 tsp salt
1 1/2 c shortening
7 1/2 oz water
3/4 c margarine
1/4 c cocoa, unsweetened
2- 2 1/4 c sugar

Steps:

  • 1. In large mixing bowl, combine flour, salt, and shortening with pastry blender until mixture is crumbly.
  • 2. Gradually add water until dough forms and holds together.
  • 3. Prepare filling in small saucepan. Melt margarine and stir in cocoa and enough sugar to make a spreading consistency paste. Leave pan on lowest heat and stir occassionally while completing rolls.
  • 4. Separate dough into small handfuls. Roll into a ball and then flatten on floured surface. Roll out to form a thin round crust.
  • 5. Place a heaping tablespoon of chocolate mixture on the dough and spread to within about 3/4 in. of outside edge of the dough. Roll dough up lengthwise and seal up the ends and fold them over to the top.
  • 6. Place on ungreased cookie sheet. Repeat until all dough is used.
  • 7. Bake at 375 degrees for 25 min. or until crust is lightly browned.

CHOCOLATE NUT FUDGE ROLLS



Chocolate Nut Fudge Rolls image

The recipe for these rich chocolaty nut rolls comes from a handwritten cookbook full of memorable holiday treats- my mother complied it for me the last Christmas I lived at home.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/4 pounds.

Number Of Ingredients 11

2 tablespoons butter
1 ounce unsweetened chocolate
3 cups sugar
1 cup whole milk
1/4 cup honey
1/8 teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening
3 cups chopped walnuts

Steps:

  • In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar. , Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4x1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices.

Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 39mg sodium, Carbohydrate 53g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE



Banana and Mango Spring Rolls with Coconut-Chocolate Ganache image

Categories     Chocolate     Dessert     Fry     Cocktail Party     Lunar New Year     Banana     Mango     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ganache
1 (14-ounce) can unsweetened coconut milk
1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped
Spring rolls
8 (8-inch) square frozen spring roll pastry wrappers, thawed
4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil; for frying)
Fresh mint sprigs

Steps:

  • For ganache:
  • Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
  • For spring rolls:
  • Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
  • Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
  • Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.

BANANA CHOCOLATE SPRING ROLLS



Banana Chocolate Spring Rolls image

Provided by Cat Cora

Categories     dessert

Time 27m

Yield 2 servings

Number Of Ingredients 6

1 quart peanut oil, for frying
1 banana, quartered
4 wonton wrappers
4 teaspoons semi-sweet chocolate, chopped into small pieces
2 tablespoons cane or granulated sugar
4 ounces caramel ice cream

Steps:

  • Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
  • Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
  • Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

CHOCOLATE HAZELNUT ROLLS



Chocolate Hazelnut Rolls image

A chocolaty variation of a cinnamon roll and not too sweet either.

Provided by alizajaafar

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

3 cups bread flour
1 cup milk
5 tablespoons white sugar
¼ cup butter, melted
1 egg
2 ¼ teaspoons instant yeast
1 ½ teaspoons salt
2 tablespoons butter, softened
1 cup chocolate-hazelnut spread (such as Nutella®)
½ cup coarsely chopped hazelnuts

Steps:

  • Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
  • Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
  • Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
  • Bake in the preheated oven until rolls are cooked through, about 25 minutes.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 20 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 366.1 mg, Sugar 17.7 g

CHOCOLATE CINNAMON ROLLS



Chocolate Cinnamon Rolls image

Make and share this Chocolate Cinnamon Rolls recipe from Food.com.

Provided by Divinemom5

Categories     Breads

Time 2h27m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 14

1 (1/4 ounce) package yeast
3/4 cup water (110-115 degrees)
1/2 cup shortening
1 teaspoon salt
1/4 cup sugar
1 egg
1/3 cup cocoa
2 1/4 cups flour
1 teaspoon softened butter
1 1/2 teaspoons cinnamon
chopped nuts (optional)
3/4 cup powdered sugar
2 -3 teaspoons cream
1/2 teaspoon vanilla

Steps:

  • In medium bowl,dissolve yeast in water.
  • Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
  • Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
  • Scrape side of bowl, stir in remaining flour; blend well.
  • Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
  • Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
  • Spread with softened butter and sprinkle with cinnamon-sugar mixture.
  • Roll up beginning with wide edge.
  • Pinch edges together.
  • Cut into 12 pieces.
  • Place in greased 9x13-inch pan.
  • Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
  • Combine icing ingredients, adding enough cream for good spreading consistency.
  • Spread on rolls immediately and then sprinkle with nuts if desired.
  • Serve warm.
  • Can also use favorite cream cheese icing to frost.

CRISP CHOCOLATE ROLLS



Crisp Chocolate Rolls image

Cookies rolled around a pencil or dowel and filled with chocolate.

Provided by Kathleen Dickerson

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 24

Number Of Ingredients 7

½ cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 egg whites
⅔ cup all-purpose flour
3 (1 ounce) squares semisweet chocolate
¼ teaspoon vegetable oil

Steps:

  • In a large mixing bowl, cream 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon vanilla until light and fluffy. Add egg whites; blend well. Gradually add flour and blend well.
  • Drop batter by teaspoons 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 5 minutes or until edges are light brown. Working with 1 cookie at a time, loosen from baking sheet with a spatula and then quickly roll tightly around a pencil. Transfer to a wire rack to cool, seam side down.
  • With a pastry bag or soda straw or wooden pick, fill rolls with Creamy Chocolate Filling.
  • To Make Filling: In a small saucepan, melt chocolate and 1/4 teaspoon of vegetable oil (or butter or margarine) over low heat stirring constantly.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 8.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 31.9 mg, Sugar 6 g

CHOCOLATE CHIP FILLED CINNAMON ROLLS



Chocolate Chip Filled Cinnamon Rolls image

Whenever I make these for breakfast, there's never anyone who sleeps in. -Patty Wynn, Pardeeville, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1-1/2 cups warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg
6 tablespoons honey
2 teaspoons salt
7 cups all-purpose flour
FILLING:
3 tablespoons butter, softened
1 cup packed brown sugar plus 2 tablespoons brown sugar
1 cup miniature semisweet chocolate chips
1-1/2 teaspoons ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls.

Nutrition Facts :

CHOCOLATE-PISTACHIO PHYLLO ROLLS



Chocolate-Pistachio Phyllo Rolls image

The perfect dessert: Phyllo rolls filled with the sweet taste of chocolate and the crunch of pistachio, plus a dusting of confectioners' sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 7

6 ounces semisweet chocolate, coarsely ground in a food processor
1/3 cup heavy cream
1/4 teaspoon ground cinnamon
1 cup shelled salted pistachio nuts, coarsely chopped
6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
  • Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
  • Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
  • Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

CUCIDATI (FRUIT-AND-CHOCOLATE-FILLED COOKIE ROLLS)



Cucidati (Fruit-and-Chocolate-filled Cookie Rolls) image

Make and share this Cucidati (Fruit-and-Chocolate-filled Cookie Rolls) recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h15m

Yield 36 cookies

Number Of Ingredients 18

2 ounces semisweet chocolate
2 ounces dried figs, stemmed and halved
2 ounces raisins (1/2 cup)
2 ounces dried pear halves or 2 ounces dried apples (or combination)
1/4 cup honey
1/8 teaspoon ground allspice
1/8 teaspoon cinnamon
1/4 cup butter, room temperature
1/4 cup sugar
1 egg
1 teaspoon grated lemon, rind of
1 1/4 cups all-purpose flour
1 teaspoon baking powder
4 large oranges
12 cups water
1 3/4 cups water
1 1/2 cups sugar
1/2 cup honey

Steps:

  • For Filling: Coarsely chop chocolate in processor or food grinder.
  • Add all dried fruit and orange peel and chop finely.
  • Blend in honey and spices.
  • Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
  • For pastry: Cream butter and sugar with electric mixer.
  • Beat in egg and lemon peel.
  • Mix in flour and baking powder until smooth dough forms.
  • Wrap with plastic.
  • Cover and refrigerate at least 1 hour or overnight.
  • Preheat oven to 375 degrees F.
  • Divide pastry and filling into thirds.
  • Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
  • Trim edges.
  • Form one portion of filling into 13-inch rope.
  • Arrange on top of pastry 1 inch from long edge.
  • Fold far edge of pastry over filling.
  • Brush with water and fold up near edge to enclose filing.
  • Pinch edges to seal.
  • Cut pastry diagonally into 1-inch pieces.
  • Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
  • Repeat with remaining dough.
  • Bake until cookies are golden, about 14 minutes.
  • Cool completely on racks.
  • Store cookies in airtight container.
  • Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
  • (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
  • Boil with 6 cups water in heavy large saucepan 10 minutes.
  • Drain.
  • Repeat with 6 cups fresh water.
  • Drain well.
  • Combine 1 1/4 cups water, sugar and honey in same saucepan.
  • Heat over low heat, swirling pan occasionally, until sugar dissolves.
  • Increase heat and bring to a boil.
  • Mix in peel.
  • Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
  • Cool in colander, stirring occasionally.
  • Store in airtight container (can be refrigerated up to 2 weeks).

CHOCOLATE CINNAMON ROLLS



Chocolate Cinnamon Rolls image

These chocolate cinnamon rolls are more complicated than most, but they're fantastic and worth the effort.

Provided by CBerrier86

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 30

Number Of Ingredients 14

2 packages active dry yeast
½ cup warm water (105 to115 degrees F/40 to 45 degrees C)
4 ½ cups all-purpose flour, or more as needed
⅔ cup cocoa powder
½ cup shortening
½ cup lukewarm milk (scalded then cooled)
1 cup white sugar, divided
2 large eggs eggs
2 tablespoons ground cinnamon, or to taste, divided
1 teaspoon salt
4 tablespoons butter, softened
1 ½ cups confectioners' sugar
1 tablespoon milk
½ teaspoon vanilla extract

Steps:

  • Dissolve yeast in warm water in a mixing bowl. Stir in 2 1/2 cups flour, cocoa, shortening, milk, 1/2 cup sugar, eggs, 1 tablespoon cinnamon, and salt. Beat with an electric mixer until smooth. Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn greased side-up, and cover. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x13-inch baking pans.
  • Punch down dough and divide in half. Roll each half into a 15x9-inch rectangle. Spread each rectangle with 2 tablespoons butter. Mix remaining 1/2 cup sugar and 1 tablespoon cinnamon together in a bowl. Sprinkle half of the mix over each rectangle. Roll up, beginning at the wide side; pinch edges of dough into the roll to seal well. Stretch the roll to make even.
  • Cut each roll into 15 slices. Place slightly apart in the prepared pans. Let rise until doubled in size, about 30 minutes.
  • Bake in the preheated oven until golden, 25 to 30 minutes.
  • While rolls bake, mix confectioners' sugar, milk, and vanilla extract in a bowl until smooth. Frost rolls while still warm.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 28.9 g, Cholesterol 16.8 mg, Fat 5.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 95.8 mg, Sugar 12.8 g

CHOCOLATE SPRING ROLLS



Chocolate Spring Rolls image

Oh come on. Who doesn't love chocolate? Well, me, for one, but I'm insanely outnumbered, so here ya go! Times are estimates.

Provided by Sandi From CA

Categories     Dessert

Time 28m

Yield 12 spring rolls, 12 serving(s)

Number Of Ingredients 8

1/2 cup heavy cream (listen closely for artery-hardening noises about now)
2 tablespoons butter (tight, crackling sounds come from your chest as a smile wraps itself around your head)
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
1/2 cup peanuts, chopped
12 egg roll wraps
water (the "good for you" ingredient)
vegetable oil (for frying)
powdered sugar (optional)

Steps:

  • Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
  • Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
  • In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.

Nutrition Facts : Calories 249.8, Fat 16.5, SaturatedFat 8.6, Cholesterol 21.6, Sodium 204.9, Carbohydrate 24, Fiber 3.5, Sugar 0.4, Protein 6.8

CHOCOLATE KUMQUAT SPRING ROLLS



Chocolate Kumquat Spring Rolls image

Provided by Pichet Ong

Categories     Liqueur     Chocolate     Fruit     Dessert     Fry     Lunar New Year     Kumquat     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 dozen spring rolls, about 10 servings

Number Of Ingredients 10

5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying

Steps:

  • 1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
  • 2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
  • 3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
  • 4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
  • 5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
  • 6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

CHOCOLATE CINNAMON ROLLS WITH ICING



Chocolate Cinnamon Rolls with Icing image

Check these out! What a scrumptious change of pace from ordinary cinnamon rolls, and a perfect addition to coffee breaks. Serve them at brunch, too. -Rita Lempka, Sterling, NE

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup shortening
1 teaspoon salt
1/4 cup plus 3 tablespoons sugar, divided
1 large egg, room temperature
1/3 cup baking cocoa
2-1/4 cups all-purpose flour
1 tablespoon butter, softened
1-1/2 teaspoons ground cinnamon
QUICK WHITE ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 tablespoons whole milk

Steps:

  • In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft). Roll out into a 12x9-in. rectangle. Carefully spread with butter. , Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end. Cut into 12 pieces and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes., Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls.

Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 214mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CINNAMON ROLLS



Chocolate Cinnamon Rolls image

Make and share this Chocolate Cinnamon Rolls recipe from Food.com.

Provided by Terri Juwan

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

2 loaves frozen white yeast bread dough, thawed and divided (1 lb.)
1/4 cup white sugar
1 tablespoon ground cinnamon
2 cups semisweet chocolate morsels
1 cup chopped pecans, divided
1 cup powdered sugar, sifted
3 tablespoons milk

Steps:

  • Grease two 9-inch round baking pans.
  • Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface.
  • Combine sugar and cinnamon in small bowl.
  • Sprinkle 2 tablespoons sugar/cinnamon mixture over dough, leaving 1/2-inch border around sides.
  • Sprinkle with 1 cup chocolate morsels and 1/2 cups chopped pecans.
  • Roll up dough starting at short end and seal edges.
  • Cut into 6 slices.
  • Place cut side up in prepared baking pan.
  • Repeat with remaining bread loaf, sugar mixture, morsels and nuts.
  • Place in second prepared baking pan.
  • Cover and let rise in warm place until dough almost fills pans.
  • Preheat oven to 350 degrees.
  • Bake for 25 to 30 minutes or until deep golden brown.
  • Cool slightly and drizzle with Glaze.
  • For Glaze: Combine powdered sugar and milk to make a siff glaze.

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure your butter and eggs are at room temperature before you start baking.
  • Don't overmix the batter, or your chocolate rolls will be tough.
  • Bake the rolls until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the rolls cool completely before frosting them.

Conclusion:

Chocolate rolls are a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With so many different recipes to choose from, there's sure to be a chocolate roll that everyone will love. Whether you're a fan of classic chocolate cake or something a little more unique, you're sure to find a recipe in this article that you'll enjoy. So what are you waiting for? Start baking today!

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