Sourdough Jumbo Chocolate Rolls
Tina BevkI started making these Sourdough Jumbo Chocolate Rolls when my baby napped just long enough for me to roll, fill, and bake. It’s a sourdough recipe I like to prep ahead for breakfast, and it bakes into soft, gooey chocolate rolls—just right for when you’re craving something extra sweet.
The sourdough adds a subtle tang that balances all that rich chocolate, so they’re great to enjoy any time of year. You can prep them the night before for an easy bake-and-serve treat the next morning, that’s ideal for busy mornings or lazy Sundays with family.
If you’re as into sourdough rolls as we are, you might want to check out my Mini Sourdough Walnut Rolls and Brioche Sourdough Cinnamon Rolls. Both are family favorites in our house, and just like these jumbo chocolate rolls, they’re great for sharing.
Important Ingredients
- All Purpose Flour: The go-to flour for soft, fluffy rolls with just the right texture.
- Active Sourdough Starter: Brings the tang and rise.
- Milk: Adds richness and helps create that soft, tender crumb.
- Granulated Sugar: Sweetens both the dough and the filling.
- Unsalted Butter: Adds buttery goodness and softness to both the dough and the gooey chocolate filling.
- Egg: Helps with structure and gives the dough a little extra richness and color.
- Salt: Brings out the flavor in everything.
- Semi-sweet Chocolate Chips or Chopped Chocolate: For a deep, chocolaty flavor in the filling.
- Unsweetened Cocoa Powder: Boosts that deep chocolate flavor in the filling.
See recipe card for quantities.
Substitutions & Variations
- If you don’t have a semi-sweet chocolate. Use dark chocolate or milk chocolate based on your preference.
- If you want to make it dairy-free. Sub plant-based butter and your favorite non-dairy milk.
- For extra spice flavor, you can add a pinch of cinnamon or instant espresso powder to the filling for a richer depth of flavor.
How to Make Sourdough Jumbo Chocolate Rolls
Step 1: In the bowl of a stand mixer, combine all the dough ingredients except the butter (Image 1). Mix on low speed until the flour is fully hydrated and there’s no dry flour left. Add the butter one tablespoon at a time (Image 2), waiting for each piece to mix in before adding the next. Once all the butter is added, increase the speed slightly and continue mixing for about 20 minutes. The dough should be smooth and stretchy at this point.
Scrape down the sides of the bowl (or move the dough to another bowl), cover with a damp towel or plastic wrap (Image 4), and let it rest for 30 minutes. Then do 2 to 3 sets of stretch and folds, spaced 30 minutes apart.
Step 2: Let the dough rise at room temperature until it increases by about 50% in size (Image 3). This usually takes 6 to 8 hours at around 72°F (22°C). Cover the dough and refrigerate overnight (Image 4).
Step 3: The next day, melt the butter and chocolate chips together in a small saucepan over low heat, stirring frequently (Image 5). Once melted and smooth, remove from the heat and stir in the sugar and cocoa powder until fully combined. Let the filling cool for about 10 minutes so it thickens slightly.
Take the chilled dough out of the fridge and place it on a lightly floured surface. Roll it into a rectangle roughly 12 by 18 inches (Image 6).
Step 4: Spread the chocolate filling evenly over the entire surface (Image 7). Use a knife, pizza cutter, or pastry cutter to slice the dough into 10 long strips along the long edge (Image 8).
Step 5: Roll each strip up tightly into a spiral (Image 9). Line a large baking sheet with parchment paper and place the rolls on it (Image 10), leaving space between them to allow for rising.
Let the rolls rise at room temperature for 2 to 8 hours, depending on the temperature of your kitchen (Image 11). They should look noticeably puffier and lighter.
Overnight option: To bake fresh in the morning, cover the tray with plastic wrap and refrigerate the shaped rolls overnight. The next day, allow them to sit at room temperature for 2 to 3 hours before baking.
Step 6: Preheat your oven to 400°F (200°C). Just before placing the tray in the oven, drizzle a few tablespoons of heavy cream over the rolls (Image 12).
Step 7: Bake for 20 to 25 minutes, or until golden brown and fully baked through (Image 13).
Optional: Frost and serve
You can make a cream cheese frosting while the rolls bake. Let them cool for 10 to 15 minutes, then spread the frosting over the warm rolls and serve (Image 14).
Hint: Don’t skip the overnight fridge rest! It helps deepen the flavor, makes the dough easier to handle, and gives you more control over timing—ideal for busy mornings or brunch planning.
💭Crucial Success Tips
- Make sure your butter is at room temp for smooth dough and creamy filling.
- Don’t rush the rise: Sourdough works slower than commercial yeast—give it time, especially in cooler kitchens.
- Chill the dough overnight: It improves flavor and makes rolling so much easier!
- Slice evenly: Use a ruler or bench scraper to keep roll sizes consistent so they bake evenly.
- Add cream before baking: It creates that extra gooey, bakery-style finish.
FAQ
Sourdough rises slowly, especially in cool temps. Be patient—or use a warm spot like an oven with the light on.
No, they help strengthen the dough, but if you’re short on time, just give the dough one good knead before bulk fermentation.
Sourdough Jumbo Chocolate Rolls
Ingredients
Dough Ingredients
- 500 g all-purpose flour
- 100 g active sourdough starter 20%
- 250 g milk
- 80 g granulated sugar
- 60 g unsalted butter room temperature
- 1 egg approx. 50 g
- 6 g salt
Chocolate Filling
- 90 g unsalted butter
- 90 g chocolate chips semi-sweet, or chopped chocolate
- 120 g granulated sugar
- 30 g unsweetened cocoa powder
Instructions
- In the bowl of a stand mixer, combine all the dough ingredients except the butter. Mix on low speed until the flour is fully hydrated and there’s no dry flour left. Add the butter one tablespoon at a time, waiting for each piece to mix in before adding the next. Once all the butter is added, increase the speed slightly and continue mixing for about 20 minutes. The dough should be smooth and stretchy at this point.Scrape down the sides of the bowl (or move the dough to another bowl), cover with a damp towel or plastic wrap, and let it rest for 30 minutes. Then do 2 to 3 sets of stretch and folds, spaced 30 minutes apart.
- Let the dough rise at room temperature until it increases by about 50% in size. This usually takes 6 to 8 hours at around 72°F (22°C). Cover the dough and refrigerate overnight.
- The next day, melt the butter and chocolate chips together in a small saucepan over low heat, stirring frequently. Once melted and smooth, remove from the heat and stir in the sugar and cocoa powder until fully combined. Let the filling cool for about 10 minutes so it thickens slightly.Take the chilled dough out of the fridge and place it on a lightly floured surface. Roll it into a rectangle roughly 12 by 18 inches.
- Spread the chocolate filling evenly over the entire surface. Use a knife, pizza cutter, or pastry cutter to slice the dough into 10 long strips along the long edge.
- Roll each strip up tightly into a spiral. Line a large baking sheet with parchment paper and place the rolls on it, leaving space between them to allow for rising.Let the rolls rise at room temperature for 2 to 8 hours, depending on the temperature of your kitchen. They should look noticeably puffier and lighter.Overnight option: To bake fresh in the morning, cover the tray with plastic wrap and refrigerate the shaped rolls overnight. The next day, allow them to sit at room temperature for 2 to 3 hours before baking.
- Preheat your oven to 400°F (200°C). Just before placing the tray in the oven, drizzle a few tablespoons of heavy cream over the rolls.
- Bake for 20 to 25 minutes, or until golden brown and fully baked through.Optional: Frost and serveYou can make a cream cheese frosting while the rolls bake. Let them cool for 10 to 15 minutes, then spread the frosting over the warm rolls and serve.
Notes
- Don’t rush the rise: This dough is enriched with butter, milk, and egg, so it rises more slowly than typical sourdough. Be patient and focus on volume, not the clock. You’re looking for about a 50% increase during bulk fermentation and noticeable puffiness after shaping.
- Chilling helps with shaping: Cold dough is much easier to roll out and cut cleanly. That overnight chill in the fridge isn’t just for flavor—it also makes the dough more manageable.
- Use what you have: Semi-sweet, dark, or even milk chocolate all work for the filling. I usually stick with baking chocolate.
- Rolls touching? No problem: If your rolls rise and start to touch on the baking tray, that’s totally fine. They’ll still bake beautifully and pull apart easily afterward.
- Make-ahead tip: These are perfect for prepping the night before and baking in the morning. Just be sure to let them come to room temperature after chilling so they rise properly in the oven.
- Frosting optional: I usually skip frosting if I’m serving them for breakfast, but for dessert or brunch, a simple cream cheese frosting takes them to the next level.
Nutrition
If you gave these Sourdough Jumbo Chocolate Rolls a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Sourdough Jumbo Chocolate Rolls
Keep in an airtight container for up to 2 days at room temperature. You can also store it in the fridge for up to 4-5 days, then reheat in the microwave or oven before serving.
For longer storage, freeze baked rolls (without frosting) for up to 2 months. Thaw overnight in the fridge and warm up before enjoying.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
