Sourdough Jumbo Chocolate Rolls
Jump to VideoThese Sourdough Jumbo Chocolate Rolls are made with sourdough dough and a chocolate filling. They are rolled, baked, and drizzled with heavy cream. You can also add cream cheese frosting if desired. Great for breakfast or dessert.
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Ingredients
Dough Ingredients
- 500 grams all-purpose flour
- 100 grams active sourdough starter 20%
- 250 grams milk
- 80 grams granulated sugar
- 60 grams unsalted butter room temperature
- 1 egg approx. 50 g
- 6 grams salt
Chocolate Filling
- 90 grams unsalted butter
- 90 grams chocolate chips semi-sweet, or chopped chocolate
- 120 grams granulated sugar
- 30 grams 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.
Video
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.
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Nutrition
Serving: 1roll | Calories: 449kcal | Carbohydrates: 69g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 172mg | Fiber: 3g | Sugar: 27g | Vitamin A: 439IU | Calcium: 55mg | Iron: 3mg
