Sourdough Chocolate Rolls

These are the best sourdough chocolate rolls. Big, fluffy rolls with a sweet, double chocolate filling. The perfect dessert or extra special breakfast; it will be hard to stop at one.

This delicious recipe is similar to my wildly popular sourdough cinnamon rolls with cream cheese topping. 

But instead of buttery cinnamon sugar filling, I swapped it out for a gooey, double chocolate filling.

Lately, our days have been loaded with so many fun and exciting things around the homestead. 

First, new goats. Then, Luke trimming out the new garden space with the most perfect, white picket fence. And our bees came last weekend.

Watching our dreams become a reality right before our eyes has been incredible, but also a lot of hard work. You can see all we’ve been up to over on YouTube.

There is no better way to celebrate a fulfilling day of hard work than with these sourdough chocolate rolls

Sourdough Chocolate Rolls Tips:

• The dough should fermented at least overnight, or up to 24 hours, before baking these sourdough chocolate rolls, creating more flavor and getting the full benefit of fermented grains.
• If your house is cooler, the dough may seem too stiff. To help make the dough easier to manage, put the dough in the oven at 150 degrees. Leave it in there for just a few minutes, then turn off the oven.
• It really helps to incorporate the eggs on day two with the mixer and paddle attachment. I let mine go for several minutes, and it sort of kneaded the dough and made it waaay easier to work with. It rolled out so nicely. 
• You could use a knife to cut these rolls, but I find it easiest to use a string or unflavored dental floss.
• New to sourdough? Make sure to check out how to make a sourdough starter here.

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Tools you may need:

Stand mixer

14″ Cast iron skillet – 12″ would also work, but you may have some leftover dough.

Grain mill (optional)- I like using freshly milled grains

Measuring cups and spoons

Rolling pin

Large bowl

Ingredients:

1/2 cup fed sourdough starter- this is starter that has been fed 4-12 hours before using. It is nice and bubbly. To learn more about sourdough starter and how to make your own, make sure to check out my post on how to make a sourdough starter.

1/2 cup filtered water – I love my Berkey Water Filter

4 cups flour – I use freshly-milled hard wheat.

1/2 cup melted coconut oil

1/2 cup honey

2 eggs

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup softened butter

1 cup sugar

1/4 cup dark cocoa

1 cup dark chocolate chips

1/2 cup heavy whipping cream

How To Make Sourdough Chocolate Rolls

STEP 1: FEED YOUR STARTER

About 4-12 hours before you plan to ferment the chocolate roll dough, feed your starter so it will be nice, bubbly, and ready to ferment some grains.

STEP 2: CREATE THE DOUGH

In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball. I like to use my hands to form it into a ball.

STEP 3: COVER AND FERMENT OVERNIGHT

Place the dough in a greased bowl (I like to use the stand mixer bowl) and cover with a beeswax wrap, plastic wrap, or lid. 

Allow to rest in a warm place at least overnight or up to 24 hours. This is to get all the benefits of fermentation.

STEP 4: ADD REMAINING INGREDIENTS

Preheat the oven to 375 degrees.

The next day, add eggs, baking soda, baking powder, and salt to the bowl. 

Using the paddle attachment on your stand mixer, combine. You could also use your hands to incorporate it, but I found it much easier to use the stand mixer. It does all the hard work.

STEP 5: MAKE CHOCOLATE ROLL FILLING

In a bowl, combine softened butter, sugar, cocoa powder, and chocolate chips. Stir.

STEP 6: ROLL OUT DOUGH AND SPREAD FILLING

Lightly dust the countertop with flour, and roll out the dough to about 1/4 inch thickness. If you have trouble digesting unfermented grains, then I would suggest using einkorn flour to dust the surface of the counter, that way you are not getting modern-day, unfermented grains.

Add chocolate filling onto the dough and spread evenly.

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.

STEP 7: SLICE AND BAKE CHOCOLATE ROLLS

Slice the rolls about 1.5”- 2″ wide -using a thread, unflavored dental floss, or even a knife – into 14 equal rolls.

I like to start by making a slice in the middle, and then I like to cut each half into seven, making 14 total rolls. If you make each roll about 1.5″- 2″ wide, you can fit all of the rolls in a 14″ cast iron skillet. 

Place the rolls into a well-seasoned 14″ cast iron skillet. The 12″ skillet will work also, but you may have a little dough leftover.

Pour 1/2 cup of heavy whipping cream over the rolls and allow to rise in a warm spot for about 1/2 hour to an hour.

Bake for 25 minutes until the edges start to turn golden in color.

Allow to cool for a few minutes before enjoying.

Find More Of My Favorite Sourdough Recipes:

• Sourdough Blueberry Cobbler
• Sourdough Cinnamon Sugar Donuts
• Cinnamon Raisin Sourdough Bread
• Sourdough Buns
• Sourdough Crackers

If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.

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