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 weโ€™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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

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

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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 โ€“ 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

sourdough chocolate rolls in a cast iron skillet on a white and blue checked towel

How To Make Sourdough Chocolate Rolls

STEP 1: FEED YOUR STARTER

bubbly sourdough starter in a bowl

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.

butter, sugar, and cocoa powder filling spread out on rolled out dough. Chocolate chips sprinkled on top

Add chocolate filling onto the dough and spread evenly.

chocolate and sugar mixture spread out on sourdough dough and sprinkled with chocolate chips. The dough is starting to be rolled up halfway

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.

sourdough chocolate roll dough rolled up tight and ready to be sliced. a rolling pin rests to the left

STEP 7: SLICE AND BAKE CHOCOLATE ROLLS

Slice the rolls about 1.5โ€- 2โ€ณ wide -using a thread, unflavored dental floss, or even a knife – into 14 equal rolls.

sourdough rolls with chocolate filling rolled up and ready to be sliced

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 1.5โ€ณ- 2โ€ณ wide, you can fit all of the rolls in a 14โ€ณ cast iron skillet. 

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

raw sourdough chocolate rolls in a cast iron skillet ready to be baked

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.

close up picture of sourdough rolls with gooey chocolate swirled into the dough and baked in a cast iron skillet

Find More Of My Favorite Sourdough Recipes:

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.

Sourdough Chocolate Rolls

4.45 from 112 votes
Big, fluffy sourdough chocolate rolls have a sweet, double chocolate filling.
Prep: 20 minutes
Cook: 25 minutes
Additional Time: 12 hours
Total: 12 hours 45 minutes
Servings: 14 rolls
sourdough chocolate rolls with gooey swirled chocolate filling in a cast iron skillet on a white quarts countertop
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1/2 cup fed sourdough starter, this is starter that has been fed 4-12 hours before using. It is nice and bubbly.
  • 1/2 cup 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 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon 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

Instructions 

  • About 4-12 hours before you plan start your chocolate roll dough, feed your starter so it will be nice, bubbly, and ready to ferment some grains.
  • In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball.
  • 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.ย 
  • Allow to rest in a warm place at least overnight or up to 24 hours.
  • The next day, preheat the oven to 375 degrees.
  • Add eggs, baking soda, baking powder, and salt to the dough.ย 
  • Using the paddle attachment on your stand mixer, combine.
  • In a bowl, combine softened butter, sugar, cocoa powder and chocolate chips. Stir.
  • Lightly dust the counter with flour and roll out the dough to about 1/4 inch.
  • Scoop 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.
  • Slice the rolls about 1.5โ€ – 2โ€ณ wide using a thread, unflavored dental floss, or even a knife, into 14 total rolls.
  • Place the rolls into a well-seasoned 14โ€ณ cast iron skillet.
  • 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 in a 375 degree preheated oven.
  • Allow them to cool for a few minutes before enjoying.

Notes

  • The dough should fermented at least overnight, or up to 24 hours, before baking to get the full benefit of fermented grains and develop the flavor of the sourdough.
  • 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.

Nutrition

Calories: 479kcal | Carbohydrates: 64g | Protein: 7g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 316mg | Potassium: 168mg | Fiber: 2g | Sugar: 29g | Vitamin A: 363IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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close up picture of sourdough rolls with gooey chocolate swirled into the dough and baked in a cast iron skillet

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4.45 from 112 votes (104 ratings without comment)

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60 Comments

  1. Kimberly says:

    What can I use in place of the heavy cream to make them dairy free? These look amazing!

    1. Lisa says:

      I would recommend coconut milk, coconut cream or a combination thereof!

  2. Sara says:

    Could you place the rolls in a greased glass baking dish and bake in the oven? My cast iron pan is only a 10 inch.

  3. Patricia Martin says:

    Lisa do these need to rise before baking..did not see that and what about a plain icing..would that be to much?

  4. Jade Griffin says:

    I sent you this on Instagram back in March! How exciting that it’s now a blog post!

    1. Lisa says:

      Yes!!! You were the inspiration for those. I wrote that down right then and there and made sure to add it to the content schedule.

      1. Jade says:

        Amazing ๐Ÿ˜

    2. Martine Mikita says:

      Is this ur recipe? If so where can I find more like this? These are ahhhmazing!!!

  5. Resa Files says:

    Are you going to be making more videos on this site other than sourdough recipes?

    1. Lisa says:

      I have been making tons of videos over on my Youtube channel, hardly any sourdough!

  6. Danette says:

    Lisa, these are amazing! I made them today. The dough is a dream. Great job! I debated leaving the chocolate chips out but ended up following the recipe. So good. I might leave them out next time just so I can eat them a little more often. ๐Ÿ˜‚

  7. Morgan says:

    Hello! I have noticed in most of your recipes you say to preheat the cast iron with the oven but this recipe does not say that. So should I preheat the cast iron with the oven before putting the rolls in? Thank you!

    1. Morgan says:

      UPDATE: Made these and DID preheat the cast iron with the oven. These were amazing!! I have a blueberry sweet roll recipe that I don’t love the dough for so I will try those again but with this dough and that filling. These were a hit!

      1. Lesley Myers says:

        These are fabulous Lisa!! Thanks so much for another awesome sourdough recipe.

  8. Amanda says:

    Oh. My. Heck. These will be gracing the Sunday dinner table this week! Thanks, Lisa!

  9. Cmc says:

    Hi. What does the whipping cream do for the rolls?

    1. Sara martens on says:

      I did the first mixture is it kind of hard to get into a ball? I had quite a few pieces and didnโ€™t wanna to come together the best ๐Ÿ˜Š

  10. Kim Clark says:

    Wow, I may just have to skip this recipe! It looks too good and I know it tastes amazing.