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:
14″ Cast iron skillet – 12″ would also work, but you may have some leftover dough.
Grain mill (optional)- I like using freshly milled grains
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.
Sourdough Chocolate Rolls
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.
- 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.
- 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 1.5” – 2″ wide using a thread, unflavored dental floss, or even a knife, into 14 total rolls.
- Place the rolls into a well-seasoned 14″ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you substitute butter for the coconut oil in your baked goods?
Yes!
Do you have this recipe in grams, which I find more accurate? Thank you!
Not yet! I am working on converting all recipes to grams, but it will take some time. In the meantime, I use this conversion chart — https://www.farmhouseonboone.com/baking-conversion-chart hope that helps!
Mine are still very doughy in the middle but are brown on top… what am I doing wrong…
I had this problem one time when making the cinnamon roll version of this recipe. I am pretty sure it was because my oven wasn’t getting up to 375 (even though that’s what I had it set to). So the rolls just didn’t bake as fast as they should have. If you get an inexpensive oven thermometer, it can help with getting an accurate oven temperature. For me that has meant much better baking results!
One other tip is that if the tops are browned but the rolls aren’t done on the inside, cover them (loosely is fine) with aluminum foil. They can then bake longer without the tops getting too brown/burnt! It is true that it can be hard to tell when the insides are done… you can always pop it back in the oven if needed, even if you’ve already scooped a roll out!
Can I complete Step 11 (roll up) and then refrigerate overnight, resuming at Step 12 (cutting) in the morning? Just thinking of ways to save time in the morning. Thanks Lisa, I love your recipes!
Question! Where are you baking these? I’m in a tropical country and i’m not sure leaving it to ferment overnight is the best idea..
I do overnight fermenting in the summer here.
When my husband, kids, & I visited my parents, who live along the equator, the first thing I did was make a sourdough starter & use it regularly. Fermenting worked the same there as in the midwestern states, where my family lives, only on a faster timetable. Setting it out overnight is still highly recommended as it takes at least 8hrs to significantly reduce the phytic acid found in grains. Just make sure that it’s covered well enough to keep out bugs! 🙂
Just a quick question. I must be missing something. How do I put these into a cast iron skillet. Pour the cream over them and let them sit for 30 to 60 minutes and them put them into a preheated cast iron skillet? Cast iron needs to be preheated to be non-stick. I just baked them in a cake pan with no problems. After all the work, I didn’t want them to stick to my cast iron skillet.
My daughter and I made these tonight!
They were awesome!!! The dough is so good, we both wanted more butter with just the plain roll.
The chocolate spread turned out pretty thick for us so we decided to spread the dough more so we have more space for the chocolate and it won’t be so thick next time…. since we’ll definitely be making these again and again👍 Thank you!
Wow, these look AMAZING! Thanks for all the wonderful sourdough inspiration, can’t wait to try this. Also love the tips on more natural versions of staple foods (raw milk, heritage wheat)!
I made these rolls the other day and they were superb! My kids and I ate them super fast. I will say that this recipe is not for a beginner baker. Incorporating the ingredients is a little tricky. After adding the egg and mixing in my stand mixer, I had to add more flour and knead by hand to get the right texture. I’ve baked for years so thankfully I made it work, but I feel like you need to be familiar with how bread should feel. I will definitely be making these again. Just started following you on Instagram, looking forward to trying out more of your recipes.
I really really wanted to love this recipe… But it was extremely hard to work with the dough and it was almost as if there was not enough liquid in it? Im wondering if it would be better with something other than coconut oil. Disappointed as I read all of the good reviews however I ended up throwing the dough away bc I could not get it to come out right.
Hi! I noticed the same thing- the dough is extremely dry. There was no “shaping it in a ball”. Any idea where we went wrong?
Interestingly, the youtube recipe for cinammon rolls only asks for 2 cups instead of 4 cups of flour – https://www.youtube.com/watch?v=oP-cFyS-UBc
Yep, that was a mistake! If there is ever a discrepancy, the blog post is always right because I can edit it. Unfortunately, I can’t go back into YouTube and change the measurements.
Please fix the flour measurements in the blog post. I found this recipe from Pinterest and came to your website. It’s still 4 cups of flour. Of course I’ve already added 4 cups so not sure how this will turn out.
Hi Micayla. It is supposed to be 4 cups of flour.