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.
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:
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.
Pin It For Later
They came out amazing! I couldn’t believe I made them, my family loved them😃Thank you!
I made these exactly like the cinnamon rolls. I mix everything by hand, I add the eggs on the first day, let dough set overnight then add salt, baking soda and baking powder the next morning. I am not sure the heavy cream and second rise was really necessary but it was all delicious. I also butter my cast iron skillet. These satisfy anyone’s chocolate craving!
Please include weights on all recipes. Once cooking by weight it’s so much easier using a scale with 0.1 gram resolution .
We are working to update all recipes to include gram measurements!
This recipe did not work for me. The dough after the initial mixing was very stiff. When trying to incorporate the eggs the dough was extremely hard to mix. I had to add a lot of milk. I was not able to get to an even consistency and roll it out . Ended up layering the batter in a tin with chocolate. It became a big bun with chocolate.
Maybe a video tutorial is needed as well as the protein content of the flour.
And also, maybe it is better to add the eggs in yhe initial mixing of the dough.
Anyways, other of your recipes has worked for me. But I wont be making this one again.
I am sorry that you had troubles with this recipe!
I would think that you can mix this dough up like you mix the cinnamon roll dough. In that recipe, she mentions adding the eggs during the first mixing. The first time I tried this recipe I waited to add the eggs and had a similar experience. I would encourage you to add the eggs to the first mix!
Addictively delicious!! My whole family loves it!
Hi, if I don’t have a cast iron skillet, would a regular oven safe skillet work? Or maybe a ceramic coated dutch oven?
You could bake them in the dutch oven or even in a cake pan!
I love these chocolate rolls so much, I make them every chance I get! Always a crowd pleaser. I was curious why the instructions are different for these vs. your double chocolate rolls related to when you incorporate the eggs. This recipe has the eggs incorporated after the overnight ferment, and the double chocolate rolls you add them the night before. Just curious! Thanks 🙂
It’s whatever you feel more comfortable with. I personally do not fear adding my eggs in the night before. You can do either.
Would it be okay to add the eggs before it’s bulk fermented. I followed the instructions exactly but trying to incorporate the eggs after the dough had fermented was more than difficult. Eventually I got it to mix but it was not fun. Thanks!
Yes, that’s fine.
These are delicious!!! The only substitution I made was to use fermented cacao powder instead of cocoa powder. Major yum!
Hello, I’ve made these and the cinnamon rolls and I always have trouble mixing in the egg, b.soda, and b.powder. My kitchen aid doesn’t do it with the kneading or paddle attachment, and the dough always seems so tough at that point (no apparent rise over night) is that normal?
It is harder to incorporate those ingredients the second day. Sometimes you can incorporate them by hand if your mixer if having a hard time.
Ashley – I’m going to try doing the eggs the night before. Then the next day I’m going to add b soda and b powder and see what happens.
We really enjoyed these! My only complaint is the dough is nearly impossible to roll out. It’s so hard and stiff that I work for probably 30 mins just trying to roll out the dough, which often results in a thick slab of dough for me. I can’t get it as thin as I want. I’m following the recipe. I’m not sure what I’m doing wrong. But they’re delicious!