Double Chocolate Sweet Rolls

Make the most decadent double chocolate sourdough sweet rolls. A rich chocolate dough is rolled up with a chocolate filling sprinkled with chocolate chips, and topped with a sweet icing.

I actually started making these sourdough double chocolate rolls months ago and had posted an Instagram reel with them. I basically took my usual cinnamon roll recipe and added chocolate to the dough and the filling.

It is not the healthiest thing, but if it means anything, the grains are long fermented. So you at least get the health benefits from that.

Anyway, I thought I had taken photos of this recipe some months ago, but unfortunately I didn’t.

Lucky for us, I had to make them again just to get the pictures. Twist my arm. I don’t think anyone minds eating decadent dessert on a random Thursday afternoon.

Why You Will Love This Recipe:

Decadent: The soft fluffy dough is an enriched dough, almost like a chocolate brioche dough. It’s rich, yummy, and sweet.

Delicious: Chocolate dough, chocolate filling, with chocolate chips. Could it get any more delicious?

Long Fermented: The dough ferments overnight to break down the phytic acid in the grains, making it easier to digest and giving it that slight sourdough tang.

Tips:

• Starting these rolls the night before helps not only make them more digestible, but also lends itself to a greater depth of flavor with the tanginess from the sourdough.
• You will need an active sourdough starter to make this recipe. This is a starter that has been fed 4-12 hours before creating the dough. It should be really bubbly. Learn how to make your own starter with wild yeast here.
• If the dough seems too stiff and you have a hard time rolling it out, make it more pliable by placing the dough in the oven, turn it on to 150 degrees and leave it on for a few minutes, then turn off the oven.
• Cut the rolls with a knife, bench scraper or unflavored dental floss. I like using the floss because it helps the rolls hold a little better.
• Einkorn flour may be substituted for the all-purpose flour in this recipe, but it is not a one-to-one swap. You will need to either decrease the liquid or increase the flour a bit.

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

Chocolate Sweet Roll Ingredients:

Dough Ingredients:

Active sourdough starter – this is starter that has been fed 4-12 hours before using. It is nice and bubbly. There is no commercial yeast in this recipe.

Water

All-purpose flour: Could also substitute with bread flour.

Cocoa powder

Coconut oil

Honey: Could also substitute with maple syrup.

Eggs

Leaveners: baking soda and baking powder. This is what helps the rolls rise faster rather than having to wait hours before they are ready to bake.

Salt

Butter: I usually use unsalted butter when baking to be able to control the amount of salt added.

Sugar

Dark cocoa

Dark chocolate chips

Glaze

Heavy cream

Powdered sugar

Vanilla extract

Tools you may need:

Stand mixer with dough hook attachment

Baking dish or 12″ cast iron skillet

Bench Scraper

Measuring cups and spoons

How To Make Sourdough Chocolate Sweet Rolls

The night before combine the starter, water, flour, cocoa powder, oil (could also substitute with melted butter), honey and eggs in the bowl of a stand mixer. Knead with a dough hook, at medium-low speed, until it is smooth and elastic. It should easily pull away from the sides of the bowl. Cover with plastic wrap, a beeswax wrap, or a lid.

Let the dough rise overnight at room temperature (in a warm spot). It should double. The rise time for the bulk fermentation will be determined by how warm your house is. About 8-10 hours or slightly longer. Careful not to over-ferment. It will leave the dough sticky and hard to shape.

The next day, add in the baking soda, baking powder, and salt. Mix until well combined. Knead for about 5 minutes in the stand mixture until the dough becomes stretchy.

Preheat the oven to 375 degrees.

In a separate small bowl, combine butter, sugar, and cocoa powder.

Roll dough on a lightly floured surface into a 12” by 16” rectangle with a rolling pin.

Spread cocoa and butter mixture. Sprinkle it with chocolate chips (or chopped dark chocolate).

From the short end, roll tightly.

Cut into 1” rolls with a sharp knife or string. (This will yield 12 rolls)

Place in a 9” by 13” baking dish, or a large cast iron skillet, and bake for about 25 minutes or until they are baked through, and start to turn a little golden brown around the edges.

Allow to cool for a bit.

Create the glaze by mixing the ingredients in a large mixing bowl.

Pour over the top of the rolls. Enjoy.

Baker’s Schedule

12 PM the day before baking: Feed starter, if wanting to use an active sourdough starter.

6-8 PM: In a stand mixer, add starter, water, flour, cocoa powder, oil (could also substitute with melted butter), honey and eggs. Mix until smooth and glossy.

Cover with plastic wrap (or a tight lid) and allow to ferment overnight.

7-8 AM The Next Morning (or later): Add baking soda, baking powder, and salt to the dough. Mix on medium speed for about 5 minutes until the dough forms a ball and isn’t sticky.

Roll out into a large rectangle, spread the chocolate butter sugar mixture onto the dough. Sprinkle it with chocolate chips.

Roll the chocolate roll up tightly and pinch the seams. Cut and place into a baking dish or cast iron skillet.

Bake for about 25 minutes. Allow to cool for a few minutes. Pour over icing and serve.

FAQ:

Are sweet rolls and cinnamon rolls the same thing?

No. There are more variations of sweet rolls, including adding berries, chocolate, cinnamon and more. Hawaiian rolls are considered a sweet roll.

So while cinnamon rolls are a sweet roll, not all sweet rolls are cinnamon rolls.

Can I use discard for this recipe?

Possibly, I haven’t tried it, but this recipe does utilize baking soda and baking powder to give the dough rise. So you could possibly use discard.

You may also be able to use discard as long as it has been fed recently. I have not tried this, but it may be an option. Sometimes I will just use it straight out of the fridge and use it like that – as long as I feed it before putting it in the fridge. And it hasn’t been super long since being fed. 

Find More Delicious Sourdough Recipes:

• Homemade Sourdough Cinnamon Rolls With Cream Cheese Frosting
• Sourdough Pumpkin Roll
• Pumpkin Cinnamon Rolls
• Chocolate Rolls
• Sourdough Herb And Cheese Rolls

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