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.