Double Chocolate Sourdough Rolls

double chocolate sourdough roll with vanilla icing on a white plate with a white baking dish in the background with more rolls

4.59 from 43 votes

Double Chocolate Sourdough 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.

Prep Time12

Cook Time25

Total Time12 25

Course: Sourdough

Cuisine: American

Keyword: chocolate sourdough rolls, sourdough sweet rolls

Servings: rolls

Author: Lisa Bass

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
3 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 cup melted coconut oil
1/2 cup honey
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Filling

1/2 cup butter melted
1 cup sugar
1/4 cup dark cocoa
1 cup dark chocolate chips

Glaze

1/4 cup heavy cream
1.5 cups powdered sugar
1 teaspoon vanilla

Instructions

The night before combine the starter, water, flour, cocoa powder, oil, 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. About 8-10 hours or slightly longer.
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.

Notes

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.

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