Description
Decadent New York-style chocolate rolls made with cocoa-infused dough, flaky buttery layers, and a rich all-chocolate filling, finished with a glossy chocolate swirl for a bakery-worthy treat at home.
Ingredients
- All-purpose flour: 2 1/2 cups
- Unsweetened cocoa powder: 1/3 cup
- Granulated sugar: 1/4 cup
- Instant yeast: 2 1/4 teaspoons
- Salt: 1 teaspoon
- Warm milk: 3/4 cup
- Unsalted butter (cold, sliced): 3/4 cup
- Dark chocolate spread: 1 cup
- Heavy cream: 1/2 cup
- Dark chocolate chips: 1 cup
Instructions
- In a large bowl, mix the flour, cocoa powder, sugar, instant yeast, and salt.
- Add the warm milk and mix until a soft dough forms.
- Gently knead in the cold butter slices, leaving visible streaks for flaky layers.
- Cover the dough and refrigerate for 30 minutes.
- Roll the chilled dough into a rectangle and spread evenly with the dark chocolate spread.
- Roll the dough tightly into a log and slice into thick rounds.
- Place each roll into a round ring mold on a parchment-lined baking sheet.
- Cover and let the rolls proof until slightly puffy.
- Bake in a preheated oven at 375°F (190°C) for about 25 minutes, until set and lightly crisp.
- Heat the heavy cream until warm, pour over the chocolate chips, stir until smooth, and swirl over the warm rolls before serving.
Notes
- Keep the butter cold to ensure flaky layers.
- Avoid overfilling with chocolate spread for clean spirals.
- Allow rolls to cool slightly before adding the chocolate topping for the best finish.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: New York rolls, chocolate rolls, chocolate pastry, laminated dough, bakery-style dessert