Chocolate Sourdough Sweet Rolls
The slow-fermented dough gives each bite a delicate tang and unbeatable texture, while a luscious chocolate filling and silky cream cheese frosting turn them into an unforgettable breakfast or dessert.
Equipment
- Stand Mixer optional
Ingredients
For the Dough:
- 1 cup bubbly and active sourdough starter fed 4-6 hours prior
- 2 cups all-purpose flour
- 1 cup milk whole milk works best for richness
- 2 tablespoons sugar
- 1 egg
- ¼ cup coconut oil softened
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Extra flour as needed up to 1 cup
For the Chocolate Filling:
- 8 tablespoons butter
- 1 cup semi-sweet chocolate chips
- ½ teaspoon vanilla extract
For the Cream Cheese Frosting:
- ¼ cup softened butter
- 2 ounces softened cream cheese
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Make the Overnight Dough
- In a large mixing bowl, combine the sourdough starter, flour, and milk. Stir until combined — it will be sticky and shaggy. Cover with a lid or plastic wrap and let it sit on the counter for 10-12 hours (or overnight). Pro Tip: A long, slow fermentation not only develops incredible flavor but improves digestibility too!1 cup bubbly and active sourdough starter,2 cups all-purpose flour,1 cup milk
Add Remaining Ingredients
- The next morning, add the sugar, egg, coconut oil, salt, baking soda, and baking powder to the dough. Mix until fully incorporated using a stand mixer with a dough hook (or by hand if you’re up for an arm workout).2 tablespoons sugar,1 egg,¼ cup coconut oil,1 teaspoon salt,½ teaspoon baking soda,1 teaspoon baking powder,
Knead the Dough
- Turn the dough onto a floured surface. Knead, adding extra flour as needed (up to 1 cup), until it’s smooth, soft, and no longer sticky. This should take about 8-10 minutes. Dough Consistency Tip: It should be tacky, but not stick to your fingers.Extra flour as needed
Make the Chocolate Filling
- In a small saucepan over medium heat, melt the butter. Stir in the chocolate chips until melted and silky. Remove from heat, add the vanilla, and let it cool until it’s the texture of soft butter — spreadable but not runny.8 tablespoons butter,1 cup semi-sweet chocolate chips,½ teaspoon vanilla extract
Roll Out the Dough
- Roll the dough into a 12x16 inch rectangle about ½ inch thick. Rolling Trick: Lightly flour both your work surface and rolling pin to prevent sticking.
Spread the Chocolate
- Evenly spread the cooled chocolate mixture over the entire surface of the dough.
Roll and Cut
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal pieces using a sharp knife or unflavored dental floss for clean cuts. Additionally, use a pastry cutter wheel to slice the dough into long strips before rolling up tightly.
Second Rise
- Place rolls into a well-greased round baking dish (or a 9x13 pan if you prefer more space). Let them rest for 30 minutes to relax the dough before baking.
Bake to Perfection
- Preheat oven to 350°F (176°C). Bake for 30-35 minutes, until golden brown and the centers are set.
Make the Frosting
- While the rolls bake, beat together the butter, cream cheese, confectioners’ sugar, milk, and vanilla extract until smooth and creamy.¼ cup softened butter,2 ounces softened cream cheese,1 cup confectioners’ sugar,1 tablespoon milk,½ teaspoon vanilla extract
Frost and Serve
- Spread the cream cheese frosting over the warm rolls. Serve immediately and bask in chocolate-sourdough heaven.
