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Chocolate-Almond Sweet Rolls

A fluffy chocolate sweet roll swirled with a decadent blend of cocoa and almonds and topped with a drizzle of white chocolate glaze. The perfect homemade treat for chocolate lovers!
Chocolate-Almond Sweet Rolls
Yield 12 rolls

Ingredients

Dough

  • 4 1/2 to 4 3/4 cups (563 to 594g) all-purpose flour, divided
  • 2/3 cup (50g) unsweetened cocoa powder
  • 2/3 cup (133g) granulated sugar
  • 1 (0.25oz) package (7g) Platinum Yeast
  • 1 1/2 teaspoons (4g) instant coffee granules
  • 1 1/4 teaspoons (6g) kosher salt (see note)
  • 1 1/3 cups (320g) whole milk
  • 1/2 cup (113g) unsalted butter, softened
  • 1 large (50g) egg, room temperature

Filling

  • 1 cup (220g) firmly packed light brown sugar
  • 1/3 cup (32g) finely ground almonds
  • 1 1/2 teaspoons (1.5g) ground cinnamon
  • 1/3 cup (76g) unsalted butter, softened
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1/2 cup (57g) sliced almonds

White Chocolate Glaze

  • 2 ounces (57g) chopped white chocolate
  • 4 teaspoons (20g) whole milk
  • 1/2 tablespoon (7g) unsalted butter, softened
  • 1/2 cup (60g) confectioners' sugar
  • 1/2 teaspoon (2g) vanilla extract

Garnish

  • Sliced almonds (optional)

Instructions

  • Make the dough: In the bowl of a stand mixer, whisk together 4½ cups (563g) flour, cocoa, sugar, yeast, coffee granules, and salt.
  • In a small saucepan or microwave-safe dish, heat milk and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at low speed until combined, about 2 minutes. Add egg, and beat until a shaggy dough forms; scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth and elastic and begins to pull away from sides of bowl, 9 to 11 minutes; add up to remaining ¼ cup (31g) flour, 1 tablespoon (8g) at a time, if the dough is too sticky. Turn out dough, and shape into a round. Cover and let stand for 15 minutes.
  • Make the filling: In a small bowl, mix together brown sugar, ground almonds, cinnamon, butter, and cocoa.
  • Spray a 13x9-inch baking dish with baking spray with flour.
  • Turn out dough onto a lightly floured surface. Roll into a 25x12-inch (about 1/5-inch thick), with one long side facing you. Using a knife or spatula, carefully spread butter mixture onto dough, leaving a 1-inch border along one long side. Sprinkle sliced almonds evenly over surface. Starting with long side opposite border, tightly roll up dough into a log, pinching seam to seal. Using a serrated knife, cut ½ inch off either side. Cut remaining dough into 12 slices (about 2 inches each), and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 to 50 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake until centers are just set and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes.
  • Make the Glaze: (makes 1/2 cup) In a medium microwave-safe bowl, combine white chocolate, milk, and butter. Heat on high in 30-second intervals, stirring between each, until white chocolate is melted. Stir until combined. Add confectioners’ sugar and vanilla. Whisk until smooth.
  • Let rolls cool in pan for 10 minutes. Drizzle White Chocolate Glaze over the tops of the rolls; garnish with sliced almonds, if desired. Best served warm.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.