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Chocolate-Almond Sweet Rolls

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!
Yield 12 rolls




  • 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


  • 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


  • Sliced almonds (optional)


  • 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 13×9-inch baking dish with baking spray with flour.
  • Turn out dough onto a lightly floured surface. Roll into a 25×12-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.


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.

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Review & Comments

June | Reply

The first rise is only 15 minutes, is that correct?? most of the time
the first rise is when the dough doubles in size. I have never done it this
way, but the recipe sounds amazing and i would love to try it this weekend
thanks Love your magazine and recipes

Red Star Yeast | Reply

Hi June – Yes, this recipe was developed using a 15 minute rest for the bulk rise. You can let it rise to double in size if desired, make sure you cover the dough so it doesn’t dry out.
Happy baking!

Jane Benjamin | Reply

Is the yeast fast-rising or regular?

Red Star Yeast | Reply

Hi Jane – Platinum Yeast is an instant yeast blended with dough strengtheners. More information can be found here.
Happy baking!

Kerri Lamb | Reply

Are the almonds for these rolls toasted or raw

Red Star Yeast | Reply

Hi Kerri – They are raw, but you can certainly use toasted almonds.
Happy baking!

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