The Best Homemade Chocolate Rolls Recipe
Cinnamon Rolls are one of my favorite weekend brunch situations.
Who doesn’t love weekends, right? I hope you are not trapped in a soul-sucking job where you just survive from weekend to weekend. I had this for many years, and it drove me crazy.
Others were shaking their heads when I told them that I quit my full-time job as a sales and retail director with the responsibility for over 2000 employees.
„But the money!“ or „Think of your career!“ were the sentences I heard the most.
And…the third roll’s a charm.
Guys! Since posting my favorite pumpkin roll recipe last fall, followed by this irresistible carrot cake roll recipe this past spring, I have had sooo many of you write and ask for a third roll recipe…a chocolate roll! Or as it’s also called, a chocolate Swiss roll. I must have been living in my own little pumpkin roll bubble for too long because I had no idea these were such a thing. But I suppose that with chocolate involved, I shouldn’t have been surprised. 😉
By contrast to traditional pumpkin rolls, though, it seems like there are about a bajillion different ways you can go about making a chocolate roll. Some fill theirs with cream cheese filling, some with buttercream, some with mousse, some with straight whipped cream. Some flavor their filling with chocolate, some with raspberry, some with peppermint, some with a shot of their favorite liqueur. Some top theirs with powdered sugar, some with cocoa powder, some with chocolate ganache, some with any number of random toppings. Basically…the chocolate cake sky is the limit here.
Ingredients
How to Make Old fashioned Chocolate Rolls
Who doesn’t love weekends, right? I hope you are not trapped in a soul-sucking job where you just survive from weekend to weekend. I had this for many years, and it drove me crazy.
Others were shaking their heads when I told them that I quit my full-time job as a sales and retail director with the responsibility for over 2000 employees.
„But the money!“ or „Think of your career!“ were the sentences I heard the most.
And…the third roll’s a charm.
Guys! Since posting my favorite pumpkin roll recipe last fall, followed by this irresistible carrot cake roll recipe this past spring, I have had sooo many of you write and ask for a third roll recipe…a chocolate roll! Or as it’s also called, a chocolate Swiss roll. I must have been living in my own little pumpkin roll bubble for too long because I had no idea these were such a thing. But I suppose that with chocolate involved, I shouldn’t have been surprised. 😉
By contrast to traditional pumpkin rolls, though, it seems like there are about a bajillion different ways you can go about making a chocolate roll. Some fill theirs with cream cheese filling, some with buttercream, some with mousse, some with straight whipped cream. Some flavor their filling with chocolate, some with raspberry, some with peppermint, some with a shot of their favorite liqueur. Some top theirs with powdered sugar, some with cocoa powder, some with chocolate ganache, some with any number of random toppings. Basically…the chocolate cake sky is the limit here.
Ingredients
- 4 c all purpose flour
- 1/4 tsp salt
- 1 1/2 c shortening
- 7 1/2 oz water
- 3/4 c margarine
- 1/4 c cocoa, unsweetened
- 2- 2 1/4 c sugar
How to Make Old fashioned Chocolate Rolls
- In large mixing bowl, combine flour, salt, and shortening with pastry blender until mixture is crumbly.
- Gradually add water until dough forms and holds together.
- Prepare filling in small saucepan. Melt margarine and stir in cocoa and enough sugar to make a spreading consistency paste. Leave pan on lowest heat and stir occassionally while completing rolls.
- Separate dough into small handfuls. Roll into a ball and then flatten on floured surface. Roll out to form a thin round crust.
- Place a heaping tablespoon of chocolate mixture on the dough and spread to within about 3/4 in. of outside edge of the dough. Roll dough up lengthwise and seal up the ends and fold them over to the top.
- Place on ungreased cookie sheet. Repeat until all dough is used.
- Bake at 375 degrees for 25 min. or until crust is lightly browned.