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Chocolate Raspberry Sweet Rolls

Course Breakfast
Prep Time 2 hours 25 minutes
Cook Time 18 minutes
Total Time 2 hours 43 minutes
Servings 12 servings
Author Ann Otis



  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons quick-rise (bread machine) yeast (1 package)
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1/4 cup unsalted butter softened


  • 1/4 cup unsalted butter softened
  • 3 ounces dark chocolate chopped
  • 1/4 cup granulated sugar
  • 1/2 cup seedless raspberry jam



  • In the bowl of a stand mixer, whisk together the flour, sugar, yeast and salt.
  • In a small saucepan (or in the microwave), heat the milk until just barely hot to the touch. Be careful not to overheat it. Stir the milk into the flour mixture. Add the eggs, and stir to combine.
  • Using a stand mixer fitted with the dough hook, knead the dough on low speed, adding the softened butter 1 tablespoon at a time. Continue kneading for 5 minutes, until a smooth dough forms. The dough will be very soft and sticky, which is fine.
  • Butter a large bowl generously and transfer the dough to it. You will probably need to scrape it out of the mixing bowl with a dough scraper or rubber spatula.
  • Cover the bowl with a clean tea towel and let it rise in a warm spot for 1-2 hours, until doubled in size. This will take closer to 2 hours if the room is cooler.


  • While the dough is rising, make the filling. Place chocolate, sugar, and butter in a food processor and pulse a few times until the mixture is coarse and crumbly.

Assembling and Baking the Rolls

  • Once the dough is doubled in size, deflate it and turn it out onto a well-floured surface with plenty of space for rolling. Let the dough rest for 5 minutes.
  • Sprinkle the dough with flour and roll out into a rectangle 12 inches wide and about 24 inches long.
  • With the back of a spoon, evenly spread the raspberry jam over the entire surface of the dough. Sprinkle the chocolate mixture evenly over it.
  • From the shorter end, roll the dough tightly around the filling so you end up with a 12 inch log.
  • With a sharp knife, cut the log evenly into 1 inch pieces. Generously butter a 12 cup standard muffin tin, and place a roll into each cup. 
  • If you are baking the rolls right away, cover them loosely with a tea towel and let rise in a warm place for 30 minutes to an hour, until they are puffing up slightly above the rim of the muffin tin. If you are baking the next day, cover loosely with plastic wrap and transfer to the fridge to rise slowly overnight. Bring to room temperature before baking.
  • Heat the oven to 350 degrees F. Bake the rolls for 18-20 minutes until they are deep golden brown. Allow the rolls to cool completely in the pan before unmolding them.