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.