Sticky Chocolate Sweet Rolls!

Deliciously sweet, sticky and chocolatey sweet rolls – just like you get in a bakery!

Sticky chocolate sweet rolls

A few weeks ago I posted the recipe of my lemon & blueberry sweet rolls – and they were a massive hit, with so many people baking them and sending me the photos (THANK YOU! I love seeing the bakes of my recipes). I also mentioned in that recipe that I wanted to share my sticky chocolate sweet rolls, so low and behold, here they are. My friends say “They taste like sweet buns mixed with iced doughnuts, and so much chocolate!”- which is a good thing, apparently.

Now, I know what some of you are thinking… “Bread? Sweet rolls? That sounds scary!” Honestly, I used to feel exactly the same. Bread doughs have a reputation for being tricky, needing precise measurements, proofing, kneading, and all sorts of scary baking jargon. But here’s the thing: these rolls are so much easier than they look, and with a little patience, anyone can make them. I’ve baked these sticky chocolate rolls countless times, and the process really does get easier the more you do it. 

Bread

The dough itself is soft, slightly sticky, and surprisingly forgiving, which is why I adore making these rolls. It holds all the chocolate chips and that luscious vanilla sugar filling perfectly while still rising beautifully in the oven to give soft, fluffy, sweet rolls. Honestly, you don’t need a bread machine or to be a professional baker, just a bit of kneading, a warm spot to prove, and a sprinkling of patience, and the results are completely worth it.

The method is satisfying and fun, especially if you love getting hands-on with your bakes. You start by mixing the dry ingredients, rubbing in the butter until it resembles fine breadcrumbs, then gently adding warm milk and the egg to form a silky, pliable dough. Kneading it from a shaggy mess into a smooth ball is almost magical, and there’s something very therapeutic about feeling it transform under your hands.

Once the dough is ready, you let it rise in a cozy, draught-free spot until it nearly doubles in size. Rolling it out, brushing with butter, sprinkling on the vanilla sugar, and scattering the chocolate chips is where the real fun begins. Rolling it into a long sausage, slicing, and watching the rolls rise again in the tray is pure joy, especially as the oven fills the kitchen with the smell of warm bread and melting chocolate. By the time they’re golden, sticky, and ready for icing, you’ve created something both magical and delicious with your own hands.

Flavour adaptations

While chocolate is my personal favourite (and let’s be honest, who doesn’t love a sweet chocolate hit?), these rolls are endlessly adaptable. You could swap the chocolate chips for cinnamon, nuts, or even fruit, like white chocolate and raspberry rolls, which I absolutely adore. The combination of sweet bread, chocolate, and fruit feels almost guilt-free while still feeling indulgent.

Sometimes the traditional cinnamon roll recipe is just what you need for a cup of tea one afternoon. Or, if you’re feeling adventurous, try layering in a little caramel, Nutella, or even a peanut butter filling. The dough is soft, versatile, and ready to take on whatever flavour adventure you fancy.

Savoury options

Of course, not all sweet rolls need to be sweet! The same basic dough can be adapted into savoury rolls too. I present garlic bread rolls and marmite cheese rolls…. you are welcome!!  The principle is the same: a tender, pliable bread dough that rises beautifully and can carry other flavours, whether sweet or savoury.

Savoury rolls are also a lot of fun to experiment with because the possibilities are endless. You could add caramelised onions and cheddar for a rich, indulgent treat, or mix in chopped olives and sun-dried tomatoes for a Mediterranean twist. The dough reacts beautifully to these flavourings, rising evenly and giving a satisfying chew in every bite. Whether for a dinner side, a snack, or a party platter, savoury rolls are just as addictive as their sweet cousins, and they’re guaranteed to disappear fast.

Tips & tricks

• These are best eaten on the day of baking
• The rolls will last covered for 3 days.
• Good quality chocolate makes the difference – I use these chocolate chips
• I have this stand mixer to make the dough

Sticky Chocolate Sweet Rolls

Deliciously sweet, sticky and chocolatey sweet rolls - just like you get in a bakery!

Print Pin Rate

Category: Treats

Type: Sweet Rolls

Keyword: Chocolate

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Proving Time: 3 hours hours

Total Time: 3 hours hours 45 minutes minutes

Servings: 12 rolls

Author: Jane's Patisserie

Ingredients

Dough

• 600 g strong white bread flour plus extra for dusting
• 14 g dried yeast
• 75 g caster sugar
• 90 g unsalted butter
• 275 ml whole milk
• 1 large egg

Filling

• 45 g unsalted butter melted
• 100 g caster sugar
• 100 g light brown sugar
• 1/2 tsp vanilla extract
• 200 g chocolate chips

Icing

• 200 g icing sugar
• 1 - 2 tbsp water
• cocoa powder (optional)

Instructions

• Sift the bread flour into a large bowl, and add the caster sugar and yeast
• Mix so they are all even distributed
• Rub the unsalted butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)
• Heat the whole milk gently until warm, it should just about start steaming in the pan
• Mix the warmed whole milk and the egg into a dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched (Like a cake does when cooked!)
• Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly dayso it took the full two hours)
• Whilst the bread is proving you can make the vanilla sugar
• Mix the caster sugar, brown sugar, and vanilla extract until a sand like texture is formed
• Leave to the side
• Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface - I rolled mine to 50cmX30cm. (20″X12″)
• Gently brush the surface with the melted butter, then sprinkle on the vanilla sugar
• Sprinkle on the chocolate chips so they are even across the dough
• Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length)
• Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)
• Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180ºc
• Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through!
• Leave to cool
• Once cooled, mix the icing sugar with the water and drizzle onto the sweet rolls (you can add cocoa powder for a chocolate drizzle!)

Notes

• These are best eaten on the day of baking
• The rolls will last covered for 3 days.
• Good quality chocolate makes the difference - I use these chocolate chips
• I have this stand mixer to make the dough.