Few things compare to the aroma of freshly baked bread—except, perhaps, when that bread is stuffed with silky, melted chocolate. Handmade Chocolate-Filled Rolls are the perfect blend of pillowy-soft dough and rich, gooey chocolate centers, making them an irresistible treat for breakfast, dessert, or an afternoon pick-me-up.

These rolls are made entirely by hand, giving you the satisfaction of crafting something from scratch. The dough is light and fluffy thanks to a slow rise, and each roll hides a sweet surprise of chocolate inside. Whether you enjoy them fresh from the oven with a cup of coffee or serve them at a holiday brunch, they’re guaranteed to draw smiles.

Why You’ll Love This Recipe

Homemade goodness – No store-bought shortcuts; you control every ingredient.
Soft, fluffy texture – Tender rolls with a melt-in-your-mouth feel.
Rich chocolate filling – Decadent and satisfying without being too heavy.
Versatile – Perfect for breakfast, brunch, dessert, or gifting.
Make-ahead friendly – Prepare the dough the night before for easy baking.

Ingredients You’ll Need

For 12 rolls:

For the Dough

3 ½ cups (440 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 ¼ teaspoons (7 g) instant yeast
1 teaspoon salt
1 cup (240 ml) warm milk (about 110°F / 43°C)
¼ cup (60 g) unsalted butter, melted
1 large egg

For the Filling

6 oz (170 g) semi-sweet or dark chocolate, chopped (or use chocolate chips)
2 tablespoons unsalted butter, softened

For Brushing

1 egg, beaten (egg wash)
Optional: powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Dough

In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk, melted butter, and egg.
Mix until a shaggy dough forms.
Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Step 2: First Rise

Place dough in a greased bowl, cover with a damp towel or plastic wrap.
Let rise in a warm place until doubled in size, about 1–1.5 hours.

Step 3: Shape the Rolls

Punch down the dough and divide into 12 equal pieces.
Flatten each piece into a small circle.
Place a few pieces of chocolate (about ½ tablespoon) in the center, along with a small dab of softened butter.
Pinch edges together to seal, then roll gently into a ball.

Step 4: Second Rise

Place rolls seam-side down on a parchment-lined baking sheet.
Cover and let rise for 30–45 minutes until puffy.

Step 5: Bake

Preheat oven to 350°F (175°C).
Brush tops of rolls with beaten egg for a golden finish.
Bake for 15–18 minutes until lightly golden.

Step 6: Serve

Let cool slightly, then dust with powdered sugar if desired.
Enjoy warm for maximum gooeyness.

Tips for Perfect Chocolate-Filled Rolls

Seal well – Pinch dough edges firmly to prevent chocolate from leaking.
Use quality chocolate – It’s the star of the filling, so choose one you love.
Don’t overbake – They should be soft, not dry.
Keep hands light – Gentle shaping keeps dough airy.
Make ahead – Shape rolls, refrigerate overnight, then bake in the morning.

Flavor Variations

Nutty addition – Add chopped hazelnuts or almonds with the chocolate.
Spiced version – Mix cinnamon into the filling for a warm twist.
Fruit-chocolate combo – Add a bit of raspberry jam inside with the chocolate.
White chocolate lovers – Swap in white chocolate for a sweeter roll.

Serving Suggestions

For breakfast – Serve with fresh fruit and coffee.
As dessert – Pair with a scoop of vanilla ice cream.
For holidays – Arrange on a platter with festive garnishes.
Gift idea – Wrap in parchment and twine for a charming homemade gift.

Storing and Reheating

Room temperature: Store in an airtight container for up to 2 days.
Freeze: Wrap cooled rolls individually and freeze for up to 2 months.
Reheat: Warm in the oven at 300°F (150°C) for 5–7 minutes or microwave briefly.

Nutritional Information (per roll, approx.)

Calories: 220
Protein: 5g
Carbohydrates: 31g
Fat: 9g
Fiber: 2g
Sugar: 10g

Values vary depending on chocolate type and brand.

Frequently Asked Questions

1. Can I use bread flour instead of all-purpose?
Yes—it will yield slightly chewier rolls.

2. Can I make these dairy-free?
Yes—use plant-based milk, vegan butter, and dairy-free chocolate.

3. How can I make them extra soft?
Brush warm rolls with melted butter right after baking.

4. Can I use Nutella instead of chocolate pieces?
Absolutely—just freeze small scoops of Nutella before filling to make shaping easier.

Final Thoughts

Handmade Chocolate-Filled Rolls are proof that simple, classic ingredients can create something extraordinary. With their soft, pillowy dough and molten chocolate centers, they’re a treat that feels both indulgent and comforting.

Whether you make them for a special occasion or just to brighten an ordinary day, these rolls are sure to become a baking favorite.

Handmade Chocolate-Filled Rolls: Soft, Sweet, and Perfectly Indulgen

Print Recipe

These Handmade Chocolate-Filled Rolls are soft, fluffy, and filled with rich, melty chocolate—perfect for breakfast, dessert, or a cozy afternoon treat. Made with a simple yeast dough and filled with chunks of chocolate or a smooth spread, these rolls are a comforting, homemade indulgence that are as fun to make as they are to eat.

Author: JACK STONE
Prep Time: 25 minutes
Cook Time: 1.5–2 hours
Total Time: 2.5 hours
Yield: 10–12 rolls 1x

Ingredients

Scale

For the Dough:

3¼ cups all-purpose flour (plus more for dusting)
¼ cup granulated sugar
2¼ teaspoons active dry yeast (1 packet)
½ teaspoon salt
1 cup warm milk (about 110°F)
¼ cup unsalted butter, melted
1 large egg

For the Filling:

¾ cup chocolate chips, chopped dark chocolate, or chocolate spread (like Nutella)
1 tablespoon unsalted butter (optional, for brushing before rolling)

For Brushing & Topping:

1 egg, beaten (for egg wash)
Powdered sugar (optional, for dusting)

Instructions

Activate the yeast: In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add the activated yeast mixture, melted butter, and egg. Mix until a dough forms.
Knead the dough: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. (You can also knead with a stand mixer and dough hook for 5–6 minutes.)
First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Shape the rolls: Punch down the dough and divide into 10–12 equal pieces. Roll each piece into a flat oval. Spread a small amount of butter (if using), then add 1–2 teaspoons of chocolate or a few chocolate chips in the center. Roll up tightly and pinch the ends to seal.
Second rise: Place rolls seam-side down on a parchment-lined baking sheet. Cover and let rise again for 30–40 minutes.
Bake: Preheat oven to 375°F (190°C). Brush the tops of the rolls with egg wash and bake for 15–18 minutes, or until golden brown.
Cool and serve: Let cool slightly. Dust with powdered sugar if desired and serve warm, while the chocolate is still melty.