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Who said rolls can only be cinnamon? Although they are the delicious classic, why not venture out with new flavors? I used my classic cinnamon roll dough recipe and added chocolate and freeze dried raspberry powder. Of course, I also added a chocolate cream cheese icing. I’ll definitely keep that icing for a cake, cupcake, or macaron. Absolutely delicious!
I made these rolls as a fun nod to Princess Leia’s space buns hairstyle—in honor of may the 4th! Of course you can make these anytime, but I added some fun sprinkles to give it a galaxy look. It’s a fun idea to have as a Star Wars breakfast or brunch. This recipe isn’t as on the nose as my last May the 4th recipe, Orange Star Wars Cookie Sandwiches.
The Dough
The dough is based on the Cinnamon Rolls recipe I developed. I love this dough because it’s got a buttery soft quality. Super lux. The main difference from the original is taking away some flour and adding unsweetened cocoa powder. I also added some vanilla extract to really bring out that chocolate flavor.
You can make this the night before so you can have this ready for breakfast. Just cut the rolls and put in the greased pan, covered, overnight in the fridge.
The Raspberry Filling
I used the raspberry powder instead of a jelly or sauce, because it would be way less messy to make. I learned the hard way that too liquidy of a filling can really backfire….. and ooze all over the counter instead of staying in the bun. IMPORTANT NOTE: I recommend sifting out the raspberry seeds in the powder after crushing the berries. The seeds aren’t to pleasant to have in the rolls. I used a mix of brown and granulated sugar—you could just use brown sugar, either is fine.
I sprinkled in some chocolate chips for that You could add some fresh raspberries if you have them, but it’s not necessary.
The Chocolate Frosting
Ah yes, the amazing frosting. I really enjoyed the texture and taste of this icing. I wasn’t sure how it would taste with the cream cheese, but I soldiered on and was rewarded! Originally I was going to use just a buttercream, but I felt cream cheese made it more in the cinnamon roll family. Otherwise what’s the point of making a roll instead of a cake I ask you?
The key is really fluffing the butter and cream cheese up in the mixer. Also make sure you mix in the cocoa powder fully. You don’t want any powder chunks. I frosted the rolls when they had cooled quite a bit, they still had some warmth so the icing settled a bit.
Is it a cake? Is it a roll? In the end it doesn’t matter, because it just tastes out of this world. So go ahead! Have chocolate for breakfast and May the 4th be with you.
Don’t forget the sprinkles for that galactic spice!
Chocolate Raspberry Rolls
Ingredients
DOUGH
- 3 ¾ cups flour plus ½ cup for rolling dough
- 1 cup milk warm
- ⅔ cup sugar
- ½ tsp salt
- 2 ¼ tsp yeast
- ½ cup butter soft cut into 4 pieces
- 2 eggs
- ½ cup unsweetened cocoa powder sifted
- ½ tsp vanilla extract
FILLING
- 6 tbsp butter softened
- ¼ cup freeze dried raspberry powder sifted
- ½ cup sugar
- ½ cup brown sugar
- ½ cup chocolate chips
FROSTING
- 6 tbsp butter
- ¼ cup unsweetened cocoa powder
- ½ tsp vanilla extract
- 4 oz cream cheese
- 1 ½ cups confectioners sugar
- 1 tbsp
- ⅛ tsp salt
- Sprinkles
Instructions
DOUGH
- Add butter to hot milk and sugar in the mixer. Bring to room temp and add yeast. Let sit for 7 minutes.
- Using paddle attachment mix in eggs, flour, cocoa powder and salt. Change to dough hook and mix dough for 10 minutes on medium speed.
- Flour surface as needed and hand knead dough for an additional 5 minutes, till dough is less sticky and comes together. You may not need the full ½ cup of flour.
- Form dough in a ball, put in a bowl and cover. Let rise 60 to 90 minutes till doubled in size.
- Roll dough out into a 16 x 20 rectangular sheet. Smear butter on dough, leaving a ½ inch on one long side. Sprinkle sugar, raspberry powder and chocolate chips on butter. Roll starting with the opposite side, the side with cinnamon smeared till the end.
- Pinch seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create even thickness.
- Gently cut into 1 ½ – 2 inch pieces using a serrated knife.
- Place in a greased 13” x 9” pan and cover with plastic wrap. Store in the fridge overnight. Or set aside for 30 minutes if making that day.
- Last proof in the oven in the morning at 90 degrees (turn off at 90 degrees) 30 minutes.
- Heat oven to 350°F.
- Bake 25-30 minutes until golden brown.
FROSTING
- Cream butter till light and fluffy.
- Add confectioners sugar, cocoa powder and mix.
- Whip in vanilla, salt and milk.
- Frost cooled down but still warm rolls.
- Store in the refrigerator and microwave leftovers for a few seconds to warm up again like fresh.
