Overnight Chocolate Rolls- A great way to start the day

Posted on by December 7, 2011

Overnight Chocolate Rolls

Overnight Chocolate Rolls ready to serveWaking up to the smell of Overnight Chocolate Rolls is something we should do every once in a while. I was reading at CITR one day when I saw Suzanne had decided to make some Cocoa rolls. The pictures and the descriptions sealed my fate.

It was time to make some rolls. The benefit of these are that you can put them in the refrigerator overnight to rise the final time so you do not have to get too early of a start.

Overnight Chocolate Rolls RisingThe recipe is based off her famous Grandmother Bread recipe and pretty straight forward.

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Morning Cocoa Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Crazy Delicious Rolls with Cocoa and Chocolate Chips with a Glaze for the final triumphant effect! Can be put in the refrigerator overnight for Chef sanity.
Ingredients
  • 1½ cups warm water
  • 1 teaspoon yeast
  • ⅓ cup sugar
  • ½ teaspoon salt
  • ⅓ cup oil
  • ½ cup unsweetened cocoa powder
  • 3½ cups flour
  • Filling:
  • 3 tablespoons butter, melted
  • ½ cup sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup sifted powdered sugar,
  • ½ teaspoon vanilla
  • 2-4 teaspoon milk
Instructions
  1. In a large bowl, combine water, yeast, sugar, and salt, along with oil. Let sit five minutes. Stir in the half cup of cocoa powder and the first cup and a half of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading.
  2. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 9 x 12 rectangle.
  3. Filling:
  4. tablespoons butter, melted
  5. /2 cup sugar
  6. teaspoons unsweetened cocoa powder
  7. Brush dough with melted butter.
  8. Combine sugar and cocoa powder; generously spoon onto dough, taking care to get right up to the edges. Roll dough from the long side.
  9. Seal seams.
  10. Dust the roll with a bit more flour if needed for easy handling.
  11. Cat, supervising.
  12. Place rolls in a large greased pan. To bake right away, let rise 30 minutes to an hour, until doubled, or for overnight rolls, stick the pan (covered) in the fridge. They’ll be risen and ready for you the next morning!
  13. Bake in a preheated 350-degree oven for approximately 20-30 minutes. (How thick you cut your slices will vary your baking time, so keep an eye on ‘em!)
  14. Powdered Sugar Icing:
  15. Combine 1 cup sifted powdered sugar, ½ teaspoon vanilla, and enough milk (two to four teaspoons) for drizzling consistency. Drizzle over baked rolls.
Notes
I added Chocolate Chips in the filling to increase the Chocolate levels to an insane level.

I really like the kneading of the Dough. It is therapeutic. Once the rolls rise it is time to add the filling.

Overnight Chocolate Rolls oozing ChocolateI really like the way Suzanne does his her recipe write ups. I should probably involve a camera in more of my baking.

Overnight Chocolate Rolls filled with goodnessCan you imagine waking up to one of these this morning? To think some days my children just want Cheerios. Hmmmm, wonder if I can find a recipe for that?

Overnight Chocolate Rolls just needing a little glazeI leave the glaze off any that may not get eaten. The next day I put some fresh glaze. Are you ready for one yet?

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