These soft and airy chocolate buns are not too sweet, with a light texture and unbelievable flavor. Spread some chocolate ganache or Nutella on them for a perfect breakfast or brunch treat!
Chocolate bread isn’t something you see everyday. In fact, I had never had chocolate rolls before creating this recipe! But if you know me at all, you know how much I love chocolate and am willing to try just about anything with chocolate in it.
So I thought, why not chocolate bread? To make these chocolate buns, I took my simplest bun recipe and added cocoa and chocolate chips to it. In my experiments, I started with much more cocoa powder and chocolate for a deep chocolate flavor, but it resulted in buns that were much too dense, so I cut down the amounts. I also added more sugar than traditional dinner rolls.
The buns have a subtle yet noticeable flavor of chocolate that is perfect if you plan on eating four in a row like I did. They are unbelievably soft and fluffy, and are my new favorite treat to bring to brunches.
How to make chocolate rolls
This recipe makes 20 chocolate buns.
- Make the dough. Place flour, cocoa powder, sugar, and yeast in the bowl of a standing mixer and mix until combined, then stir in salt. Attach the dough hook and add water, milk, and butter. Mix on low-medium speed until dough comes together, 2-3 minutes, then continue mixing for another 7 minutes, until dough is soft and elastic and pulls away from the sides of the bowl. Add chocolate chips and keep kneading for a few more seconds until combined.
- First rise. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1.5-2 hours, or until doubled in size.
- Shape the rolls. When the dough has risen, gently punch it to remove air. Divide the dough into 20 equal portions (each weighing about 50 grams) and shape each one into a smooth ball. Arrange on two baking sheets lined with parchment paper, keeping as much space between them as possible.
- Second rise. Cover and let rest for 60 minutes or until again doubled in size.
- About 20 minutes before baking, preheat oven to 350F/175C.
- Bake. Bake buns for 15-20 minutes. Allow pan to cool on a wire rack for 5 minutes, then transfer buns to a wire rack to cool completely.
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Are chocolate buns sweet?
These rolls are slightly sweet, but not super sweet like a dessert. They’re the perfect combination of a bread roll and a pastry.
How should I eat chocolate rolls?
However you like :). Personally, I love slathering on some chocolate ganache or Nutella, but you can also try peanut butter, jelly, or butter.
Tips for making chocolate rolls
- Use good quality cocoa powder and chocolate chips. The better quality, the better your buns will taste.
- Let the dough rise completely during both rises. It’s important that these rolls rise twice. Keep in mind that the colder the room, the longer it will take for the dough to double in size.
- Shaping the rolls. The easiest way to shape the rolls in balls is to take the dough and place it on the countertop with your palm on top, slightly cupped. Roll the ball gently on the countertop in a counter clockwise motion, using your palm to apply pressure to shape it into a ball.
More of my favorite bread recipes
- Garlic Knots: Just like the ones you get in restaurants.
- Swedish Cinnamon Buns: Similar to American cinnamon rolls with a hint of cardamom.
- Homemade Soft Pretzels: Soft, salty, and delicious.
- Brioche: Buttery, tender, rich, and perfect for French toast.
Chocolate Buns
These soft and fluffy chocolate rolls are slightly sweet with rich chocolate flavor. They're perfect for breakfast or brunch! Slather on some chocolate spread or Nutella for a delicious treat.
Ingredients
- 4 ⅛ cups (500g) all-purpose flour
- 3 tablespoons (20g) cocoa powder (I use Dutch process)
- 6 tablespoons (75g) granulated sugar
- 2¼ teaspoons (7g) instant yeast
- 1½ teaspoons salt
- 1 cup (240 ml) water, lukewarm
- ¼ cup (60 ml) whole milk, lukewarm
- ½ stick (55g) unsalted butter, cubed and softened to room temperature
- ⅔ cup (100-120g) chocolate chips or chunks
Instructions
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Place flour, cocoa powder, sugar, and yeast in the bowl of a standing mixer and mix until combined, then stir in salt. Attach the dough hook and add water, milk, and butter. Mix on low-medium speed until dough comes together, 2-3 minutes, then continue mixing for another 7 minutes, until dough is soft and elastic and pulls away from the sides of the bowl. Add chocolate chips and keep kneading for a few more seconds until combined.
-
Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1.5-2 hours, or until doubled in size.
-
When the dough has risen, gently punch it to remove air. Divide the dough into 20 equal portions (each weighing about 50 grams) and shape each one into a smooth ball. Arrange on two baking sheets lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 60 minutes or until again doubled in size.
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About 20 minutes before baking, preheat oven to 350F/175C.
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Bake buns for 15-20 minutes. Allow pan to cool on a wire rack for 5 minutes, then transfer buns to a wire rack to cool completely.
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Serve warm or at room temperature.
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Buns are best the same day they are made, but can be frozen for up to 2 months.
Karly says
If there’s anything that screams my name, its chocolate flavored carbs. Hence why I came here running. Can’t wait to try these!
Mel says
Bought a new bread machine and made this bread as loaf.
Amazing result!!! Soft fluffy bread. Thank you for the recipe!
Jane says
Can share if you do everything in bread machine? using which menu ? sweet dough?
Pramela Amasi says
Can i do this gluten free version? What would you recommend?
Shiran says
I have no experience with making gluten free breads, sorry!
Rachel says
You could try the GF flour mix from King Arthur (KAF). I have used it twice to make items for my friend, who has celiac disease. It works pretty well! Separately, I bought their GF chocolate cake mix for her birthday recently, and it came out great. Not a high-rising cake, but the taste was totally acceptable and with normal frosting, it was delicious. I have found GF items using the “flour” mix taste best as desserts.
Tamsin says
Omg! Just made these! So blown away! Used baker’s yeast (yeast is not easy to find in Paris) and they turned out amazing! Thank you so much for sharing your wisdom with us :3
simone says
Amazing…
Liyana says
Hi I recently started following your blog! I love your recipes I churned our perfect sugar cookies and mango bread thanks to you!
I’ve been trying to find a recipe of airy buns. For some reason my loafs turn good but when I try individual rolls it always end up so dense ! Sometimes undercooked in the middle. Am I not shaping rolls right ?
Anyway do you have the non chocolate version? It is simply by omitting cocoa powder and reduce sugar?
Shiran says
Thank you so much, Liyana! I’m so glad you like it! Try my dinner rolls, they are super soft and fluffy!
Rachel says
I just made these today – they came out great. I think my yeast is losing its potency so the dough did not rise a lot, but they really are delicious. Tender and very subtle with the chocolate flavor – I brushed the tops with egg wash and sprinkled some extra turbinado sugar on them before baking. I also used that sugar in the dough since I didn’t have regular white sugar.
Suzeen says
The best bread recipe ever!! I baked my first ever buns with this recipe and it turned out so good! I didn’t add chocolate chips though cause i didn’t have any… But it still tasted so good! Second try with chocolate chunks now!! Waiting for them to rise… : P
Laura says
Can I use almond milk instead of whole milk?
Shiran says
Hi Laura, if you don’t want to use milk, you can use water instead (in addition to the 1 cup in the recipe).
Andrea says
Hello! Thanks for sharing, I can’t wait to bake them. Although I want to try the loaf instead of the buns. In that case, for how long should I bake it?
Naomi says
Thank you for the recipe. It’s the best chocolate bun I’ve ever had. So fluffy and yummy. I used semi sweet chocolate chips and the sweetness is just perfect for me.
Maria says
Thank you for this recipe, we loooooove it! My daughter took some to her job and the requests are pouring in!!! LOL. This will be added to the family favorites book!
Ann says
The recipe I have uses 300g flour. Do I reduce the cocoa powder keeping to the ratio?
Uzziel says
This recipe really works. Second try (but I have baked plain breads for many times) of following the recipe closely and it is as Shiran says –Soft and chocolatey. I think I’ll make it to 9 TBSP Sugar to make it a little sweeter and 3/4 cup of butter to make it more buttery. Thank you for this recipe.
HECTOR says
Soft, pillowy, and delicious! I made some variations: hydration to 80% (instead of 60%), tanzhong technique, and no chips because I didn’t have any! Thank you very much for this recipe!
Vu says
Hi Hector, can you share the Tanzhong technique please
Wendy says
this is so good! tried it once and it’s the perfect balance of sweetness 🙂
btw can i prepare the dough in advance, like 2-3 days ahead?
thanks!
Merry says
I have a limited success rate when it comes to homemade breads but these turned out so well and were SO good! I was craving chocolatey gluteny goodness and this hit the spot! Used bread flour in place of the AP, and used evaporated milk in place of the whole because I didn’t have any whole milk, but otherwise followed the recipe pretty closely. Everyone in the family were immediate fans. Will definitely make again!
Lori says
These were absolutely wonderful, especially when spread with cream cheese! Soft and flavorful–reminded me of a favorite chocolate bagel–I may add walnuts or pecans next time. There will most certainly be a next time!
Stephanie @ Pretty.Simple.Sweet. says
Lori, that sounds amazing! I’m a sucker for pecans & chocolate.. or anything with cream cheese! I’ll have to try that next time.
Sharon says
This is my favorite recipe!