Fluffy Vanilla-Chocolate Rolls with Chocolate Filling

These vanilla-chocolate rolls are tender, airy, and wonderfully fragrant. A soft milk dough scented with vanilla and a generous chocolate filling make them ideal for breakfast, an afternoon snack, or a cozy tea time.

Ingredients

Dough

• All-purpose flour — 5 1/4 cups | 640 g
• Whole milk — 1 1/4 cups | 300 ml
• Active dry yeast — 2 1/4 tsp | 7 g (you can use 0.7 oz | 20 g fresh yeast instead of dry)
• Eggs (M) — 2
• Butter, melted and cooled — 1/2 cup | 110 g
• Powdered sugar — 2/3 cup | 80 g
• Sugar — 2 tbsp | 25 g
• Vanilla extract — 1 tsp
• Salt — 1 tsp

Chocolate filling

• Cocoa powder — 3 tbsp | 25 g
• Sugar — 1/4 cup | 50 g
• Soft butter — 3 tbsp | 40 g
• Chocolate chips or chopped dark chocolate — 1/3 cup | 50 g

For brushing

• Milk — 1 tbsp (optional)

Step-by-step recipe

1. Warm the milk to 86–95°F | 30–35°C. Add the sugar (2 tbsp | 25 g) and active dry yeast, stir, and leave for 10 minutes until foamy. If using fresh yeast, rub it with the sugar first, then pour in the warm milk.
2. In a large bowl, combine the sifted flour, salt, powdered sugar, and vanilla.
3. Pour in the yeast mixture, add the eggs and the melted cooled butter. Knead into a soft, slightly sticky dough (8–10 minutes by hand or 5–6 minutes with a dough hook) until smooth and elastic.
4. Shape into a ball, cover, and let rise for 60–90 minutes in a warm place, until doubled in size.
5. Make the filling: mash the soft butter with the sugar into a paste, mix in the cocoa until smooth, then fold in the chocolate chips.
6. Punch down the dough and roll it into a rectangle about 16 x 12 in | 40 x 30 cm. Spread the chocolate filling evenly, leaving 3/4–1 in | 1–2 cm free along the long edge.
7. Roll up tightly from the long side and pinch the seam closed. Cut into 12 pieces.
8. Transfer the rolls to a parchment-lined baking sheet or a 9 x 13 in | 23 x 33 cm rectangular pan, leaving a little space between them. Cover and proof for 35–45 minutes, until noticeably puffy.
9. Brush the tops with milk. Bake at 356°F | 180°C for 20–22 minutes, until golden brown.
10. Cool on a wire rack for 10–15 minutes. Dust with powdered sugar if you like and serve warm.

Nutritional value

Serving	1 roll (out of 12)
Calories	≈ 390 kcal
Protein	≈ 7 g
Fat	≈ 16 g
Carbohydrates	≈ 53 g
Sugar	≈ 20 g
Fiber	≈ 3 g
Sodium	≈ 0.2 g

Tips and variations

• Fresh yeast: use about 0.7 oz | 20 g and follow the same method; proofing time may be slightly shorter.
• No chocolate chips: replace them with chopped chocolate or nuts; you can also add a pinch of cinnamon to the filling.
• Sweet glaze: mix 1/2 cup | 60 g powdered sugar with 1–2 tbsp milk until thick and drizzle over the warm rolls.
• Freezing: unglazed rolls freeze well for up to 2 months; reheat in a 320°F | 160°C oven for 8–10 minutes.

FAQ

Why was the dough sticky?

This dough is enriched with sugar and butter, so it is softer than an ordinary dough. Do not add too much flour: lightly oil your hands and knead until smooth, then give it a full proof.

Can I make it ahead and bake in the morning?

Yes. After shaping, place the pan in the refrigerator overnight. In the morning, let it come back to room temperature and rise for 45–60 minutes, then bake as usual.

What can I use instead of vanilla extract?

Vanilla sugar (0.4 oz | 10–12 g) or the seeds from half a vanilla bean, added to the dry ingredients, both work well.