Holiday mornings call for something soft, warm, and cozy. Day 6 brings a small batch of chocolate rolls that feel like a hug fresh from the oven.
Somewhere between a dessert, a snack, and breakfast, these chocolate rolls can be whatever you need them to be. Although the dough is made from scratch, it comes together in one bowl, and the kneading doesn’t take more than five minutes.
Inspired by Ottolenghi’s nutella, sesame, and hazelnut rolls, these are my stripped-back, chocolate-only version: soft, swirled, and perfect with a cup of something warm.
Handmade chocolate rolls that don’t require much effort or time. That’s hard to believe. But the original recipe comes from Ottolenghi’s Simple (a great holiday gift, by the way), a book built on easy prep and everyday ingredients. So despite including words like yeast, hand-kneading, proofing, and rolling, these really don’t demand much effort at all.
True to its promise, these chocolate rolls spend more time proofing than being worked or baked. Without the nutella and sesame, the ingredient list gets shorter, but the flavor isn’t compromised—it just becomes more chocolatey.
They can be made ahead and enjoyed as an afternoon snack or breakfast, making Christmas days feel even more special. But if you’re impatient like me, they’re best served warm, straight out of the oven. Some things are worth burning your fingertips for.
How to Make the Dough
Because this is a small-batch recipe, you won’t be working with a lot of dough. The ingredient list is minimal, and the dough is enriched with olive oil, as opposed to butter, a more popular choice for enriched doughs.
Olive oil yields a moister, softer loaf with a tender crumb and a healthier fat profile. It adds distinct yet subtle fruity notes, perfect for Mediterranean-style breads, like Ottolenghi’s recipes.
All the ingredients are combined in a bowl at the same time, then kneaded for about three minutes. It’s so simple, you won’t even need to get out your stand mixer for this.
This is the perfect dough to make if you’re not an experienced baker or don’t want to deal with too much dough—kneading won’t demand much elbow grease here. For serving, all these rolls really need is a generous dusting of powdered sugar. It’s the cherry on top, giving them that lovely wintery feel.
Rolling and Shaping the Rolls
The original filling recipe calls for nutella, hazelnuts, sesame seeds, and orange zest. This version, adapted from this recipe, uses only a simple chocolate filling. One might assume it’s too one-note, and compared to the original, there’s no disputing that.
But this version is for anyone seeking an even simpler recipe that yields a rich, chocolatey result. If you like warm, cozy chocolate flavors, you’ll love these rolls. And if you don’t happen to have nutella, sesame seeds, hazelnuts, or even an orange in your pantry, you can still end up with wonderful chocolate rolls that taste just as good.
The filling is thick enough to be spread without making a mess. Rolling the dough is very easy since it’s not overly soft. To shape the rolls, roll the dough into a log and cut into segments. I like to use dental floss for this – it’s the quickest, cleanest way to get perfectly cut rolls and it works every time. Simply take a long piece of unflavored floss, slide it under the log where you want the cut, cross the ends over the top, and pull tight. The floss slices cleanly through the dough without squishing it, giving neat, even rolls.
Once the rolls are cut and placed on the baking sheet, give them a final brush of olive oil for a nice, golden crust. This dough is so low maintenance, it doesn’t even require a second proofing after shaping. The rolls go straight into the oven, and ten minutes later, they’re ready to be devoured.
Variations and Flavor Ideas
Nutty chocolate: sprinkle the filling with chopped hazelnuts, toasted almonds or sesame seeds. Or for an easier version, just spread softened nutella instead of the chocolate filling.
Spiced chocolate: add a pinch of cinnamon, cardamom, or a tiny bit of chili powder to the filling for warmth and depth.
Orange-chocolate: sprinkle orange zest over the filling for a bright, citrusy note.
Coffee-chocolate: add a teaspoon of instant espresso powder to the chocolate filling to enhance richness without overwhelming the chocolate flavor.
FAQ
Do these rolls need a second proofing after shaping?
No. This dough is low maintenance and goes straight into the oven after shaping.
How do I cut the rolls neatly?
Dental floss is the easiest method—slide an unflavored piece under the dough log, cross it over the top, and pull tight for clean, even cuts.
Can I swap the olive oil for butter?
I haven’t tried it, but the answer is most likely yes. The texture will be slightly different as the butter will give a firmer, richer roll, while olive oil keeps it soft and tender.
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Chocolate Rolls
7-10
rolls25
minutes40
minutes10
minutesIngredients
- For the dough:
150g bread flour (1 cup plus 3 tbs, plus more to dust the work surface
¾ tsp fast-acting instant dried yeast
1½ tsp granulated sugar
3 tbsp olive oil, plus more for greasing and brushing
¼ tsp salt
65ml (¼ cup) lukewarm water
- For the filling:
50g (3 ½ tbsp) confectioners’ sugar
30g (2 tbsp) cocoa powder
¼ tsp salt
150g dark chocolate, melted
120g unsalted butter, melted
confectioners’ sugar, optional, for dusting
Directions
Combine the flour, yeast, sugar, 2 tablespoons of oil, and salt in a large bowl.
Pour the water in slowly and fold with a spatula until the mixture comes together into a shaggy dough. Turn the dough out onto a lightly oiled surface and, with lightly oiled hands, knead for about 3 minutes until it’s soft and elastic — add a little more oil if it starts to stick to the surface or your hands.
Transfer the dough to a lightly oiled bowl, cover with a clean, damp kitchen towel, and let rise in a warm spot for about 40 minutes, until nearly doubled in size.
Make the filling: in a medium bowl, combine the confectioners’ sugar, cocoa powder, salt, melted dark chocolate and melted butter. Whisk until you get a smooth, spreadable paste.
Preheat the oven to 425°F/ 220°C.
On a lightly floured surface, roll the dough into a 12 x 16-inch (30 x 40cm) rectangle, positioning it so the long edge runs parallel to you.
Spread the chocolate filling over the surface with a spatula, leaving a ¾-inch (2cm) border along the top edge. Keeping the long side closest to you, roll the dough up tightly into a long log.
Brush the outside with the remaining tablespoon of oil. Trim the ends, then slice the log into 10 pieces, each about 1¼ inches (3cm) thick. Arrange the rolls on a parchment-lined baking sheet, placing them seam-side down.
Bake for 8-10 minutes, or until golden brown. Let cool slightly. Dust with the confectioners’ sugar and serve.
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