Chocolate Rolls Strawberry Frosting Recipe

Chocolate Rolls with Strawberry Cream Cheese Frosting are more than just a sweet treat; they’re a delightful journey into pure indulgence. Imagin extracte sinking your fork into a pillowy soft, rich chocolate swirl, each bite delivering an intense cocoa experience that melts in your mouth. What is it about these decadent rolls that captures our hearts and taste buds? It’s the perfect harmony of deep, dark chocolate flavor and a vibrant, tangy cream cheese frosting, elevated by the bright, fresh essence of strawberries. They’re a celebration waiting to happen, a comforting hug on a chilly evening, or simply the ultimate way to brighten any ordinary day. This recipe elevates the humble cinnamon roll into something truly extraordinary, proving that sometimes, a little bit of chocolate (and a lot of frosting!) is exactly what the soul needs. Get ready to create a masterpiece that will have evergin extracte begging for the recipe!

Ingredients:

• 1 cup non-dairy milk (such as almond, soy, or oat milk), warmed to about 105-115°F (40-46°C)
• 3 tablespoons organic cane sugar, divided
• 2¼ teaspoons traditional yeast
• ¼ cup vegetable oil, plus more for greasing
• 2½ cups all-purpose flour, plus more for dusting
• ¼ teaspoon salt
• 3 tablespoons coconut oil, melted
• ¼ cup chocolate chips
• ⅓ cup coconut sugar
• 2 tablespoons cocoa powder
• ¼ teaspoon sea salt
• ¼ cup vegan plain cream cheese, softened
• 2 tablespoons strawberry puree (made from about 2 large, ripe strawberries, pureed until smooth)
• ⅓ cup powdered sugar

Making the Chocolate Rolls

Step 1: Activating the Yeast and Preparing the Dough

To begin extract, let’s get our yeast ready. In a large mixing bowl, combine the warmed non-dairy milk and 1 tablespoon of the organic cane sugar. Sprinkle the traditional yeast over the surface of the milk mixture. Give it a gentle stir to ensure the yeast is submerged, then let it sit for about 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly, indicating it’s ready to work its magic. If it doesn’t foam, your yeast might be old or the milk wasn’t the right temperature, so it’s best to start again with fresh yeast. Once the yeast is foamy, add the ¼ cup vegetable oil and the remaining 2 tablespoons of organic cane sugar to the bowl. Whisk briefly to combine.

Step 2: Incorporating the Flour and Salt

Next, it’s time to add the dry ingredients. In a separate medium bowl, whisk together the 2½ cups of all-purpose flour and the ¼ teaspoon of salt. Gradually add the flour mixture to the wet ingredients in the large mixing bowl, about half a cup at a time, mixing with a wooden spoon or a dough hook attachment on your stand mixer until a shaggy gin extractgh begins to form. Once most of the flour is incorporated and the dough is too stiff to stir easily, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. You can tell it’s ready when you can gently press your finger into it and the indentation springs back slowly. If the dough is too sticky, add a little more flour, a tablespoon at a time, but be careful not to add too much.

Step 3: First Rise for the Dough

Now, we need to let our dough rise. Lightly grease a clean, large bowl with a little vegetable oil. Place the kneaded dough into the greased bowl and turn it to coat all sides with the oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise for about 1 to 1.5 hours, or until the dough has doubled in size. A slightly warm oven that has been turned off works perfectly for this. The longer rise develops flavor and texture, so patience here is key for fluffy rolls.

Step 4: Creating the Chocolate Filling and Rolling the Dough

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto your lightly floured surface again and roll it into a rectangle, approximately 12×8 inches. In a small bowl, combine the melted 3 tablespoons of coconut oil, ¼ cup chocolate chips, ⅓ cup coconut sugar, 2 tablespoons cocoa powder, and ¼ teaspoon sea salt. Mix this thoroughly until you have a thick, spreadable chocolate paste. Evenly spread this delicious chocolate mixture over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. Starting from the long edge opposite the clean border, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it.

Step 5: Cutting and Second Rise

Using a sharp knife or dental floss (which often makes for cleaner cuts!), cut the rolled dough into 12 equal slices, about 1-inch thick. Arrange these slices, cut-side up, in a greased 9×13 inch baking dish. Gently cover the dish with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and slightly touching each other. This second rise ensures the rolls are light and airy after baking. While the rolls are doing their final rise, preheat your oven to 375°F (190°C).

Whipping Up the Strawberry Cream Cheese Frosting

Step 6: Assembling the Frosting

While the chocolate rolls are baking, let’s prepare the delightful frosting. In a medium bowl, combine the softened ¼ cup vegan plain cream cheese with the 2 tablespoons of strawberry puree. Beat these together with an electric mixer or a whisk until they are smooth and well combined. If you want a more intense strawberry flavor or a slightly pinker hue, you can add an extra teaspoon of puree. Gradually add the ⅓ cup of powdered sugar to the cream cheese and strawberry mixture, beating until the frosting is light, fluffy, and perfectly spreadable. Adjust the sweetness by adding a little more powdered sugar if desired.

Baking and Finishing the Chocolate Rolls

Step 7: Baking the Rolls to Golden Perfection

Once the chocolate rolls have completed their second rise and the oven is preheated, carefully remove the plastic wrap or towel. Place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the tops of the rolls are golden brown and the filling is gooey and melted. Keep an eye on them towards the end of baking; ovens can vary. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil for the last few minutes.

Step 8: Frosting and Serving

Remove the baked chocolate rolls from the oven and let them cool in the baking dish for about 10-15 minutes. This allows them to set slightly before frosting. Once they have cooled a bit, generously spread the prepared strawberry cream cheese frosting over the warm rolls. The warmth will help the frosting melt slightly, creating a luscious glaze. Serve immediately and enjoy the delightful combination of rich chocolate and bright strawberry flavors! These are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for longer.

Conclusion:

There you have it – the irresistible recipe for Chocolate Rolls with Strawberry Cream Cheese Frosting! We’ve guided you through each step, from creating the rich, chocolatey dough to whipping up the vibrant, tangy strawberry cream cheese frosting. These rolls are a true delight, perfect for special occasions or simply when you need a sweet treat to brighten your day. I truly hope you enjoy baking and devouring them as much as I do!

For the ultimate experience, I suggest serving these warm, allowing the gooey chocolate to meld beautifully with the cool, luscious frosting. They pair wonderfully with a glass of cold milk or a steaming cup of coffee. Don’t be afraid to get creative with variations! You could add a sprinkle of chocolate chips to the dough, swirl in some extra strawberry jam, or even try a different berry for the frosting, like raspberry or blueberry.

Remember, baking is a journey of delicious discovery. Embrace any imperfections as part of its homemade charm. Go ahead and give these Chocolate Rolls with Strawberry Cream Cheese Frosting a try – you won’t regret it!

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough up to a day in advance. Once it has had its first rise, punch it down, cover it tightly, and refrigerate it. Let it sit at room temperature for about 30 minutes before shaping and baking for the best results.

How should I store leftover Chocolate Rolls with Strawberry Cream Cheese Frosting?

Store any leftover rolls in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. If storing in the fridge, you may want to gently warm them in the oven or microwave for a few seconds before serving to revive their soft texture.

What if I don’t have fresh strawberries for the frosting?

No problem! You can substitute fresh strawberries with thawed frozen strawberries or even good quality strawberry jam. If using frozen strawberries, ensure they are well-drained to avoid making the frosting too watery. If using jam, you might want to slightly reduce the amount of powdered sugar to account for the jam’s sweetness.

Chocolate Rolls with Strawberry Frosting

Delicious soft chocolate rolls topped with a sweet and tangy strawberry cream cheese frosting.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
50 Minutes

Servings
12 servings

Ingredients

• 1 cup non-dairy milk
• 3 tablespoons organic cane sugar
• 2¼ teaspoons traditional yeast
• ¼ cup vegetable oil
• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons coconut oil, melted
• ¼ cup chocolate chips
• ⅓ cup coconut sugar
• 2 tablespoons cocoa powder
• ¼ teaspoon sea salt
• ¼ cup vegan plain cream cheese, softened
• 2 tablespoons strawberry puree
• ⅓ cup powdered sugar

Instructions

1. Step 1
   In a large mixing bowl, combine warmed non-dairy milk and 1 tablespoon of organic cane sugar. Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy. Add vegetable oil and remaining 2 tablespoons of sugar; whisk briefly.
2. Step 2
   In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Step 3
   Place dough in a lightly greased bowl, cover tightly, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Step 4
   Punch down dough, roll into a 12×8 inch rectangle. Combine melted coconut oil, chocolate chips, coconut sugar, cocoa powder, and sea salt to form a thick paste. Spread evenly over dough, leaving a ½-inch border. Tightly roll up from one long edge, pinch to seal.
5. Step 5
   Cut the roll into 12 equal slices. Arrange cut-side up in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
6. Step 6
   In a medium bowl, combine vegan cream cheese and strawberry puree. Beat until smooth. Gradually add powdered sugar, beating until light and fluffy.
7. Step 7
   Bake the rolls for 20-25 minutes, or until golden brown and gooey. Let cool for 10-15 minutes.
8. Step 8
   Spread strawberry frosting generously over the warm rolls and serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.