Chocolate Rolls Strawberry Frosting Recipe

Chocolate Rolls with Strawberry Cream Cheese Frosting are more than just a dessert; they are an experience, a sweet escape that promises pure indulgence with every bite. Imagin extracte the rich, decadent swirl of warm chocolate nestled within a fluffy, soft dough, all crowned with a vibrant, tangy swirl of strawberry cream cheese frosting. It’s the kind of treat that instantly elevates any occasion, from a casual brunch with friends to a special celebration. People absolutely adore these rolls because they hit that perfect balance of comforting sweetness and bright, fruity notes. What makes them truly special is the delightful contrast between the deep cocoa flavor and the luscious, slightly tart strawberry frosting, creating a symphony of taste and texture that is utterly irresistible. Get ready to fall in love with this incredible confection.

Ingredients:

• 1 cup non-dairy milk (such as almond or soy)
• 3 tablespoons organic cane sugar, divided
• 2¼ teaspoons traditional active dry yeast
• ¼ cup vegetable oil
• 2½ cups all-purpose flour, plus more for dusting
• ¼ teaspoon salt
• 3 tablespoons coconut oil, melted
• ¼ cup chocolate chips (dairy-free if preferred)
• 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 fresh strawberries)
• ⅓ cup powdered sugar

Making the Dough

Activating the Yeast

To start our delicious chocolate rolls, we first need to wake up the yeast. In a small bowl or liquid measuring cup, gently warm the non-dairy milk. It shouldn’t be hot, just lukewarm to the touch – think bathwater temperature. If it’s too hot, it will kill the yeast, and if it’s too cold, it won’t activate. Stir in 1 tablespoon of the organic cane sugar and the active dry yeast. Give it a gentle whisk to combine, then let it sit undisturbed for about 5 to 10 minutes. You should see it become foamy and bubbly on the surface. This visual cue tells us our yeast is alive and ready to work its magic!

Mixing the Dough

Once the yeast is active and foamy, pour it into a large mixing bowl. Add the vegetable oil and the remaining 2 tablespoons of organic cane sugar. Whisk these together briefly. Now, gradually add the all-purpose flour and the ¼ teaspoon of salt. Start by mixing with a spoon or a spatula until a shaggy dough begin extracts to form. Once it becomes too difficult to stir, turn the dough out onto a lightly floured surface.

Kneading and Rising

Kneading the Dough

Kneading is a crucial step for developing gluten, which gives our chocolate rolls their wonderfully soft and chewy texture. I like to knead by hand for about 8 to 10 minutes. Push the dough away from you with the heel of your hand, then fold it back over itself. Rotate the dough a quarter turn and repeat. Continue this process until the dough is smooth, elastic, and no longer sticky. If the dough is sticking to your hands or the surface too much, you can dust your hands and the work surface with a little extra flour, but try not to add too much, as this can make the rolls tough. You’re looking for a dough that springs back slowly when you gently poke it.

First Rise

After kneading, shape the dough into a ball. Lightly grease the mixing bowl with a little bit of vegetable oil or cooking spray. Place the dough ball 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. Find a warm, draft-free spot in your kitchen for the dough to rise. This usually takes about 1 to 1½ hours, or until the dough has doubled in size. The warmth helps the yeast to ferment and create those lovely air pockets.

Assembling and Baking the Rolls

Preparing the Filling

While our dough is rising, let’s prepare the luscious chocolate filling. In a small bowl, combine the melted coconut oil, coconut sugar, cocoa powder, and ¼ teaspoon of sea salt. Stir vigorously until you have a smooth, thick paste. This mixture will be spread generously over the risen dough, creating those irresistible chocolate swirls.

Shaping the Rolls

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle, approximately 10×12 inches. Aim for an even thickness. Carefully spread the chocolate filling evenly over the entire surface of the dough rectangle, leaving a small ½-inch border along one of the long edges. Sprinkle the chocolate chips evenly over the chocolate filling. Starting from the long edge opposite the ½-inch border, carefully and tightly roll up the dough into a log. Pinch the seam to seal it.

Cutting and Second Rise

Using a sharp knife or a piece of unflavored dental floss (which can give a cleaner cut), slice the log into 12 equal rolls. To do this, first cut the log in half, then cut each half in half, and continue until you have 12 pieces. Arrange the cut rolls cut-side up in a greased 9×13 inch baking pan, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 30 to 45 minutes, or until they are puffy and nearly touching each other.

Baking the Rolls

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover the pan and place it in the preheated oven. Bake for 20 to 25 minutes, or until the tops are golden brown and the centers are cooked through. You’ll be able to tell they are ready when they sound hollow when tapped lightly. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool further.

Making the Strawberry Cream Cheese Frosting

Whipping the Frosting

While the chocolate rolls are cooling, we can whip up the bright and tangy strawberry cream cheese frosting. In a medium bowl, combine the softened vegan plain cream cheese and the strawberry puree. Beat with an electric mixer on medium speed until smooth and well combined. Gradually add the powdered sugar, beating until the frosting is light, fluffy, and spreadable. If the frosting seems too thick, you can add a tiny splash of non-dairy milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.

Frosting the Rolls

Once the chocolate rolls have cooled to a warm or room temperature, generously spread the strawberry cream cheese frosting over the tops. You can use an offset spatula for an even layer. The combination of the warm, fudgy chocolate filling and the cool, slightly tart strawberry frosting is simply divine! Serve immediately for the best experience.

Conclusion:

There you have it – your guide to creating delightful Chocolate Rolls with Strawberry Cream Cheese Frosting! This recipe brings together the rich decadence of chocolate with the bright, fruity tang of strawberry cream cheese, creating a treat that’s perfect for any occasion. Whether you’re celebrating a special event, enjoying a weekend brunch, or simply craving something sweet, these rolls are sure to impress. I encourage you to give them a try; the process is rewarding, and the results are absolutely delicious.

For serving, these rolls are best enjoyed slightly warm, allowing the chocolate to be extra gooey. They pair wonderfully with a glass of milk or a steaming cup of coffee. Don’t be afraid to get creative with variations! You could add a handful of chocolate chips to the dough for an extra chocolatey punch, or incorporate a touch of lemon zest into the cream cheese frosting for a brighter flavor profile. Experiment with different berries, like raspberries, for an alternative frosting twist. The joy is in making these Chocolate Rolls with Strawberry Cream Cheese Frosting your own!

Frequently Asked Questions:

Can I make the dough for the Chocolate Rolls with Strawberry Cream Cheese Frosting ahead of time?

Yes, you can definitely prepare the dough for the Chocolate Rolls with Strawberry Cream Cheese Frosting in advance. After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 30 minutes before shaping and baking.

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

Leftover Chocolate Rolls with Strawberry Cream Cheese Frosting should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For the best texture, you can gently reheat them in the oven or microwave for a few seconds before serving.

Chocolate Rolls with Strawberry Frosting

Delicious vegan chocolate rolls filled with a rich chocolate mixture and topped with a tangy strawberry cream cheese frosting.

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
35 Minutes

Servings
12 servings

Ingredients

• 1 cup non-dairy milk
• 3 tablespoons organic cane sugar
• 2¼ teaspoons traditional active dry 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
   Activate the yeast by warming 1 cup of non-dairy milk (lukewarm), stirring in 1 tablespoon of organic cane sugar and 2¼ teaspoons of yeast. Let sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, combine the activated yeast mixture, ¼ cup vegetable oil, and the remaining 2 tablespoons of organic cane sugar. Gradually add 2½ cups all-purpose flour and ¼ teaspoon salt, mixing until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Step 3
   Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
4. Step 4
   While the dough rises, prepare the filling: mix 3 tablespoons melted coconut oil, ⅓ cup coconut sugar, 2 tablespoons cocoa powder, and ¼ teaspoon sea salt into a smooth paste. Roll out the risen dough into a 10×12 inch rectangle, spread the chocolate filling evenly (leaving a ½-inch border), sprinkle with ¼ cup chocolate chips, and roll tightly into a log. Seal the seam.
5. Step 5
   Slice the log into 12 equal rolls and place them cut-side up in a greased 9×13 inch baking pan. Cover loosely and let rise for another 30-45 minutes until puffy.
6. Step 6
   Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.
7. Step 7
   To make the frosting, beat ¼ cup softened vegan cream cheese with 2 tablespoons strawberry puree until smooth. Gradually add ⅓ cup powdered sugar, beating until light and fluffy. Adjust consistency with non-dairy milk or more powdered sugar if needed.
8. Step 8
   Once the rolls are warm or at room temperature, generously spread the strawberry cream cheese frosting over the tops.

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.