Chocolate Rolls with Salted Caramel Sauce
These rolls are like a cinnamon roll breakfast for chocolate lovers. Drizzle a bit of salted caramel sauce on top of these gooey, chocolate rolls and dig in! Just don’t blame us when you go back for seconds.
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
Chocolate Rolls
- 1/4 oz dry active yeast
- 1/2 cup warm water (no more than 110 degrees)
- 1/2 cup whole milk
- 3 tbsp sugar
- 1 tsp salt
- 1 egg
- 4 cups flour
- 3 tbsp unsalted butter, melted
- 3 tbsp brown sugar
- 1 cup Barefoot and Chocolate Hazelnut Chocolate Spread
- ½ cup finely chopped hazelnuts
- ½ cup store-bought salted caramel sauce (or make the sauce from this recipe!)
Salted Caramel Sauce
- 3/4 cup sugar
- 1/4 cup water
- 1/4 cup cream
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp vanilla extract
In a saucepan over high heat, combine the sugar and water. Stir until the sugar dissolves and then allow it to cook untouched until it turns a dark amber color.
Remove from heat and quickly whisk in the cream and the butter, followed by the vanilla and salt. The caramel will bubble, so be very careful as you whisk.
Allow the caramel to cool before using.
Directions
- In a small bowl, combine the yeast and the warm water. Stir until yeast starts to dissolve and bubble. Set aside.
- In a small saucepot, bring the milk to a simmer, and then remove from heat. In the bowl of a standing mixer, combine the milk, sugar, salt, and egg. Using the dough hook attachment with the mixer on low speed, mix the ingredients, then pour in the yeast.
- Slowly add the flour, 1/2 cup at a time until the dough comes together. You may only need 3 1/2 cups of flour. Increase the speed to medium, high and continue mixing the dough for about 5 minutes, then transfer to a lightly floured surface and knead for 2 minutes.
- Return the dough to the bowl. Cover the bowl with a towel and let it sit in a warm spot for at least 2 hours.
- Preheat the oven to 350. On a lightly floured surface, roll the dough into roughly a 12 by 18 inch rectangle. Use about a teaspoon of the butter to grease the inside of an 8-inch oven safe skillet or dish, the sprinkle 1 tbsp of brown sugar into the pan.
- Brush all of the remaining butter onto the dough, and then spread the chocolate evenly over the butter. Sprinkle the remaining brown sugar over the chocolate and then sprinkle the chopped hazelnuts over the sugar.
- Roll up your dough lengthwise, and then cut it into 12 even 1 inch pieces. Place each piece into the skillet and allow it to sit in a warm spot for 10 minutes.
- Bake for about 40 minutes, or until rolls double in size and edges begin to brown. Cool slightly before pouring salted caramel sauce on top.