Tablea Chocolate Rolls

These tablea rolls taste like pure chocolate. The dough? Chocolate. The filling? Chocolate. The glaze? You guessed it.
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4 servings
Wait Time
2 Hrs
Active Time
1 Hr

To call these rolls are “chocolate-y” is an understatement. These rolls are chocolate itself, from the buns to the filling and glaze! Using tablea lends a deeper, darker, and more pronounced chocolate flavor.

If it’s your first time making bread, don’t worry: rolls are actually very forgiving and easy to work with. It helps to have a stand mixer, but making it by hand—with patience and arm muscle—is not impossible.


  • 4 cups bread flour
  • 2 tbsp cocoa powder
  • 2 tsp salt
  • ¼ cup sugar
  • 2 tsp instant yeast
  • ½ cup powdered milk
  • 1 cup water
  • ½ cup butter


  • 1 cup white sugar
  • ¼ cup tablea, grated into a powder
  • ½ cup softened butter


  • ½ cup tablea, grated into a powder
  • ½ cup sugar
  • ½ cup water
  • 2 tbsp softened butter

Make the dough: Combine flour, cocoa powder, salt, sugar, yeast, and powdered milk in the bowl of a stand mixer fitted with a dough hook. Start on low speed until dry ingredients are well combined. Add the water then turn mixer to medium speed until a rough dough forms, 3–5 minutes. While still on medium speed, add the butter by the tablespoon and continue to work the dough until smooth and elastic, about 10 minutes total. If the dough is still too sticky, add flour by the tablespoon until the dough comes away from the sides of the bowl.


Proof dough: Remove bowl from mixer and cover in plastic wrap. Let dough rise for 1 hour, or until doubled in size. Make the filling while waiting.


Make filling: Combine the sugar, tablea, and softened butter in a bowl. Mix with a rubber spatula until smooth and well combined. Set aside.


Shape rolls: Lightly grease a large baking sheet, and dust a clean work surface with flour. Turn the proofed dough onto the floured surface and roll into a large rectangle, about 18×12 inches. Spread the filling evenly all over the dough, leaving a ½-inch border on top. Starting from the bottom, carefully roll the dough into a tight log by pushing up, and ending with the seam down.


Proof rolls: Cut the log into 12 equal pieces using a serrated knife or floss, about 1.5-inches thick each. Place each roll cut side up onto the prepared baking sheet. Cover sheet with a damp towel or plastic wrap. Leave at room temperature to rise for 1 hour, or until rolls are doubled in size.


Prepare for baking: Preheat oven to 350°F. While the rolls are proofing, make the glaze.


Make the glaze: Add the tablea, sugar, and water to a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly with a wooden spoon or rubber spatula until tablea and sugar are dissolved. Cook the mixture until thickened and reduced, about 4–5 minutes. Remove from the heat and stir in butter until glossy. Set aside and keep warm.


Bake rolls: Uncover proofed rolls and bake in the oven for 20-25 minutes, until lightly browned or until the dough registers above 195°F on an instant-read thermometer. Remove from oven and allow to cool for a bit. Serve topped with chocolate glaze.

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