Chocolate Scrolls
These delicious buns have a simple scone style dough and a decadent chocolate filling. Soft fluffy chocolate scrolls might just become your new favorite baked tread this Easter!
Why you will love this recipe
- Its like cinnamon rolls but with a chocolate filling. Cinnamon rolls are always a winner in our house, especially these scone style cinnamon rolls. This recipe takes that winning formula and makes it even better with the addition of chocolate.
- It is great for Easter. Chocolate and Easter is always a great combo. I like to make this recipe when I want use up any lingering Easter eggs, just crush them up and sprinkle them over your chocolate filling before you roll up your dough.
- Its actually really easy to make! While it does take some hands on work, none of the steps are overly complicated or fussy.
- And you can do the prep ahead of time. Perfect for a Sunday morning breakfast or to make and share with family and friends.
Making your chocolate scrolls
The dough – Chocolate scrolls begin with a simple scone style dough. Butter is rubbed into flour to create a soft flaky dough. Next the baking powder, sugar and salt will be mixed through you add your buttermilk and vanilla essence. This is a soft dough that will be nice and smooth to roll without being too sticky.
Chocolate filling – The base of your chocolate filling is hazelnut spread. Not only does it have a great taste but it is smooth and spreadable. To this we add butter sugar and cocoa. Melt it all together and spread it over your rolled out dough for a rich, decadent chocolate filling. All that’s left to do now is sprinkle over some chocolate chips and roll up your scrolls. Slice and you are ready to bake.
Baking – Your chocolate scrolls will now get a generous coating of cream to keep them soft while they bake. Bake at 150 degrees, fan bake for about 35 minutes.
Icing – Last but not least a simple vanilla glaze icing to go on top.
Some other ideas
- Swap a tablespoon of cocoa for a sachet of instant hazelnut coffee for a coffee infused chocolate hazelnut scroll.
- Add a tablespoon of sieved cocoa into your icing for a chocolate icing.
- Or drizzle over a bit of white chocolate ganache instead of the vanilla icing for an extra chocolate layer of goodness.
- Keep it simple by simply filling these with hazelnut spread.
- Use this chocolate filling in my cinnamon roll dough recipe instead for super soft yeast based scrolls.
- Add some crushed hazelnuts to your filling for a choc hazelnut scroll.
- Swap out the buttermilk for 100g vanilla yogurt and 2/3 cup milk
Storage and make ahead tips
On the rare occasion that you have any remaining these scrolls can easily be stored and eaten for up to 3 days. I like to wrap individual servings in cling film and store them in a cool, dry place.
If you want to freeze your leftovers, wrap in clingfilm and place into your freezer. Use within 3 months.
To reheat your cinnamon rolls you can pop them into the microwave for about 30 seconds from fresh or 1 minute from frozen.
Another great thing about these is that you can prep them the day before you want to bake them.
To do this you will want to prepare your chocolate scrolls up to the point of placing them into your lined baking tray. Do not add your cream at this point. Wrap the entire tray in cling film or cover it with a tea towel before placing it in the fridge. The next day you can take your tray out of the fridge bake your scrolls, continue following the recipe from where you left off. Your scrolls will be ready to serve in about 40 minutes.
Chocolate Scrolls
Ingredients
Method
- Preheat your oven to 150 degrees fan bake (or 170 degrees regular bake).
- Line a large baking tray with baking paper. The tray should be approx 20cm x 28cm
- In a large bowl, place your grated butter and flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the baking powder, sugar and salt before giving this a quick mix together to combine.
- Add the buttermilk and vanilla to your bowl and mix well. The mixture should now be a coarse dough that forms together when pressed.
- Roll the dough out on to a floured surface until it is a large rectangle about 1cm thick.
- Prepare your filling by melting the butter in a small saucepan, add the remaining hazelnut spread, cocoa and sugar. Mix well until it forms a smooth paste
- Spread your filling over the entire surface of the rolled out dough. Then sprinkle the chocolate chips over your filling.
- Gently roll up your dough. Start along the long back edge and continue rolling loosely until you have a long spiraled roll.
- Use a serrated knife to cut off your scrolls. Theses should be 2-3cm thick.
- Arrange on your lined baking tray and brush the entire surface of the scrolls with cream.
- Bake at 150 degrees fan for 35 mins or until just golden and cooked through.
- Mix up icing with enough milk to make it a pouring consistency.
- Pour your icing over the scrolls and serve.
Notes
Chocolate scrolls can be wrapped securely and frozen for up to 3 months.
Thank you so much for taking the time to read through my chocolate scrolls recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
