Blueberry Chocolate Rolls – sweet rolls oozing with gooey chocolate and blueberries.Total Goodness!
I love making cinnamon rolls and I make them quite often, but my husband is not a big fan of cinnamon. So I kept thinking of making these rolls with a different filling. He likes chocolate so why not chocolate. They have to be just as good if not better. I also had some blueberries so I thought the addition of blueberries would make these rolls a novelty.
I was absolutely right.
These rolls are scrumptious, delicious, they simply make you want to eat more and more. By the way if you don’t finish them all in one sitting, refrigerate them and when you want one, just pop it in the microwave for 30 seconds and that’s just enough to melt the chocolate again to make these rolls gooey and yummy.
Finally my husband loves these rolls and can’t stop eating them. I succeeded.
To make the dough for these rolls, it’s pretty basic and pretty much like any other cinnamon rolls recipe, at least the method is the same. You make the dough, let it rise, roll it out, place the filling, roll the dough into a cylinder, cut the rolls, place them in a baking dish and let them rise. As you can see they look very good even unbaked.
Let them rise for about 30 minutes or so in a warm place. They are looking better and better.
Bake these puppies for 25 to 35 minutes in a preheated oven at 350 F degrees. Let them cool if you can.
I couldn’t. Besides I like mine warm, with chocolate oozing out of them. Now I wanted to serve mine with chocolate syrup because I figured it was probably better than the usual glaze. I was right again. It was better.
I sure hope you try them. 🙂
- 1 (2¼ tsp) package active dry yeast
- ¾ cup milk, warmed up
- 3 eggs
- 1 tsp vanilla extract
- 4¼ cups all purpose flour
- ¼ cup cornstarch
- ½ cup sugar
- 1½ sticks of unsalted butter (12 tbsp), softened and cut into pieces
- 1 tsp salt
- ¼ cup sugar
- 3 tbsp unsalted butter, softened
- 1 cup semi sweet chocolate chips
- 1 cup blueberries
- chocolate syrup (optional)
- In a small bowl add warm milk, sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
- In the bowl of your mixer, add the flour, cornstarch, and salt and mix so that it's all incorporated.
- To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
- Add the milk mixture to the flour and mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
- Transfer the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size.
- In the meantime, butter the bottom and sides of a 9 inch x 13 inch baking dish.
- In a food processor, add the chocolate chips, the ¼ cup of butter and the ¼ cup of sugar. Pulse until the chocolate chips and the butter form into a thick grainy paste. It's ok, if there are still some pieces of chocolate chips.
- Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Sprinkle the chocolate filling evenly over the surface of the dough. Add the blueberries again making sure you cover the entire surface of the dough, add more blueberries if necessary.
- Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
- Preheat oven to 350 F degrees.
- Bake rolls for about 25 to 35 minutes. Let cool.
- Pour chocolate syrup if preferred and serve warm.