This giant chocolate scroll recipe has a soft, sweet dough, indulgent chocolate filling and a sweet chocolate icing. This is one super special, fun and delicious breakfast treat.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer (optional)
9-10 inch skillet or cake tin
Instructions
MAKING THE DOUGH: In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl constantly to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar and salt then give it a mix up.
Pour in the warm milk mixture and one whole egg, then stir with the dough hook or a spoon to a shaggy dough.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking. See notes for kneading by hand.
Remove the dough from the bowl using a dough scraper, then rub a little oil around the bottom and place the dough back in.
Cover with a plate and let it rest at room temperature (or in a warm place if your home is cold) for 20 minutes.
MAKE THE FILLING:In a medium bowl, beat together the butter, brown sugar, cocoa and melted chocolate until fully combined. Set aside.
SHAPE AND FILL:Roll the dough out on a lightly floured surface to a rectangle 30x46cm (12x18 inch) and about 6-8mm thick - don't roll it too thin.
Take a pizza cutter and roll it along the dough, short side to short side, into 4 long strips (see images in post to confirm before cutting) Keep the strips together, don't move them.
Spread filling all over the strips.
ROLL THEM UP:Grease a 9-10 inch baking dish or skillet with soft butter. (My skillet in the pictures is actually an 11 inch skillet but the base is only about 10 inches).
Roll up the first strip. Place the end of that roll onto the next strip so the two ends meet. Roll it up again.
Place this roll into your prepared dish, cut side (or swirl side) upwards. Now take the third strip and carefully place it around the the roll, again starting where the last one finished. Repeat for the last strip.
Cover lightly with plastic wrap and leave in a warm spot for 45 minutes to 1 hour until doubled. Or transfer it straight to the fridge if you're baking in the morning.
Preheat the oven to 180C (160C fan) / 350F. If the scroll was chilled overnight, take it out of the fridge 30 minutes before baking it may also need an extra 5-10 minutes baking time.
Bake the scroll for 30 minutes until cooked through and golden on the outside. To make sure it's cooked through, poke down into the centre to check the dough is cooked there and not still raw.
THE ICING:Stir together the icing ingredients until fully combined.
Pour it over the whole scroll or leave it in a jug for everyone to pour it over their own portion.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check before measuring.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and cocoa. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
Chocolate: You can use any chocolate you like. I use dark chocolate (50% cocoa).
No stand mixer? You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
If you want traditionally sized like cinnamon rolls, don't cut the dough into strips. Roll it up, once filled, from long side to longe side and cut into 12 even portions. Sit them side by side in a greased 9x13 inch baking tin.
Chocolate scroll is best eaten the day it is made but will keep in an airtight container 3-4 days. Portions can be warmed for 10-15 seconds in the microwave (even iced) to soften them again.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.