Chocolate Strawberry Rolls Cream Cheese Frosting Recipe

Chocolate Rolls with Strawberry Cream Cheese Frosting are more than just a sweet treat; they’re an experience for the senses. Imagin extracte sinking your teeth into a perfectly swirled, rich chocolate dough, yielding to a tender, cake-like interior, all embraced by a vibrant, tangy strawberry cream cheese frosting. It’s no wonder these delightful rolls have captured hearts and taste buds alike. The irresistible combination of deep chocolate flavor and the bright, fruity sweetness of strawberries, beautifully balanced by the smooth, creamy frosting, makes them a showstopper for any occasion. Whether you’re looking for a decadent breakfast, a delightful dessert, or a special afternoon pick-me-up, these Chocolate Rolls with Strawberry Cream Cheese Frosting deliver pure bliss in every bite. Get ready to bake up some happiness!

this Recipe

Ingredients:

• 1 cup non-dairy milk (such as almond, soy, or oat)
• 3 tablespoons organic cane sugar, divided
• 2¼ teaspoons traditional active dry yeast
• ¼ cup vegetable oil
• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons coconut oil, melted
• ¼ cup chocolate chips
• ⅓ cup coconut sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon sea salt
• ¼ cup vegan plain cream cheese, softened
• 2 tablespoons strawberry puree (made from about 2 large, ripe strawberries, pureed until smooth)
• ⅓ cup powdered sugar

Preparing the Dough

This recipe for Chocolate Rolls with Strawberry Cream Cheese Frosting starts with a soft, enriched dough that gets its lovely texture from non-dairy milk and a touch of oil. It’s a straightforward process, but giving the dough ample time to rise is key to achieving light and airy rolls.

First, let’s get our yeast activated. In a small bowl or measuring cup, gently warm your non-dairy milk. It should be lukewarm, not hot – around 105-115°F (40-46°C). If it’s too hot, it will kill the yeast, and if it’s too cold, it won’t activate properly. Stir in 1 tablespoon of the organic cane sugar and the active dry yeast. Give it a gentle whisk and let it sit for about 5-10 minutes. You’ll know the yeast is ready when it becomes frothy and bubbly on the surface. This is a good indication that your yeast is alive and ready to work its magic.

In a large mixing bowl, combine the all-purpose flour and the ¼ teaspoon of salt. Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and the ¼ cup of vegetable oil. Begin extract to mix everything together, either with a wooden spoon or a spatula, until a shaggy dough starts to form.

Once the ingredients are mostly combined, turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. This is where gluten develops, which gives our rolls their characteristic chewy yet tender texture. You’re looking for a smooth, elastic dough that springs back slightly when gently poked. It shouldn’t be overly sticky. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time, while you knead. If it feels too dry, you can add a teaspoon of non-dairy milk.

After kneading, lightly grease a clean large bowl with a little extra vegetable oil or cooking spray. Place the kneaded dough into the greased bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise. A good place is often on top of a slightly warmed (but turned off) oven or in a closed microwave. Let it rise for 1 to 1.5 hours, or until it has doubled in size. This is the first proofing stage, and patience here pays off in texture.

Creating the Chocolate Filling and Rolling

While our dough is happily rising, we can prepare the luscious chocolate filling. In a medium bowl, combine the melted coconut oil, the remaining 2 tablespoons of organic cane sugar, the coconut sugar, unsweetened cocoa powder, and the ¼ teaspoon of sea salt. Stir these ingredients together until you have a smooth, thick paste. This rich, chocolatey mixture will be spread over the dough before rolling, creating those delightful swirls of chocolate in every bite.

Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Now, we’re going to roll it out. Using a rolling pin, roll the dough into a large rectangle, aiming for a size of approximately 12×16 inches. Try to get the thickness as even as possible across the entire surface. This ensures uniform baking and a beautiful presentation for your chocolate rolls.

Evenly spread the prepared chocolate filling over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. This border will help seal the roll and prevent the filling from leaking out during baking. Sprinkle the ¼ cup of chocolate chips over the chocolate filling. Gently press them into the filling so they adhere.

Starting from the long edge that is fully covered with filling, carefully and tightly roll up the dough. Roll it away from you, tucking the dough in as you go to create a compact log. Once you reach the end, pinch the seam firmly to seal the log. This is crucial to keep the filling contained within the rolls.

Cutting and Baking the Chocolate Rolls

Now it’s time to cut our log into individual rolls. You can use a sharp knife or a piece of dental floss for this. If using floss, slide it under the log, cross the ends over the top, and pull them in opposite directions to cut through the dough. This method often results in cleaner cuts without squishing the dough. Aim to cut the log into 12 equal rolls, each about 1 to 1.5 inches thick.

Arrange the cut rolls, cut-side up, in a greased 9×13 inch baking pan. Make sure they have a little space between them, as they will expand further during their second rise and while baking. Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size again. This second proofing is essential for achieving that wonderfully soft texture.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Once the oven is preheated and the rolls have completed their second rise, place the baking pan in the oven. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If the tops start to brown too quickly, you can loosely tent the pan with aluminum foil.

Whipping up the Strawberry Cream Cheese Frosting

While the chocolate rolls are baking and cooling slightly, we can prepare the vibrant Strawberry Cream Cheese Frosting. In a medium bowl, combine the softened vegan plain cream cheese and the strawberry puree. Beat them together with an electric mixer (or vigorously with a whisk) until smooth and well combined. It’s important that the cream cheese is softened for the smoothest texture.

Add the powdered sugar to the cream cheese and strawberry mixture, 1 tablespoon at a time, beating well after each addition. Continue beating until the frosting is smooth, creamy, and has reached your desired consistency. You can add a tiny bit more powdered sugar if you prefer a stiffer frosting, or a splash of non-dairy milk if it’s too thick. The sweetness from the powdered sugar balances the slight tang of the cream cheese and the fresh berry flavor.

Once the chocolate rolls have finished baking, remove them from the oven and let them cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool further. It’s best to frost the rolls when they are still slightly warm, as the frosting will melt slightly and create a beautiful glaze. Spread a generous amount of the Strawberry Cream Cheese Frosting over the tops of the warm chocolate rolls. Serve them immediately and enjoy the delightful combination of rich chocolate and sweet, tangy strawberry frosting!

Conclusion:

And there you have it – your very own batch of delicious Chocolate Rolls with Strawberry Cream Cheese Frosting! We hope you’ve enjoyed bringin extractg this delightful recipe to life. These rolls are a perfect symphony of rich, decadent chocolate and a bright, tangy strawberry cream cheese frosting, making them ideal for any occasion, from a special breakfast treat to a crowd-pleasing dessert. The aroma alone is enough to fill your home with warmth and happiness. Don’t be afraid to get a little creative; the joy of baking is in making it your own! We encourage you to share these with loved ones, or better yet, savor every bite yourself. Happy baking!

Frequently Asked Questions:

Can I make the Chocolate Rolls ahead of time?

Yes, absolutely! You can prepare the dough and let it rise, then shape and bake the rolls. Once cooled completely, store them in an airtight container at room temperature for up to 2 days. The frosting is best made fresh, but you can store it in the refrigerator for a day and re-whip it before frosting the cooled rolls.

What other fruits can I use for the frosting?

While strawberry is fantastic, feel free to experiment! Raspberry, blueberry, or even a mixed berry puree would be a wonderful alternative. Just ensure you reduce the fruit to a thick puree to avoid adding too much liquid to the cream cheese.

Chocolate Strawberry Rolls with Cream Cheese Frosting

Deliciously soft chocolate rolls swirled with rich chocolate filling and topped with a vibrant strawberry cream cheese frosting. Perfect for a sweet treat!

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
2 Hours

Servings
12 servings

Ingredients

• 1 cup non-dairy milk
• 3 tablespoons organic cane sugar, divided
• 2¼ teaspoons traditional active dry yeast
• ¼ cup vegetable oil
• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons coconut oil, melted
• ¼ cup chocolate chips
• ⅓ cup coconut sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon sea salt
• ¼ cup vegan plain cream cheese, softened
• 2 tablespoons strawberry puree (made from about 2 large, ripe strawberries)
• ⅓ cup powdered sugar

Instructions

1. Step 1
   Activate yeast: Warm non-dairy milk to 105-115°F. Stir in 1 tablespoon sugar and yeast. Let sit 5-10 minutes until frothy.
2. Step 2
   Make dough: In a large bowl, combine flour and salt. Add yeast mixture and vegetable oil. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
3. Step 3
   Prepare filling: In a medium bowl, combine melted coconut oil, remaining 2 tablespoons organic cane sugar, coconut sugar, cocoa powder, and sea salt until a smooth paste forms.
4. Step 4
   Assemble rolls: Punch down dough. Roll into a 12×16 inch rectangle. Spread chocolate filling evenly, leaving a ½-inch border. Sprinkle chocolate chips. Tightly roll up from a long edge, pinching to seal.
5. Step 5
   Cut and second rise: Cut log into 12 equal rolls. Place cut-side up in a greased 9×13 inch pan. Cover and let rise for 30-45 minutes until puffy.
6. Step 6
   Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown. Cool slightly.
7. Step 7
   Make frosting: Beat softened vegan cream cheese and strawberry puree until smooth. Gradually add powdered sugar, beating until creamy and smooth.
8. Step 8
   Frost and serve: Spread frosting over warm rolls. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.