Cocoa rolls with chocolate and cocoa nibs filling

For the first time in my kitchen and on my blog: cocoa yeast dough. Roll buns made of dark dough filled with chocolate spread and raw cocoa nibs. The dough is soft, fluffy and subtle and… tastes chocolate-y. Paired with chocolate spread takes you to the heaven. It is ‘must have’ for all chocolate and buns lovers. Enjoy!


22 pieces


Ingredients for dough:

  • 3 cups bread flour
  • 2 tablespoons cocoa powder
  • 3 teaspoons dried yeast
  • 250 ml lukewarm milk
  • ¼  cup sugar
  • pinch of salt
  • ½ cup minus 2 tablespoons butter, melted
  • 1 egg


  • 200 g dark chocolate spread (store bought)
  • 60 g raw cocoa nibs



Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, cocoa powder, remaining sugar and salt. Add yeast mixture, egg and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). The dough is quite sticky but do not add more flour. Once the dough is ready cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the buns pan or deep tray.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the chocolate spread evenly and sprinkle with cocoa nibs. Roll the filled dough in jelly roll style starting with wider side. Cut the roll into 1 inch wide slices. Place each slice into the separated hole of bun pan rotate them cut side up. If you do not have such pan place all slices into the deep tray, one by the other (cut side up). Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 15 minutes until slightly darker in colour and dry inside. Serve warm or cooled.


Category: Yeast cakes.

Tags: chocolate, cocoa, yeast.

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