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Chocolate Malt Sweet Rolls Recipe

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This Chocolate Malt Sweet Rolls recipe makes a soft and tender roll that tastes like you’re eating a chocolate malt. Who wouldn’t want that for breakfast?

This Chocolate Malt Sweet Rolls recipe make a soft and tender roll that tastes like you're eating a chocolate malt for breakfast | HostessAtHeart.comI will no longer expound on my love of baking bread. You know it already! I can see you rolling your eyes. The mom in me has a lecture preparing to be delivered very quickly. One thing we wouldn’t roll our eyes over how delicious these Chocolate Malt Sweet Rolls are!

This Chocolate Malt Sweet Rolls recipe make a soft and tender roll that tastes like you're eating a chocolate malt for breakfast | HostessAtHeart.comI didn’t dare roll my eyes at my mother. She would have remodeled a wall by making a new doorway with my hide. I know this from experience! My sister on the other hand, was so stubborn that she just wouldn’t learn to do it when she wasn’t looking. We had entire rooms remodeled with her hide.

Now I wasn’t into the whole violence thing raising my children. All I had to do was stare at them and not say a word and they would correct themselves. I had very smart kids, yes they rolled their eyes when I wasn’t looking.

This Chocolate Malt Sweet Rolls recipe make a soft and tender roll that tastes like you're eating a chocolate malt for breakfast | HostessAtHeart.comI digress. It happens to me frequently. This recipe was originally created for a baking group that I participated in. The theme for this recipe was “Malt”. It was permissible to use any kind of malt such as flour, syrups, or powders. I was thinking about trying to use a new flour or maybe malt barley, but this sweet roll idea just took over, and I rolled with it (I thought that was quick. You are rolling your eyes again).

I took one of my favorite sweet dough recipes that I also use for Cinnamon and Caramel Rolls and made a filling of butter, malt powder, and chocolate. I also added a chocolate malt glaze. It was so good, and easy. This recipe makes 36 rolls. I was able to share and stash a dozen in the freezer. If you freeze them just don’t add the glaze until you are ready to serve them.This Chocolate Malt Sweet Rolls recipe make a soft and tender roll that tastes like you're eating a chocolate malt for breakfast | HostessAtHeart.com

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close up of one sweet roll with chocolate malt glaze
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Chocolate Malt Sweet Rolls Recipe

This Chocolate Malt Sweet Rolls recipe makes a soft and tender roll that tastes like you're eating a chocolate malt.  Who wouldn't want that for breakfast?
Prep Time 4 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Servings 36 Rolls
Author Hostess At Heart

Ingredients

Dough

  • 4 cups whole milk
  • 1 cup white granulated sugar
  • 1 cup shortening
  • 8-9 cups bread flour total
  • 2 tbsp instant yeast
  • 2 tsp salt
  • 4 eggs

Filling

  • 1 stick unsalted butter melted
  • 2 cups white sugar
  • 1/2 cup semi-sweet chocolate chips or more if you want a thicker filling
  • 1/2 cup chocolate malted milk powder I used the Nestle brand

Glaze

  • 8 tbsp unsalted butter softened
  • 12 oz powdered sugar
  • 1 tbsp unsweetened cocoa I like dark cocoa and you can use up to 2 tbsp
  • 1/2 cup chocolate malted milk powder I used the Nestle brand
  • 1 tsp vanilla extract

Instructions

  • In a saucepan, heat milk to 180 degrees F. Add sugar and shortening and continue heating until shortening is melted. Allow liquid to cool slightly. Overheating will kill the yeast and prevent your dough from rising.
  • In a large mixing bowl, combine only 4 cups of the bread flour and remaining dough ingredients. Combine with warm milk mixture. Mix well. Add 4 eggs, one at a time, mixing well after each addition. Add additional flour one cup at a time until dough is sticky but manageable (additional 4-5 cups). You don’t want it dry and tough. Cover and allow the dough to rise in a warm non-drafty area 1 to 1-1/2 hours. Punch down and allow to rise again for approximately 1 hour.
  • Spray 3-9x13 pans with non-stick cooking spray.
  • On a floured surface, roll dough out until 12 to 14 inches wide and 3 feet long and 1/2 inch thick. Brush with melted butter and sprinkle on sugar, chocolate malted milk powder and chocolate chips, cover dough. Roll dough evenly and slightly tight toward you. Cut into 1-inch rolls with a sharp knife or dental floss.
  • Preheat oven to 350 degrees F. Spray 3-9x13 pans with non-stick cooking spray.
  • Put 12 rolls in each pan. Cover and allow to rise 1 hour.
  • Bake at 350 degrees F for 20 minutes. Remove pan from oven and allow to cool for 5 minutes. Turn rolls out of their pan onto a piece of tin foil or serving platter. Allow the rolls to cool for 10 additional minutes while you prepare the glaze.
  • Drizzle or frost with glaze.
  • Store in airtight container for up to a week, or place in the freezer for up to 3 months.

Notes

Original dough recipe adapted from The Vintage Mother
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Here are a couple more recipes that are perfect for breakfast or anytime!

Strawberry Rhubarb Bread with Streusel Topping

Dark Chocolate Baked Donuts

Dark Chocolate Baked Donuts

Homemade Basic Muffin Recipe

Basic Muffin Recipe

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Comments

    • Julie Menghini says

      August 11, 2015 at 7:37 am

      Ha! I’m weak when it comes to sweet rolls too! I really like the basic dough for these rolls. It is soft and tender but holds fillings well. It also freezes well so I don’t east them three at a time! 🙂

      Reply

    • Julie Menghini says

      August 10, 2015 at 10:24 am

      Me either Judi. It was part of the challenge, and my husband always loved his chocolate malts so I thought I would just combine the two of them. I really like this roll recipe because you can fill it with about anything. It stays tender but can handle a filling.

      Reply

  16. Kaila says

    August 7, 2015 at 8:27 am

    Julie, I just had to tell you that these look fantastic. I obviously can’t have malt because of my celiac disease, but I remember when I was diagnosed, I didn’t even really know anything about malt. I love how you use chocolate malted powder. It sounds like those flavors would go well together, and the rolls look delicious. Happy FF, and have a wonderful weekend! 😀

    Reply

    • Julie Menghini says

      August 6, 2015 at 9:04 am

      I know! Thank you. I had my first Monarch yesterday! We had some work done in the back yard and the workers almost killed my poor butterfly bush. It managed two little blooms and that butterfly found them. I thought of you and was so excited!

      Reply

      • Garden Walk Garden Talk says

        August 6, 2015 at 9:09 am

        Glad you got a Monarch. So happy more and more are seeing them. My doctor has me on a restricted diet now and I so miss my culinary sweets. Twigs and berries are my staples now. Ha. I do like fruit though, making a million different smoothies with sweet, fresh fruit.

        Reply

        • Julie Menghini says

          August 6, 2015 at 9:31 am

          You are so much better off eating that way! I feel so much better than when I eat non twigs and berries! Throw a little cinnamon in that next smoothie and just pretend it’s a cinnamon roll. 🙂

          Reply

  22. Shari says

    August 5, 2015 at 2:21 pm

    These look like they would just melt in your mouth! What a great combination of flavors, Julie! So creative. Your house must always smell so good from the bread baking!

    Reply

    • Julie Menghini says

      August 5, 2015 at 3:27 pm

      Thank you Shari! I am so weak when it comes to breakfast bakery. If must be the carb loading I need to do after my 6-8 hours of hibernation? Either that or just my general appetite!

      Reply

  24. pattisj says

    August 4, 2015 at 8:48 pm

    You’re killing me, Julie! Your sweet rolls look close enough with my Mac’s retina display to reach out and grab one. I can almost smell them. Sorry to hear your mom’s way of dealing with frustration, but glad you were able to break out of that cycle of parenting style.

    Reply

    • Julie Menghini says

      August 5, 2015 at 8:09 am

      Thank you Patti! Sweet rolls are my weakness and I just love baking. I think my mother actually scaled down her way of parenting from her father. He favored the razor strap! I prefer our style though. My children were well behaved without having to resort to capital punishment!

      Reply

  26. Loretta says

    August 4, 2015 at 6:42 pm

    You’ve been at it again Julie…. I wish I was your neighbor, these rolls look amazing. Love that glaze, I could help you clean your freezer by just filling up mine with your goodies :). Brilliant!

    Reply

    • Julie Menghini says

      August 4, 2015 at 7:36 pm

      Thank you Heather! My husband loves malt, and it wasn’t overbearing in this recipe. Chocolate anything has my vote! Thank you once again for keeping TwelveLoaves on track!

      Reply

  28. cake duchess says

    August 4, 2015 at 3:32 pm

    Chocolate malt is on my list of what I need to bake with next!! I want to get some just to bake your gorgeous rolls!! A great addition to our Malt breads, Julie!

    Reply

    • Julie Menghini says

      August 4, 2015 at 8:19 am

      Thanks Ana! My freezer is getting a bit full. Time to clean it out. I despise that job! I was just talking about a neighbor who is reading a book on “hands-off” parenting. I wish I could have given that book to my mother! Times change right?

      Reply

Trackbacks

  2. […] I’ve graduated my rolls by making my own sweet dough. They bake up soft and gooey. This dough is excellent for either cinnamon or caramel rolls.  As you can see, these rolls are the caramel roll.  You can even add chopped nuts to the caramel filling, topping or both!  Go big or go home right? A great example of mixing up this recipe is Chocolate Malt Sweet Rolls! […]

    Reply

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