close up of one sweet roll with chocolate malt glaze

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



  • 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


  • 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


  • 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


  • 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.


Original dough recipe adapted from The Vintage Mother


Serving: 36g | Calories: 315kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 150mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 149IU | Calcium: 40mg | Iron: 1mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!