Jen's Chocolate Chip Sweet Rolls - Jen's Kitchen

Jen’s Chocolate Chip Sweet Rolls

  • 25 h 0 m
  • Medium

IF you decide you don’t want to JUST make doughnuts out of your sweet dough, you can use half to make these amazing chocolate chip rolls. You won’t regret it- promise.

  • 1/2 quantity of doughnut dough
  • 1 quantity of creme patisserie
  • 100g chocolate drops
  • Egg wash
  • 100g of icing sugar

Step 1

Flour your board, and line a tin with some baking parchment.

Roll out your dough to a rectangular shape, approximately 5 mm thick.  Make sure the dough doesn’t stick by using enough flour on your board and the rolling pin.


Step 2

Brush off the extra flour from the dough.  Spread the creme patissiere over the entire rectangle.  Cover this with chocolate chips. Roll the dough up starting at the short side.  Roll the dough firmly.


Step 3

Slice the roll into pieces about 2 cm thick and lay them into the lined tin, leaving room for expansion. Brush the swirls gently with egg wash. Cover lightly with clingfilm and place in the fridge overnight.


Step 4

Pre- heat your oven to 180°C. remove the tin from the fridge and bring it to room temperature before baking. Bake for 25 minutes until the rolls are golden brown.  Remove from the oven and leave to cool in the tin for about 15  minutes.


Step 5

Mix the icing sugar in a small bowl with about a tablespoon of water, until the icing is the consistency of cream.  Mix until there are no lumps. Spoon over the dough until you have the amount of icing you are looking for. Just about divine.


Step 1

Flour your board, and line a tin with some baking parchment.

Roll out your dough to a rectangular shape, approximately 5 mm thick.  Make sure the dough doesn’t stick by using enough flour on your board and the rolling pin.

Step 2

Brush off the extra flour from the dough.  Spread the creme patissiere over the entire rectangle.  Cover this with chocolate chips. Roll the dough up starting at the short side.  Roll the dough firmly.

Step 3

Slice the roll into pieces about 2 cm thick and lay them into the lined tin, leaving room for expansion. Brush the swirls gently with egg wash. Cover lightly with clingfilm and place in the fridge overnight.

Step 4

Pre- heat your oven to 180°C. remove the tin from the fridge and bring it to room temperature before baking. Bake for 25 minutes until the rolls are golden brown.  Remove from the oven and leave to cool in the tin for about 15  minutes.

Step 5

Mix the icing sugar in a small bowl with about a tablespoon of water, until the icing is the consistency of cream.  Mix until there are no lumps. Spoon over the dough until you have the amount of icing you are looking for. Just about divine.

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