Chocolate Malt Sweet Rolls Recipe (2024)

By: Author Julie Menghini

Posted on Published: June 14, 2018- Last updated: July 18, 2019

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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?

I 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!

I 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.

I 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.

Don’t have time to make them now? Pin it for later!

Author: Hostess At Heart

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?

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Prep Time 4 hours hrs

Cook Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Bread, Breakfast

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

Nutrition

Serving: 36gCalories: 315kcalCarbohydrates: 49gProtein: 5gFat: 11gSaturated Fat: 4gCholesterol: 28mgSodium: 150mgPotassium: 93mgFiber: 1gSugar: 28gVitamin A: 149IUCalcium: 40mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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

Strawberry Rhubarb Bread with Streusel Topping

Dark Chocolate Baked Donuts

Homemade Basic Muffin Recipe

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