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Sweet rolls recipe

Chocolate sweet rolls are exactly like cinnamon rolls except they’re filled with chocolate instead of cinnamon.

As I currently have a little time, I had been surfing on the web a few days ago. On the lookout for fresh, exciting tips, inspirational recipes that I have never tried before, to delight my loved ones with. Looking for a long time yet couldn’t discover too many interesting things. Right before I thought to give up on it, I came across this delightful and simple treat by chance. The dessert looked so scrumptious on its photo, that required instant action.

It was easy to imagine how it’s created, its taste and how much my hubby will probably love it. Mind you, it is extremely simple to please the man when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I visited the site: Suncakemom and then followed the precise instuctions that were combined with nice graphics of the operation. It really makes life quite easy. I could suppose it’s a slight effort to shoot pics in the midst of cooking in the kitchen as you most often have gross hands thus i pretty appreciate the hard work she placed in to make this blogpost and recipe easily implemented.

With that said I’m empowered to present my very own recipe similarly. Many thanks the idea.

I was tweaking the original mixture create it for the taste of my family. Need to tell you it had been an incredible success. They prized the flavor, the consistency and enjoyed having a treat like this in the middle of a lively week. They quite simply wanted lots more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m likely to double the quantity .

sweet rolls was first invented by SunCakeMom


In a small bowl, combine the cocoa powder, butter and agave syrup. Whisk them well.


Sprinkle the yeast into half cup of lukewarm milk or water. If it gets foamy that’s completely normal it shows that the yeast is working.

In the meantime measure and put flour, eggs, butter and the remaining milk into a large bowl. Eventually pour in the foamy yeast and milk too.

Knead the mixture until a soft dough forms.

Cover top and place in a warm (70°F – 80°F / 21°C – 26°C) spot for half an hour.

Roll out dough on a floured surface to a rectangle shape.

Brush filling onto the squared dough. Sprinkle raisins on top if it feels better.

Tightly roll the dough into a log

Cut crosswise into 1″ / 2cm wide pieces.

Place the pieces apart on the baking tray (A baking sheet will be useful here.)

Cover and let them rise for about half an hour.

Heat the oven to 350°F / 180°C

Brush the rolls with egg yolk before placing them in the oven.

Bake for about 25-30 minutes (depends on the oven) and take them out when they have a nice golden color. Let them cool a little bit before serving.

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