Sourdough Chocolate Sweet Roll Bread with 50% White Whole Wheat Flour

Naturally-leavened Sourdough Chocolate Sweet Roll Bread made with 50% white whole wheat pastry flour, is decadently laced with chocolate and orange and drizzled with a glaze of confectioner’s sugar and orange juice.

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What inspired me to make this Sourdough Chocolate Orange Sweet Roll Bread?

My venture into working with chocolatey goodness began when I watched a couple of episodes of the Dr. Seuss Baking Challenge.  I was amazed at the masterpieces the bakers were able to create using chocolate. Seeing their creations inspired me to get in the kitchen and bake.

Then, I received the Jan/Feb issue of Baking from Scratch magazine and two recipes caught my eye: Chocolate-Almond Sweet Rolls from Red Star Yeast and Citrus Poppy Seed Twists.

If that wasn’t enough inspiration, a few weeks later, I watched an episode on Hallmark where they showed chocolatiers tempering chocolate by scraping it back and forth on a work table.

When I roll out the dough for these sweet rolls and spread them with the chocolate filling, this is the image that comes to mind.  I’m no chocolatier, but there’s something very soothing about rolling out this chocolate dough.

Sweet roll bread in loaf pan versus sweet rolls in 13×9-inch pan

I experimented with both of the sweet roll recipes by converting them into sourdough, swapping out some of the other ingredients, and trying different shaping methods.

After making each recipe a couple of times, I realized I wanted to combine the chocolate and citrus flavors, and include at least 50 percent whole grain flour.

Both of the original recipes are baked in a 13×9 inch pan and yield 12 fairly big rolls.  Although that method works just fine, after tasting and sharing the rolls several times, I thought perhaps this was a bit too much goodness.

I decided to reduce the formula and bake the sweet rolls in a loaf pan.  Thus, my sourdough chocolate orange sweet roll bread was born.

What type of flour should you use in these chocolate sweet rolls?

I tried these rolls using all-purpose flour, home-milled 100% Clark’s Cream white wheat flour, and a blend of 50% White Sonora pastry flour and all-purpose flour.

My favorite version is made with 50/50 white whole wheat to all-purpose flour. I recommend using white whole wheat pastry flour because it’s lighter than regular whole wheat flour.

You can make these rolls using 100% whole wheat flour; however, if you want a lighter sweet roll, go with 50/50 whole grain to all-purpose flour.  The flavor is exceptional either way, but the whole grain version is a bit denser.

What type of milk should you use in these sourdough sweet rolls?

I typically use almond milk for baking so that’s what I used in most of my experiments.  It does work, but if you want a softer sweet roll, I recommend using whole milk.

I made the last batch, the ones in the photos, using half n half because I had some on hand for another purpose.  I  like the version made with half n half, but whole milk should be fine.

If you are unable to tolerate regular milk, then non-dairy will work.  Just be aware that the texture will be slightly denser.  I would describe the texture as sort of a cross between a chocolate cookie and a soft sweet roll.  It’s not as crispy as a cookie, but very flavorful.

My mom tasted some of the rolls made with almond milk and she enjoyed them.  The rolls she tried had been frozen for a couple of weeks and reheated before serving.

About the filling for these chocolate sweet rolls

I used a blend of melted butter, cocoa, cinnamon, brown sugar, and orange zest in the filling for these chocolate sweet rolls.

The filling is very easy to spread and once the sweet roll bread is baked, it turns into a gooey, sticky, delicious caramelized glaze in the bottom of the pan.

I enjoyed the gooeyness, but if you want a slightly thicker filling, add a bit of flour to the filling ingredients before spreading over the dough.

How to enjoy these Sourdough Chocolate Orange Sweet Rolls

The flavor of these chocolate sweet rolls is exceptional, but a little goes a long way.  Pulling apart the rolls and cutting them in half or thirds to share is acceptable.

They are best eaten fresh, which I did, but I also froze some of each batch to be enjoyed later by my taste critics (I mean testers).

The rolls freeze well but it’s best not to glaze them if you choose to freeze some of them.  You can pull the loaf apart and only glaze the rolls you plan to eat immediately.

To freeze, let the rolls cool completely, wrap them individually, and place them in freezer-safe bags.

My inspiration in the quest to make chocolate sweet roll bread

• Dr. Seuss Baking Challenge TV series
• Baked from Scratch Magazine – Jan/Feb 2023 issue
• Cinnamon Roll Bread by Tieghan Gerard (Half Baked Harvest Super Simple)
• Pillowy Cinnamon Rolls by Emma Zimmerman (The Miller’s Daughter)
• Cardamon Bun Bread by Tara Jensen (Flour Power)

Stay in the moment and imagine you’re a chocolatier when you roll out the dough for this chocolate sweet roll bread.  You’ll be rewarded with a beautiful dough swirled around a chocolatey/orange filling.

Sourdough Chocolate Sweet Roll Bread with 50% White Wheat Flour

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• Author: Bread Experience
• Yield: 6 large chocolate sweet rolls 1x

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Description

Naturally-leavened Sourdough Chocolate Sweet Roll Bread, made with 50% white whole wheat pastry flour, is decadently laced with chocolate and orange and drizzled with a glaze of confectioner’s sugar and orange juice.

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Ingredients

Units MUS Scale 1x2x3x

Dough:

• 210 grams / 2 cups white whole wheat pastry flour (I used White Sonora Wheat)
• 180 grams / 1 1/2 cups all – purpose flour + more for sprinkling
• 75 grams / 1/3 cup granulated sugar
• 35 grams / ~4 1/2 Tbsp. / scant 1/2 cup cocoa powder
• 6 grams / 1 tsp. kosher salt
• 245 grams / 1 cup whole milk
• 60 grams / 4 tbsp. / 1/4 cup butter
• 78 grams / scant 1/3 cup sourdough starter, recently fed & active
• 100 grams / 2 large eggs
• 2 grams / 1/2 tsp. vanilla extract
• 2–4 grams / 1-2 tsp orange zest (1 small orange)

Filling:

• 156g / 2/3 cup + 1 Tbsp. light Brown sugar, packed
• 76g / 6 Tbsp. / 1/3 cup butter, melted
• 14 grams / 2 tbsp. cocoa powder
• 6 grams / 2 tsp. cinnamon, ground
• 12 grams / 2 tbsp. orange zest (2 small oranges)

Glaze:

• 120 grams / 1 cup confectioner’s sugar
• ~32 grams / 2 Tbsp. orange juice, freshly squeezed

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Instructions

Make the Dough:

1. Zest 2-3 small oranges, set aside 1 tsp. for the dough and let the remaining zest dry until ready to use in the filling. Allowing the zest to dry makes it easier to incorporate evenly throughout the filling.
2. In the bowl of a stand mixer, add the white whole wheat pastry flour, all-purpose flour, granulated sugar, 35 grams cocoa powder and kosher salt. Whisk or stir to combine.
3. In a saucepan, add the milk, and 4 Tbsp. butter. Heat until the butter is melted and an instant read thermometer registers 120 degrees F – 130 degrees F.
4. Pour the warm milk mixture over the flour mixture. Using the paddle attachment, beat the mixture at low speed until combined, and there are no remaining bits of dried flour, about 2-3 minutes.
5. Add sourdough starter and mix thoroughly. Cover and let rest 15 minutes.
6. Add the eggs, one at a time, the vanilla extract and 1 tsp. orange zest. Beat until a shaggy dough forms. Scrape down the sides of the bowl as necessary.
7. Switch to the dough hook and beat at medium-low speed until the dough is smooth, elastic and begins to pull away from the sides of the bowl. If the dough is too sticky, add in additional all-purpose flour, 1 tablespoon at a time, until the desired consistency is achieved.
8. Cover and let the dough rest in the mixer bowl for 30 minutes.
9. Remove the dough to a large clean bowl. Stretch and fold the dough over itself a few times in the bowl. Form into a ball and place it back in the bowl.
10. Cover and allow the dough to rise at warm room temperature for 3-4 hours, until the dough leaves a slight indentation when lightly pressed with a wet finger.
11. Perform two additional stretch and folds after the 1st and 2nd hour.

Make the Filling:

1. In the meantime, mix 76 grams melted butter, 156 grams brown sugar, 14 grams cocoa powder, 6 grams cinnamon, and 12 grams orange zest in a small bowl.

Shape / Final Rise / Bake:

1. Line a 9×5 inch loaf pan with parchment paper. Grease any exposed areas with butter.
2. Turn the dough out onto a lightly floured surface. Roll into a 12×18 inch rectangle with one long side facing you. Roll it out as evenly as possible.
3. Carefully spread the filling over the dough, leaving a border around the edges.
4. Starting from the long end nearest you, roll the dough up tightly into a log. Pinch the seam to seal.
5. Using a sharp knife or bench knife, slice the dough into six 3-inch pieces. Place the rolls in the prepared loaf pan. Cover and let the rolls rise at warm room temperature until puffed, 1-2 hours, or until the dough leaves a slight indentation when lightly pressed with a wet finger.
6. Preheat the oven to 350 degrees F. and place a rack in the middle.
7. Place the loaf pan on a rimmed baking sheet. Bake the sweet roll bread 30-35 minutes, until the centers of the rolls are set, and an instant-read thermometer inserted in the center registers 190 degrees F. Let cool in the pan for 10 minutes. Then top with the sugar/orange glaze.

Powdered Sugar/Orange Glaze:

1. In a small bowl, whisk together confectioners’ sugar and orange juice. Drizzle over the top of the rolls using the tines of a fork or a wire whisk.

Notes

These chocolate sweet rolls are best served warm. However, they will freeze if unglazed. Let the rolls cool completely, wrap them individually, and place in freezer safe bags.

• Category: Sourdough Sweet Roll Loaf

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Happy Baking!

Cathy