The Most Gooey Double Chocolate Sourdough Buns You'll Ever Eat

Описание: Elevate your sourdough game with these ultra-rich, Double Chocolate Cinnamon Rolls!

If you have sourdough discard sitting in your fridge, stop everything.

​What’s inside this video:
-​ How to prep your chocolate sourdough discard dough.
​The secret to the perfect chocolate-cinnamon swirl.
​Making the cream frosting that cuts through the richness.
​Tips for the softest bake every time.


CHOCOLATE CINNAMON ROLLS (SOURDOUGH DISCARD EDITION)


Ingredients: Dough

All-purpose flour: 325 g

Unsweetened cocoa powder: 25 g

Sourdough discard (100% hydration): 100 g

Instant yeast: 1 ¾ tsp

Sugar: 45 g

Salt: slightly over ½ tsp

Cornstarch: 12 g

Melted butter: 85 g

Egg: 1

Yogurt: 40 g

Lukewarm milk: 140 ml


Ingredients: Cinnamon Chocolate Filling

Soft butter: 70 g

Brown sugar: 75 g (packed)

Cocoa powder: 2 tbsp

Cinnamon: 1 tsp (optional)

Prepare filling by merging soft butter, brown sugar, cocoa, and cinnamon into a seamless, high-impact spread.


Ingredients: Dark, Milk Chocolate Cream Cheese Frosting

Dark chocolate: 70 g

Milk chocolate: 35 g

Heavy cream: 130 ml

Cream cheese: 45 g

Pinch of salt

Ganache Frosting Workflow:

1. Heat heavy cream until steamy and pour over both chocolates. Wait one minute, then emulsify until smooth.

2. Whisk in cream cheese and salt to achieve a silky finish.

3. Chill 10–15 minutes, lightly whisk, then deploy over warm rolls.


Bake at 175°C / 350°F for 25–30 minutes, ensuring structural integrity and a slightly golden finish.

Tip: Pour a small amount of heavy cream between the rolls to boost moisture metrics.