Finally, I am sharing my recipe for the best Christmas breakfast – gingerbread and chocolate rolls. Brioche dough filled with dark chocolate gingerbreads, chocolate and gingerbread spice, drizzled with chocolate and topped with Christmas sprinkles.
There is nothing better on a Christmas morning than waking up next to the people you love, surrounded by a smell of a fresh coffee and freshly baked gingerbread and chocolate rolls. Do you agree. is there anything else, you love on a Christmas day morning?
How to make gingerbread and chocolate rolls
This recipe is a fool-proof one as long as you follow the steps below. These are important information that you should read in order to get the best results:
- Check if yeast is not expired. Expired yeast will not work and you will end up with hard rolls that will not rise.
- Make sure that temperature in your house is at least 20C (68F) or warmer. The temperature will affect the raising time.
- If you want to bake rolls in the morning, you can prepare dough in the evening and store in the a fridge until you are ready to bake. You need to take out dough from your fridge at least 40 minutes earlier so it has time to warm up.
- This recipe makes 12 rolls but you can half the recipe if you wish. I always make more and freeze these beauties.
- You can use any gingerbread cookies you want. I used shop-bought dark chocolate gingerbreads filled with apricot jam. I went for dark chocolate just to balance the sweetness out and it worked great!
The steps for making these rolls are pretty straightforward:
- You need to activate yeast in warm milk with sugar
- Then in a big bowl add the rest of the dough ingredients.
- Next add yeast mixture to the flour mixture and knead the dough for about 15 minutes until it is smooth and springy.
- Then cover the bowl with a cling film and a kitchen towel and let it proof for about 2 hours.
- Make sure that you leave bowl in a warm place.
- When dough is ready, roll it into a rectangle, spread butter, chocolate and gingerbread on top.
- Roll the dough, cut it into 12 portions and place rolls on a baking tray.
- Let rolls to proof for 30 minutes and then bake for about 25 minutes at 170C (338F).
- Add melted chocolate and sprinkles on top.
What do gingerbread and chocolate rolls taste like
The dough is just fantastic, soft, milky and buttery. I love it how it embraces the gingerbread filling and just cuddles it :), soo romantic! The fluffy dough is filled with rich and aromatic gingerbread and chocolate filling. These rolls taste supreme.
How to serve gingerbread and chocolate rolls
Gingerbread and chocolate rolls are a great alternative for a Christmas morning or Boxing day morning with a cup of coffee or really for any time of the day! This is the kind of food that simply will put a smile on your face! Serve it warm with a large cup of tea or coffee.
How to store gingerbread and chocolate rolls
Store gingerbread rolls at room temperature in an-air tight container for up to 4 days. After 4 days these rolls still taste great but may become hard.
I recommend freezing the rolls in a large zip log bags for up to 3 months. In order to defrost them just take them out of the freezer and leave them at room temperature for an hour. You can also warm these rolls in an oven, I would suggest 10 minutes at 120C (248).
Layers of deliciousness that you can share with anybody…anywhere.
Go for it and make these beauties and I am sure Santa Claus will knock on your door and beg you to have one!
If you are looking for more gingerbread recipes, I can recommend you the following:
Gingerbread cookies stuffed with plum jam
Millionaire’s caramel gingerbread
Click this link to see the best recipes for gingerbread desserts
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Merry Christmas!
Ingredients
Gingerbread filling
Topping
Instructions
Making dough
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In a small pot warm up milk and add sugar, stir well. IMPORTANT, milk can not be hot as you will kill yeast.
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Stir in the yeast and let it sit for 10 minutes.
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Melt butter and let it to cool.
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In a big bowl add flour, salt, melted and cooled butter and eggs.
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Add milk and yeast mixture to the flour and knead the dough for about 15 minutes until smooth and elastic.
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Cover the bowl with a cling film and a kitchen towel and leave the dough to proof for about an hour and 30 minutes. Leave the bowl in a warm place if possible, it will speed up the process.
Making filling
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Blitz the gingerbreads in a food processor into crumbs.
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Soften the butter using a spoon or a fork.
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Chop chocolate as finely as possible and mix it with butter.
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Add gingerbread spice and mix together.
Putting the roll together
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When the dough is ready, roll it into a large rectangle
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Spread the butter and chocolate mixture then add gingerbreads on top.
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Roll the dough into a log and cut it into 12 pieces (you can have bigger or smaller rolls it is up to you).
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Place the rolls into baking tray, lined with baking paper. Cover the rolls with kitchen towel and let it proof for about 30 -40 min. The rolls should puff up.
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When you are ready to bake, preheat the oven to 170C (338F) fan and bake rolls for about 25 min until golden on top.
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When rolls are ready, remove them from baking tin and place them on a cooling rack.
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Drizzle generously with milk melted chocolate, add Christmas sprinkles on top.
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Enjoy!