Sweet and delicious Mini Egg Rolls with homemade dough, chocolate filling, and mini eggs!
Mini Egg rolls
HELLO TO YOUR NEW OBSESSION! Mini Egg rolls – these are the delicious chocolate and easter version of my homemade cinnamon rolls, and I have made these countless times already because I am just obsessed.
These are fun, easter themed and absolutely amazing! I decided that because you all love my cinnamon roll recipe so much that I would try another version. I already have my white chocolate and raspberry rolls, and my lemon blueberry rolls.. but chocolate needed to happen.
Dough
As it is the approach to easter I thought it would be insane to marry the two together! As the base bread mix is so good and I have no problems with it, that has stayed the same! It’s really easy to do, but I do use a dough hook on my stand mixer.
The bread recipe definitely has a bit more faff to it, but it’s so worth the effort. If you knead the dough by hand it can be incredibly therapeutic so if you need a bit of calming baking.. try these! It’s so hard to describe how to knead dough, so maybe search it on google if you aren’t sure!
- Flour – I use strong white bread flour for all of my bread roll recipes. I find it easiest to get the best results, and it creates the most wonderful texture.
- Yeast – I use a fast action dried yeast most of the time because it really is fast action. Other dried yeasts may need activating so make sure to look at instructions (if it does, you can add it to the warm milk).
- Sugar – your bread always needs a little bit of sweetness
- Butter – I use unsalted block butter when making bread, and it’s all you should really use. Do not use a margarine or baking spread for bread dough!
- Milk – As always, I believe that full-fat products are best when baking and it basically guarantees the best results.
- Egg – The egg improves the richness of the dough, but also makes it work best. I use medium as always!
- Vanilla – of course, this is another additional ingredient to make a delicious flavour
Filling
For the Mini Egg rolls filling it is completely different to the normal! In this recipe you create a chocolate paste instead of just melted butter and sugar! This works so so so much better than if you just wanted to use chocolate chips.
It may seem a little odd, but honestly just melt the butter and sugar together until smooth and removing the pan from the heat. Add in the chocolate and cocoa powder and stir until smooth! It may look grainy, but that is totally normal!
You then use this beautiful thick chocolate paste to spread over the rolled out bread dough, and then sprinkle on some mini eggs – chocolate on chocolate really, but thats what you want right?!
Mini Egg theme
You can of course not use the mini eggs if you just wanted a chocolate sweet roll recipe or you could use my sticky chocolate rolls recipe instead… but I am Mini Egg obsessed as you know! Also, chunks of Mini Egg through out, especially when these rolls are served warm is incredible.
Instead of the icing on top of these Mini Egg rolls, you could use melted chocolate! I just like the icing as it looks nice, and bit more like a cinnamon roll! Or you could go even more cinnamon roll and top the rolls with some of my cream cheese frosting! Either way, they will still be delicious!
Alternative flavours
If you wanted the flavour dough you can really easily too! You can use the zest of a lemon or two, or an orange.. or use extract flavours! I love using lemon zest, but I know a lot of people won’t be a fan of the chocolate and lemon together!
If you wanted to combine the idea of cinnamon rolls and these – feel free to add a teaspoon of ground cinnamon to the bread dough, or even add it to the chocolate paste mixture! It’s the best thing ever when you can customise a bake to your tastes!! Enjoy!
Mini Egg Rolls!
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Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 275 ml full fat milk
- 1 tsp vanilla extract
- 1 medium/large egg
The Filling
- 40 g unsalted butter (melted)
- 40 g light brown sugar
- 75 g dark chocolate
- 25 g cocoa powder
- 200 g Mini Eggs (chopped/crushed)
The Topping
- 200 g icing sugar
- 1-2 tbsp water
- 100 g Mini Eggs (chopped/crushed)
Instructions
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Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
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Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
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Gently heat the milk until warm – but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan. If your yeast needs activating, add it to the warm milk!
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Add the milk, vanilla, and egg to the dry ingredients.
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Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.
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Once kneaded, it will be springy to touch, and not sticky.
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Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
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Whilst the bread is proving, make the filling for the mini egg rolls.
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Add the unsalted butter and light brown sugar to a small pan and heat on a low heat until smooth.
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Remove the pan from the heat and add the dark chocolate and cocoa powder and stir until smooth. Leave to the side for now.
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Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
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You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
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Gently brush the surface with the melted chocolate mixture until it’s evenly spread.
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Sprinkle over the (chopped/crushed) mini eggs!
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Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
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I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
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Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won’t touch yet, but you want four rows of three basically.
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Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
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Towards the end of the dough rising, preheat the oven to 180ºC/160ºC fan so that when its finished rising, you can put it straight in the oven.
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Bake in the oven for 20-25 minutes, until golden brown and cooked through.
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Leave to cool, and then make the icing. Simply whisk together the icing sugar and water until a thick icing paste is formed, and then drizzle over the rolls.
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Sprinkle on the extra mini eggs! Enjoy!
Notes
- These are best on the day of eating, but will last covered for a couple of days.
- The icing on top is optional, but I love it!
- I use dried active yeast – but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
- You can reheat these the day after baking by microwaving for about 30 seconds!
- You can prep these the night before if you want them for breakfast, and put them in the fridge for the second prove so they are ready to bake in the morning!
- You can use any easter chocolate you want!
ENJOY!
Find my other Bread & Easter Recipes on my Recipes Page!
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J x
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