These chocolate-filled Valentine sweet rolls are an easy, bakery-style dessert made with King's Hawaiian Rolls. They're filled from the side with a decadent whipped chocolate ganache, and then topped with a glossy chocolate glaze and festive Valentine's sprinkles. No yeast, no rolling, just a soft, chocolate-centered treat that is perfect for gifting or sharing.
Quick Look
- Yield: 12 rolls
- Prep time: 25 minutes
- Ganache cooling time: 1 hour
- Bake time: 6 - 8 minutes
- Total time: ~1 hour and 35 minutes
- Best for: Valentine's Day, gifting, parties
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Why You'll Love This Recipe
- Easy: The technique is simple and can be used with other treats made with King's Hawaiian Rolls.
- Minimal effort, maximum presentation: Create a hole in the roll, pipe the ganache, dip in chocolate, and decorate for an impressive-looking treat.
- Bite-sized: A perfect bite-sized treat.
- Valentine's Day focus: Forget the candy - this will WOW anyone lucky enough to be on the receiving end.
Ingredients - Here's What You'll Need
- The Rolls: King's Sweet Hawaiian Rolls, and unsalted butter.
- The Filling: For the chocolate ganache, Ghirardelli bittersweet chocolate chips, heavy cream, vanilla extract, and salt.
- The Crowning Glory: Confectioners' sugar, unsweetened cocoa, light corn syrup, vanilla extract, salt, and milk, plus Valentine sprinkles.
Steps to Make the Chocolate-Filled Rolls
- Make the Ganache: Place the Ghirardelli chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the chocolate is melted, about a minute. Stir in the vanilla extract and salt. Allow to cool to room temperature, stirring occasionally, about an hour.
- Whip the Ganache: Once the ganache reaches room temperature (~72°F), beat it on medium-low speed until light and pipable, about 1 minute. Transfer the whipped ganache to a pastry bag with a #12 round tip.
- Prepare the rolls: Preheat the oven to 350°F. Separate the King's Hawaiian Rolls and brush the tops with melted butter. Bake for 6 to 8 minutes. Remove from the oven and allow to cool for about 5 minutes.
- Create a Pocket: Using a small paring knife, cut a pocket (about an inch) into the side of each roll.
- Pipe Ganache: Insert the piping tip into the pocket of each roll and gently pipe the whipped ganache, taking care not to overfill.
- Make the Chocolate Icing: Whisk together the confectioners' sugar, unsweetened cocoa, and salt in a medium bowl. Add the corn syrup, milk, and vanilla, and beat until smooth. If necessary, add additional milk to achieve the proper consistency.
- Ice and Decorate: Holding the roll upside down, dip it straight down into the icing about ¼-inch, then lift straight up. Allow the excess icing to drip off. Finish the rolls with a few Valentine's sprinkles.
These Chocolate-Filled Valenting Sweet Rolls deliver bakery-level indulgence with minimal effort. They're rich, festive, and ideal for sharing. Yum!
Chula's Test Kitchen Tips
- The icing is at the perfect consistency when the ribbons disappear into the icing in about 5 seconds.
- I used an infrared thermometer to monitor the ganache's temperature. Between 70°F and 72°F is the perfect temperature for whipping.
- It's best not to refrigerate the ganache to cool it to room temperature; instead, let it sit at room temperature. Just let it sit out. It took around an hour at my house.
- The best way to achieve a smooth, shiny glaze on the rolls is to dip them in the icing rather than spoon it on. The reason is that you don't have much control over where the icing will go if you use a spoon.
Frequently Asked Questions
Dutch process cocoa is preferable because it has a milder taste and produces a deeper color. However, natural unsweetened cocoa will also work
Yes and no. These treats are best eaten the day that they are made, but are fine for same-day gifting. You can also refrigerate the finished rolls overnight for next-day gifting.
Corn syrup is an important ingredient in this icing, which sets firm on the outside, but remains soft on the inside. Karo light corn syrup specifically lists zero grams of high-fructose corn syrup if that's your concern.
Other Valentine's Day Treats
Looking for other ways to tell that special Valentine how special they are? Check out these ideas:
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Recipe
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Chocolate-Filed Valentine Sweet Hawaiian Rolls
Equipment
- Large bowl and medium bowl
- Electric Mixer
- Small silicone brush
- Small paring knife
- Disposable pastry bag with #12 round tip
Ingredients
Whipped Chocolate Ganache Filling
- 1 cup (6 ounces) bittersweet or semi-sweet chocolate chips (See Tip 1)
- ¾ cup (6 ounces) heavy cream
- ½ teaspoon vanilla
- Pinch of fine sea salt or table sald
Rolls
- 1 12-count package Kings's Hawaiian sweet rolls, separated
- 1 Tablespoon unsalted butter, melted melted
Chocolate Hard-Setting Icing
- 1¾ cups (7 ounces) confectioners' sugar
- ¼ cup (0.85 ounces) Dutch-process cocoa powder (See Tip 2)
- 1½ Tablespoons (0.8 ounces) light corn syrup
- 3 Tablerspoons (1.5 ounces) milk (See Tip 3)
- ½ teaspoon vanilla
- Pinch of fine sea salt or table salt
Decorations
- Valentine's sprinkles
Instructions
Whipped Chocolate Ganache Filling
- Add the chocolate chips and heavy cream to a microwave-safe medium to large bowl. Microwave in 30-second increments, stirring after each 30 second increment, until the chocolate is melt, about a mnute. Add the vanilla and salt; stir until smooth. Allow to come to room temperatur e, about an hour. (See Tip 4)
- Once the ganache reaches room temperature, beat on medium-low until lightened and pipable, about a minute.
- Transfer whipped ganache to a pastry bag with a #12 round tip. Set aside. (See Tip 5)
Rolls
- Preheat the oven to 350°F. Brush rolls with butter and bake 6-8 minutes. Allow to cool for about 5 minutes
- Using a small paring knife, poke a side pocket into each roll,
- Pipe 1 to 1 ½ tablespoons of whipped ganache into each roll, being careful not to overfill.
Chocolate Hard-Setting Icing
- Whisk together the confectioners' sugar, cocoa, and salt. Add the corn syrup, milk, and vanilla. Beat until smooth and creamy. If necessary add a small amount of milk to achieve the perfect consistency. (See Tip 3)
- Dip each roll straight down into the icing, about ¼ inch deep. Lift straight up and allow excess icing to drip off. Sprinkle with Valentine sprinkles before the icing set. (See Tip 6)
- Yield: 12 Chocolate Filled Valentine Sweet Hawaiian Rolls
Tips/Notes
- I used Ghirardelli bittersweet chocolate chips, but feel free to use semi-sweet chocolate chips.
- I prefer to use Dutch-process cocoa in this recipe. However, feel free to use natural unsweetened cocoa powder.
- Add any additional milk, ½ teaspoon at a time. The icing is at the perfect consistency when the ribbons disappear into it in about 5 seconds.
- I used an infrared thermometer to measure the ganache's temperature. Be sure to stir the ganache before measuring the temperature. The perfect temperature for the whipped ganache is between 70°F and 72°F.
- If you don't have a pastry bag and tip, you can use a Ziploc bag with about ¼ inch cut off the corner.
- I've tried spooning the icing on the rolls, but this was messy, and I had trouble controlling the spread. Dipping the rolls into the icing worked perfectly for me.
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