February 13, 2021
Mini Egg Rolls!
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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!
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
- Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- 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!
- Add the milk, vanilla, and egg to the dry ingredients.
- 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.
- Once kneaded, it will be springy to touch, and not sticky.
- 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.
- Whilst the bread is proving, make the filling for the mini egg rolls.
- Add the unsalted butter and light brown sugar to a small pan and heat on a low heat until smooth.
- Remove the pan from the heat and add the dark chocolate and cocoa powder and stir until smooth. Leave to the side for now.
- 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.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Gently brush the surface with the melted chocolate mixture until it's evenly spread.
- Sprinkle over the (chopped/crushed) mini eggs!
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- 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.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- 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.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- 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.
- 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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These look amazing! Is there any substitute I could use instead of egg? Xx
Hiya! Try half a mashed banana – hope this helps! x
Can you use milk alternatives or even semi/skimmed milk instead of full fat milk?
Hiya! You can use alternatives like almond or soy, though I always recommend using full fat dairy! Hope this helps! x
Could you use chocolate spread instead of the chocolate mixture?
Hiya! Yes you can – enjoy! x
If using the Kitchen Aid for kneeding – do you use the dough hook? And what speed and for how long do you kneed it for?
Hiya! For any bread dough use the dough hook – I kneed for 5-7 minutes on a medium-high speed. Hope this helps! x
What can I do if I need to go out making my proving time longer? Will over proving ruin the dough?
Yes, overproving can ruin it! It’s best to put it in the fridge (this can be done overnight to replace a prove) as it slows down the process alot! You need to bring the bread back to room temp before baking, but it can be done! x
Thank you for getting back to me. Can I prove for an hour
I’m the fridge and then take it out, bring it back to room temperature and continue with to step 11?
Hiya! Unfortunately the fridge process is much much slower – so after proving for an hour in the fridge you would have to bring it back to room temp and then still prove for an hour again at room temp. Hope this helps! x
These have become a Saturday morning tradition in our house!!!! But now that Easter is over, what mini eggs would you recommend?
Hey! You could just use any chocolate chips xx
Hi, do you have a link for the tin you use to bake these? Thank you
Another fabulous recipe Jane – blessed art thou among women and blessed is the fruit of thy blog! <3
Loved this recipe! So did all the family 🙂
Thank you so much, I’m so glad you all love it x
Awesome recipe! Can I substitute the bread flour to plain flour or it won’t work? TIA
Hello! thank you so much. You can use it but it will change the texture and make it more cakey x
Hi! Can’t wait to try these as they look amazing and I was looking for new/different recipe to try! If I wanted to halve the portoms though (small house)- should I change the baking time?
Yes the baking time will decrease slightly by like 5 minutes or so!
Absolutely gorgeous! Made this today and it came out brilliantly. I did find I needed a little extra filling – I scaled it to 50g of butter, but my rectangle came out a little larger than the one in the recipe so this isn’t that surprising. Will definitely be making again!
Hi. I wanted to make the roll recipe savoury. Apart from removing the vanilla how would I change the amount of sugar? And if so how much? And also how much salt would I need to add??
When I made the chocolate filling, it was a stiff thick paste and I couldn’t brush it onto the dough, I just had to dollop it on. How you you get good coverage of the filling across the dough?
It is meant to be a paste but it may have cooled too much maybe – for me I spread it with a palette knife or the back of a spoon!
These are gorgeous! I proved mine overnight in the fridge and wondered if they should be baked longer?
It would be about the same time – maybe a couple minutes more but nothing major! x
Thanks for sharing, this looks amazing 🙂
Beautiful recipe! So surprised how lovely they came out!
Can’t eat it all on the first day unfortunately….would it be okay to keep in the fridge for a few days?
I would keep it at room temp.
The butter is at room temperature or can it be cold (straight from the fridge)?
Cold straight from the fridge!
Can I find the nutritional values anywhere? Thank you
These look amazing ! Can granulated sugar / light brown sugar be substituted for caster sugar ?
I’d recommend sticking to the sugars used if you can – this doesn’t have granulated sugar in though, the dough already uses caster sugar.
What type of dark chocolate do you recommend? Can i use 50% dark chocolate?
I use 70% or darker! x
these look amazing. can you use milk chocolate in the filling? xx
I’d really recommend using the dark chocolate. x