German Chocolate Sweet Rolls

German Chocolate Sweet Rolls are a riff on the beloved German Chocolate Cake. What could be better take on the cake than waves of the lucious pecan-coconut-filling rippling through the chocolate yeast dough? Although they look oh so professional and maybe a challenge, don't worry, I have your back and will show you how.

While the name implies the cake comes from Germany, that is not the case.  According to NPR, “The name comes from Sam German — who was either an American or an Englishman, depending on what you read.

In 1852, he invented a style of sweet baking chocolate for the Baker's chocolate company. The company named it after him, but "German's Chocolate" didn't become well-known until 1957. That's when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper.

Somewhere along the way, German's Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.”

If you are intrigued by this recipe, I suggest you look at Rum Raisin Rolls, Hot Cross Buns that are generously spiced or Conchas a favorite Mexican treat.

Jump to:

• What This Recipe Shows
• Recipe Ingredients
• Step by Step Instructions
• Recipe FAQS
• Expert tips
• More Scrumptious Sweet Rolls
• German Chocolate Sweet Rolls

What This Recipe Shows

• Component parts of recipes can often be interchanged to make a completely new recipe.
• Both the filling and the chocolate yeast dough can be made ahead to be assembled when convenient.
• This is like no other sweet roll you've eaten or made. Easy, sophisticated, and packed with flavor.

Recipe Ingredients

Coconut Pecan Filling

FRONT ROW: Egg yolks

MIDDLE ROW: Vanilla extract, sugar, chopped pecans

BACK ROW: Butter, coconut, evaporated milk

Chocolate Yeast Dough

FRONT ROW: Instant yeast, instant coffee, vanilla extract

MIDDLE ROW: Cocoa, salt, semisweet chocolate, granulated sugar

BACK ROW: Bread flour, butter. milk

Evaporated Milk is used and not to be confused with condensed milk. While 60% of the water has been removed in both products, they are vastly different. Sweetened condensed milk contains about 45% sugar and is rich, thick and has to be scooped out of the can. Evaporated milk is dense, ultra-concentrated milk that is not sweetened and easily pours from the can.

Bread flour is used for its strength and ability to increase the size of the dough to a greater extent because of it higher gluten content. All purpose flour can be used but bread flour is recommended.

The coconut is sweetened, shredded coconut which is slightly moist.

Either Dutch cocoa or natural cocoa can be used. Because there is no chemical leavening agent it doesn't matter.

Instant coffee is used to enhance the chocolate flavor.

Unsalted butter is used for its purity of flavor. If using salted butter reduce the amount of salt or don't use salt.

Callebaut #811 semisweet callets is my chocolate of choice and the one I use, but Baker's chocolate or any good quality semisweet chocolate can be used. The callets look like chocolate chips but are pure chocolate made for quick melting.

Be sure to see the recipe card below for the exact ingredients & instructions.

Step by Step Instructions

German Chocolate Filling

Step 1. Combine the milk, sugar, egg yolks and butter in a heavy saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Step 2. If you draw your finger through the mixture, it will stay divided. Step 3. Stir in the remaining ingredients. Step 4. Cool completely and chill. This filling can be made several days ahead.  Keep it refrigerated until filling the dough. If you forget to make this ahead of time, you can quick cool it by laying it out in a sheet pan.

Chocolate Yeast Dough

Step 5. Combine the milk, butter, chocolate, and coffee in a small saucepan.  Heat until the butter and chocolate have melted. Step 6. Cool the mixture to lukewarm. Step 7. When the mixture has cooled to lukewarm, add the yeast and vanilla.  Let sit for about 5 to 10 minutes so the yeast softens. I do this even with instant yeast because this dough is so enriched with butter, chocolate and cocoa it needs all the help it can get to rise. Step 8. In the bowl of a processor, add the bread flour, sugar, cocoa, and salt.

Step 9. Process the dry ingredients to mix. Step 10. Pour the cooled liquid over the dry ingredients. Step 11. Process until a soft ball forms.  Process 30 seconds to knead.  Step 12. Place the dough in a large container sprayed with a baking release and place the dough in it. Cover with plastic wrap. Then cover the container with a lid or foil.

Step 13. Roll the dough on a lightly floured surface into a 12" x 14" rectangle. Lightly mark 4 ½" strips in from the edge of the dough on each side. Step 14. I then use a ruler to mark the 4 ½" all the up the dough. Step 15. Spread half the filling (about 235 grams or 8 ⅓ ounces) evenly over the center strip. Step 16. Bring the right side over to cover the center strip.

Step 17. Spread the remaining filling over the top of this strip of dough. Step 18. Bring the left side of the dough over to cover the filling. You will have a 4 ½" x 12" rectangle. Place it on a tray and transfer to the freezer to chill.  It should be firm but not hard. Spray a six-hole Texas muffin pan well. with a baking release. Step 19. Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Step 20. Cut the dough into 1" slices and allow the dough to soften at room temperature for a few minutes to shape it until it can be twisted.

Step 21. Cut two strips of dough Take one strip and hold each end in one hand twisting it by rotating your hands in opposite directions. Step 22. Place it in a muffin cup along one side. Step 23. Twist a second strip and place it in the cup on the other side.Tuck the edges of the second twist firmly down into the sides of the cup. Step 24.  It is easiest to do this by using a small flexible spatula and pulling the dough already in the cup back a bit so the edge of the new piece will fit snugly against the side of the cup. Continue to fill all of the cups with 2 strips of dough each. Let rise until light and come above the top the the Texas muffin cups.

Recipe FAQS

Expert tips

• The chocolate and cocoa in the German Chocolate Yeast Dough can make it rise slowly. Turn your oven into a proofer if the room is cool. Preheat the oven to 350°F for ONE MINUTE with the light on.  TURN THE OVEN OFF.  Place the dough in the oven to double in bulk.  
• Don't forget to remove the rolls from the oven before preheating to bake them.
• I normally add the instant yeast to the liquid to get it started. I have found that in some instances undissolved yeast is evident in the mixed dough.
• Either Dutch or natural cocoa can be used in the filling.
• For the easiest, fastest way to chop the nuts, see my post Chopping Nuts - An Quicker Way.
• Both the filling and the chocolate dough can be made ahead for up to 3 days. Bring both to room temperature to roll, fill and shape.

More Scrumptious Sweet Rolls

If you love these German Chocolate Sweet Rolls , It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.