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.
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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.
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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
Baker's chocolate is the one first used. It a sweeter, milder chocolate between milk chocolate and semisweet chocolate. Semisweet chocolate yields a more robust chocolate flavor. To be called a German Chocolate Cake, Baker's chocolate should be used but most recipes today use Baker's or any semisweet chocolate.
No, Mrs George Clay, a homemaker from Dallas, Texas created the cake using German Chocolate, hence the name. On June 3, 1957 her recipe appeared in The Dallas Morning News. It was an instant hit picked up by other papers and the rest is history. It is one of America's most beloved cake.
Yes, use the same amount as called for in the recipe.
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.
German Chocolate Sweet Rolls
Equipment
- 6 hole Texas muffin cup
Ingredients
German Chocolate Filling
- ⅔ cup evaporated milk
- ⅔ cup granulated sugar (130 grams)
- 2 large egg yolks
- 5 tablespoons butter (75 grams)
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut (85 grams)
- ¾ cup chopped pecans (85 grams)
German Chocolate Yeast Dough
- 2 cups bread flour (280 grams)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup cocoa (30 grams)*
- ½ teaspoon salt
- ¾ cup milk
- 4 tablespoons butter (60 grams)
- 3 ounces semisweet chocolate (85 grams)
- 1 teaspoon instant coffee
- 2 ¼ teaspoons instant yeast
- * either Dutch or natural cocoa can be used
Instructions
German Chocolate Filling
- Combine the milk, sugar, egg yolks and butter in a heavy saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
- Stir in the remaining ingredients. Cool completely.
- This filling can be made several days ahead. Keep it refrigerated until filling the dough.
German Chocolate Yeast Dough
- Combine the milk, butter, chocolate and coffee in a small saucepan. Heat until the butter and chocolate have melted. When the mixture has cooled to lukewarm, add the yeast and vanilla. Let sit for about 5 to 10 minutes so the yeast dissolves.
- In the bowl of a processor, add the bread flour, sugar, cocoa and salt. Pulse several times to mix.
- Pour the cooled liquid over the ingredients in the processor and process until a soft ball forms. Process 30 seconds to knead. Place the dough in a container sprayed with baking release and place the dough in it. Cover with film.
- Let the dough rise until doubled in bulk - about 1 hour. 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.
Filling and Shaping
- Roll the dough on a lightly floured surface to a 12" x 14" rectangle.
- Lightly mark three 4 ½" strips In from the 14" side.
- Spread half the filling evenly over the center strip.
- Bring the right third of the dough over to cover the center strip and spread the remaining filling over that strip of dough.
- Bring the left third 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. This will make it easier to cut and shape.
- Spray a six hole Texas muffin pan well with a non-stick baking spray.
- Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Cut into 1” strips.
- Take one strip and hold one end in each hand. Twist twice by rotating your hands in opposite directions. Place it in a muffin cup.
- Twist a second strip and place it in the cup tucking the edges firmly down into the sides of the cup. This is easily done by using a metal spatula to pull the edge of the first strip in the cup in slightly and sliding the edge of the second strip behind it. Continue to fill all of the cups with 2 strips of dough each.
- Let the rolls rise for about 45 minutes until they come slightly over the top of the cups. See instructions above if the room is cool.
- When the rolls are almost ready, remove them from the oven if the oven proofer was used. Preheat the oven to 350°F. Bake for 20 to 25 minutes until the filling is browned and the dough is set.
- Loosen the rolls around the edges immediately but leave them in the cups. Let the rolls cool for 15 minutes and turn out onto a cooling rack.
Notes
Nutrition
Nikki says
These I have to try. I am making more bread lately and this looks like it would be a great one to try.
I may have mentioned this before but have you checked out a recipe by Julia Baker. Her German Chocolate Souffle Cake is decadent and if you love the components of the German Chocolate Cake you have to try it. I do not do the ganache or the whipped coconut cream as I feel it really does not need either.
Thanks again for another great recipe. And very detailed instructions for a not real confident bread baker.
hfletcher says
I haven't seen the recipe Nikki but it sounds interesting.
Kathy Parathyras says
Hi Helen, I love your blog and have picked up so many valuable tips from you. These chocolate rolls look amazing and I would like to make a batch today, but only have all-purpose flour on hand. Is bread flour absolutely mandatory for this recipe? Thanks!
Kathy
hfletcher says
Hi Kathy, You can use all-purpose but they may not rise as well. These are big so it may not make any difference at all.
Bruce says
When using AP flour instead of bread flour, if you knead it twice as long, it develops more gluten (which is the reason for using bread flour).
hfletcher says
Hmm, all-purpose flour has a gluten (protein) count of about 11 to 12, bread flour about 14 o 15. There are other reasons for using bread flour. It is inherently stronger which keeps the product from falling after it has risen. I use bread flour in my chou paste so it doesn't collapse and also, it doesn't have the wet dough inside that has to be removed. It bakes up with a hole in the middle. An interesting point. I would run a test on if I had the time. I'll put it on my list. Thanks for bringing it up Bruce.
Bruce says
Thanks, Helen. I'll change my comment to "That is ONE reason for using bread flour". :)
I'll start using bread flour for chou paste. Thanks for that information.
Kathy Parathyras says
Thanks, Helen!
Kathy Parathyras says
Thanks, Bruce!
Deborah Anderson says
Hi Mrs. Fletcher, These look delicious and I love German Chocolate Cake you did mention in the Note bake without the glaze is there another glaze for the top besides the traditional German Chocolate icing put into the rolls?
hfletcher says
Hi Deborah, I originally was going to use a glaze and decided against it. I removed it and one reference but didn't catch the second. Thanks for pointing this out. Trust you will enjoy the rolls.