Decadent Chocolate Dipped Strawberry Diploma Rolls
Soft, pillowy rolls filled with fresh strawberries and topped with a smooth chocolate dip, perfect for an indulgent dessert that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 rolls 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- ⅓ cup (80ml) whole milk, warmed (about 110°F/43°C)
- ⅓ cup (75g) unsalted butter, softened
- 1 large egg, room temperature
- 3 oz (85g) cream cheese, softened
- 1 ½ cups (225g) fresh strawberries, hulled and sliced thinly
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- 6 oz (170g) semi-sweet chocolate chips or chunks
- 1 tbsp (15g) coconut oil or unsalted butter
Instructions
- Activate the yeast by combining warm milk and sugar in a small bowl. Sprinkle yeast on top and let sit for 5–7 minutes until foamy.
- Make the dough by mixing flour and salt in a stand mixer bowl. Add softened butter, cream cheese, egg, and yeast mixture. Knead on low speed for 5 minutes, then medium speed for 5–7 minutes until smooth and elastic. Alternatively, knead by hand for about 10 minutes.
- Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the filling by combining sliced strawberries, sugar, vanilla extract, and cinnamon in a bowl. Toss gently and set aside.
- Punch down the risen dough and roll out on a floured surface into a 12×16-inch rectangle.
- Spread strawberry mixture evenly over dough, leaving a ½-inch border. Roll tightly from the long side into a log and slice into 12 equal rolls.
- Place rolls cut side up on a parchment-lined baking sheet, spaced 2 inches apart. Cover and let rise for 30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown and springy to touch.
- Cool rolls on a rack for 15 minutes. Melt chocolate with coconut oil in microwave in 30-second bursts, stirring until smooth.
- Dip tops of each roll into chocolate, let excess drip off, and place back on rack to set.
Notes
Use a warm kitchen for rising dough. Don’t overfill rolls with strawberries to avoid sogginess. Rewarm chocolate if it thickens before dipping. Rolls can be frozen after second rise or after baking. For gluten-free or vegan versions, substitute ingredients as suggested.
Nutrition
- Serving Size: 1 roll
- Calories: 280320
- Sugar: 18
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: chocolate dipped strawberry rolls, dessert rolls, strawberry dessert, chocolate dessert, easy dessert, quick dessert, homemade rolls