Chocolate Rolls with Strawberry Cream Cheese Frosting are a delightful treat that combines rich, fluffy chocolate dough with a sweet and tangy strawberry cream cheese topping. The soft, chocolaty rolls are warm and comforting, while the frosting adds a fresh burst of fruity flavor that perfectly balances the sweetness. They make for a fun twist on classic cinnamon rolls but with a chocolatey surprise inside.
I love making these rolls when I want something special but not too complicated. The dough is soft and easy to work with, and the strawberry cream cheese frosting is a simple mix that always feels like a little celebration in your mouth. Whenever I make these, my kitchen instantly smells like a chocolate bakery, which always brings a smile to my face. It’s a wonderful way to add a bit of sweetness and color to any morning or afternoon snack.
My favorite way to enjoy these chocolate rolls is warm, right after baking, with a generous spread of the strawberry frosting melting on top. They’re great for sharing with family or friends, especially during a cozy weekend brunch or a casual get-together. These rolls have a way of making any day feel a bit brighter and a lot more delicious!
Key Ingredients & Substitutions
- Eggs
- Eggs give structure and help the cake rise. Make sure to beat them well with sugar for a light, fluffy cake. For egg-free, try flax eggs, but the texture may vary.
- Cocoa Powder
- Unsweetened cocoa adds deep chocolate flavor. Dutch-processed works too but may change the acidity and texture slightly.
- Cream Cheese
- This is key for the frosting’s creamy tang. Use full-fat for best richness. You can swap with mascarpone for a milder taste or a vegan cream cheese for dairy-free.
- Fresh Strawberries
- Fresh berries bring natural sweetness and color to the frosting. If you don’t have fresh, use frozen thawed and drained.
- Semi
- Sweet Chocolate: Used in the ganache glaze, it balances sweetness with rich chocolate. Dark or milk chocolate can be used but adjust sugar if needed.
How Do You Roll the Cake Without Cracking or Breaking It?
Rolling the cake while warm is the secret to avoid cracks. Here’s how:
- After baking, immediately turn the cake onto a powdered sugar-dusted towel.
- Peel off the parchment carefully to keep the surface intact.
- Roll the cake gently, using the towel, starting from the short edge.
- Let it cool like this completely before unrolling for filling.
This helps the cake set with the roll shape and prevents cracks when you fill and roll again.
Equipment You’ll Need
- Jelly roll pan (15×10-inch) – perfect size for a thin cake layer that’s easy to roll without cracking.
- Parchment paper – helps remove the cake cleanly and prevents sticking during baking.
- Electric mixer or hand whisk – makes beating eggs and frosting smooth and fluffy much easier.
- Clean kitchen towel – dusted with powdered sugar for rolling the warm cake without sticking or breaking.
- Heatproof bowl – for making the chocolate ganache by mixing hot cream and chopped chocolate safely.
Flavor Variations & Add-Ins
- Replace fresh strawberries with raspberry puree in the frosting for a tangy twist that pairs well with chocolate.
- Mix chopped toasted nuts like pecans or walnuts into the frosting for crunch and a nutty flavor contrast.
- Swap semi-sweet chocolate with white chocolate in the ganache for a sweeter, creamy glaze.
- Add a teaspoon of instant espresso powder to the cake batter to deepen the chocolate flavor without bitterness.
Chocolate Rolls with Strawberry Cream Cheese Frosting
Ingredients You’ll Need:
For the Chocolate Roll Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
For the Strawberry Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup fresh strawberries, pureed or finely chopped
- 1 tsp vanilla extract
For the Chocolate Ganache Glaze:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- Fresh whole strawberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and bake, plus around 20 minutes for glazing and a little time to let the roll cool and set. Overall, you should allocate about 1 hour from start to finish to enjoy your delicious chocolate roll.
Step-by-Step Instructions:
1. Preheat and Prepare Pan
Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to make sure the cake comes out easily.
2. Make Chocolate Roll Cake Batter
In a mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, around 3-5 minutes. Add the vanilla extract and mix briefly to combine.
3. Mix Dry Ingredients
In another bowl, sift together the cocoa powder, flour, baking powder, and salt to avoid lumps.
4. Combine Ingredients
Gently fold the dry ingredients into the egg mixture. Take care not to overmix to keep the batter light and airy.
5. Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top. Bake for 12-15 minutes or until the cake springs back lightly when you touch it.
6. Roll Cake While Warm
Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short edge, roll the cake up in the towel and let it cool completely. This step keeps your cake flexible and crack-free.
7. Prepare Strawberry Cream Cheese Frosting
In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and strawberry puree or chopped strawberries. Blend until fluffy and well combined.
8. Unroll the Cake and Add Filling
Carefully unroll the cooled cake. Spread the strawberry cream cheese frosting evenly over it, leaving a small border around the edges to prevent the filling from spilling out.
9. Roll the Cake Again
Gently re-roll the cake without the towel, keeping all the frosting inside.
10. Make the Chocolate Ganache Glaze
Heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until the mixture is smooth and shiny.
11. Glaze the Cake Roll
Pour the chocolate ganache over the rolled cake, spreading it evenly. Let the glaze set for 15-20 minutes before slicing.
12. Garnish and Serve
Decorate your cake roll with fresh strawberries and mint leaves for a fresh, pretty finish. Slice and enjoy your rich, decadent chocolate roll!
Can I Use Frozen Strawberries for the Frosting?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before pureeing or chopping to avoid a runny frosting.
How Should I Store Leftover Chocolate Roll?
Store it wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day in advance, then unwrap, fill, and glaze it just before serving to keep everything fresh.
What Can I Substitute for Heavy Cream in the Ganache?
You can use full-fat coconut milk as a dairy-free alternative. Heat it the same way and combine it with chocolate to make a smooth ganache.