Michelle Darmody: How to bake the perfect chocolate rolls

There is something wonderfully satisfying about pulling apart these warm swirled rolls after they come out of the oven

Sweet danish chocolate pastry and cup of coffee,selective focus

Sat, 10 Jan, 2026 - 21:00

Michelle Darmody is a baking expert and writer, as well as an award-winning author. Michelle works across food education, sustainability and food policy and has a Doctorate in Culinary Arts.

Following on from last week's yeast-based recipe. This is a sweet version of a yeast dough, a chocolate-filled yeast bun. There is something wonderfully satisfying about pulling apart these warm swirled rolls after they come out of the oven.

I am always at pains to let them cool down properly and I bounce them between my fingers, trying to cool them enough to pop a piece into my mouth. Waiting is the hardest part when the chocolate and fresh bread smells have filled the kitchen