High Protein Chocolate Bread Rolls with Sweet Filling

Soft, fluffy bread rolls with a rich chocolate twist — and a sweet, creamy center hiding inside. Sounds like something from a bakery window, right?

Now imagine those same rolls are high in protein, balanced in sweetness, and satisfying enough to double as a post-workout snack or wholesome dessert.

These High Protein Chocolate Bread Rolls combine a lightly sweet chocolate dough enriched with protein powder and a creamy, sweet filling that melts into every bite. They’re tender, slightly chewy, gently cocoa-flavored, and perfectly indulgent without being heavy.

Think: chocolate brioche meets protein pastry — but made at home.

Let’s bake.

Why You’ll Love This Recipe

• 10–14g protein per roll
• Soft, fluffy texture with a tender crumb
• Light chocolate flavor without bitterness
• Sweet filling surprise inside
• Perfect for breakfast, snack, or dessert

They look impressive but are surprisingly manageable, even if you’re new to enriched dough.

Ingredients (Makes 8 Rolls)

Chocolate Protein Dough

• 2 cups all-purpose flour (or half whole wheat for more fiber)
• ¼ cup cocoa powder (unsweetened)
• 1 scoop (about ¼ cup) chocolate or vanilla whey protein powder
• 2 tablespoons sugar or coconut sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ¾ cup warm milk (not hot)
• 1 large egg
• 2 tablespoons melted butter or coconut oil

Sweet Protein Filling (Choose One)

Option 1: Vanilla Cream Filling

• ½ cup Greek yogurt
• 2 tablespoons cream cheese (softened)
• ½ scoop vanilla protein powder
• 1–2 tablespoons honey or powdered sweetener
• ½ teaspoon vanilla extract

Option 2: Chocolate Protein Filling

• ½ cup ricotta or Greek yogurt
• 1 tablespoon cocoa powder
• ½ scoop chocolate protein powder
• 1 tablespoon maple syrup or sweetener

Optional Toppings

• Egg wash (1 egg + 1 tablespoon milk)
• Powdered sweetener for dusting
• Melted dark chocolate drizzle

Equipment Needed

• Large mixing bowl
• Stand mixer (optional but helpful)
• Baking sheet
• Parchment paper
• Clean kitchen towel

Step-by-Step Instructions

1. Activate Yeast

In a bowl, combine:

• Warm milk
• Sugar
• Yeast

Let sit 5–10 minutes until foamy.

If it doesn’t foam, your yeast may be inactive — start fresh.

2. Mix Dry Ingredients

In a large bowl, combine:

• Flour
• Cocoa powder
• Protein powder
• Salt

Whisk to evenly distribute the cocoa and protein.

3. Form the Dough

Add to dry mixture:

• Yeast mixture
• Egg
• Melted butter

Mix until a shaggy dough forms.

Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.

Protein dough can feel slightly firmer — that’s normal.

If too sticky, add 1 tablespoon flour at a time.
If too dry, add 1 teaspoon milk.

4. First Rise

Place dough in lightly oiled bowl.

Cover with towel and let rise in a warm spot for 60–90 minutes, or until doubled in size.

5. Prepare Filling

While dough rises, mix filling ingredients until smooth and creamy.

Chill filling in fridge so it firms slightly — easier for stuffing later.

6. Shape the Rolls

Once dough has doubled:

• Punch down gently
• Divide into 8 equal portions

Flatten each piece into a small disk (about 3–4 inches wide).

Place 1–2 tablespoons filling in center.

Carefully fold edges over filling and pinch to seal completely.

Roll gently into smooth ball, seam side down.

7. Second Rise

Place filled rolls on parchment-lined baking sheet.

Cover lightly and let rise another 30–40 minutes.

They should puff slightly.

8. Bake

Preheat oven to 350°F (175°C).

Brush tops with egg wash for shine (optional).

Bake for 15–18 minutes, until:

• Lightly golden
• Firm on top
• Internal temp ~190°F (if checking)

Do not overbake — protein dough dries quickly.

9. Cool & Finish

Cool for 10–15 minutes before serving.

Optional:

• Dust with powdered sweetener
• Drizzle with melted dark chocolate
• Brush lightly with honey for shine

Texture & Flavor Profile

• Soft, slightly chewy bread exterior
• Gentle cocoa flavor
• Creamy sweet center
• Balanced sweetness
• Tender crumb without heaviness

The protein powder adds structure while keeping rolls satisfying and filling.

Protein Breakdown (Approximate)

Entire batch: 80–100g protein
Per roll: 10–14g protein

A bread roll that supports your macros? Yes please.

Tips for Perfect Protein Bread Rolls

1. Don’t Overheat Milk

Hot liquid kills yeast.

2. Knead Thoroughly

Protein powder slightly tightens dough — kneading builds elasticity.

3. Seal Well

Pinch seams tightly so filling doesn’t leak.

4. Don’t Overfill

Too much filling causes bursting.

5. Watch Bake Time

Overbaking dries protein-enriched dough quickly.

Flavor Variations

Peanut Butter Chocolate

Add 1 tablespoon peanut butter into filling.

Berry Cream

Mix crushed freeze-dried strawberries into vanilla filling.

Mocha Rolls

Add ½ teaspoon espresso powder to dough.

Cinnamon Chocolate

Add ½ teaspoon cinnamon to dough and filling.

Orange Chocolate

Add orange zest to dough for a citrus twist.

Storage & Make Ahead

• Store at room temperature 1–2 days
• Refrigerate up to 4 days
• Reheat briefly in microwave (10–15 seconds)
• Freeze up to 1 month

If freezing, wrap individually.

Common Mistakes to Avoid

• Under-kneading → dense texture
• Overfilling → leakage
• Overbaking → dry rolls
• Using too much protein powder → tough dough
• Skipping second rise → tight crumb

Serving Ideas

• Warm with coffee or espresso
• Post-workout snack
• Breakfast with fruit
• Dessert topped with berries
• Drizzled with dark chocolate for guests

They feel bakery-worthy but are secretly balanced.

Frequently Asked Questions

Can I use plant protein?
Yes, but dough may be slightly denser. Add 1–2 teaspoons extra milk.

Can I make them whole wheat?
Replace up to half flour with whole wheat.

Can I skip yeast?
You could use baking powder for quick rolls, but texture won’t be as fluffy.

Will they taste strongly like protein powder?
Not if using quality protein and balancing sweetness.

Can I make mini versions?
Yes — reduce bake time to 12–14 minutes.

When to Make These

• Weekend baking projects
• Healthy dessert prep
• Sweet brunch addition
• Post-workout carb + protein combo
• Impressing friends with “healthy” pastries

They’re comforting, chocolatey, and surprisingly nourishing.

Final Thoughts

High Protein Chocolate Bread Rolls with Sweet Filling are proof that enriched dough and balanced nutrition can absolutely coexist.

Soft chocolate bread. Creamy surprise center. Subtle sweetness. Solid protein boost.

They’re indulgent — but intentional.

Bake patiently. Fill generously. Seal carefully.

Break one open while still warm and watch that creamy center peek through.

That’s the kind of sweet reward worth making.