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Chocolate Swirl Rolls

Delicious rolls made from leftover pandoro and chocolate, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups leftover pandoro, torn into pieces Can substitute with other types of bread.
  • 1/2 cup milk Alternative milks can be used.
  • 1/4 cup sugar Can replace with sugar alternatives.
  • 1/2 cup cocoa powder Unsweetened is preferred.
  • 1/2 cup butter, melted Use unsalted butter for best results.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips Use dark, milk, or white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a suitable baking dish to prevent sticking.
  2. In a bowl, mix the torn pandoro pieces with milk. Let them soak for about 15 minutes.
  3. In a separate bowl, whisk together sugar, cocoa powder, melted butter, eggs, vanilla extract, baking powder, and salt until smooth.
  4. Gently fold the soaked pandoro mixture into the chocolate blend.
  5. Stir in chocolate chips.
  6. Pour the mixture into your prepared baking dish, spreading it evenly.
Baking
  1. Bake for 25-30 minutes, or until the center is set.
  2. Let cool slightly before slicing into portions and serving.

Notes

Serve warm with a scoop of vanilla ice cream or dusted with powdered sugar. These rolls can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.