Chocolate Sourdough Babka Rolls

If you've ever had a warm chocolate babka straight from the oven, you already know the kind of magic we're about to create—but today, we’re giving it a tangy sourdough spin. These sourdough chocolate babka rolls are beautifully swirled, decadently chocolatey, and made with a rich, buttery dough that ferments slowly to develop incredible flavor and texture. Think of them as the lovechild of sourdough cinnamon rolls and traditional chocolate babka—perfect for breakfast, dessert, or any time you want to impress.

In this post, I’ll walk you through every step of making these babka rolls from scratch: mixing, fermenting, shaping, filling, baking, and glazing. The process is relaxed and rewarding—especially with a cozy cup of coffee at your side.

Why You’ll Love These Sourdough Chocolate Babka Rolls

• The sourdough adds complexity and depth to the dough

• The chocolate filling is rich, silky, and just the right amount of sweet

• The rolls bake up fluffy and soft, with beautiful swirls

• You can make them overnight for a stress-free morning bake

• They freeze beautifully (if you have any leftovers!)

Ingredients You’ll Need

For the Sourdough Babka Dough:

• 150g active sourdough starter (100% hydration)

• 500g King Arthur's all-purpose flour

• 50g granulated sugar

• 1 tsp salt

• 2 large eggs

• 100g whole milk

• 100g unsalted butter, softened

• 1 tsp vanilla extract

For the Chocolate Filling:

• 100g dark chocolate (chopped or chips)

• 75g unsalted butter

• 30g cocoa powder

• 60g powdered sugar

• 1/2 tsp cinnamon (optional)

For the Syrup Glaze:

• 50g sugar

• 50g water

• 1/4 tsp vanilla extract (optional)

Tools You’ll Need

• Stand mixer (or strong arms!)

• Mixing bowls

• Rolling pin

• Dough scraper

• Measuring scale

• Baking dish (9x13" works well)

• Pastry brush

• Parchment paper

Making the Dough (Evening, Day 1)

1. Mix the Dough: In the bowl of a stand mixer, combine the flour, sugar, salt, and starter. Add eggs, milk, and vanilla. Mix on low until a shaggy dough forms.

2. Knead in the Butter: Gradually add the softened butter while mixing on medium speed. Continue kneading until the dough is soft, elastic, and pulls away from the bowl (10–15 minutes).

3. Bulk Fermentation: Cover and let rest at room temperature for 4–6 hours until puffy (not necessarily doubled).

4. Cold Ferment Overnight: Transfer the dough to a lightly greased bowl or container, cover, and refrigerate overnight (8–12 hours).

Prepare the Filling (Morning, Day 2)

1. Melt Together: In a saucepan or microwave, melt the chocolate and butter. Stir in cocoa powder, powdered sugar, and cinnamon if using. Let cool slightly so it thickens but is still spreadable.

Shape and Roll (Morning, Day 2)

1. Roll Out Dough: On a lightly floured surface, roll the chilled dough into a large rectangle, about 12" x 18".

2. Spread Filling: Spread the chocolate filling evenly over the surface, leaving a small border.

3. Roll and Cut: Roll the dough tightly from the long side into a log. Use a sharp knife or floss to cut into 9–12 rolls.

4. Second Rise: Arrange the rolls in a parchment-lined pan. Cover and let rise at room temperature for 2–4 hours, until puffy.

Bake and Glaze

1. Preheat Oven: Preheat to 375°F (190°C).

2. Bake: Bake the rolls for 25–30 minutes, or until golden brown and cooked through.

3. Make Glaze: While baking, combine sugar and water in a small saucepan. Heat until sugar dissolves. Stir in vanilla.

4. Brush: When rolls are hot from the oven, brush generously with syrup glaze. This keeps them soft and adds a glossy shine.

Tips for Success

• Don’t skip the overnight ferment—it improves both flavor and texture

• Chill the filling slightly so it doesn’t run when spreading

• Use a sharp knife or unflavored floss to cut neat swirls

• Let the shaped rolls get puffy but not overproofed

• Bake until just golden for maximum softness

Variations and Additions

• Add a swirl of peanut butter or Nutella with the chocolate

• Sprinkle chopped nuts (walnuts, pecans) inside the filling

• Use milk chocolate for a sweeter bite

• Add espresso powder to the filling for mocha flavor

• Top with cream cheese frosting for a cinnamon roll twist

Storing and Reheating

• Store cooled rolls in an airtight container at room temperature for 2–3 days

• Reheat in microwave for 15–20 seconds or in oven at 300°F for 10 minutes

• Freeze baked rolls individually for up to 2 months. Reheat directly from frozen

Final Thoughts

These sourdough chocolate babka rolls are a true labor of love—but so worth it. From the deep flavor of the fermented dough to the luscious chocolate filling and glossy glaze, every bite is special. Make a batch to share, gift, or freeze for later—though we bet they won’t last that long.

Happy baking, and may your swirls be as perfect as your sourdough starter!