Chocolate Butterhorns

Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog.  Today’s recipe is for Chocolate Butterhorns.Chocolate Butterhorns / The Grateful Girl Cooks!
I found this recipe online a couple of years ago from Jessica Fisher (at Life As Thought it sounded pretty good, so I gave it a try. Delicious! These butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well (the recipe makes 32 butterhorns, so freezing some for another time is a perfect option for busy families!)

The recipe I used utilizes a bread machine. If you don’t have a bread machine, I’m pretty confident you can get the same results by mixing the dough in a stand mixer with a dough hook, or by using your muscles and mixing it all up by hand, then letting dough rise until doubled in size, then following the rest of the instructions for rolling them up, etc.

I hope you will give these soft, chocolate-filled butterhorns a try…we really enjoyed them! I think the next time I make these, I will add some seedless raspberry jam to the chocolate chip filling…wouldn’t THAT be decadent to sink your teeth into??? YUM.

Chocolate Butterhorns / The Grateful Girl Cooks!

Fresh from the oven, looking good enough to eat!!!!

Chocolate Butterhorns / The Grateful Girl Cooks!Recipe Source:

Chocolate Butterhorns
Prep Time
1 hr 30 mins
Cook Time
12 mins
Total Time
1 hr 42 mins
Delicious butterhorns, filled with chocolate chips... a yummy breakfast treat!
Category: Breakfast
Servings: 32
Author: JB at The Grateful Girl Cooks!
For dough:
  • 1 cup milk
  • 1/2 cup butter , melted
  • 2 eggs
  • 1/2 cup granulated sugar
  • 4 - 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 heaping Tablespoon dry active yeast
For rolls:
  • 1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)
For Garnish: )optional)
  • 1/4 cup powdered sugar
  • 1 Tablespoon cocoa powder
  1. Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
  2. Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges.
  3. Place a small amount of chocolate chips over the surface of each individual wedge.
  4. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
  5. Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
  6. Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
  7. TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
  8. TO GARNISH: Once rolls are baked, lightly sift cocoa powder over the tops. Lightly sift powdered sugar over the tops. Serve warm, and enjoy!





Leave a Reply