Introduction

These Gooey Chocolate Rolls are the perfect indulgent treat for chocolate lovers. Soft, tender dough filled with a rich cocoa and brown sugar mixture and topped with a luscious chocolate icing. They’re great for breakfast, brunch, or dessert.

A round white baking pan holds six cinnamon rolls closely packed together. Each roll shows two clear layers: a light cream dough base with a thick, dark brown cinnamon filling swirled throughout in a spiral pattern. The dark cinnamon filling contrasts sharply with the pale dough, creating a rich texture visible on the top and sides of the rolls. The white baking pan sits on a wire rack over a white marbled surface, all bathed in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (237 grams) whole milk
1 stick (113 grams) unsalted butter
1/4 cup (57 grams) sour cream, at room temperature
1 envelope (2 1/4 teaspoons) instant yeast*
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature
2 egg yolks, at room temperature
1/2 teaspoon vanilla extract
4 to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
10 tablespoons (142 grams) unsalted butter, completely softened to room temperature
2/3 cup (133 grams) packed light brown sugar
1/3 cup (28 grams) unsweetened cocoa powder
1/8 teaspoon fine sea salt
1 1/2 cups (188 grams) powdered sugar, sifted
1/4 cup (21 grams) unsweetened cocoa powder, sifted
1/4 cup (49 grams) whole milk
2 tablespoons (28 grams) unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Step 1: In a small saucepan, heat the milk and butter until the butter has melted. Remove from heat and stir in the sour cream until smooth. Let the mixture cool until lukewarm, about 100°F to 110°F.
Step 2: In the bowl of an electric mixer, combine the milk mixture with yeast, granulated sugar, egg, egg yolks, and vanilla using a spatula until well mixed. Add half of the flour and salt, stirring until combined.
Step 3: Attach the dough hook and gradually add the remaining flour until a dough begins to form. Knead at medium speed until the dough is soft, smooth, pliable, elastic, and pulls away from the bowl sides, about 8 to 10 minutes. Add more flour 1 tablespoon at a time if it’s too sticky, but only as needed.
Step 4: Lightly grease a large bowl. Shape the dough into a ball, place it in the bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Step 5: While the dough is rising, combine the softened butter, brown sugar, cocoa powder, and salt in a medium bowl. Beat on medium-high speed with an electric mixer until very well combined, about 3 minutes.
Step 6: Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it into a 16×12-inch rectangle with the long side facing you.
Step 7: Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border on the far edge. Brush the border with a little water to help seal.
Step 8: Roll the dough tightly from the edge closest to you, pulling gently to maintain a snug log shape. Press the border to seal and trim the edges evenly.
Step 9: Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the log into 12 equal pieces using a serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
Step 10: (Optional Make Ahead) After shaping, let the rolls rise until about 25% larger. Cover tightly and refrigerate for up to 24 hours. Before baking, let come to room temperature and rise until doubled, about 2 hours.
Step 11: Preheat the oven to 350°F. Bake the rolls for 20 to 22 minutes, until lightly golden brown.
Step 12: While baking, prepare the icing by mixing together powdered sugar, sifted cocoa powder, milk, melted butter, and vanilla until smooth and pourable.
Step 13: Spread the warm icing over the hot rolls as soon as they come out of the oven. Serve warm for the best gooey texture.

Tips & Variations

Ensure all dairy and eggs are at room temperature for better yeast activation and a softer dough.
Use a serrated knife or dental floss to cut the rolls for cleaner edges and less dough squashing.
Add chopped nuts or chocolate chips to the filling for extra texture and richness.
If sour cream is unavailable, full-fat yogurt can be a suitable substitute.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 2 months. Reheat gently in a microwave or oven until warm. The icing is best fresh but can be reapplied after reheating if desired.

How to Serve

A single cinnamon roll sits on a white plate with a small silver fork to the right. The roll has a soft, fluffy texture with a golden-brown base, and it is topped with a thick layer of dark, glossy chocolate frosting that looks smooth and rich, slightly melting over the sides. Part of the roll has been torn to show the airy inside and the swirls of cinnamon within. The plate rests on a folded gray cloth against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can knead the dough by hand. It may take about 12 to 15 minutes to reach the same smooth, elastic texture as the mixer provides. Make sure to add flour gradually to prevent a sticky dough.

Can I use active dry yeast instead of instant yeast?

Yes, if you use active dry yeast, dissolve it in the lukewarm milk mixture with a teaspoon of sugar and let it proof for 5 to 10 minutes before mixing with other ingredients. This step isn’t needed with instant yeast.