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Gooey Chocolate Rolls Recipe

★★★★★

4.4 from 72 reviews
  • Author: Elara
  • Total Time: 4 hours 30 minutes
  • Yield: 12 rolls 1x

Description

These Gooey Chocolate Rolls are soft, tender, and packed with a rich, chocolatey filling. Perfectly sweet and topped with a luscious cocoa icing, these homemade rolls are ideal for breakfast or dessert. The dough is enriched with sour cream and butter for extra moisture and a tender crumb, while the filling combines brown sugar and cocoa for an irresistible gooey texture.

Ingredients

Scale

Dough 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

Filling Ingredients

  • 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

Icing Ingredients

  • 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

  1. Make the dough: In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 100°F – 110°F).
  2. Combine dough ingredients: In the bowl of an electric mixer, combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add half of the flour and salt and stir with a spatula until combined. Fit mixer with dough hook and gradually add remaining flour until dough begins to form.
  3. Knead the dough: Knead at medium speed until dough is very soft, smooth, pliable, elastic, and no longer sticks to sides of bowl, about 8 to 10 minutes. Add more flour 1 tablespoon at a time if dough is unbearably sticky, only as needed to create smooth dough.
  4. First rise: Lightly grease a large bowl, shape dough into a ball, place in bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
  5. Make the filling: While dough rises, combine softened butter, brown sugar, cocoa powder, and salt in a medium bowl. Beat with an electric mixer on medium-high until very well combined, about 3 minutes.
  6. Shape the dough: Punch down risen dough and turn onto lightly floured surface. Roll dough into a 16×12-inch rectangle with long side facing you.
  7. Apply filling: Spread filling evenly over dough, leaving a 1/2-inch border at the far edge. Brush border with water to help seal.
  8. Roll up dough: Roll dough tightly into a log from the long side, pressing border to seal and trimming edges.
  9. Prepare baking dish and cut rolls: Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place cut rolls cut side up in prepared dish.
  10. Second rise: Cover rolls with plastic wrap and let rise in warm place until doubled, about 1 1/2 to 2 hours. (For make-ahead, allow to rise about 25%, cover tightly, and refrigerate up to 24 hours. Before baking, bring to room temp and allow full second rise until doubled, about 2 hours.)
  11. Preheat oven and bake: Preheat oven to 350°F (175°C). Bake rolls until lightly golden brown, 20 to 22 minutes.
  12. Make the icing: While rolls bake, combine powdered sugar, cocoa powder, whole milk, melted butter, and vanilla extract in a small bowl until smooth and pourable.
  13. Glaze and serve: Spread icing over hot rolls immediately after removing from oven. Serve warm the day they are baked.

Notes

  • Ensure milk mixture cools to lukewarm (100°F – 110°F) before adding yeast to avoid killing it.
  • Add flour gradually to achieve a soft but not sticky dough texture.
  • The dough rises twice: once before shaping and once after shaping to develop a tender crumb.
  • For best flavor and texture, serve rolls warm on the day they are baked.
  • Refrigeration after shaping allows for make-ahead preparation; just extend rising time before baking.
  • Use unflavored dental floss or a serrated knife to cut rolls to prevent squishing.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gooey chocolate rolls, chocolate rolls, sweet rolls, homemade chocolate rolls, breakfast rolls, chocolate cinnamon rolls

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Find it online: https://kitchenflavorspot.com/gooey-chocolate-rolls-recipe/