Gooey Chocolate Rolls Recipe

Introduction

These Gooey Chocolate Rolls are a perfect indulgence for breakfast or dessert. Soft, tender dough filled with a rich chocolate filling and topped with a smooth cocoa glaze makes each bite irresistible. They’re a delightful treat to share or enjoy on your own.

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

1. Step 1: 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 to 110°F.
2. Step 2: In the bowl of an electric mixer, combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined using a spatula. Add half of the flour and the salt, stirring to combine.
3. Step 3: Fit the mixer with a dough hook and gradually add remaining flour until a dough forms. Knead at medium speed until smooth, soft, elastic, and no longer sticky, about 8 to 10 minutes. Add flour by tablespoon only if dough is unbearably sticky.
4. Step 4: Lightly grease a large bowl. Shape dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
5. Step 5: While dough rises, make the filling. In a medium bowl, beat the softened butter, brown sugar, cocoa powder, and salt with an electric mixer on medium-high until very well combined, about 3 minutes.
6. Step 6: Punch down the risen dough and turn onto a lightly floured surface. Roll into a 16×12-inch rectangle with the long side facing you.
7. Step 7: Spread the filling evenly over the dough, leaving a 1/2-inch border at the far edge. Brush this border with water to help seal.
8. Step 8: Roll the dough tightly into a log, pulling as needed to keep it even. Press the border to seal and trim the edges.
9. Step 9: Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a serrated knife or unflavored dental floss and place cut side up in the dish. Cover and let rise until doubled, about 1 1/2 to 2 hours.
10. Step 10: (Optional Make Ahead) Let the shaped rolls rise about 25%, cover well, and refrigerate up to 24 hours. Bring to room temperature and continue rising until doubled before baking.
11. Step 11: Preheat oven to 350°F. Bake rolls until lightly golden, 20 to 22 minutes.
12. Step 12: While rolls bake, whisk together powdered sugar, sifted cocoa powder, milk, melted butter, and vanilla in a small bowl until smooth and pourable.
13. Step 13: Spread icing over hot rolls as soon as they come out of the oven. Serve warm on the day they’re baked.

Tips & Variations

• Use unflavored dental floss to cut rolls cleanly without squashing their shape.
• For extra gooeyness, swirl in chocolate chips with the filling before rolling.
• If your kitchen is cool, let dough rise in a warm oven (turned off) with a bowl of hot water to speed fermentation.
• Feel free to substitute light brown sugar for dark brown for a deeper molasses flavor.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze uniced rolls after baking; thaw and warm before icing. Reheat gently in the oven or microwave until warm and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, combine ingredients and knead on a floured surface for about 10 to 12 minutes until smooth, elastic, and slightly tacky. It requires a bit more effort but works just as well.

What if my dough is too sticky or too dry?

If the dough is unbearably sticky, add flour one tablespoon at a time until manageable. If it feels dry or crumbly, add a teaspoon of water or milk incrementally until soft and pliable.

Gooey Chocolate Rolls Recipe

Print Recipe

★★★★★

4.8 from 421 reviews

These Gooey Chocolate Rolls are soft, fluffy, and filled with a rich, chocolatey filling that melts in your mouth. Topped with a smooth chocolate icing, these rolls are perfect as a decadent breakfast treat or an indulgent dessert. Made with a tender yeast dough enriched with sour cream, butter, and eggs, these rolls offer a perfect balance of sweetness and gooey chocolate goodness in every bite.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 4 hours
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 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

• 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

• 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 together until the butter is melted completely. Remove from heat and stir in the sour cream until the mixture is smooth. Allow it to cool until lukewarm, about 100°F to 110°F, to activate the yeast properly without killing it.
2. Combine ingredients: In the bowl of an electric mixer, use a spatula to mix the cooled milk mixture with the instant yeast, granulated sugar, egg, egg yolks, and vanilla extract until well blended.
3. Add flour and salt: Stir in half the flour and sea salt until just combined. Attach the dough hook to your mixer and gradually add the remaining flour while mixing at medium speed, only adding as much flour as needed to create a very soft, elastic dough that no longer sticks to the bowl.
4. Knead the dough: Continue kneading with the dough hook at medium speed for about 8 to 10 minutes until the dough is smooth, very soft, pliable, and elastic. Add flour in tablespoon increments if the dough is too sticky.
5. First proof: Lightly grease a large bowl, shape the dough into a ball, place it in the bowl, and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 1/2 to 2 hours.
6. Make the filling: While the dough rises, combine the softened butter, packed light brown sugar, unsweetened cocoa powder, and sea salt in a medium bowl. Beat on medium-high speed with an electric mixer until very well combined and fluffy, about 3 minutes.
7. Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle with the long side facing you.
8. Spread filling: Evenly spread the chocolate filling over the dough, leaving a 1/2-inch border along the far edge. Brush the border with water to help seal the roll.
9. Roll and cut: Tightly roll the dough up from the edge closest to you, keeping it even and tight. Press the border to seal and trim the edges. Grease a 13-by-9-inch baking dish or two 9-inch pie pans.
10. Arrange rolls for second proof: Using a sharp serrated knife or unflavored dental floss, cut the roll into 12 equal pieces. Place each roll cut side up in the prepared baking dish. Cover with plastic wrap and allow to rise a second time in a warm place until doubled in size, about 1 1/2 to 2 hours.
11. Make ahead option: Alternatively, after shaping and a partial rise (about 25% larger), cover tightly with plastic wrap and refrigerate for up to 24 hours. Before baking, bring rolls to room temperature and let rise until doubled, about 2 hours.
12. Bake: Preheat the oven to 350°F (177°C). Bake the rolls for 20 to 22 minutes until lightly golden brown on top.
13. Make the icing: While the rolls bake, mix together the sifted powdered sugar, sifted cocoa powder, whole milk, melted butter, and vanilla extract in a small bowl until smooth and pourable.
14. Ice and serve: Immediately after removing the rolls from the oven, spread the chocolate icing over the hot rolls. Serve warm on the day they are baked for the best gooey texture and flavor.

Notes

• Ensure the milk and butter mixture is lukewarm to avoid killing the yeast.
• The dough should be soft and slightly sticky, so add flour cautiously during kneading.
• You can refrigerate the shaped rolls after the first rise for up to 24 hours for convenience; just allow extra time for the second rise before baking.
• Use unflavored dental floss or a serrated knife to get clean cuts when slicing rolls.
• Serve these rolls warm for the best gooey chocolate experience.

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