Gooey Chocolate Rolls

Why You’ll Love This Recipe

I love how soft and pillowy the dough turns out, while the chocolate filling makes the rolls taste like pure dessert heaven. The icing on top is just the right amount of sweet and gooey, making these rolls impossible to resist. I also appreciate that I can prepare them ahead of time, refrigerate overnight, and bake fresh in the morning, which makes them perfect for holidays or special brunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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, softened
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

Directions

1. I heat milk and butter in a small saucepan until the butter melts, then stir in sour cream until smooth. I let it cool until lukewarm.

2. In my mixer bowl, I combine the milk mixture with yeast, sugar, egg, egg yolks, and vanilla. I stir in half the flour and salt, then attach the dough hook and add the rest gradually. I knead until soft, smooth, and elastic, about 8–10 minutes.

3. I place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 1/2–2 hours.

4. For the filling, I beat butter, brown sugar, cocoa powder, and salt until creamy.

5. I punch down the dough, roll it into a 16×12-inch rectangle, and spread the filling evenly, leaving a border. I roll it tightly into a log, seal the edge, and slice into 12 pieces.

6. I place the rolls in a greased 13×9-inch dish, cover, and let them rise again until doubled, about 1 1/2–2 hours.

7. I bake at 350°F (175°C) for 20–22 minutes, until golden brown.

8. While baking, I whisk together powdered sugar, cocoa, milk, butter, and vanilla until smooth.

9. I spread the icing over the hot rolls right after baking and serve them warm.

Servings and Timing

This recipe makes 12 rolls. It takes about 30 minutes to prepare, 4 hours for rising, and 22 minutes for baking—just under 5 hours total from start to finish.

Variations

I sometimes add mini chocolate chips to the filling for extra gooeyness, or drizzle melted white chocolate over the finished rolls for contrast. When I want a mocha flavor, I mix a little espresso powder into the filling or icing. For a nutty twist, I sprinkle chopped hazelnuts or pecans inside before rolling.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the oven at 325°F until soft, or in the microwave for about 20 seconds. I don’t recommend freezing after baking, but I sometimes freeze the unbaked, shaped rolls and thaw overnight before baking.

FAQs

Can I make the rolls ahead of time?

Yes, I assemble them, let them rise partially, then refrigerate overnight. I bring them to room temperature and let them rise fully before baking.

Can I use active dry yeast instead of instant?

Yes, I proof it in warm milk with a little sugar for 5–10 minutes before mixing.

How do I keep my dough from being too sticky?

I add flour one tablespoon at a time until the dough is soft but not sticking heavily to my hands.

Can I use dark cocoa powder?

Yes, I like using Dutch-processed cocoa for a deeper chocolate flavor.

How do I cut the rolls cleanly?

I use unflavored dental floss instead of a knife to avoid squishing the dough.

Can I add nuts to the filling?

Yes, chopped pecans, walnuts, or hazelnuts make a great addition.

Can I freeze the rolls?

I freeze unbaked rolls after shaping, then thaw overnight and let them rise fully before baking.

How do I make them extra gooey?

I spread a little extra softened butter on the filling before rolling, or add chocolate chips.

Can I double this recipe?

Yes, I just use two baking dishes and bake as directed.

Why are my rolls tough?

They may have too much flour or were overbaked. I make sure to keep the dough soft and elastic and check baking early.

Conclusion

These gooey chocolate rolls are one of my favorite indulgent bakes when I want something rich, soft, and full of chocolate flavor. I love how the fluffy dough pairs with the chocolatey filling and the silky icing that melts right in. Whether for brunch, dessert, or a special treat, these rolls are always worth the time they take to rise.