Description
Soft, fluffy rolls swirled with a rich chocolate filling and topped with a gooey cocoa icing. These gooey chocolate rolls are a decadent twist on classic cinnamon rolls, perfect for brunch, holidays, or any chocolate lover’s treat.
Ingredients
Dough: 1 cup (237 g) whole milk, 1 stick (113 g) unsalted butter, 1/4 cup (57 g) sour cream (room temp), 1 envelope (2 1/4 tsp) instant yeast, 1/4 cup (50 g) granulated sugar, 1 large egg (room temp), 2 egg yolks (room temp), 1/2 tsp vanilla extract, 4 to 4 1/4 cups (508–540 g) all-purpose flour (plus more for dusting), 1 1/2 tsp fine sea salt
Filling: 10 tbsp (142 g) unsalted butter, softened, 2/3 cup (133 g) packed light brown sugar, 1/3 cup (28 g) unsweetened cocoa powder, 1/8 tsp fine sea salt
Icing: 1 1/2 cups (188 g) powdered sugar, sifted, 1/4 cup (21 g) unsweetened cocoa powder, sifted, 1/4 cup (49 g) whole milk, 2 tbsp (28 g) unsalted butter, melted, 1 tsp vanilla extract
Instructions
- Heat milk and butter in a saucepan until butter melts. Stir in sour cream and let cool until lukewarm.
- In a mixer bowl, combine milk mixture with yeast, sugar, egg, egg yolks, and vanilla. Add half the flour and salt, then mix in remaining flour gradually. Knead 8–10 minutes until soft and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, 1 1/2–2 hours.
- For filling, beat butter, brown sugar, cocoa powder, and salt until creamy.
- Punch down dough, roll into a 16×12-inch rectangle, spread filling evenly, and roll tightly. Seal edge and slice into 12 rolls.
- Arrange rolls in a greased 13×9-inch dish, cover, and let rise until doubled, 1 1/2–2 hours.
- Bake at 350°F (175°C) for 20–22 minutes, until golden brown.
- Whisk powdered sugar, cocoa, milk, butter, and vanilla until smooth. Spread icing over hot rolls.
- Serve warm and gooey.
Notes
Make ahead: Assemble, refrigerate overnight, and bake fresh the next morning.
Add mini chocolate chips, nuts, or espresso powder for variations.
Use Dutch-process cocoa for deeper chocolate flavor.
Storage: Keep at room temp up to 2 days, or refrigerate up to 5 days.
Reheat in oven at 325°F or microwave 20 seconds before serving.
Freeze unbaked rolls after shaping; thaw overnight, rise, and bake.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
