Print

Gooey Chocolate Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 56 reviews

These Gooey Chocolate Rolls are soft, pillowy, and filled with a rich, buttery chocolate filling. Topped with a silky chocolate icing, they are perfect for a decadent breakfast or dessert treat. The dough is enriched with sour cream and eggs for tenderness, and the filling combines brown sugar and cocoa for a deeply chocolatey flavor. Baked until golden and served warm with icing, these rolls are irresistibly gooey and flavorful.

Ingredients

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 until the butter has melted. Remove from heat and stir in the sour cream until smooth. Cool the mixture until lukewarm, approximately 100°F to 110°F. In a large mixing bowl or the bowl of an electric mixer, combine the milk mixture with the instant yeast, granulated sugar, egg, egg yolks, and vanilla extract using a spatula until blended. Add half of the flour and the salt; stir until incorporated. Attach the dough hook and gradually add the remaining flour, kneading at medium speed until a soft, smooth, elastic dough forms that does not stick to the bowl sides, about 8 to 10 minutes. Add flour gradually as needed to achieve the right consistency.
  2. First rise: Lightly grease a large bowl, shape the dough into a ball, and place it inside the bowl. Cover with plastic wrap and allow it to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
  3. Prepare the filling: While the dough is rising, combine softened butter, brown sugar, cocoa powder, and salt in a medium mixing bowl. Beat on medium-high speed with an electric mixer until the mixture is thoroughly combined and smooth, about 3 minutes.
  4. Shape the dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough into a 16 by 12-inch rectangle, with the longer side facing you. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal the roll.
  5. Form the roll: Carefully roll the dough tightly into a log shape, pulling gently to maintain a tight roll. Press the border to seal and trim the ends. Grease a 13×9-inch baking dish or two 9-inch pie pans, then slice the roll into 12 equal pieces using a serrated knife or unflavored dental floss. Arrange the rolls cut side up in the prepared dish, cover with plastic wrap, and let rise in a warm place for another 1 1/2 to 2 hours, or until doubled in size.
  6. Make ahead option: For making ahead, allow the shaped rolls to rise until increased by about 25%, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, bring the rolls completely to room temperature and allow to rise again until doubled, about 2 hours.
  7. Bake the rolls: Preheat your oven to 350°F (177°C). Bake the rolls for 20 to 22 minutes until they are lightly golden brown.
  8. Prepare the icing: While the rolls bake, whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla extract in a small bowl until smooth and pourable.
  9. Finish and serve: Remove the rolls from the oven and immediately spread the chocolate icing generously over the warm rolls. Serve warm on the day they are baked for the best gooey texture and flavor.

Notes

  • Ensure the milk and butter mixture is not too hot when mixing with yeast to avoid killing the yeast; lukewarm is ideal.
  • If the dough is very sticky while kneading, add flour 1 tablespoon at a time to avoid making the dough too dry.
  • The rolls can be made ahead by refrigerating after the first rise; just allow ample time for the final rise before baking.
  • Use unflavored dental floss or a serrated knife to cut rolls cleanly without squashing them.
  • Serve rolls warm the day they are baked for the best texture and flavor enjoyment.

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