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Gooey Chocolate Rolls Recipe

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3.8 from 31 reviews

  • Author: Amina
  • Total Time: 4 hours 52 minutes
  • Yield: 12 servings

Description

These Gooey Chocolate Rolls are soft, tender, and filled with a rich, chocolatey filling, topped with a smooth cocoa icing. Perfect for a decadent breakfast or dessert, these rolls are made from a tender yeast dough enriched with sour cream and butter, rolled with a luscious cocoa and brown sugar filling, then baked until golden and topped with a luscious chocolate glaze.

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 over medium heat until the butter melts. Remove from heat and stir in sour cream until the mixture is smooth. Let cool to lukewarm, about 100°F to 110°F.
  2. Combine ingredients: In the bowl of an electric mixer, mix the cooled milk mixture with yeast, granulated sugar, egg, egg yolks, and vanilla extract using a spatula until well combined. Add half of the flour and salt and stir until combined.
  3. Knead the dough: Attach the dough hook and gradually add the remaining flour, kneading at medium speed until a soft, smooth, pliable dough forms that doesn’t stick to the bowl sides, about 8 to 10 minutes. Add more flour by 1 tablespoon increments only if dough is unbearably sticky.
  4. First rise: Lightly grease a large bowl. Shape dough into a ball and place in the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
  5. Prepare filling: While the dough rises, place the softened butter, brown sugar, cocoa powder, and salt in a medium mixing bowl. Beat on medium-high with an electric mixer until very well combined, about 3 minutes.
  6. Shape the dough: 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. Spread filling: Evenly spread prepared filling over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal.
  8. Roll up: Starting from the long side nearest you, tightly roll the dough into a log, pulling gently to keep it even. Press the border to seal and trim the edges.
  9. Second rise: Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the log into 12 equal pieces using a serrated knife or unflavored dental floss. Place rolls cut-side up in the dish. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
  10. Optional make ahead: For make-ahead, let rolls rise until about 25% larger, cover well with plastic wrap, and refrigerate up to 24 hours. Before baking, let return to room temperature and rise until doubled, about 2 hours.
  11. Preheat and bake: Preheat the oven to 350°F (177°C). Bake the 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. Stir until smooth and pourable.
  13. Glaze and serve: Spread icing over the hot rolls immediately after baking. Serve warm on the day they are baked for best texture and flavor.

Notes

  • Make sure the milk mixture is lukewarm (100°F to 110°F) before adding yeast to activate it properly without killing it.
  • Dough should be soft and pliable but not sticky; add flour sparingly as needed during kneading.
  • If making ahead, allow refrigerated rolls to come to room temperature and rise fully before baking for best results.
  • Use unflavored dental floss to cut rolls evenly without squishing.
  • Serve rolls warm on the day of baking to enjoy the gooey texture at its best.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast; Dessert; Snack
  • Method: Baking
  • Cuisine: American

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