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Chocolate Cinnamon Rolls (Soft & Gooey) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 71 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Cinnamon Rolls are soft, gooey, and perfect for breakfast or dessert. Featuring a rich chocolate-cinnamon filling and a luscious cocoa glaze, these sweet rolls combine classic cinnamon roll flavors with indulgent chocolate for a truly irresistible treat.

Ingredients

For the dough:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour

For the filling:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/3 cup unsweetened cocoa powder
  • 1 cup mini chocolate chips or finely chopped chocolate

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate yeast: In a large bowl or stand mixer, combine warm milk and yeast. Let sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
  2. Mix dough ingredients: Add granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix until combined. Gradually add flour, one cup at a time, mixing to form a soft dough.
  3. Knead the dough: Knead the dough for 6–8 minutes until it becomes smooth and elastic, ensuring a tender but structured roll.
  4. First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size, which develops flavor and texture.
  5. Prepare filling: While the dough is rising, mix softened butter, brown sugar, cinnamon, and cocoa powder in a bowl until you get a smooth, spreadable paste.
  6. Roll out dough: Once risen, roll the dough on a floured surface into a 16×12-inch rectangle, creating a base for the filling.
  7. Spread filling and add chocolate: Evenly spread the chocolate-cinnamon filling over the dough, then sprinkle mini chocolate chips or chopped chocolate over the top for extra melty chocolate pockets.
  8. Shape rolls: Roll the dough tightly from the longer edge into a log. Slice into 12 equal rolls to ensure even baking.
  9. Second rise: Place rolls in a greased 9×13-inch baking dish, cover, and let rise again for 30–45 minutes until puffy, which makes them light and fluffy.
  10. Bake rolls: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until just golden and cooked through, keeping them soft and gooey inside.
  11. Prepare glaze: Whisk powdered sugar, cocoa powder, milk, and vanilla extract together until smooth to create a rich chocolate glaze.
  12. Glaze and serve: Drizzle the glaze over warm rolls and serve immediately for the best gooey, chocolatey experience.

Notes

  • For extra gooeyness, underbake the rolls slightly and enjoy them warm.
  • You can prepare the rolls the night before and refrigerate after the second rise. Bake in the morning after bringing them to room temperature.
  • Ensure milk is not too hot when activating yeast to avoid killing it.
  • Use room temperature butter for the filling to make spreading easier.

Find it online: https://slsrecipes.com/chocolate-cinnamon-rolls-soft-and-gooey-recipe/