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Ultimate Gooey Chocolate Cinnamon Rolls with Triple Chocolate Glaze

Four freshly baked chocolate cinnamon rolls covered in thick, glossy chocolate frosting, sitting in a white baking dish.
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Make bakery-style, soft, and fluffy chocolate cinnamon rolls at home. This recipe features a rich cocoa swirl filling and a decadent triple chocolate glaze for an indulgent breakfast or dessert.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 4 ounces cream cheese, softened (for glaze)
  • 1/2 cup powdered sugar (for glaze)
  • 1/4 cup semi-sweet chocolate chips (for glaze)
  • 2 tablespoons heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the melted butter, remaining granulated sugar, egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 6 to 8 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cocoa powder, and cinnamon in a small bowl until well combined and spreadable.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Spread the chocolate filling evenly over the dough, leaving a small border on one long edge. Sprinkle the chocolate chips over the filling.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit during the last 15 minutes of the rise.
  8. Bake: Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  9. Make the glaze: While the rolls bake, prepare the glaze. In a small saucepan over low heat, melt the 1/4 cup of chocolate chips with the heavy cream until smooth. Remove from heat and whisk in the softened cream cheese, powdered sugar, and vanilla extract until the frosting is creamy.
  10. Frost and serve: Remove the rolls from the oven and let them cool slightly, about 10 minutes. Pour the warm chocolate glaze over the rolls, allowing it to drip down the sides. Serve warm for the best gooey texture.

Notes

  • For extra soft rolls, cover the pan with plastic wrap and let the rolls rise in a slightly warm oven (turned off) with a pan of hot water on the rack below to create steam.
  • If you prefer a thicker glaze, add a little more powdered sugar to the mixture.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter roll.

Nutrition

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