Print

Decadent Chocolate Cinnamon Rolls with Gooey Chocolate Filling

Two gooey chocolate cinnamon rolls stacked, showing the soft interior and thick chocolate frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich chocolate cinnamon rolls featuring a soft cocoa brioche dough, a luscious cinnamon chocolate swirl filling, and a decadent chocolate cream cheese frosting. This recipe delivers the ultimate gooey texture perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces semi-sweet chocolate, finely chopped (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 2–4 tablespoons milk (for frosting)

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. Mix the dough: Add the remaining granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk briefly.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and 1/2 cup cocoa powder. Gradually add the dry mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, 2 tablespoons of cinnamon, and chopped chocolate in a small bowl until combined.
  6. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Roll and cut: Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam to seal. Cut the log into 12 equal pieces.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are set and cooked through.
  10. Make the frosting: While the rolls cool slightly, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and 1/4 cup cocoa powder. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency for your chocolate cream cheese frosting.
  11. Frost and serve: Spread the warm rolls generously with the chocolate cream cheese frosting. Serve immediately for the best gooey texture.

Notes

  • For extra gooey chocolate cinnamon rolls, let the dough proof in a slightly warmer spot.
  • If you prefer a thinner topping, make a simple chocolate glaze using powdered sugar, cocoa powder, and a splash of hot water or coffee instead of the cream cheese frosting.
  • You can prepare the dough the night before, place the cut rolls in the pan, cover, and refrigerate overnight. Add 15 minutes to the second rise time before baking.

Nutrition

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