Name: Gooey Chocolate Rolls
Prep time: 30 min
Cook time: 22 min
Total time: 4 h 52 min
Cuisine: American
Ingredients: 1 cup (237 g) whole milk; 1 stick (113 g) unsalted butter; 1/4 cup (57 g) sour cream, at room temperature; 1 envelope (2¼ tsp) instant yeast; 1/4 cup (50 g) granulated sugar; 1 large egg, at room temperature; 2 egg yolks, at room temperature; 1/2 tsp vanilla extract; 4 to 4¼ cups (508–540 g) all-purpose flour, plus more for dusting; 1½ tsp fine sea salt; 10 Tbsp (142 g) unsalted butter, completely softened (for filling); 2/3 cup (133 g) packed light brown sugar; 1/3 cup (28 g) unsweetened cocoa powder; 1/8 tsp fine sea salt (for filling); 1½ cups (188 g) powdered sugar, sifted; 1/4 cup (21 g) unsweetened cocoa powder, sifted; 1/4 cup (49 g) whole milk (for icing); 2 Tbsp (28 g) unsalted butter, melted; 1 tsp vanilla extract (for icing)

Ultra-soft, buttery dough wrapped around a rich, cocoa-butter filling and topped with a creamy cocoa icing—these Gooey Chocolate Rolls are the kind of indulgent treat I make when I want to turn an ordinary morning into something extra special. Each bite delivers melt-in-your-mouth softness and deep chocolate flavor, making it perfect for a weekend brunch or a cozy holiday breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

1 cup (237 g) whole milk

1 stick (113 g) unsalted butter

¼ cup (57 g) sour cream, at room temperature

1 envelope (2¼ tsp) instant yeast

¼ cup (50 g) granulated sugar

1 large egg, at room temperature

2 egg yolks, at room temperature

½ tsp vanilla extract

4 to 4¼ cups (508–540 g) all-purpose flour, plus more for dusting

1½ tsp fine sea salt

Filling:

10 Tbsp (142 g) unsalted butter, completely softened

⅔ cup (133 g) packed light brown sugar

⅓ cup (28 g) unsweetened cocoa powder

⅛ tsp fine sea salt

Icing:

1½ cups (188 g) powdered sugar, sifted

¼ cup (21 g) unsweetened cocoa powder, sifted

¼ cup (49 g) whole milk

2 Tbsp (28 g) unsalted butter, melted

1 tsp vanilla extract

Directions

I heat the milk and butter in a small saucepan just until the butter melts, then stir in the sour cream and let the mixture cool to about 100°F–110°F.

In a large bowl or stand mixer, I combine the warm milk mixture with yeast, sugar, egg, yolks, and vanilla, mixing until smooth.

I add half the flour and the salt, mixing until incorporated, then gradually add the rest of the flour until a soft dough forms. I knead it with a dough hook for 8–10 minutes until it’s smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise for 1½ to 2 hours until doubled.

For the filling, I beat the softened butter with brown sugar, cocoa powder, and salt until fluffy—about 3 minutes.

Once the dough has risen, I punch it down and roll it into a 16×12-inch rectangle on a floured surface.

I spread the filling evenly over the dough, leaving a ½-inch border, moisten the edge with water, roll it up tightly, and seal the seam.

I cut the log into 12 equal rolls and place them in a greased 13×9-inch pan (or two 9-inch round pans). Then I cover and let them rise again for 1½ to 2 hours until puffy.

I preheat the oven to 350°F (175°C) and bake the rolls for 20–22 minutes, until golden.

While they bake, I whisk together the icing ingredients until smooth.

I spread the icing over the warm rolls right out of the oven for that gooey, irresistible finish.

Servings and timing

Servings: 12 rolls

Prep Time: 30 minutes

Rising Time: 4 hours

Cooking Time: 22 minutes

Total Time: 4 hours 52 minutes

Calories: 380 kcal per roll

Variations

When I want to mix things up, I like to swap the cocoa filling for a cinnamon-sugar blend to make a hybrid chocolate-cinnamon roll. Adding mini chocolate chips to the filling is another delicious option for extra melty bites. For a festive twist, I sometimes add a touch of espresso powder to the icing—it deepens the chocolate flavor beautifully. I’ve also tried using dark cocoa powder for a more intense chocolate taste.

Storage/Reheating

These rolls are best fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days. To reheat, I microwave individual rolls for about 15–20 seconds or warm them in a 300°F oven for 8–10 minutes. I always recommend reheating with a damp paper towel if using a microwave—it helps keep the rolls soft and gooey.

FAQs

How do I know when the dough has risen enough?

I check if the dough has doubled in size and springs back slowly when gently pressed. If it does, it’s ready for the next step.

Can I make these rolls the night before?

Yes, I often prepare them up to the second rise, cover the pan, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

What type of cocoa powder works best?

I use unsweetened natural cocoa powder, but Dutch-process cocoa also works if I want a darker color and smoother taste.

Can I freeze these rolls?

Absolutely. I freeze the baked, un-iced rolls once cooled. When I’m ready to serve, I thaw and warm them, then add fresh icing.

Why is sour cream used in the dough?

I like adding sour cream because it makes the dough extra soft and tender while adding a subtle tang that balances the sweetness.

Conclusion

These Gooey Chocolate Rolls are a dream for anyone who loves soft, bakery-style pastries with a deep chocolate filling. I make them when I want to impress guests, treat my family, or just bring some chocolatey comfort to a quiet morning. With a bit of patience for the rise times, the result is always worth it—warm, gooey, chocolate-filled perfection.

Recipe: