Description

Ultra-soft, buttery rolls filled with a rich cocoa-butter mixture and topped with a creamy chocolate icing—perfect for a cozy morning treat or special brunch.

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)

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Instructions

Heat the milk and butter in a small saucepan until the butter melts. Stir in the sour cream and cool to 100°F–110°F.
In a large bowl or stand mixer, combine the warm milk mixture with yeast, sugar, egg, yolks, and vanilla; mix until smooth.
Add half the flour and the salt; mix until incorporated. Gradually add the remaining flour until a soft dough forms.
Knead the dough with a dough hook for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for 1½ to 2 hours until doubled in size.
For the filling, beat softened butter with brown sugar, cocoa powder, and salt until fluffy (about 3 minutes).
Punch down the risen dough and roll it into a 16×12-inch rectangle on a floured surface.
Spread the filling evenly over the dough, leaving a ½-inch border. Moisten the edge with water, roll tightly, and seal the seam.
Cut the log into 12 equal rolls and place them in a greased 13×9-inch pan or two 9-inch round pans.
Cover and let rise again for 1½ to 2 hours until puffy.
Preheat the oven to 350°F (175°C). Bake the rolls for 20–22 minutes, until golden brown.
While the rolls bake, whisk together the icing ingredients until smooth.
Spread icing over warm rolls immediately after baking for a gooey finish.

Notes

Use room temperature ingredients for the best dough consistency.

Mini chocolate chips can be added to the filling for extra richness.

Dark cocoa powder or a touch of espresso powder can enhance chocolate flavor.

To make ahead, refrigerate rolls after shaping and rise them before baking in the morning.

Reheat leftovers in the microwave with a damp paper towel to maintain gooeyness.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 21g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg