Gooey Chocolate Rolls Recipe

I found a recipe for pillowy chocolate rolls that unspool glossy ribbons of molten filling beneath a satin cocoa glaze and I can’t stop thinking about them.

I am obsessed with Gooey Chocolate Rolls because they hit every chocolate impulse I have. The dough is pillowy and snatches up molten filling, and that filling is deep, bittersweet, loaded with unsweetened cocoa powder for the filling and chopped semisweet or dark chocolate so each bite rivers with molten chocolate.

I love the way the icing glazes without stealing the show. But what really gets me is the contrast, tender roll, molten center, glossy cocoa top.

I eat more than one. Often.

Pure, messy, unapologetic chocolate indulgence that demands another. No regrets.

Fork, napkin, repeat until it’s gone. Every single time.

Ingredients

• Basically, flour gives structure and chew.
• Yeast makes it rise, you’ll get airy crumb.
• Sugar feeds the yeast and sweetens.
• Salt balances sweetness and boosts flavor.
• Warm milk makes dough soft and tender.
• Warm water helps the yeast wake up.
• Melted butter adds richness and tender crumb.
• Egg gives structure and a glossy finish.
• Vanilla adds warm, cozy aroma.
• Brown sugar brings caramel-y, gooey filling.
• Cocoa adds chocolate depth and pleasant bitterness.
• Butter makes the filling rich, it’s spreadable.
• Chocolate melts into pockets of ooze.
• Pinch of salt in filling cuts sweetness.
• Powdered sugar makes a smooth sweet glaze.
• Cocoa in icing gives a real chocolate kick.
• Milk thins the icing to a drizzle.
• Melted butter adds silkiness and glossy shine.
• Vanilla lifts the icing’s flavor.
• Plus flaky sea salt adds crunch and contrast.

Ingredient Quantities

• 3 1/2 cups (440 g) all purpose flour, plus extra for dusting
• 2 1/4 teaspoons (1 packet) active dry yeast or instant yeast
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon fine salt
• 3/4 cup (180 ml) whole milk, warmed to about 110 F
• 1/4 cup (60 ml) warm water, about 110 F
• 4 tablespoons (55 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 teaspoon vanilla extract, or a little more if you like it stronger
• 1/2 cup (100 g) packed light brown sugar for the filling
• 1/3 cup (35 g) unsweetened cocoa powder for the filling
• 4 tablespoons (55 g) unsalted butter, softened for the filling
• 3.5 ounces (100 g) semisweet or dark chocolate, finely chopped or chocolate chips
• 1/4 teaspoon fine salt for the filling
• 1 cup (120 g) powdered sugar for the icing
• 2 tablespoons (15 g) unsweetened cocoa powder for the icing
• 2 to 3 tablespoons (30 to 45 ml) whole milk or heavy cream for the icing, add to desired drizzling consistency
• 1 tablespoon (14 g) unsalted butter, melted for the icing
• 1/2 teaspoon vanilla extract for the icing
• Optional: flaky sea salt for sprinkling on top

How to Make this

1. Warm the milk and water to about 110 F, sprinkle the yeast over the warm water if using active dry (or stir it straight into the flour if using instant), add the granulated sugar, melted butter, egg, vanilla, salt and about 3 cups of the flour into a mixing bowl; stir until shaggy then knead in the remaining flour a little at a time until you get a soft, slightly tacky dough, about 8 to 10 minutes by hand or 5 to 6 minutes with a dough hook.

2. Put the dough in a lightly oiled bowl, cover with plastic wrap or a tea towel, let it rise in a warm place until doubled, about 1 to 1 1/2 hours; punch it down and briefly turn it out onto a floured surface.

3. Roll the dough into a roughly 12 by 16 inch rectangle dusting with extra flour as needed so it doesn’t stick.

4. For the filling, mix the softened butter, packed light brown sugar, unsweetened cocoa powder and 1/4 teaspoon salt into a spreadable paste; spread that evenly over the dough leaving a 1/2 inch edge, then sprinkle the finely chopped semisweet or dark chocolate (or chips) over the filling.

5. Starting from the long side, roll the dough up fairly tight into a log, pinch the seam to seal, trim the ends and cut into 10 to 12 equal rolls using a sharp knife or dental floss; place them cut side up in a greased 9 by 13 inch pan or snugly in a round pan.

6. Cover the pan with plastic or a towel and let the rolls rise a second time until puffy and almost doubled, about 30 to 45 minutes; meanwhile preheat the oven to 350 F.

7. Bake the rolls in the preheated oven for 20 to 25 minutes, until golden and set but still soft in the middle; if the tops brown too fast tent loosely with foil.

8. While the rolls bake or right after they come out, whisk together the powdered sugar, unsweetened cocoa powder, melted butter, vanilla and 2 to 3 tablespoons of whole milk or cream until smooth; add milk a little at a time until you get a thick but pourable drizzling consistency.

9. Drizzle the warm rolls with the cocoa icing, sprinkle with flaky sea salt if using, let them cool a few minutes so the filling is gooey but not burning, then serve warm and messy.

Equipment Needed

1. Large mixing bowl (for dough and rising)
2. Measuring cups and spoons + kitchen scale if you have one
3. Instant read thermometer (to check milk at ~110 F)
4. Wooden spoon or rubber spatula for stirring
5. Stand mixer with dough hook or your hands for kneading
6. Rolling pin and bench scraper (or a floured spatula)
7. Sharp knife or unflavored dental floss for cutting the rolls
8. Greased 9×13 inch baking pan (or a round pan)
9. Plastic wrap or a clean tea towel and oven mitts for handling hot pans

FAQ

Gooey Chocolate Rolls Recipe Substitutions and Variations

• All purpose flour: try 1 to 1 cup measure of bread flour for chewier rolls; or use 100% whole wheat pastry flour but expect a denser, slightly nutty roll and add 1 to 2 tbsp extra liquid because whole wheat soaks more.
• Whole milk: swap with equal parts oat milk or almond milk for a dairy free version; or use 3/4 cup evaporated milk plus a splash of water for extra richness if you have it on hand.
• Unsalted butter (dough and filling): can be replaced with equal amount of room temp coconut oil for a bit of coconut flavor, or use salted butter but cut back on the added salt in the recipe by about half.
• Large egg: use 3 tbsp of plain yogurt or 1/4 cup applesauce as an egg alternative for binding and moisture; if you need lift, try 1/4 cup mashed banana but note it will add flavor.

Pro Tips

1) Don’t overflour the surface. The dough should be slightly tacky so the rolls stay soft, not dry and breadlike. Use just enough flour to keep it from sticking while you roll, and wipe your hands instead of adding more flour every few seconds.

2) Check your liquid temps with your wrist, not a thermometer if you dont have one. About body temp, warm but not hot, is perfect. Too hot kills the yeast, too cool makes it take forever to rise.

3) Roll and seal tightly but not strangling tight. If the log is loose the filling will leak out when baking, too tight and the rolls end up dense. When you cut use floss or a serrated knife for cleaner edges so the swirl looks nicer.

4) If you want extra gooey centers add a couple extra chocolate chips into the middle of each roll before the second rise. Also place the pan on a baking sheet to catch any drips so your oven stays clean.

5) Make the icing a little thinner than you think you need while the rolls are still hot, it soaks in and looks amazing. If you prefer neat slices, wait 10 minutes before cutting so the filling firms up a bit. A quick sprinkle of flaky salt after icing really wakes up the chocolate.