Name: Gooey Chocolate Cinnamon Rolls Recipe
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1/2 cup milk; 1/2 cup water + 1 tablespoon warm water; 1 large egg; 2 tablespoons oil; 3 1/2 cups unbleached all-purpose flour, divided (plus more as needed); 1/4 cup sugar; 2 1/4 teaspoons rapid-rise or instant yeast (1 envelope); 1 teaspoon salt; 1 cup chocolate chips or chocolate chunks; 1/4 cup unsalted butter, at room temperature; 3/4 cup brown sugar; 2 tablespoons ground cinnamon; Pinch of salt; 4 ounces cream cheese, at room temperature; 1 cup powdered sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract

Ingredients

1/2 cup milk

1/2 cup water + 1 tablespoon

1 large egg

2 tablespoons oil

3 1/2 cups (or more) unbleached all-purpose flour, divided

1/4 cup sugar

2 1/4 teaspoons rapid-rise or instant yeast (1 envelope)

1 teaspoon salt

1 cup chocolate chips or chocolate chunks

1/4 cup unsalted butter (at room temperature)

3/4 cup brown sugar

2 tablespoons ground cinnamon

Pinch of salt

4 ounces cream cheese (at room temperature)

1 cup powdered sugar

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

Instructions

Step 1: In a small bowl, combine the yeast, 1 tablespoon of warm water, and sugar. Set aside for 5 minutes until foamy.

Step 2: In a large bowl, whisk together the milk, water, egg, oil, salt, and the yeast mixture until well combined.

Step 3: Gradually add flour, stirring until the dough starts to form. If sticky, add more flour by tablespoonfuls until the dough forms a ball and pulls away from the sides of the bowl.

Step 4: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding flour as needed. Rub the dough with 1/2 teaspoon oil, cover, and let rise for 45 minutes until doubled in size.

Step 5: Meanwhile, mix the brown sugar, cinnamon, chocolate chips, and a pinch of salt in a bowl for the filling. Set aside.

Step 6: After the dough has risen, punch it down and roll it out on a floured surface into a 15×11-inch rectangle.

Step 7: Spread the softened butter evenly over the dough, then sprinkle the cinnamon-chocolate mixture on top. Roll the dough tightly from the long edge.

Step 8: Cut the roll into 3/4-inch slices and place them 1 inch apart in two greased 9×9-inch pans or circular pans. Let rise for 45 minutes.

Step 9: Preheat the oven to 375°F (190°C) after the rolls have risen for 30 minutes. Bake on the center rack for 25 minutes until golden brown. Cool for 10 minutes.

Step 10: For the glaze, warm the cream cheese in the microwave for 15 seconds. Beat cream cheese, heavy cream, powdered sugar, and vanilla extract together for 3–5 minutes until fluffy.

Step 11: Spread or pipe the glaze over the warm cinnamon rolls. Be sure to try one while the chocolate is still gooey!

Tips & Variations

For extra gooeyness, use larger chunks of chocolate or a mix of dark and milk chocolate.

If you prefer, substitute coconut oil or butter for the oil in the dough for a richer flavor.

Add chopped nuts like pecans or walnuts to the filling for added crunch.

Allow the rolls to cool slightly before glazing to prevent melting the glaze completely.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20–30 seconds to enjoy the warm, gooey texture again. The glaze may firm up when chilled, so you can add a little extra drizzle of cream or milk when reheating if desired.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before rolling out and filling.