Description

These gooey chocolate cinnamon rolls combine the classic cinnamon roll with rich chocolate chips for an indulgent treat. Soft, fluffy dough is layered with a buttery cinnamon and brown sugar filling studded with chocolate, then baked to golden perfection and topped with a smooth cream cheese glaze. Perfect warm for breakfast or dessert.

Ingredients

Scale

Dough

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

Filling

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

Glaze

4 ounces cream cheese, at room temperature
1 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

Activate Yeast: In a small bowl, combine yeast, 1 tablespoon warm water, and sugar. Set aside for 5 minutes until frothy to activate the yeast.
Make Dough Mixture: In a large bowl, whisk together milk, water, egg, oil, salt, and the activated yeast mixture until well combined.
Add Flour & Knead: Gradually add flour while mixing until the dough texture begins to form. If too sticky, add flour tablespoon by tablespoon. Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic, adding flour as needed. Rub dough with 1/2 teaspoon oil, cover, and let rise for 45 minutes until doubled in size.
Prepare Filling: In a bowl, mix brown sugar, cinnamon, chocolate chips, and a pinch of salt. Set aside.
Roll Out Dough: Punch down the risen dough and transfer to a floured work surface. Roll into a 15 x 11-inch rectangle. Spread softened butter evenly over the dough and sprinkle the cinnamon-chocolate sugar mixture on top.
Shape Rolls: Roll the dough tightly from the long edge into a log shape. Cut into 3/4 inch wide slices.
Proof Rolls: Place rolls about 1 inch apart in two greased 9×9-inch or circular pans. Let them rise for about 45 minutes until puffy. Preheat oven to 375°F (190°C) after 30 minutes of rising.
Bake: Bake the rolls on the center rack for 25 minutes until golden brown. Remove and allow to cool for 10 minutes.
Make Glaze: Heat cream cheese in the microwave for 15 seconds to soften. Beat cream cheese, heavy cream, powdered sugar, and vanilla extract for 3-5 minutes until fluffy and creamy.
Glaze & Serve: Pipe or spoon the cream cheese glaze over the warm cinnamon rolls. Be sure to try one warm while the chocolate is still gooey and melted.

Notes

Use room temperature ingredients for best dough rise and texture.
If dough is sticky, add flour a tablespoon at a time to avoid tough rolls.
You can substitute butter with margarine, but unsalted butter is preferred for flavor.
For extra gooeyness, add more chocolate chips inside the rolls.
Allow rolls to cool slightly before glazing to prevent glaze from melting off completely.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls gently in the microwave for a few seconds before serving to reinvigorate gooeyness.

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cinnamon rolls, gooey cinnamon rolls, chocolate chip cinnamon rolls, sweet rolls, breakfast pastry