Gooey Chocolate Cinnamon Rolls (Decadent!)

 Indulge in these incredibly gooey chocolate cinnamon rolls! A soft, chocolate-infused dough is swirled with a rich chocolate-cinnamon filling, creating a decadent and satisfying treat. This homemade recipe is perfect for breakfast, brunch, or a special dessert.

• Keyword Focus: Gooey Chocolate Cinnamon Rolls, Chocolate Cinnamon Rolls, Soft Chocolate Rolls, Decadent Cinnamon Rolls, Homemade Sweet Rolls.

Yields: 12 rolls Prep time: 35 minutes Rise time: 1.5 - 2.5 hours Cook time: 25-30 minutes

Ingredients:

For the Chocolate Dough:

• 1 cup (240ml) warm milk (around 105-115°F/40-46°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 4 tablespoons unsalted butter, softened
• ½ teaspoon salt
• ¼ cup unsweetened cocoa powder (Dutch-process recommended)
• 3 cups (360g) all-purpose flour, plus more for dusting

For the Gooey Chocolate Cinnamon Filling:

• ½ cup (1 stick/113g) unsalted butter, softened
• ¾ cup packed light brown sugar
• ¼ cup unsweetened cocoa powder (Dutch-process recommended)
• 2 tablespoons ground cinnamon
• ½ cup chocolate chips (semi-sweet or dark)

For the Cream Cheese Frosting (Optional, but Recommended for Extra Gooeyness):

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1-2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Equipment:

• Large mixing bowl
• Stand mixer with dough hook (recommended)
• Measuring cups and spoons
• 9x13 inch baking pan
• Parchment paper or cooking spray

Instructions:

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
2. Make the Chocolate Dough: Add the softened butter, egg, and salt to the yeast mixture. Mix on low speed until just combined. Gradually add the cocoa powder and flour, one cup at a time, mixing until a shaggy dough forms.
3. Knead the Dough:
   • Stand Mixer: Switch to the dough hook and knead on medium-low speed for 6-8 minutes until the dough is smooth and elastic.
   • By Hand: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
4. First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Prepare the Filling: While the dough is rising, in a medium bowl, combine the softened butter, brown sugar, cocoa powder, and ground cinnamon. Mix until smooth and well combined. Stir in the chocolate chips.
6. Shape the Rolls: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12x18 inches.
7. Add the Filling: Spread the chocolate-cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the long edges to help seal.
8. Roll and Slice: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls.
9. Second Rise: Arrange the rolls cut-side down in a lightly greased or parchment-lined 9x13 inch baking pan. Cover the pan loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until noticeably puffy.
10. Preheat Oven: Preheat your oven to 375°F (190°C) about 15 minutes before baking.
11. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
12. Make the Cream Cheese Frosting (Optional): While the rolls are baking (or cooling slightly), prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, ¹ mixing on low speed until incorporated. Stir in the milk or heavy cream and vanilla extract until the frosting is smooth and spreadable. Add more liquid if needed to reach desired consistency.  
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13. Frost and Serve: Let the rolls cool in the pan for about 10-15 minutes before spreading the cream cheese frosting generously over the top. Serve warm and enjoy the gooey goodness!