Homemade Gooey Chocolate Rolls

Posted by by Sara 1 year Ago 145 Views

Ingredients:

For the dough:

  • 1 package (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (softened)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon vanilla extract

For the chocolate filling:

  • 1 cup semi-sweet chocolate chips (or chopped chocolate)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

For the gooey glaze:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the chocolate drizzle (optional):

  • 1/4 cup semi-sweet chocolate chips
  • 1 tablespoon butter

Instructions:

  1. Activate the yeast:
    In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
  2. Make the dough:
    In a large mixing bowl, combine the activated yeast mixture with softened butter, eggs, salt, and vanilla extract. Gradually add the flour, one cup at a time, mixing until the dough forms. Once combined, knead the dough for about 5-7 minutes until it’s smooth and elastic (or use a stand mixer with a dough hook attachment for about 5 minutes).
  3. Let the dough rise:
    Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise for about 1-1.5 hours or until doubled in size.
  4. Prepare the chocolate filling:
    While the dough rises, make the filling by mixing softened butter, brown sugar, cocoa powder, and vanilla extract. Stir in the chocolate chips or chopped chocolate until well combined. Set aside.
  5. Roll out the dough:
    After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a 12×18-inch rectangle.
  6. Spread the chocolate filling:
    Evenly spread the chocolate filling mixture over the rolled-out dough, leaving a small border around the edges.
  7. Roll and cut the dough:
    Roll the dough tightly from the long side to form a log. Cut the log into 12-15 even slices, depending on how large you want the rolls.
  8. Prepare the gooey glaze:
    In a saucepan over medium heat, melt the butter for the glaze. Stir in the brown sugar, heavy cream, and a pinch of salt. Let it simmer for 2-3 minutes until the mixture is smooth and bubbly. Remove from heat and stir in the vanilla extract.
  9. Arrange the rolls:
    Place the rolls in a greased 9×13-inch baking dish. Pour the gooey glaze evenly over the rolls, making sure it covers the bottom and seeps between the rolls. Let the rolls rest for 15-20 minutes so they can rise slightly.
  10. Bake the rolls:
    Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown and the gooey glaze is bubbling up around the edges.
  11. Make the chocolate drizzle (optional):
    While the rolls are baking, melt the chocolate chips and butter together in the microwave or over a double boiler. Drizzle the melted chocolate over the baked rolls once they are out of the oven.
  12. Serve:
    Let the rolls cool slightly before serving. These rolls are best served warm and gooey!

Notes:

  • If you want an extra gooey center, you can drizzle more glaze over the rolls after they’ve cooled for a few minutes.
  • For added richness, you can add a pinch of cinnamon to the chocolate filling.
  • You can make the dough the night before and let it rise in the fridge overnight. Just let it come to room temperature and rise again for 30 minutes before baking.

Nutrition (per serving):

  • Calories: ~350-400 kcal (depends on portion size)
  • Protein: ~4g
  • Carbs: ~50g
  • Fat: ~15g
  • Fiber: ~2g
  • Sodium: ~200mg