Introduction

These gooey chocolate cinnamon rolls combine the classic warmth of cinnamon with rich, melty chocolate in every bite. Soft, tender dough wrapped around a sweet chocolate filling, topped with a creamy glaze—perfect for a special breakfast or indulgent snack.

Gooey Chocolate Cinnamon Rolls Recipe - Recipe Image

Ingredients

Dough:

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 (from 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

Step 1: In a small bowl, combine the yeast, 1 tablespoon warm water, and sugar. Set aside for 5 minutes to activate.
Step 2: In a large bowl, whisk together the milk, 1/2 cup water, egg, oil, salt, and the yeast mixture until fully combined.
Step 3: Gradually add the flour, stirring until the dough begins to form. If sticky, add more flour by tablespoonfuls until the dough 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. Add flour as needed to prevent sticking. Rub the dough with 1/2 teaspoon oil, cover, and let rise for 45 minutes until doubled.
Step 5: While the dough rises, combine the brown sugar, cinnamon, chocolate chips, and a pinch of salt in a bowl. Set aside.
Step 6: Punch down the dough 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 sugar and chocolate mixture on top.
Step 8: Roll the dough tightly from the long side into a log. Cut into 3/4-inch-wide slices.
Step 9: Place the rolls about 1 inch apart in two greased 9×9 or circular pans. Let rise for 45 minutes. After 30 minutes, preheat the oven to 375°F (190°C).
Step 10: Bake the rolls on the center rack for 25 minutes. Remove and cool for 10 minutes before glazing.
Step 11: For the glaze, heat 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. Spread or pipe the glaze over the warm rolls.
Be sure to try one warm while the chocolate is still gooey!

Tips & Variations

Use dark chocolate chunks for a richer chocolate flavor or mix in chopped nuts for added texture.
For a dairy-free version, substitute milk and cream cheese with plant-based alternatives.
If you prefer a less sweet roll, reduce the brown sugar in the filling slightly.

Storage

Store leftover cinnamon 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 or oven to restore softness and gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

Can I freeze the cinnamon rolls?

Absolutely. Freeze the assembled rolls before the second rise in a sealed container for up to 2 months. Thaw overnight in the refrigerator, allow them to rise, then bake as usual.

Gooey Chocolate Cinnamon Rolls Recipe

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★★★★★

4.7 from 184 reviews

These gooey chocolate cinnamon rolls combine the classic warmth of cinnamon rolls with rich, melty chocolate for an irresistible treat. Soft and fluffy dough is rolled with a cinnamon-sugar and chocolate chip filling, baked to golden perfection, then topped with a creamy vanilla cream cheese glaze, making them the perfect indulgence for breakfast or dessert.

Author: Zane
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Yield: 16 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

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
1/4 cup sugar
2 1/4 teaspoons rapid-rise or instant yeast (from 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 the rapid-rise yeast, 1 tablespoon of warm water, and sugar. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
Prepare Dough Mixture: In a large bowl, whisk together the milk, 1/2 cup water, egg, oil, salt, and the activated yeast mixture until well combined.
Add Flour and Knead: Gradually add the flour to the wet ingredients, mixing until a dough forms. If the dough is sticky, incorporate more flour by tablespoonfuls until it pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. To prevent drying, rub the dough with 1/2 teaspoon oil, cover, and let it rise for 45 minutes.
Prepare Filling: In a separate bowl, mix together the brown sugar, ground cinnamon, chocolate chips, and a pinch of salt. Set aside.
Roll and Fill Dough: After the dough has doubled in size, punch it down and transfer to a floured surface. Roll it out into a 15×11-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar-chocolate mixture on top. Roll the dough tightly from the long end into a log.
Cut Rolls and Proof: Slice the rolled dough into 3/4 inch wide slices. Place the rolls 1 inch apart in two greased 9×9 inch pans or circular pans. Allow them to rise for 45 minutes.
Preheat Oven and Bake: About 30 minutes into the rising time, preheat the oven to 375°F (190°C). Bake the rolls on the center rack for 25 minutes until golden and cooked through. Remove from oven and cool for 10 minutes.
Make Glaze: Heat cream cheese in the microwave for 15 seconds to soften. Beat the cream cheese with powdered sugar, heavy cream, and vanilla extract for 3–5 minutes until fluffy and creamy.
Glaze and Serve: Pipe or spoon the creamy glaze over the warm cinnamon rolls. Enjoy a warm roll while the chocolate is still gooey for the best experience.

Notes

Ensure the yeast is fresh for proper rising of the dough.
If dough is too sticky, add flour gradually to avoid a dense texture.
You can substitute chocolate chips with chunks or chopped chocolate for varied texture.
Use room temperature ingredients to help the dough rise better.
Try warming the rolls slightly before serving to enhance gooey texture.
Store leftovers in an airtight container; reheat gently before serving.

Keywords: chocolate cinnamon rolls, gooey cinnamon rolls, chocolate chip cinnamon rolls, cream cheese glaze, homemade cinnamon rolls, breakfast pastries