Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm milk
- ⅓ cup sugar
- 1 large egg + 1 yolk
- ¼ cup unsalted butter, melted
- 1 tsp salt
- ½ cup softened butter
- ½ cup brown sugar
- 2 tbsp cocoa powder
- 2 tsp cinnamon
- 1 cup chocolate chips or chopped chocolate
- 1 cup powdered sugar
- 2–3 tbsp milk (or 2 oz softened cream cheese for cream cheese glaze)
Instructions
- Proof yeast in warm milk for 5–10 minutes until foamy.
- Stir in sugar, eggs, and melted butter.
- Add flour and salt gradually, knead dough until smooth.
- Cover and let dough rise until doubled, about 1 to 1½ hours.
- Mix softened butter, brown sugar, cocoa, and cinnamon for filling.
- Roll out dough into a 12×18 inch rectangle.
- Spread filling, sprinkle chocolate chips or chunks on top.
- Roll tightly, slice into 12 even pieces.
- Place in greased 9×13 dish, let rise 30–45 minutes.
- Bake at 350°F for 20–25 minutes until golden.
- Whisk glaze ingredients, drizzle over warm rolls.
- Serve warm or store for later with reheating instructions.
Notes
- For chewier rolls, use bread flour.
- Double the filling for extra gooey centers.
- Use chopped chocolate bars for a melty, rustic texture.
- To make ahead, refrigerate shaped rolls overnight before final rise.
- Reheat leftovers in microwave for 10–15 seconds for maximum gooeyness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American