Gooey Chocolate Cinnamon Rolls with Melty Chocolate Center

Dough

• 1.25 cups 2% milk, warmed to 100-110°F
• 2.25 teaspoons quick-rise yeast
• ¼ cup brown sugar
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3.5 cups all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon sea salt

Filling

• 5 tablespoons unsalted butter
• ½ cup brown sugar
• 2 tablespoons cocoa powder

Frosting

• 3 tablespoons unsalted butter, softened
• 3 oz. cream cheese, softened
• 1 ¼ cups powdered sugar
• ½ teaspoon pure vanilla extract
• 1 teaspoon espresso powder
• ¼ cup 2% milk

• Make the dough: combine the warmed milk and yeast in a large bowl and set aside until the yeast blooms, about 5 minutes.
• Whisk in the brown sugar, egg, melted butter, and vanilla until smooth.
• With a stand mixer fitted with the dough hook on low-medium speed, add the flour, cocoa powder, and salt gradually to the wet mixture. Once a shaggy dough forms, knead 2–3 minutes more until the dough is smooth, elastic, and slightly springy when poked.
• Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a towel, and place in a warm spot to rise until doubled, about 1–1.5 hours.
• Prepare the filling: stir the butter, brown sugar, and cocoa powder in a small bowl to form a smooth paste.
• Assemble the rolls: when the dough has doubled, turn it out onto a lightly floured surface.
• Roll the dough into a rectangle roughly 18 inches long by 12 inches wide and about 1/4 inch thick.
• Spread the filling evenly over the dough, then roll into a tight log starting along the long edge (or the short edge if you prefer larger rolls).
• Slice the log into 1-inch rounds—about 12 rolls, depending on how tight you roll them and the direction you started.
• Butter a 9×13-inch baking dish or line it with parchment. Arrange the rolls in the dish so they just touch. You can place them in a single 9×13 or split between two pans if needed.
• Make ahead option: cover and refrigerate the assembled rolls for up to 12 hours. Bring them to room temperature (about 30 minutes) before baking, then proceed to baking step.
• If baking now, cover with plastic wrap and a towel and let the rolls rise in a warm spot until they begin to touch, about 30 minutes. Preheat the oven to 350°F (175°C) while they rise.
• Bake for 18–22 minutes, until the centers are set but not overbaked.
• Let the rolls cool in the pan for about 10 minutes before frosting.
• Make the frosting: beat the softened butter and cream cheese together until smooth.
• Add the powdered sugar, vanilla, and espresso powder and mix until combined. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency. Spread over warm rolls and serve.