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Chocolate Espresso Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Espresso Rolls combine rich cocoa, dark chocolate, and bold espresso for a decadent, soft, and fluffy treat perfect for breakfast or dessert. The dough is enriched with butter and eggs, filled with a luscious chocolate coffee mixture, topped with a heavy cream drizzle before baking, and finished with a smooth coffee icing for an irresistible finish.

Ingredients

Scale

Dough

  • 1 cup warm milk (110°F/45°C)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter (softened)
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all-purpose flour

Filling

  • ½ cup unsalted butter (softened)
  • ¼ cup heavy cream
  • ½ cup brown sugar (packed)
  • 2 tablespoons cocoa powder
  • 1 tablespoon instant coffee powder
  • ½ cup dark chocolate (finely chopped)

Heavy Cream Drizzle

  • ½ cup heavy cream (to pour over rolls before baking)

Coffee Icing

  • 1 cup powdered sugar
  • 1 tablespoon instant coffee powder
  • 2–3 tablespoons heavy cream (adjust for desired consistency)

Instructions

  1. Activate Yeast: Dissolve the yeast in the warm milk with 1 teaspoon sugar in a large bowl. Let sit for about 5 minutes until frothy, indicating the yeast is active.
  2. Prepare Dough: In the bowl of a mixer, add ½ cup sugar, softened butter, salt, eggs, and flour. Pour in the yeast mixture and mix until fully incorporated and the dough cleans the sides of the bowl.
  3. First Rise: Transfer the dough to an oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
  4. Make Filling: In a medium bowl, combine softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder. Mix well, then fold in chopped dark chocolate.
  5. Shape Rolls: After the dough has risen, roll it into a 12×18 inch rectangle. Evenly spread the filling over the dough, leaving a small border around edges.
  6. Roll and Slice: Roll the dough tightly from the long edge into a log. Slice into 8 equal rolls and place them in a greased 9×13-inch baking dish.
  7. Second Rise: Cover rolls with a kitchen towel and let rise for 30-45 minutes until doubled in size.
  8. Drizzle Heavy Cream: Pour ½ cup heavy cream evenly over the rolls just before baking.
  9. Bake Rolls: Preheat oven to 350°F (175°C). Bake rolls for 30 minutes or until golden brown and cooked through.
  10. Prepare Icing: While baking, whisk powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust cream to reach desired consistency.
  11. Finish: Once rolls are baked and slightly cooled, generously drizzle coffee icing over the top.

Notes

  • Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment.
  • Use top-quality dark chocolate and fresh yeast for best flavor and texture.
  • Don’t skip the heavy cream drizzle before baking to achieve the ultimate soft texture.
  • Avoid overbaking; golden brown tops indicate the rolls are ready, preserving a soft, fluffy center.

Find it online: https://linadinner.com/chocolate-espresso-rolls-recipe/