Name: Chocolate Espresso Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 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); ½ cup heavy cream (to pour over rolls before baking); 1 cup powdered sugar; 1 tablespoon instant coffee powder; 2-3 tablespoons heavy cream (adjust for desired consistency)

Imagine biting into a warm, fluffy roll that melts with rich dark chocolate and a bold hit of espresso—sounds like a dream, right? This Chocolate Espresso Rolls Recipe combines those irresistible flavors perfectly, making it a must-try for your next baking adventure. Trust me, once you make these, you’ll be hooked.

The image shows six soft, golden brown cinnamon rolls tightly packed in a white baking pan, with each roll layered in spirals of dough and dark cinnamon filling. Each roll is topped with a creamy light beige frosting with tiny dark specks, spread thickly and smoothly over the top and into the center swirl, giving a glossy feel. The rolls have a slightly browned edge and are close enough to touch each other. A red spatula with a black handle holds one roll up from the pan, showing the thick, fluffy dough layers inside. The background surface around the pan is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Espresso Rolls Recipe
Top Tip
How to Serve Chocolate Espresso Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Espresso Rolls Recipe

Why You'll Love This Recipe

I've made a lot of sweet rolls, but there’s something truly special about this Chocolate Espresso Rolls Recipe. It's that perfect balance of rich coffee and chocolate notes wrapped in tender, buttery dough that makes it stand out—and it’s surprisingly easy to pull off at home.

Deep Flavor Combo: The pairing of espresso and dark chocolate creates an indulgent and sophisticated taste unique to these rolls.
Soft, Moist Dough: Using heavy cream and butter in the filling and dough keeps the rolls wonderfully tender and flaky.
Perfect for Any Occasion: Whether it’s breakfast, coffee time, or dessert, these rolls fit right in.
Make-Ahead Friendly: You can prep ahead and freeze, making mornings or parties a breeze.

Ingredients & Why They Work

All the ingredients here blend beautifully to give you that classic sweet roll texture with a grown-up coffee and chocolate kick. Choosing quality components really makes a difference—you'll want fresh, active yeast and good dark chocolate to get the best results.

Flat lay of a small white ceramic bowl of warm milk, a few brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed brown sugar, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of instant coffee powder, a small white ceramic bowl of finely chopped dark chocolate, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of active dry yeast, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm milk: Activates the yeast gently and provides moisture for a soft dough.
Active dry yeast: The essential leavening agent—make sure it’s fresh for best rise.
Sugar: Sweetens the dough and feeds the yeast.
Unsalted butter: Adds richness and tenderness in both the dough and filling.
Salt: Balances the sweetness and enhances the overall flavor.
Eggs: Give structure and an extra fluffy crumb.
All-purpose flour: The base of the dough; provides the necessary gluten for chewiness.
Heavy cream: Key for moistness and luxury in the filling and as a drizzle before baking.
Brown sugar: Adds caramel notes to the filling.
Cocoa powder: Brings in the chocolate flavor without heaviness.
Instant coffee powder: Intensifies the espresso taste without bitterness.
Dark chocolate (finely chopped): Melts inside the rolls for gooey pockets of chocolate goodness.
Powdered sugar (for icing): Blends smoothly to make a sweet, coffee-flavored glaze.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often experiment with this recipe depending on my mood or the season, and you should too. A basic framework like this is perfect for personalization, and I love encouraging friends to add their own twist.

Variation: Sometimes, I swap the dark chocolate for white chocolate and add a pinch of cinnamon for a cozy twist—trust me, it’s a delightful change!
Dietary tweak: For dairy-free, try replacing butter with coconut oil and use a plant-based cream alternative; the rolls still turn out tender.
Extra espresso punch: Mix a little brewed espresso into the filling for a more intense coffee flavor.
Add texture: Sprinkle chopped toasted nuts like hazelnuts or walnuts inside before rolling up for a lovely crunch.

Step-by-Step: How I Make Chocolate Espresso Rolls Recipe

A thick cinnamon roll sits on a white plate with delicate lace-like edges, showing three visible layers: the golden brown outer crust, a soft white inner dough with swirls of dark cinnamon, and a glossy, light tan coffee-flavored icing that coats the top and seeps into the cinnamon layers. A gold and black fork rests on the plate beside the cinnamon roll, with one torn piece speared on the fork. Dark brown coffee beans are scattered around the plate on a white marbled surface. In the background, there is a white cup on a white saucer filled with light brown coffee, and a folded striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Yeast Ready

Start by dissolving your active dry yeast in warm milk with a teaspoon of sugar—110°F (45°C) works best. Let it sit for about 5 minutes until it’s foamy and alive. This step’s crucial! If the mixture doesn’t bubble, your yeast might be old, and the dough won’t rise properly.

Step 2: Mix the Dough

Into your mixer bowl, add sugar, softened butter, salt, eggs, and flour, then pour in the yeast mixture. Use the dough hook to combine everything until the dough pulls away from the bowl’s sides and feels smooth. This usually takes about 5-7 minutes at medium speed. If it feels too sticky, add more flour tablespoon by tablespoon, but don’t overdo it—you want a soft, slightly tacky dough.

Step 3: Let It Rise

Transfer the dough to an oiled bowl, cover it with a clean towel, and place it somewhere warm. My go-to spot is with the oven light on—it’s cozy and consistent. Let it rise for about an hour or until doubled in size. This step builds the airy texture you’ll love.

Step 4: Prepare the Filling

Mix softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth. Then fold in your chopped dark chocolate. This filling is insanely flavorful and super creamy—it melts right into the rolls as they bake.

Step 5: Roll Out and Fill

Roll the dough out on a lightly floured surface into a roughly 12×18 inch rectangle. Spread your filling evenly over it, leaving about a half-inch border at the edges so nothing oozes out when you roll. Rolling is easier if your dough isn’t too cold—if it resists, let it rest for a few extra minutes.

Step 6: Roll, Slice, and Second Rise

Starting at the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice it evenly into 8 rolls. I prefer dental floss for clean cuts without squashing the dough. Place the rolls in a greased 9×13-inch dish, cover with a kitchen towel, and let rise again for 30-45 minutes until puffy.

Step 7: The Cream Drizzle and Baking

Right before baking, pour half a cup of heavy cream over the rolls—this little step keeps them moist and imparts a beautiful shine while they bake. Bake at 350°F (175°C) for 25-30 minutes until golden on top and cooked through. Keep an eye on them toward the end so they don’t dry out.

Step 8: Coffee Icing Finish

While the rolls bake, whisk powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust consistency with more cream if needed so it’s thick but pourable. Once the rolls are cool enough not to melt the icing too fast, drizzle generously over the top for that final coffee-kissed glaze.

Top Tip

Having made this Chocolate Espresso Rolls Recipe many times, I’ve learned a few tricks that take yours from good to unforgettable. Here are the best tips so you can nail it from start to finish:

Yeast Activation: Always proof your yeast in warm milk and sugar. If it doesn’t foam, don’t skip this step—your dough won’t rise properly.
Dough Texture: Aim for soft dough, don’t add too much flour. Slightly tacky dough yields the fluffiest rolls.
Rolling Technique: Use a light touch when rolling and slicing to keep those layers neat and prevent filling from oozing out.
Baking Watch: Keep an eye on the rolls in the last 5 minutes to avoid overbaking—golden brown means done, and you want that tender center intact.

How to Serve Chocolate Espresso Rolls Recipe

Chocolate Espresso Rolls - Serving Suggestion

Garnishes

I love finishing these rolls with a light dusting of cocoa powder or a few chocolate shavings for extra elegance. Sometimes a sprinkle of crushed espresso beans gives a fun crunch and boosts that coffee flavor, which I highly recommend if you're a big espresso fan.

Side Dishes

These rolls pair beautifully with a simple cup of black coffee or espresso, but they’re also delightful alongside a creamy latte or even a berry compote to add a fresh tang. For brunch, a bowl of fresh fruit or yogurt balances the richness perfectly.

Creative Ways to Present

For special occasions, I like serving the rolls on a beautiful wooden board lined with parchment paper, stacked in a rustic pile. Another fun idea is to drizzle the coffee icing in a crisscross pattern and add edible gold dust or chocolate curls to impress your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls covered tightly in an airtight container at room temperature for up to two days. When stored properly, they stay soft and delicious. If your kitchen is warm, refrigerate them but bring to room temp before eating.

Freezing

These chocolate espresso rolls freeze wonderfully! Just wrap each cooled roll tightly in plastic wrap and place all in a freezer bag. When ready, thaw overnight in the fridge and warm gently in the oven for a fresh-baked feel.

Reheating

To reheat, I pop the rolls in a 300°F oven for about 10 minutes wrapped loosely in foil to avoid drying. Alternatively, a quick microwave zap (20-30 seconds) with a glass of water nearby keeps them soft and gooey.

Frequently Asked Questions:

Can I use regular brewed coffee instead of instant coffee powder in the filling?

Instant coffee powder is ideal because it dissolves easily and intensifies the espresso flavor without adding extra liquid, which would affect the dough’s texture. You can try adding a small amount of strong brewed coffee, but reduce other liquids slightly and expect a slightly different texture.

How long can I store these rolls in the freezer?

You can store the unbaked or baked rolls frozen for up to 3 months. Just be sure to wrap them well to prevent freezer burn. When thawed and reheated, they retain great flavor and texture.

Can I substitute the all-purpose flour for whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor, but keep in mind whole wheat may produce a denser roll. It’s best to adjust the liquid slightly if the dough feels too stiff.

What’s the best way to ensure my rolls stay soft?

Using heavy cream in the filling and drizzling it on top right before baking helps keep the rolls exceptionally soft and moist. Also, avoid overbaking—once golden brown, they’re ready. Storing in airtight containers and reheating gently also preserves softness.

Final Thoughts

Making this Chocolate Espresso Rolls Recipe has become one of my favorite kitchen projects—it’s simple enough for weeknights but special enough to share with friends. The way the espresso and chocolate meld inside those fluffy, buttery rolls is nothing short of magical. I hope this recipe inspires you to roll up your sleeves and create a batch—you won't regret it!