Description

Indulge in the rich, flavorful Chocolate Espresso Rolls, featuring a soft yeast dough filled with a luscious blend of cocoa, coffee, brown sugar, and dark chocolate. Topped with a smooth coffee icing, these rolls combine classic pastry comfort with a bold espresso kick—perfect for breakfast or a decadent dessert.

Ingredients

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For the 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

For the 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)

For the Heavy Cream Drizzle:

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

For the Coffee Icing:

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

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Instructions

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

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 the best flavor and texture.
Don’t skip the heavy cream drizzle before baking for an ultra-soft, tender roll.
Keep an eye on the baking; rolls are ready when golden brown to maintain a soft and fluffy interior.

Nutrition

Serving Size: 1 roll
Calories: 370 kcal
Sugar: 25 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 65 mg