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)

There’s something utterly magical about the moment when warm, gooey chocolate meets bold espresso in a fluffy roll. This Chocolate Espresso Rolls Recipe is my go-to for cozy weekends at home, offering the perfect balance of sweet and rich with a hint of coffee kick that just wakes up your taste buds. I promise you, once you try these, they’ll be your new favorite treat.

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

Making these chocolate espresso rolls isn’t just baking—it’s a little ritual. From smelling that yeast bloom to drizzling the coffee glaze, every step feels like creating something special from scratch that fills your home with warmth.

Irresistible Flavor Combo: Chocolate and espresso create a sophisticated, deep flavor that’s both comforting and energizing.
Soft, Fluffy Texture: The dough’s richness and the heavy cream make these rolls melt-in-your-mouth tender, unlike anything store-bought.
Make-Ahead Friendly: You can prepare and freeze the rolls before baking, making mornings or gatherings a breeze.
Showstopper Presentation: That glossy coffee icing drizzle not only tastes amazing but looks stunning, perfect for impressing friends or family.

Ingredients & Why They Work

Each ingredient in this Chocolate Espresso Rolls Recipe plays a crucial role. The warm milk helps activate the yeast perfectly, while the softened butter and eggs give this dough its tender crumb. The espresso powder isn't just for flavor—it’s the twist that elevates every bite. Let me walk you through what makes them so special.

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: Warming it to about 110°F helps the yeast wake up gently so your dough rises beautifully without bitterness.
Active Dry Yeast: Fresh and alive yeast creates that pillowy dough; if your yeast doesn’t froth when proofing, it’s time for fresh packets.
Sugar (both granulated and brown): The granulated sugar sweetens the dough, while brown sugar in the filling adds moistness and depth.
Unsalted Butter: Softened butter enriches both dough and filling, contributing to tender texture and luscious flavor.
Eggs: Provide structure and richness, making the rolls delightfully soft.
All-Purpose Flour: The bread’s base—choose a good quality flour for the best texture.
Cocoa Powder and Instant Coffee Powder: These two together create that iconic chocolate espresso flavor—don’t skip them or adjust carefully to your taste!
Dark Chocolate: Chopped finely so it melts into gooey pockets inside the rolls.
Heavy Cream: Poured over before baking, it guarantees the rolls stay moist and soft, and also helps the topping icing get silky smooth.
Powdered Sugar: For the coffee icing—its fine texture blends effortlessly with cream and coffee powder for the perfect drizzle.

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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 love these rolls straight from the oven, but don’t hesitate to make this recipe your own. You could swap dark chocolate for espresso-infused white chocolate or even sprinkle some chopped nuts inside for some crunch. It’s all about playing with flavors you love.

Variation: I once added a dash of cinnamon to the filling mix and it created such a cozy, warm aroma—it’s a lovely twist if you want to make these seasonal.
Dairy-Free: Use coconut cream instead of heavy cream and a vegan butter to accommodate dietary preferences without losing that creamy texture.
More Intense Coffee Flavor: Stir in a little espresso shot into the icing for a punchier coffee finish.

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: Wake the Yeast with Warm Milk and Sugar

Begin by dissolving the yeast in warm milk with a teaspoon of sugar. I always make sure my milk isn’t too hot—about 110°F is perfect—because hotter water can kill the yeast. Let it rest for about 5 minutes until it gets frothy and bubbly; this tells you the yeast is alive and kicking. If it doesn’t foam, start again with fresh yeast.

Step 2: Mix Ingredients and Knead the Dough

In your mixer bowl, combine sugar, softened butter, salt, eggs, and flour. Pour in the yogurt-beaten yeast mixture, then mix until the dough pulls away from the sides cleanly. I like to knead using a dough hook attachment for about 8-10 minutes to develop that chewy texture. If kneading by hand, be patient—it’s worth it!

Step 3: Let the Dough Rise

Transfer the dough into a greased bowl, cover it with a damp kitchen towel, and place it in a warm spot to rise. I’ve found my oven with just the light on is perfect for this. After about an hour, your dough should have doubled in size, soft and springy to the touch. Patience here really pays off in fluffy rolls.

Step 4: Prepare the Chocolate Espresso Filling

While the dough rises, whisk softened butter with heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth. Then fold in finely chopped dark chocolate. I love tasting this step—it’s like a promise of the luscious rolls to come.

Step 5: Roll Out, Spread Filling, and Shape

After your dough has doubled, roll it into a rectangle roughly 12 by 18 inches. Spread the chocolate espresso filling evenly, leaving about ½ inch border. Then, starting at the long edge, roll it up tight like a jelly roll. Slice into 8 even rolls and place them spaced in a greased 9×13-inch dish, cover again, and let rise 30–45 minutes.

Step 6: Final Prep and Baking

Right before baking, pour half a cup of heavy cream over the top of the rolls. This step seals in moisture and adds that exquisite richness to the baked rolls. Pop them in the oven preheated to 350°F and bake for 25-30 minutes until golden brown on top. Watch closely—don’t overbake or you’ll lose the softness inside.

Step 7: Coffee Icing Drizzle

While the rolls bake, mix powdered sugar, instant coffee powder, and heavy cream for the icing—it should be smooth and creamy, but not too runny. Once the rolls are out of the oven and slightly cooled, drizzle the icing generously over each roll, giving that perfect glossy finish.

Top Tip

From my many batches of Chocolate Espresso Rolls Recipe, some tips really make a difference in achieving the perfect bake and flavor. These have saved me from common pitfalls and helped me get that bakery-quality finish every single time.

Yeast Activation is Key: Use warm, not hot milk and wait for that frothy layer—this guarantees your dough will rise beautifully.
Don’t Skip the Heavy Cream Pour: It locks moisture in as they bake, so your rolls stay soft and fluffy for days.
Chop Chocolate Finely: Small pieces melt evenly and create those irresistible gooey pockets throughout the roll.
Avoid Overbaking: Bake until golden but still a little soft—carry-over heat finishes cooking without drying them out.

How to Serve Chocolate Espresso Rolls Recipe

Chocolate Espresso Rolls - Serving Suggestion

Garnishes

I’m a simple gal when it comes to garnishes, usually just a light dusting of cocoa powder or a few coffee beans on top to echo that espresso flavor. But you can also sprinkle chopped toasted hazelnuts or a touch of flaky sea salt for a surprising contrast that pairs beautifully.

Side Dishes

These rolls are perfect with a fresh cup of coffee—obviously! For brunch, I love pairing them with a fresh fruit salad or a smooth vanilla yogurt. The fresh acidity of fruit helps balance the richness of the rolls.

Creative Ways to Present

For parties, I arrange these rolls in a circular pattern on a large platter and drizzle icing just before serving for a dramatic effect. Sometimes I add edible flowers or a sprinkle of cocoa nibs for texture and visual interest—people always ask for the recipe after!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover rolls tightly in plastic wrap and store them at room temperature for up to two days. I usually keep them covered in a sealed container, which helps them stay nice and soft. If you live somewhere humid, the fridge may be safer but can dry them out a bit.

Freezing

I often slice and freeze the rolls right after shaping but before the second rise. Just pop them in a freezer-safe bag, and when you want fresh rolls, thaw overnight in the fridge and let them rise before baking. This saves so much time on busy mornings!

Reheating

To revive leftover rolls, warm them in a low oven (around 300°F) for 10–15 minutes or microwave wrapped loosely with a damp paper towel for 20 seconds. This helps restore that fresh-from-the-oven softness without drying them out.

Frequently Asked Questions:

Can I use instant espresso instead of instant coffee powder?

Yes, instant espresso powder can be used interchangeably with instant coffee powder and often delivers a more intense coffee flavor, which complements the chocolate beautifully in this recipe.

How do I know when the rolls are fully baked?

Bake the rolls until they are golden brown on top and a bit firm to the touch. If you tap the middle, it should feel set but still slightly springy. Avoid overbaking to keep them soft and tender.

Can I prepare the dough the night before?

Absolutely! You can prepare the dough, do the first rise, then refrigerate it overnight. The next day, bring it to room temperature before rolling and shaping the rolls. This slow fermentation enhances flavor.

What’s the secret to making the rolls super soft?

The key is using softened butter, eggs, and especially the heavy cream poured over the rolls before baking. Also, don’t overbake and keep the dough moist by letting it rise in a warm environment for best results.

Final Thoughts

There’s something so comforting about a batch of Chocolate Espresso Rolls fresh from the oven. For me, they’re more than just a recipe—they’re a little moment of joy and indulgence that you can recreate anytime. I truly hope you give this recipe a try and find yourself as hooked as I am. Ready to fill your kitchen with the irresistible aroma of chocolate and coffee? Let’s bake!