Description

These Chocolate Espresso Rolls are a delightful treat combining rich chocolate, bold espresso, and soft, fluffy dough. Perfect for breakfast or dessert, they feature a creamy coffee-infused filling, a luxurious heavy cream drizzle before baking, and a smooth coffee icing on top. Easy to prepare with step-by-step instructions, these rolls make a wonderful aromatic and flavor-packed indulgence.

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

Dissolve Yeast: In a large bowl, dissolve the active dry yeast in warm milk along with 1 teaspoon sugar. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
Make Dough: To the bowl of your stand mixer, add ½ cup granulated 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, forming a smooth consistency.
First Rise: Place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1 hour until it doubles in size.
Prepare Filling: In a medium bowl, combine softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder. Mix thoroughly and then fold in the chopped dark chocolate evenly.
Roll Dough & Add Filling: Once risen, roll the dough into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border around edges.
Shape Rolls: Roll the dough tightly from the long edge into a log. Slice the log into 8 even rolls and arrange them in a greased 9×13-inch baking dish. Cover with a kitchen towel and let rise for 45 minutes until doubled in size.
Add Heavy Cream Drizzle: Before baking, pour ½ cup heavy cream evenly over the risen rolls to enhance softness.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 30 minutes or until golden brown and fully cooked through with a fluffy interior.
Prepare Icing: While baking, whisk together powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust cream to reach desired drizzle consistency.
Finish & Serve: After baking, let the rolls cool slightly and then drizzle coffee icing generously over the top before serving.

Notes

Let the dough rise in a warm spot such as near an oven with the light on if your kitchen is cold to promote good fermentation.
Use high-quality dark chocolate and fresh active yeast for best flavor and texture results.
The heavy cream drizzle before baking keeps the rolls ultra-soft and moist.
Avoid overbaking; golden brown tops indicate the rolls are done to maintain a soft, fluffy center.

Nutrition

Serving Size: 1 roll
Calories: 380 kcal
Sugar: 25 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 75 mg