Chocolate Espresso Rolls

5 from 1 vote

Chocolate Espresso Rolls

Chocolate Espresso Rolls are soft, gooey, and bursting with mocha flavor. Perfect for Christmas morning or any weekend treat, these rolls are topped with a rich coffee icing for the ultimate indulgence.

Prep Time20

Cook Time25

Rising Time1 30

Total Time2 15

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: chocolate espresso rolls

Servings:

Calories: 756kcal

Author: Joanna Cismaru

Equipment

Ingredients

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

US Customary - Metric

Instructions

Dissolve the yeast in the warm milk with a teaspoon of sugar in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
To the bowl of your mixer add the ½ cup of sugar, butter, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
In a medium bowl, mix the softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until well combined. Fold in the chopped dark chocolate.
After the dough has risen, roll it out into a large rectangle (about 12x18 inches). Spread the filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long edge into a log. Slice into 8 even rolls and place them in a greased 9x13-inch baking dish. Cover the dish with a clean kitchen towel and let the rolls rise for 30-45 minutes, or until they've doubled in size.
After the rolls have risen, pour ½ cup of heavy cream over them right before baking.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
While the rolls bake, whisk together powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust the consistency with more cream if needed.
Once the rolls are baked and slightly cooled, drizzle the coffee icing generously over the top.

Video

Notes

Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment.
Use quality dark chocolate for the filling to get the best flavor and gooey texture.
Don’t overbake the rolls—golden brown tops mean they’re ready, and you’ll keep that soft, fluffy center.

Nutrition