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 undeniably irresistible about the warm aroma of coffee and chocolate baking together. This Chocolate Espresso Rolls Recipe brings those flavors into soft, fluffy rolls swirled with a rich espresso-chocolate filling and topped with a luscious coffee glaze—making your kitchen smell like your favorite café.

The image shows six cinnamon rolls in a white baking pan, with one roll being lifted out by a red and black spatula. Each roll has three visible layers: a golden-brown outer dough layer with a soft, fluffy texture, a dark brown cinnamon filling layer in the middle that looks rich and moist, and a thick light brown cream cheese frosting layer with specks of cinnamon spread on top and swirled inside the roll. The background is a white marbled surface, and there is some cinnamon filling residue around the edges of the pan. 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 get so excited every time I make these rolls because the combination of chocolate and espresso is both indulgent and comforting. Whether you serve them for a cozy weekend brunch or a special coffee break, these rolls always bring smiles.

Distinctive Flavor: The espresso powder enhances the chocolate filling, giving these rolls a rich, sophisticated taste.
Soft Texture: Thanks to the heavy cream added in the dough and filling, these rolls stay wonderfully tender and moist.
Showstopper Look: The generous coffee icing drizzle makes these rolls look as amazing as they taste—perfect for impressing guests.
Beginner Friendly: Despite their stunning results, this recipe uses straightforward steps perfect for home bakers stepping up their roll game.

Ingredients & Why They Work

Every ingredient in this Chocolate Espresso Rolls Recipe complements each other to create that perfect balance of softness, sweetness, and flavor. Here’s a quick guide on what each one does and some tips so you get the best results.

Flat lay of a small white ceramic bowl of warm milk, a small white ceramic bowl with active dry yeast granules, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of brown sugar, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of instant coffee powder, a small white ceramic bowl of powdered sugar, two whole uncracked brown eggs, a small mound of softened unsalted butter, a small white ceramic bowl of heavy cream, finely chopped pieces of dark chocolate, a simple white ceramic bowl containing a smooth coffee icing, all ingredients 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: Yeast loves warmth, so this helps activate it without killing it.
Active dry yeast: The engine for your dough rise—make sure it’s fresh and frothy!
Sugar (granulated & brown): Granulated sugar sweetens the dough, while brown sugar adds moisture and richness to the filling.
Unsalted butter: Softened for dough tenderness and richness in the chocolate filling.
Salt: Balances sweetness and enhances flavor overall.
Eggs: Provide structure and that lovely golden color.
All-purpose flour: The foundation that gives the rolls their structure.
Heavy cream: Key for richness in both the filling and the cream drizzle topping.
Cocoa powder: Brings deep chocolate flavor to the filling without overpowering.
Instant coffee powder: Infuses a subtle espresso note that wakes up the chocolate beautifully.
Dark chocolate (finely chopped): Adds gooey chocolate pockets in every bite.
Powdered sugar: The base for the smooth coffee icing drizzle.

📝

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 tweaking this Chocolate Espresso Rolls Recipe depending on my mood or occasion. Sometimes I add a pinch of cinnamon for warmth or swap in white chocolate chunks for a fun twist. Don’t be shy—make it your own!

Variation: When I tried adding chopped walnuts, it gave a nice crunch contrast to the soft rolls. Definitely worth experimenting if you like a bit of texture!
Dairy-free option: You can replace the heavy cream with coconut cream and use vegan butter to make these rolls dairy-free without losing richness.
Sweetness level: If you prefer less sweetness, reduce the sugar in the filling slightly—I find it balances well with the coffee icing.

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

The image shows a cinnamon roll with three visible layers: a golden-brown base layer with a soft and fluffy texture, a middle swirled layer of dark brown cinnamon filling, and a top thick layer of creamy beige frosting with specks of cinnamon throughout. The cinnamon roll sits on a decorative white plate with carved edges on a white marbled surface. Around the plate are scattered dark brown coffee beans. In the background, there is a white cup of coffee on its matching saucer, and a black and gold fork and knife lay to the right of the plate, with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bloom the yeast for a perfect rise

Start by warming your milk to about 110°F (45°C)—this gentle warmth helps the yeast wake up without burning it. Mix in the yeast and a teaspoon of sugar, then set it aside for 5 minutes. You’ll know it’s ready when frothy bubbles form on top, signaling that the yeast is alive and kicking.

Step 2: Mix the dough to soft perfection

Into your mixer bowl, add the softened butter, sugars, salt, eggs, and flour. Pour in your yeast mixture and let the mixer work its magic until you get a smooth dough that pulls away cleanly from the bowl. Don’t rush this; a well-developed dough is key to the rolls’ fluffy texture.

Step 3: Let the dough rise happily

Lightly oil a bowl, place in your dough, and cover it with a clean towel. Set it in a warm, draft-free spot—my oven with just the light on works wonders. Let it double in size, usually about an hour. Don’t be tempted to rush this part; it’s crucial for light rolls.

Step 4: Mix the luscious filling

While your dough rises, combine softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder. Stir until smooth, then fold in finely chopped dark chocolate. This filling is thick and rich—perfect for spreading evenly over your dough later.

Step 5: Roll out, fill, and shape

Roll your risen dough out to a 12×18-inch rectangle. Spread the chocolate espresso filling evenly across, leaving a small border so the filling doesn’t spill out. Then tightly roll it from the long edge into a log. Slice into 8 even rolls and arrange them snugly in a greased 9×13-inch pan.

Step 6: Second rise and cream drizzle

Cover the rolls again and let them rise for 30-45 minutes until puffed up. Just before baking, pour half a cup of heavy cream evenly over the rolls—this little step makes a huge difference in keeping the tops moist and glossy during baking.

Step 7: Bake until golden and irresistible

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown with a soft, cooked-through center. Keep an eye on them towards the end so you don’t overbake—golden, not dark, is the goal!

Step 8: Drizzle with coffee icing

While the rolls bake, whisk powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust to your desired pourable consistency. Once the rolls have cooled slightly, drizzle this icing generously on top—this final touch adds sweetness and that extra coffee buzz.

Top Tip

From my experience baking these Chocolate Espresso Rolls, a few little tricks make all the difference between good and amazing. Here’s what I’ve learned:

Temperature control: Always check your milk temp before mixing yeast. Too hot, and you'll kill the yeast; too cold, and it won’t activate fully.
Don’t skip the heavy cream drizzle: Pouring cream over the rolls before baking locks in moisture and keeps the tops beautifully shiny.
Even slicing: Use a sharp serrated knife to cut the rolls evenly, which helps them rise consistently during the second proof.
Second rise patience: Resist the urge to bake the rolls too soon after shaping. Letting them rise well creates lighter, fluffier rolls every time.

How to Serve Chocolate Espresso Rolls Recipe

chocolate espresso rolls - Serving Suggestion

Garnishes

I like to sprinkle a few chocolate shavings or a light dusting of cocoa powder over the icing when serving—it adds a lovely finishing touch and elevates the chocolate notes further. Sometimes, fresh coffee beans for garnish on the side make a fun statement!

Side Dishes

Pair these rolls with a simple cup of black coffee or a velvety latte to complement the espresso flavor. For brunch, they go wonderfully alongside fresh fruit or a light yogurt parfait.

Creative Ways to Present

For special occasions, I sometimes bake these rolls in individual ramekins to serve as single portions, or place them tightly in a round pan to form a flower pattern that looks stunning once drizzled with icing.

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature for up to two days. I find reheating gently in the microwave (wrapped in a damp paper towel) revives their softness beautifully.

Freezing

These rolls freeze wonderfully. I freeze them before the second rise—wrap tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge, then let come to room temperature and rise fully before baking.

Reheating

For already-baked rolls, pop them in a 300°F oven for 10 minutes or microwave for 20-30 seconds. To preserve their texture, avoid overheating—soft and warm is the goal.

Frequently Asked Questions:

Can I use brewed espresso instead of instant coffee powder?

You can substitute brewed espresso for the instant coffee powder, but since espresso is liquid, you'll want to reduce the amount of heavy cream slightly to maintain the right filling consistency.

What’s the best type of chocolate to use for these rolls?

Using high-quality dark chocolate is best for this recipe as it melts nicely and balances the espresso flavor beautifully. You can use semi-sweet or bittersweet depending on your sweetness preference.

Can I make these rolls vegan or gluten-free?

This recipe can be adapted for vegan diets by swapping butter with plant-based margarine and heavy cream with coconut cream. For gluten-free, use a gluten-free flour blend, but be aware the texture may differ slightly from the original.

How do I know when the rolls are perfectly baked?

Look for a golden brown top with lightly firm sides. The rolls should bounce back slightly when gently pressed. Overbaking can dry them out, so it’s key to watch closely during the last few minutes.

Final Thoughts

These Chocolate Espresso Rolls have become my go-to for special mornings or when I want to impress friends with something homemade yet decadent. The balance of chocolate and coffee, the soft dough, and that gleaming icing make them unforgettable. Try this recipe and I promise you’ll keep coming back to it—just like I do!