Description

These Chocolate Espresso Rolls are a delightful blend of rich chocolate and bold espresso flavors wrapped in soft, fluffy dough. Perfect for breakfast or dessert, they feature a creamy coffee-infused filling, a luxurious heavy cream drizzle baked into the rolls, and a smooth coffee icing topping for an irresistible treat.

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 yeast in warm milk with 1 teaspoon sugar. Let it sit for about 5 minutes until frothy to ensure the yeast is active.
Combine Dough Ingredients: Add ½ cup sugar, softened butter, salt, eggs, and flour to the bowl of a stand mixer. Pour in the yeast mixture and mix well until the dough is well incorporated and pulls cleanly from the sides of the bowl.
First Rise: Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for about 1 hour until doubled in size.
Prepare Filling: In a medium bowl, mix the softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until combined. Fold in the chopped dark chocolate.
Shape Rolls: After the dough has risen, roll it out to a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Roll tightly from the long edge into a log.
Slice and Second Rise: Slice the log into 8 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until doubled in size.
Preheat Oven and Add Heavy Cream: Preheat the oven to 350°F (175°C). Pour ½ cup heavy cream over the risen rolls just before baking.
Bake Rolls: Bake for 25-30 minutes until golden brown and cooked through.
Prepare Coffee Icing: While baking, whisk powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust consistency as desired.
Ice the Rolls: Once baked and slightly cooled, drizzle the coffee icing generously over the rolls.

Notes

Let the dough rise in a warm spot; if your kitchen is cold, turn on the oven light to create a cozy environment.
Use high-quality dark chocolate and fresh yeast for best flavor and texture.
Don’t skip the heavy cream in the filling and drizzle for the softest, most tender rolls.
Watch the baking time carefully; golden brown tops indicate the rolls are done and the centers stay soft.

Nutrition

Serving Size: 1 roll
Calories: 340 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 65 mg