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)

Imagine the warm aroma of freshly baked rolls, rich with deep chocolate and a hint of espresso that wakes up your taste buds. That’s exactly what you get with this Chocolate Espresso Rolls Recipe—a perfect blend of sweet, bold, and comforting all rolled into one irresistible 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

I’ve made this Chocolate Espresso Rolls Recipe many times, and every time it’s like a little celebration in the kitchen. The combination of chocolate and coffee is just perfect—the rolls come out soft, gooey, and packed with flavor that you can’t help but smile at.

Irresistible Flavor: The blend of rich dark chocolate with a subtle kick of espresso creates a complex, yet comforting taste.
Soft, Fluffy Texture: Using heavy cream and the right kneading technique makes these rolls unbelievably tender inside.
Perfect for Coffee Lovers: This recipe truly elevates your typical sweet roll with a coffee twist that coffee fans will adore.
Fun to Make: The rolling, filling, and rising process is satisfying and perfect if you want a hands-on baking project.

Ingredients & Why They Work

Every ingredient in this Chocolate Espresso Rolls Recipe plays a crucial role, from helping the dough rise beautifully to creating that luscious filling. Here’s a quick rundown so you feel confident picking the best ingredients for the job.

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: Activates the yeast gently without killing it—important for a fluffy rise.
Active Dry Yeast: The leavening hero that makes the rolls light and airy.
Sugar: Feeds the yeast and sweetens the dough just right.
Unsalted Butter: Adds richness and tenderness to both dough and filling.
Salt: Balances the sweetness and enhances all the flavors.
Eggs: Give structure and richness to the dough.
All-Purpose Flour: The sturdy base that holds everything together.
Heavy Cream: Creates softness in both the filling and as a drizzle before baking to keep rolls moist.
Brown Sugar: Adds a subtle molasses flavor that deepens the filling’s taste.
Cocoa Powder: Brings chocolate intensity without extra sweetness.
Instant Coffee Powder: Gives that espresso punch that makes this roll unique.
Dark Chocolate: Melts into gooey pockets of chocolatey goodness.
Powdered Sugar: For a smooth coffee icing to finish it off with sweetness and a slight coffee kick.

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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 experimenting with this Chocolate Espresso Rolls Recipe—sometimes I add a handful of toasted nuts for crunch or swap the dark chocolate for white chocolate chunks for a different twist. Feel free to customize it to your liking.

Variation: Once, I stirred in some cinnamon to the filling mix and it gave the rolls a warm spice note that surprised me in the best way.
Dairy-Free Option: You can substitute coconut cream and vegan butter if you want a dairy-free version—just be mindful the texture changes slightly.
Stronger Coffee Flavor: Double the instant coffee powder if you like your rolls with a bold espresso hit.

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: Activate the Yeast

Start by dissolving your active dry yeast in warm milk along with a teaspoon of sugar. I always check the temperature with my finger—it should feel warm but not hot, around 110°F (45°C). Let it sit about 5 minutes until it’s frothy; that’s how you know your yeast is alive and ready.

Step 2: Make the Dough

In your mixer bowl, combine sugar, softened butter, salt, eggs, and flour. Then pour in the yeast mixture. Mix with your dough hook, starting slow so the flour doesn’t fly everywhere, and knead for about 5-7 minutes until the dough pulls clean off the sides. It should be soft but not sticky—if it’s too sticky, sprinkle in a little more flour.

Step 3: First Rise

Place the dough in a lightly oiled bowl and cover it with a clean towel. I like to leave mine in the oven with just the light on—it’s cozy and perfect for yeast to rise. Give it about an hour or until it doubles in size. Patience here really pays off with airy rolls!

Step 4: Prepare the Filling

Mix softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth. Then fold in chopped dark chocolate. The filling is rich and creamy, and trust me—you’ll want to lick the spoon.

Step 5: Roll and Fill

Roll out your dough into a 12x18 inch rectangle on a floured surface. Spread the chocolate espresso filling evenly, leaving a small border so it doesn’t spill out when you roll. Roll up tightly from the long side into a log, then slice into 8 equal rolls.

Step 6: Second Rise and Cream Drizzle

Place the rolls in a greased 9x13 baking dish, cover, and let them rise another 30-45 minutes until again puffed up. Right before baking, pour half a cup of heavy cream over the top—this step seals in moisture and melts into the dough for a stunning glossy finish.

Step 7: Bake and Ice

Bake at 350°F (175°C) for 25-30 minutes until golden brown on top. While they cool slightly, whisk together powdered sugar, instant coffee powder, and heavy cream to create your coffee icing. Drizzle generously over your warm rolls and watch the magic happen.

Top Tip

I’ve learned a few tricks the hard way when making these Chocolate Espresso Rolls. Follow these, and you’re set for success!

Perfect Dough Texture: If your dough feels too sticky, resist adding too much flour at once—add a tablespoon at a time to keep it soft but manageable.
Rolling Tips: Use a sharp knife to slice your log to keep edges clean; a dull blade can squish your rolls and make filling leak.
Warm Rise Spot: Don’t rush the rising by overheating—too hot and your yeast dies. A warm oven light is a great controlled environment.
Baking Watch: Golden brown tops mean done! Overbaking dries the rolls out, so check after 25 minutes.

How to Serve Chocolate Espresso Rolls Recipe

chocolate espresso rolls - Serving Suggestion

Garnishes

I usually sprinkle a little chopped dark chocolate or cocoa powder on top after icing for an extra chocolate punch. A few coffee beans as decoration can amp up the espresso vibe if you’re serving guests.

Side Dishes

Pair these rolls with a steaming mug of your favorite coffee or a creamy latte. Fresh berries or a simple fruit salad provide a bright contrast to these rich pastries.

Creative Ways to Present

For special occasions, I like arranging the rolls in a circular wreath shape and drizzling with icing—it’s festive and inviting. You can also add edible gold leaf bits for an extra wow factor!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. They stay soft but if your kitchen's warm, a quick fridge stint helps without drying them out too much.

Freezing

These rolls freeze beautifully—wrap each roll individually in plastic wrap and freeze in a sealed bag. When you’re ready, thaw overnight in the fridge, then warm in the oven to refresh their softness.

Reheating

I like reheating leftover rolls wrapped in foil in a 300°F oven for about 10 minutes. You’ll get that fresh-baked feel without drying them out.

Frequently Asked Questions:

Can I use strong brewed espresso instead of instant coffee powder?

Using instant coffee powder is best here because it blends smoothly into the filling without adding extra liquid. Brewed espresso may change the dough’s hydration and texture unless you adjust other liquid amounts carefully.

How can I tell when the rolls are fully baked?

The rolls should be golden brown on top and cooked through—if you gently tap the center, it sounds hollow. Avoid overbaking to keep them soft and tender inside.

Can I prepare the rolls the night before baking?

Absolutely! After shaping the rolls, cover them tightly and refrigerate overnight. Let them rise at room temperature for 30-45 minutes before baking. This slow rise actually improves flavor.

What’s the best chocolate to use for the filling?

I recommend using good-quality dark chocolate with at least 60% cocoa. It melts well and balances the sweetness and coffee flavor perfectly. Avoid overly sweet milk chocolate.

Final Thoughts

This Chocolate Espresso Rolls Recipe feels like a little secret indulgence I’m always thrilled to share. It’s perfect for mornings when you want a special start or as a sweet surprise for friends and family. Give it a try—you’ll be rewarded with aroma, warmth, and that deep chocolate-coffee love in every bite. Trust me, once you've made these, they’ll become a beloved classic in your baking repertoire.