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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Chocolate Espresso Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent Chocolate Espresso Rolls featuring a soft, fluffy dough filled with a rich chocolate and coffee mixture, topped with a creamy coffee icing. Perfect for breakfast or dessert, these rolls combine the comforting flavors of chocolate and espresso in every bite.
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)
Instructions
- Dissolve Yeast: In a large bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar. Let the mixture sit for about 5 minutes until it starts to froth, indicating the yeast is active.
- Make the Dough: Add ½ cup granulated sugar, softened butter, salt, eggs, and flour to the yeast mixture in your mixer bowl. Mix well until everything is incorporated and the dough pulls cleanly away from the sides of the bowl.
- First Rise: Place the dough into an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Filling: In a medium bowl, mix softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until well combined. Fold in the finely chopped dark chocolate.
- Shape Rolls: Once risen, roll out the dough into a 12x18 inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges.
- Roll and Slice: Roll the dough tightly from the long side into a log. Slice the log into 8 equal rolls and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a clean kitchen towel and allow them to rise for 45 minutes, or until doubled in size.
- Add Cream Drizzle: Just before baking, pour ½ cup heavy cream evenly over the rolls.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30 minutes or until golden brown and fully cooked through.
- Prepare Icing: While baking, whisk together powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust cream quantity for desired consistency.
- Finish: After the rolls have cooled slightly, drizzle the coffee icing generously over the top before serving.
Notes
- Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment for better yeast activation.
- Use high-quality dark chocolate and fresh yeast for the best flavor and texture.
- Don't skip the heavy cream drizzle before baking to ensure the rolls stay soft and moist inside.
- Monitor the rolls carefully while baking; golden brown tops indicate they are done, helping maintain a fluffy center without overbaking.
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
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