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
Scale
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
