Description
These Chocolate Espresso Rolls are a decadent treat combining the rich flavors of dark chocolate and espresso in soft, fluffy yeast rolls. Perfect for breakfast or dessert, they feature a creamy coffee-infused filling, topped with a luscious espresso glaze. The dough is enriched with eggs and butter, allowed to rise twice for perfect fluffiness, and baked to a golden finish.
Ingredients
Dough 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
Filling Ingredients
- 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)
Topping and Icing Ingredients
- ½ cup heavy cream (to pour over rolls before baking)
- 1 cup powdered sugar
- 1 tablespoon instant coffee powder
- 2-3 tablespoons heavy cream (for icing, adjust as needed)
Instructions
- Activate the yeast: Dissolve the active dry yeast in the warm milk along with 1 teaspoon of sugar in a large bowl. Let it rest for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In the mixing bowl, combine the ½ cup granulated sugar, ⅓ cup softened unsalted butter, salt, eggs, and flour. Pour in the yeast mixture and mix thoroughly until the dough is smooth and pulls cleanly from the sides of the bowl.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Prepare the filling: In a medium bowl, blend the softened butter, ¼ cup heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth and well combined. Fold in the finely chopped dark chocolate pieces evenly.
- Roll and fill the dough: After the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle. Spread the chocolate espresso filling evenly over the dough, leaving a small border around the edges to prevent spilling.
- Roll, cut, and allow second rise: Starting from the long edge, roll the dough tightly into a log shape. Slice the log into 8 equal rolls and arrange them in a greased 9×13-inch baking dish. Cover with a clean kitchen towel and let rise for 30-45 minutes until doubled in size.
- Pour heavy cream over rolls: Once the rolls have risen again, pour ½ cup of heavy cream evenly over the top of the rolls just before baking to keep them moist and add richness.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until they are golden brown and fully cooked through.
- Prepare the coffee icing: While the rolls bake, whisk together powdered sugar, instant coffee powder, and 2-3 tablespoons of heavy cream until the icing is smooth and pourable. Adjust the consistency by adding more cream if needed.
- Ice the rolls: Once the rolls have cooled slightly after baking, drizzle the espresso coffee icing generously over the top for a lovely glossy finish and enhanced coffee flavor.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Allowing the dough to rise twice is essential for light and fluffy rolls.
- The heavy cream poured over the rolls before baking keeps them moist and tender.
- Adjust the amount of heavy cream in the icing to your preferred sweetness and drizzle consistency.
- Use dark chocolate with at least 60% cocoa for the best rich chocolate flavor.
- Store leftover rolls in an airtight container; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
