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Super Soft Chocolate Espresso Rolls Recipe

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4.2 from 37 reviews

These Super Soft Chocolate Espresso Rolls combine a tender, fluffy dough with a rich, luscious chocolate and espresso filling, baked to golden perfection and topped with a smooth espresso-infused icing. Perfect for breakfast or dessert, these rolls delight with their creamy texture and balanced coffee-chocolate flavor.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 rolls

Ingredients

Dough

  • 2/3 cup whole milk (160g), warm (100 to 110°F)
  • 1/4 cup sugar (50g)
  • 2 teaspoons active dry yeast
  • 2 1/2 cups all purpose flour (325g)
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, softened (60g)

Chocolate Espresso Filling

  • 3 tbsp unsalted butter (42g)
  • 4-6 tbsp heavy cream (adjust as desired)
  • 4 tbsp brown or white sugar (adjust quantity to your liking)
  • 2 tbsp cocoa powder
  • 1-2 tsp instant coffee powder
  • 100g semi-sweet or dark chocolate (chopped or chips)

Icing

  • 1/4 cup heavy cream (60g)
  • 1 cup powdered sugar (130g)
  • 1/2 tsp instant coffee powder
  • 2-4 tbsp heavy cream (depending on desired icing thickness)

Instructions

  1. Activate Yeast: In a bowl, combine the warm milk, yeast, and sugar. Stir and let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Make Dough: Add the all-purpose flour, egg, salt, and softened butter into the yeast mixture. Knead the mixture for 7-10 minutes either by hand or using a stand mixer with a dough hook attachment until the dough is smooth, soft, and very stretchy.
  3. First Rise: Transfer the dough to a greased clean bowl, cover it with cling wrap, and place in a warm, humid spot for 60-90 minutes until it doubles in size.
  4. Prepare Filling: While the dough is rising, combine butter, heavy cream, cocoa powder, instant coffee powder, and sugar in a nonstick saucepan. Heat on low, stirring until melted and combined.
  5. Add Chocolate: Stir in the chopped chocolate until melted, either keeping on low heat or removing from heat to avoid burning. Adjust coffee, sugar, or cream to achieve a thick, spreadable sauce. Let it cool.
  6. Shape Rolls: Once the dough has risen and the filling cooled, grease a baking pan. Roll the dough on a floured surface into a 12×14-inch rectangle, keeping edges straight.
  7. Fill and Roll: Spread the cooled chocolate espresso filling evenly over the dough. Cut the rectangle into six 2-inch wide strips. Roll each strip carefully to form individual rolls.
  8. Second Rise: Place the rolls in the prepared baking dish, cover, and let them rise again in a warm spot for 30-45 minutes until puffed.
  9. Preheat Oven: About 20 minutes before baking, preheat the oven to 375°F (conventional, no fan).
  10. Add Cream Topping: Just before baking, pour the indicated amount of heavy cream evenly over each roll; it will seep down during baking.
  11. Bake Rolls: Bake for 20-25 minutes until the rolls are lightly golden and cooked through.
  12. Prepare Icing: Whisk together the powdered sugar, instant coffee powder, heavy cream, and additional cream until smooth. Adjust thickness to preference.
  13. Ice Rolls: Spread the warm espresso icing over the rolls while they are still warm.
  14. Serve: Allow to cool slightly, then serve and enjoy the soft, chocolatey espresso rolls.

Notes

  • The dough can be kneaded by hand or with a stand mixer fitted with a dough hook for convenience.
  • Adjust the sugar and coffee quantities in the filling to suit your preferred sweetness and coffee strength.
  • Ensure the milk is warm (not hot) to properly activate the yeast.
  • Use a warm, humid rise environment for best dough rising results.
  • The cream poured on top before baking helps keep the rolls moist and tender.
  • The icing thickness can be adjusted by the amount of heavy cream added to your preference.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/super-soft-chocolate-espresso-rolls-recipe/