Description
Delight in these rich and indulgent Chocolate Espresso Rolls, featuring a soft yeast dough filled with a luscious blend of cocoa, coffee, and dark chocolate. Topped with a creamy coffee icing, these rolls make a perfect treat for breakfast or dessert lovers seeking a caffeinated twist.
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
- Activate yeast: Dissolve the yeast in the warm milk with a teaspoon of sugar in a large bowl. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dough ingredients: In the bowl of a stand mixer, combine the ½ cup granulated sugar, softened butter, salt, eggs, and 4 cups flour. Pour in the yeast mixture and mix until the dough is well combined and pulls cleanly from the sides of the bowl.
- First rise: Place the dough into a greased bowl, cover it, and allow it to rise in a warm place for about 1 hour until it doubles in size.
- Prepare filling: In a medium bowl, mix together softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until well combined. Fold in the finely chopped dark chocolate.
- Roll out dough: After the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges.
- Form rolls: Roll the dough tightly from the long edge to form a log. Slice into 8 even rolls and place them into a greased 9×13-inch baking dish. Cover with a clean kitchen towel and let the rolls rise a second time for 30-45 minutes until doubled in size.
- Apply cream drizzle: Pour ½ cup of heavy cream evenly over the rolls right before baking to enhance softness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30 minutes or until golden brown and cooked through.
- Make coffee icing: While baking, whisk together powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust the cream quantity for desired consistency.
- Finish and serve: After the rolls have slightly cooled, generously drizzle the coffee icing over the top and serve warm for the best experience.
Notes
- Let the dough rise in a warm spot; if your kitchen is cold, turning on the oven light helps create a cozy environment.
- Use top quality dark chocolate and fresh active yeast for the best flavor and rise.
- Don't skip the heavy cream drizzle before baking; it ensures an ultra-soft texture inside the rolls.
- Avoid overbaking; golden brown tops mean the rolls are done and will keep the center soft and fluffy.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
