Description
Delight in these indulgent Chocolate Espresso Rolls featuring a rich coffee-infused filling and a luscious coffee icing drizzle. Soft, fluffy dough perfectly complements the bittersweet chocolate and espresso flavors, making these rolls a perfect treat for breakfast or dessert.
Ingredients
Scale
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
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)
Heavy Cream Drizzle:
- ½ cup heavy cream (to pour over rolls before baking)
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 1 teaspoon of sugar in a large bowl. Let it sit for about 5 minutes until frothy, confirming the yeast is active.
- Prepare Dough: In the bowl of a mixer, combine ½ cup granulated sugar, softened butter, salt, eggs, and flour. Pour in the yeast mixture and mix until well incorporated and the dough cleans the sides of the bowl.
- First Rise: Place the dough into an oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Make Filling: In a medium bowl, mix softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until combined. Fold in finely chopped dark chocolate.
- Roll Out Dough: After the dough has risen, roll it out into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Shape Rolls: Roll the dough tightly from the long edge into a log. Slice into 8 even rolls and place them in a greased 9×13-inch baking dish. Cover with a kitchen towel and let rise again for 30-45 minutes until doubled in size.
- Add Heavy Cream Drizzle: Pour ½ cup of heavy cream over the rolls just before baking.
- Bake Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 30 minutes until golden brown and cooked through.
- Prepare Coffee Icing: While rolls bake, whisk together powdered sugar, instant coffee powder, and 2-3 tablespoons heavy cream until smooth. Adjust cream to get desired icing consistency.
- Finish and Serve: Once rolls have cooled slightly, generously drizzle the coffee icing over the top.
Notes
- Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment.
- Use top quality dark chocolate and fresh yeast for best flavor and texture.
- Don’t skip the heavy cream drizzle for a soft, tender crumb.
- Monitor baking closely; golden brown tops indicate the rolls are ready, preserving a soft center.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
