Description
Indulge in these rich and fluffy Chocolate Espresso Rolls, combining the bold flavors of coffee and dark chocolate with a soft, buttery dough. Perfect for breakfast, brunch, or a delightful dessert treat, these rolls are topped with a luscious coffee icing that enhances their irresistible taste.
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
- Dissolve the Yeast: In a large bowl, dissolve the yeast in warm milk with 1 teaspoon sugar and let it sit for about 5 minutes until frothy, indicating the yeast is active.
- Combine Dough Ingredients: Add the granulated sugar, softened butter, salt, eggs, and flour to the yeast mixture. Mix well using a stand mixer until the dough is smooth and pulls away cleanly from the sides of the bowl.
- First Rise: Transfer the dough to an oiled bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare Filling: In a medium bowl, blend softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until combined. Fold in the finely chopped dark chocolate.
- Shape Rolls: Roll the risen dough into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long edge into a log.
- Slice and Second Rise: Cut the log into 8 equal rolls and place them in a greased 9×13-inch baking dish. Cover with a clean towel and let rise for 45 minutes until doubled in size.
- Heavy Cream Drizzle: Pour ½ cup of heavy cream evenly over the rolls before baking to keep them moist and tender.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 30 minutes or until golden brown and cooked through.
- Prepare Coffee Icing: While the rolls bake, whisk together powdered sugar, instant coffee powder, and 3 tablespoons heavy cream until smooth. Adjust cream for desired consistency.
- Finish: After baking and cooling slightly, drizzle the coffee icing generously over the rolls to enhance the espresso flavor.
Notes
- Allow the dough to rise in a warm environment; use the oven light if your kitchen is cold.
- Use high-quality dark chocolate and fresh yeast for the best flavor and rise.
- Don't skip the heavy cream drizzle before baking for a soft, tender crumb.
- Remove rolls from the oven once golden brown to keep the centers soft and fluffy.
- Adjust coffee icing consistency with more or less heavy cream based on preference.
Nutrition
- Serving Size: 1 roll
- Calories: 320 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: 65 mg
