Description
Delight in these rich and flavorful Chocolate Espresso Rolls featuring a soft, buttery dough filled with a luscious coffee-chocolate spread, topped with a creamy coffee icing. Perfect for breakfast or dessert, these rolls combine the deep flavors of espresso and dark chocolate for an indulgent treat.
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 along with 1 teaspoon of sugar in a large bowl. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
- Prepare Dough: In the bowl of a mixer, combine ½ cup sugar, softened butter, salt, eggs, and flour. Pour in the yeast mixture and mix well until the dough is smooth and pulls away from the sides of the bowl cleanly.
- First Rise: Place the dough into an oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Make 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 chopped dark chocolate.
- Roll Out Dough: After the dough has risen, roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 8 even rolls and arrange them in a greased 9×13-inch baking dish. Cover with a kitchen towel and let rise for 45 minutes until doubled in size.
- Add Cream Drizzle: Pour ½ cup heavy cream evenly over the rolls right before baking.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 30 minutes or until they are golden brown and cooked through.
- Prepare Coffee Icing: While the rolls bake, whisk together powdered sugar, instant coffee powder, and 2 to 3 tablespoons of heavy cream until smooth. Adjust cream quantity to reach desired drizzle consistency.
- Ice Rolls: After baking and letting the rolls cool slightly, drizzle the coffee icing generously over the top.
Notes
- Let the dough rise in a warm spot; if your kitchen is cold, using the oven light on low can create a cozy environment.
- Choose top quality dark chocolate and fresh active dry yeast for best flavor and texture.
- Don’t skip the heavy cream drizzle before baking to ensure soft and moist rolls.
- Watch closely while baking; golden brown tops indicate the rolls are perfectly cooked while retaining a soft, fluffy interior.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
