Gooey Mocha Breakfast Indulgence

These chocolate espresso rolls transform ordinary mornings into celebrations with their irresistible mocha aroma and gooey chocolate centers. Each bite delivers the perfect balance of rich cocoa and coffee flavors wrapped in a pillowy soft dough that will have everyone reaching for seconds.

I first made these for Christmas morning three years ago, and they've become our most requested special breakfast. My coffee loving husband actually requested them instead of birthday cake last year, which tells you everything you need to know about how delicious they are.

Ingredients

• Active dry yeast activates the dough, giving these rolls their perfect fluffy texture. Look for fresh yeast that bubbles vigorously when proofed
• Unsalted butter adds richness to both dough and filling. Use quality butter at room temperature for best results
• Dark chocolate pieces create pockets of melty goodness throughout the rolls. Choose a high quality 60 to 70% cacao for deeper flavor
• Instant coffee powder provides that essential espresso kick without making the dough too wet. Choose a good quality brand for best flavor
• Heavy cream poured over the rolls before baking creates an almost custard like layer beneath the rolls. This is the secret to their incredible texture

Step-by-Step Instructions

Activate the Yeast

Dissolve yeast in warm milk with a teaspoon of sugar and wait until it becomes frothy and fragrant, about 5 minutes. The milk should feel like warm bath water, around 110°F. If it feels hot to your finger, it will kill the yeast and your rolls won't rise.

Create the Dough Base

Combine sugar, butter, salt, eggs and flour in your mixer bowl, then add the activated yeast mixture. Mix thoroughly until the dough pulls away cleanly from the sides of the bowl, about 5 minutes. The dough should feel slightly tacky but not sticky, with a smooth, elastic texture.

First Rise

Transfer dough to an oiled bowl, cover with a damp towel or plastic wrap, and let rise until doubled in size, approximately 1 hour. Look for a soft, puffy texture that slowly springs back when gently poked with your finger.

Prepare the Mocha Filling

Mix softened butter, heavy cream, brown sugar, cocoa powder and instant coffee into a spreadable paste. The mixture should be easily spreadable but not runny. Gently fold in the chopped dark chocolate pieces at the end to maintain distinct chocolate chunks.

Shape the Rolls

Roll dough into a large 12x18 inch rectangle on a lightly floured surface. Spread filling evenly across the surface, leaving a half inch border along the edges. Roll the dough tightly from the long side to create a uniform log with no air pockets.

Second Rise

Slice the log into 8 equal portions and arrange them in your greased baking dish with about half inch between each roll. Cover and let rise in a warm spot until doubled in size and touching each other, about 30 to 45 minutes.

Bake to Perfection

Pour heavy cream directly over the risen rolls just before baking, allowing it to seep down into the crevices. Bake at 350°F for exactly 25 minutes, until the tops are golden brown but centers remain soft and gooey.

Create Coffee Icing

While rolls are baking, whisk together powdered sugar, instant coffee powder, and just enough heavy cream to achieve a thick but pourable consistency. The icing should slowly drizzle from a spoon in a thick ribbon.

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My absolute favorite part of this recipe is the moment the chocolate and coffee aromas start filling the kitchen. It never fails to bring my family wandering in asking when breakfast will be ready. The combination of chocolate and coffee has always been my weakness, and these rolls showcase that pairing perfectly.

Make Ahead Options

These rolls are perfect for preparing ahead of time, which makes them ideal for holiday mornings. After shaping and placing them in your baking dish, cover them tightly with plastic wrap and refrigerate overnight. The next morning, remove them from the refrigerator and let them sit at room temperature for about 45 minutes before baking. The slow, cold rise actually enhances the flavor of the dough while making your morning routine much simpler.

Flavor Variations

While the chocolate and coffee combination is classic, this recipe welcomes creative adaptations. For a holiday twist, add a teaspoon of orange zest to the filling and a splash of orange extract to the icing. Chocolate hazelnut lovers can substitute half the butter in the filling with hazelnut spread. Those who prefer milder coffee flavor can reduce the instant coffee to just one teaspoon in both filling and icing. The versatile dough works wonderfully with any of these variations.

Serving Suggestions

These indulgent rolls are substantial enough to be the centerpiece of a special breakfast or brunch. Pair them with fresh fruit to balance their richness and a protein element like yogurt or eggs for a complete meal. For the ultimate coffee lover's experience, serve alongside cold brew or espresso. They also make an impressive dessert when slightly warmed and topped with a scoop of vanilla ice cream. The contrast between warm roll and cold ice cream creates an irresistible texture experience.

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Commonly Asked Questions

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls through the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes, pour over the heavy cream, and bake as directed. You can also freeze fully baked rolls for up to 1 month and reheat before serving.

→ Can I substitute the instant coffee powder?

Absolutely. You can use instant espresso powder for a stronger flavor, or replace it with 2 tablespoons of strongly brewed coffee (reducing other liquids slightly). For a non-caffeinated version, try coffee extract or additional cocoa powder for a purely chocolate roll.

→ Why pour heavy cream over the rolls before baking?

The heavy cream creates an incredibly moist, tender texture in the finished rolls. As they bake, the cream is absorbed into the dough and creates a slight caramelization where it meets the filling. This technique helps prevent the rolls from drying out and adds richness.

→ What's the best way to slice the rolls evenly?

For perfectly even rolls, use unflavored dental floss or thin cooking twine. Slide it under your rolled dough, cross the ends over the top at your desired width, and pull to slice cleanly through. This prevents squishing the rolls as a knife might do.

→ How do I know when the rolls are properly baked?

The rolls should be golden brown on top and have an internal temperature of about 190°F (88°C). If you don't have a thermometer, insert a toothpick into the center of a roll—it should come out clean with perhaps a few moist crumbs but no raw dough.

→ Can I reduce the sweetness of these rolls?

Yes, you can reduce the sugar in both the dough and filling by up to 25% without significantly affecting the texture. For a less sweet icing, use less powdered sugar and add a touch of cream cheese for tanginess to balance the coffee flavor.