Chocolate Espresso Rolls (Printable Version)
# What You'll Need:
→ For the Dough
01 -
1 cup warm milk (110°F/45°C)
02 -
2 ¼ teaspoons active dry yeast
03 -
1 teaspoon sugar
04 -
½ cup granulated sugar
05 -
⅓ cup unsalted butter, softened
06 -
1 teaspoon salt
07 -
2 eggs
08 -
4 cups all-purpose flour
→ For the Filling
09 -
½ cup unsalted butter, softened
10 -
¼ cup heavy cream
11 -
½ cup brown sugar, packed
12 -
2 tablespoons cocoa powder
13 -
1 tablespoon instant coffee powder
14 -
½ cup dark chocolate, finely chopped
→ For the Heavy Cream Drizzle
15 -
½ cup heavy cream
→ For the Coffee Icing
16 -
1 cup powdered sugar
17 -
1 tablespoon instant coffee powder
18 -
2-3 tablespoons heavy cream
# Step-by-Step Directions:
01 -
Dissolve the yeast in the warm milk with a teaspoon of sugar in a large bowl. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
02 -
In the bowl of a stand mixer, combine the ½ cup sugar, butter, salt, eggs, and flour. Pour in the activated yeast mixture and mix thoroughly until the dough is well incorporated and pulls away cleanly from the sides of the bowl.
03 -
Transfer the dough to an oiled bowl, cover, and place in a warm location for approximately 1 hour or until the dough has doubled in size.
04 -
In a medium bowl, blend the softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth and well combined. Gently fold in the chopped dark chocolate.
05 -
After the dough has risen, roll it out into a large rectangle approximately 12x18 inches. Spread the filling evenly across the surface, leaving a small border around the edges. Tightly roll the dough from the long edge to form a log, then slice into 8 equal portions.
06 -
Arrange the sliced rolls in a greased 9x13-inch baking dish. Cover with a clean kitchen towel and allow to rise for 30-45 minutes, or until doubled in size.
07 -
Once the rolls have completed their second rise, pour ½ cup of heavy cream over them. Preheat oven to 350°F (175°C).
08 -
Bake the rolls for 25-30 minutes, until they're golden brown and fully cooked through.
09 -
While the rolls are baking, whisk together powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust consistency by adding more cream if necessary.
10 -
Allow the baked rolls to cool slightly, then drizzle generously with the coffee icing before serving.
# Helpful Notes:
01 -
Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment.
02 -
Use quality dark chocolate for the filling to get the best flavor and gooey texture.
03 -
Don't overbake the rolls—golden brown tops mean they're ready, and you'll keep that soft, fluffy center.