Name: Chocolate Espresso Rolls with Coffee Icing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 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); ½ cup heavy cream (to pour over rolls before baking); 1 cup powdered sugar; 1 tablespoon instant coffee powder; 2-3 tablespoons heavy cream (adjust for desired consistency)

There’s something magical about the blend of deep chocolate and rich coffee flavors swirling in freshly baked rolls. That’s exactly what makes the Chocolate Espresso Rolls with Coffee Icing Recipe so special—it’s a decadent treat that satisfies both your sweet tooth and your coffee craving all at once.

The image shows six cinnamon rolls in a white baking pan, with one roll being lifted out by a red and black spatula. Each roll has three visible layers: a golden-brown outer dough layer with a soft, fluffy texture, a dark brown cinnamon filling layer in the middle that looks rich and moist, and a thick light brown cream cheese frosting layer with specks of cinnamon spread on top and swirled inside the roll. The background is a white marbled surface, and there is some cinnamon filling residue around the edges of the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Espresso Rolls with Coffee Icing Recipe
Top Tip
How to Serve Chocolate Espresso Rolls with Coffee Icing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Espresso Rolls with Coffee Icing Recipe

Why You'll Love This Recipe

Honestly, I fell for these rolls the first time I baked them because they combine a fluffy, tender dough with a perfectly balanced chocolate and espresso filling—and that dreamy coffee icing finishes them off with a silky glaze that seals the deal.

Flavor Harmony: The marriage of chocolate and espresso creates a bold yet comforting taste that’s hard to resist.
Soft, Fluffy Texture: Thanks to the rich dough and a splash of heavy cream, these rolls come out tender and moist every time.
Easy to Customize: You can tweak the intensity of coffee or chocolate, or add nuts and spices to suit your mood.
Perfect for Any Occasion: Whether it’s a cozy brunch or an afternoon pick-me-up, these rolls impress without fuss.

Ingredients & Why They Work

This recipe balances tender yeast bread with a rich, flavorful filling and a luscious icing. Each ingredient plays its part to build layers of flavor and texture, making your chocolate espresso rolls so irresistible.

Flat lay of a small white ceramic bowl of warm milk, a small white ceramic bowl with active dry yeast granules, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of brown sugar, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of instant coffee powder, a small white ceramic bowl of powdered sugar, two whole uncracked brown eggs, a small mound of softened unsalted butter, a small white ceramic bowl of heavy cream, finely chopped pieces of dark chocolate, a simple white ceramic bowl containing a smooth coffee icing, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm milk: This activates the yeast gently—too hot and it kills, too cold and fermentation is slow.
Active dry yeast: Responsible for a light and airy dough; make sure it’s fresh for the best rise.
Sugar (both granulated and brown): Granulated sugar sweetens the dough, while brown sugar adds molasses notes to the filling.
Unsalted butter: Adds richness and moisture both in dough and filling—quality butter makes a difference.
Salt: Brings out all those intricate flavors and balances sweetness.
Eggs: Give structure and softness to the dough.
All-purpose flour: The backbone of your rolls—choose fresh flour for fluffiness.
Heavy cream: Used twice—once in the filling and again to drizzle over before baking—ensuring tenderness and a slight richness.
Cocoa powder: Provides that intense chocolate flavor in the filling without adding moisture.
Instant coffee powder: Boosts the espresso punch both in filling and icing, without making it bitter.
Dark chocolate (finely chopped): Melts and pockets inside, giving gooey bites of chocolate that complement the coffee.
Powdered sugar (for icing): Gives a smooth, sweet finish that balances the espresso’s slight bitterness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on my mood or the season and encourage you to do the same! These rolls can easily be adjusted to be more or less coffee-forward, or experiment with different chocolate types.

More Espresso Punch: Once, I doubled the instant coffee in both filling and icing—it became my go-to after a long morning.
Nutty Addition: Chopped toasted pecans or walnuts folded into the filling add a lovely crunch if you’re feeling adventurous.
Dairy-Free Twist: Substitute butter with coconut oil and heavy cream with full-fat coconut milk to keep the rich texture intact.
Spice It Up: A pinch of cinnamon or chili powder in the filling creates a subtle warmth that’s unexpected but delightful.

Step-by-Step: How I Make Chocolate Espresso Rolls with Coffee Icing Recipe

The image shows a cinnamon roll with three visible layers: a golden-brown base layer with a soft and fluffy texture, a middle swirled layer of dark brown cinnamon filling, and a top thick layer of creamy beige frosting with specks of cinnamon throughout. The cinnamon roll sits on a decorative white plate with carved edges on a white marbled surface. Around the plate are scattered dark brown coffee beans. In the background, there is a white cup of coffee on its matching saucer, and a black and gold fork and knife lay to the right of the plate, with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the yeast and prepare the dough

First things first: dissolve your active dry yeast and a teaspoon of sugar into the warm milk (about 110°F). Let it sit for 5 minutes until it’s frothy and alive—this step warms my soul as I watch the magic start. It’s key to ensure your yeast is fresh, or the bread won’t rise properly. Next, add sugar, softened butter, salt, eggs, and flour to the bowl, pouring in the yeast mixture last. Use your mixer with a dough hook or your hands to combine everything until the dough pulls away cleanly from the sides—smooth and elastic, never sticky. This dough is forgiving, but don’t rush the mixing; developing that gluten gives you those perfect fluffy rolls.

Step 2: Let the dough rise

Place the dough in a greased bowl, cover it with a kitchen towel, and set it in a warm spot to rise for about an hour, until doubled in size. I sometimes warm my oven light to create a cozy environment, especially on chilly days. If your dough isn’t rising, don’t despair—check your yeast and temperature, then give it more time.

Step 3: Mix the chocolate espresso filling

While the dough rises, whisk together softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth and combined. Then gently fold in the finely chopped dark chocolate, waiting eagerly for that melty moment in the oven. This filling smells incredible and will be the highlight of your kitchen so far.

Step 4: Roll out, fill, and shape the rolls

Once risen, punch down the dough gently and roll it out into a large rectangle, around 12 by 18 inches. Spread the luscious filling evenly, leaving a small border all around. Then, roll it tightly from the long edge to form a log—this step gave me some early practice in rolling evenly! Slice into eight equal rolls and arrange them snugly in a greased 9x13-inch dish. Cover and let them rise again for about 30 to 45 minutes, until puffed and inviting.

Step 5: Cream drizzle and baking

Just before baking, pour half a cup of heavy cream over the top of the rolls. This might seem unusual, but it keeps the tops soft and adds silkiness to their texture. Pop them into a preheated 350°F oven and bake for 25 to 30 minutes, until they’re golden brown and baked through. Watch closely toward the end—the moment they crown this lovely golden hue, they’re ready. Overbaking dries them out, and we want just the right balance.

Step 6: Make the coffee icing and finish

While the rolls bake, whisk together powdered sugar, instant coffee powder, and 2 to 3 tablespoons of heavy cream until smooth and pourable. When the rolls have cooled enough that the icing won’t melt away completely (but are still slightly warm), drizzle the coffee icing generously on top. This final touch is what brings the Chocolate Espresso Rolls with Coffee Icing Recipe to its full, mouthwatering glory.

Top Tip

I’ve baked these rolls multiple times, and a few simple tricks always help me get the perfect result worth sharing with you.

Yeast Activation: Always proof your yeast in warm (not hot) milk with a little sugar. It’s the foundation for light, airy rolls.
Rolling Tight: When rolling the dough with filling, keep it snug but not stretched—too loose and filling leaks; too tight and rolls become dense.
Heavy Cream Drizzle: Don’t skip pouring the cream on top before baking—this little step guarantees moist, soft rolls.
Icing Timing: Wait until rolls are warm but not hot to add icing so it gently soaks in, balancing sweetness and coffee flavor best.

How to Serve Chocolate Espresso Rolls with Coffee Icing Recipe

Chocolate Espresso Rolls - Serving Suggestion

Garnishes

I usually sprinkle a few chocolate shavings or a light dusting of cocoa powder on top for extra flair and a touch of elegance. Sometimes, a few espresso beans add visual interest and a hint of texture. It turns these rolls from everyday treats into something a little festive.

Side Dishes

Serve these with simple sides like fresh fruit or a dollop of whipped cream for brunch, or alongside a steaming latte or cappuccino—that’s my favorite combo. A pot of dark roast coffee enhances those espresso notes beautifully.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in wreath shapes or mini bundts, which look stunning pulled apart and served family-style. You can also drizzle extra coffee icing in a zigzagty pattern or pipe whipped cream rosettes for parties. Presentation really adds that wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to 2 days. I’ve found this keeps them soft without drying out. If it’s warmer or humid, wrapping them in plastic wrap first helps lock in moisture.

Freezing

These rolls freeze wonderfully! I like to freeze them before baking: slice the rolled log into individual rolls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen adding a few extra minutes to baking time. You can also freeze baked rolls, but the texture is best fresh or frozen before baking.

Reheating

Warm leftover rolls gently in the microwave for 20-30 seconds or in a low oven wrapped in foil. If you want to refresh the icing, mix a quick batch and drizzle it right before serving—it revives that fresh-baked feel perfectly.

Frequently Asked Questions:

Can I make these rolls without a stand mixer?

Absolutely! You can mix and knead the dough by hand — it just takes a bit more elbow grease. The key is kneading until the dough feels smooth and elastic, about 8-10 minutes.

What type of coffee powder should I use for the filling and icing?

Instant coffee powder works best here because it dissolves completely and gives bold coffee flavor without bitterness or grainy texture. Avoid using brewed coffee as it adds too much liquid.

Can I use milk chocolate instead of dark chocolate?

You can swap dark for milk chocolate, but keep in mind milk chocolate is sweeter and less intense, so your rolls will taste sweeter and less rich. I prefer dark for balance with the espresso’s slight bitterness.

How do I know when the rolls are fully baked?

Look for a golden brown top and that the rolls spring back lightly when touched. You can insert a toothpick in the center — it should come out clean or with just a few moist crumbs depending on how gooey you like the filling. Avoid baking too long to keep them soft.

Final Thoughts

I love how these Chocolate Espresso Rolls with Coffee Icing Recipe bring a touch of elegance and comfort all in one bite. Sharing these warm rolls with friends or family instantly makes any morning feel special. Give them a try—you’ll find that perfect little moment where chocolate and coffee create magic together in your kitchen, just like they did in mine.