Description
Delight in the rich flavors of Chocolate Espresso Rolls, featuring a soft, buttery dough filled with a decadent blend of chocolate, coffee, and brown sugar. Topped with a luscious coffee-infused icing, these rolls make the perfect indulgent breakfast or dessert 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 with a 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, add granulated sugar, softened butter, salt, eggs, and flour. Pour in the yeast mixture and mix well until the dough is smooth and pulls clean from the sides of the bowl.
- First Rise: Place the dough into a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until it doubles in size.
- Make Filling: In a medium bowl, combine softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until smooth. Fold in chopped dark chocolate for texture.
- Shape Rolls: Roll the risen dough into a large rectangle approximately 12×18 inches. Evenly spread the filling over the dough, leaving a small border around the edges.
- Form Rolls: Roll the dough tightly from the long edge into a log. Slice into 8 even rolls and place them in a greased 9×13-inch baking dish. Cover with a clean towel and allow the rolls to rise for 30-45 minutes until doubled in size.
- Prepare for Baking: Preheat oven to 350°F (175°C). Pour ½ cup heavy cream evenly over the risen rolls just before baking.
- Bake Rolls: Bake the rolls for 30 minutes, or until golden brown and cooked through, developing a soft, fluffy interior.
- Make Coffee Icing: While rolls bake, whisk together powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust heavy cream quantity to achieve the desired drizzle consistency.
- Glaze Rolls: After the rolls have cooled slightly, generously drizzle the coffee icing over the top for a rich finish.
Notes
- Let the dough rise in a warm environment; if your kitchen is cold, use the oven light to create a cozy atmosphere.
- Use high-quality dark chocolate and fresh yeast for the best flavor and texture.
- Don't skip adding heavy cream to ensure the rolls remain soft and tender.
- Avoid overbaking; golden brown tops indicate the rolls are perfectly baked with a soft center.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
