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Super Soft Chocolate Espresso Rolls Recipe

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4 from 9 reviews

Indulge in these Super Soft Chocolate Espresso Rolls, featuring pillowy soft bread wrapped around a rich dark chocolate espresso filling and topped with a simple, flavorful espresso icing. Perfectly balanced sweetness and a delightful coffee-chocolate combo make these rolls irresistible for breakfast, brunch, or dessert.

Ingredients

Bread Dough:

  • ⅔ cup whole milk (160g), warm (100 to 110°F)
  • ¼ cup sugar (50g)
  • 2 teaspoons active dry yeast
  • 2 ½ cups all-purpose flour (325g)
  • 1 large egg
  • 1 teaspoon salt
  • ¼ cup unsalted butter, softened (60g)

Chocolate Espresso Filling:

  • 3 tbsp unsalted butter (42g)
  • 4-6 tbsp heavy cream
  • 4 tbsp brown or white sugar (adjust quantity to your liking)
  • 2 tbsp cocoa powder
  • 1-2 tsp instant coffee powder
  • 100g semi-sweet or dark chocolate (chopped or chips)

Assembly:

  • ¼ cup heavy cream (60g)

Coffee Icing:

  • 1 cup powdered sugar (130g)
  • ½ tsp instant coffee powder
  • 2-4 tbsp heavy cream (adjust for consistency)

Instructions

  1. Activate Yeast: Combine warm milk, active dry yeast, and sugar in a bowl. Stir and let sit for about 10 minutes until frothy, indicating the yeast is activated.
  2. Prepare Dough: Add the all-purpose flour, egg, salt, and softened butter to the yeast mixture. Knead for 7-10 minutes by hand or with a stand mixer fitted with a dough hook until a smooth, soft, and very stretchy dough forms.
  3. First Rise: Transfer the dough to a lightly oiled clean bowl, cover tightly with cling wrap, and place in a warm, humid spot. Let it rise for 60-90 minutes or until it has roughly doubled in size.
  4. Make Filling: While the dough rises, melt the butter, heavy cream, cocoa powder, instant coffee powder, and sugar together in a nonstick saucepan over low heat. Stir until fully combined and melt in the chopped chocolate. Adjust flavors by adding more coffee, sugar, or cream if desired. Remove from heat and let the thick chocolate espresso sauce cool to spreadable consistency.
  5. Prepare Pan and Roll Dough: Butter a baking dish. On a lightly floured surface, roll the risen dough into a 12×14-inch rectangle, keeping edges straight. Spread the cooled chocolate espresso filling evenly over the dough.
  6. Cut and Form Rolls: Slice the dough rectangle into six 2-inch wide strips. Carefully roll each strip tightly to form individual rolls.
  7. Second Rise: Place the rolls into the prepared baking dish. Cover and let them rise in a warm place for 30-45 minutes until puffed and slightly risen again.
  8. Preheat Oven and Add Cream: About 20 minutes into the second rise, preheat the oven to 375°F (conventional, no fan). Once rolls have puffed, pour the ¼ cup heavy cream evenly over the rolls, allowing it to flow down the sides.
  9. Bake Rolls: Bake the rolls for 20-25 minutes until light golden brown on top and fully cooked through.
  10. Make Icing: While rolls bake, whisk together powdered sugar, instant coffee powder, and enough heavy cream (2-4 tablespoons) to reach desired drizzle consistency.
  11. Frost and Serve: Spread or drizzle the coffee icing over the warm rolls immediately after baking. Serve warm and enjoy the soft, decadent espresso chocolate rolls.

Notes

  • For best results, ensure milk is warm but not hot to activate yeast properly.
  • Kneading dough until very stretchy develops gluten and produces pillowy softness.
  • Adjust sugar and coffee powder amounts in filling and icing to suit your taste preference for sweetness and coffee punch.
  • You can use a stand mixer or knead by hand based on preference and available equipment.
  • Cover the dough rises well to maintain humidity and warmth for proper fermentation.
  • Use a conventional oven setting without fan for even baking and soft crust.

Find it online: https://flavorspath.com/super-soft-chocolate-espresso-rolls-recipe/