Indulge in the sheer delight of these Super Soft Chocolate Espresso Rolls, designed to satisfy the cravings of chocolate enthusiasts. Picture this: incredibly soft and moist bread, generously filled with a luscious dark chocolate espresso blend, and drizzled with an espresso-infused icing. These rolls are not just breakfast; they’re an exquisite experience that’ll captivate your taste buds from the first bite.
Now, let me share my firsthand encounter with these rolls. Prepare to be enchanted! As I savored each mouthful, I was literally mesmerized for a good minute. The experience was nothing short of magical – a perfect harmony of pillowy texture, moist decadence, and an ideal blend of flavors. Trust me, you don’t want to miss out on trying these – a strong recommendation from someone who has been spellbound by their deliciousness!
Super Soft Chocolate Espresso Rolls
- Total Time: 3 hours
- Yield: 6 large rolls 1x
- Category: Dessert
Ingredients
Bread Dough:
- 2/3 cup whole milk (160g, warmed (100 to 110F))
- 1/4 cup sugar (50g)
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour (325g)
- 1 large egg
- 1 teaspoon salt
- 1/4 cup unsalted butter (softened (60g))
Chocolate Espresso Filling:
- 3 tablespoons unsalted butter (42g)
- 4–6 tablespoons heavy cream
- 4 tablespoons brown or white sugar (adjust quantity to your liking)
- 2 tablespoons cocoa powder
- 1–2 teaspoons instant coffee powder
- 100 g semi-sweet or dark chocolate (chopped or in chips)
Assembly:
- 1/4 cup heavy cream (60g)
Coffee Icing:
- 1 cup powdered sugar (130g)
- 1/2 teaspoon instant coffee powder
- 2–4 tablespoons heavy cream (adjust based on desired thickness)
Instructions
Dough:
- Mix warm milk, yeast, and sugar in a bowl. Wait for 10 minutes until frothy.
- Add remaining dough ingredients, knead for 7-10 minutes until smooth.
- Allow the dough to rise in a warm place for 60-90 minutes until doubled in size.
Chocolate Espresso Filling:
- Prepare the filling by melting butter, heavy cream, cocoa powder, coffee, and sugar in a saucepan.
- Add chocolate, stir until melted, and let the sauce cool.
Assembly:
- Roll out the risen dough into a 12×14″ rectangle.
- Evenly spread the chocolate espresso filling.
- Divide into 6 strips, roll each to form individual rolls.
- Place in a buttered baking pan, let rise for 30-45 minutes.
Bake:
- Preheat the oven to 375F in the last 20 minutes of the second rise.
- Pour cream over rolls and bake for 20-25 minutes until golden.
Frost & Serve:
- Whisk together icing ingredients, spread on warm rolls.
- Serve and enjoy!
Notes
Store in an airtight container in the fridge; warm before indulging for the best experience.
