Ingredients
Scale
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.