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Super Soft Chocolate Espresso Rolls

Course Dessert
Total Time 3 hours
Servings 6 large rolls

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 12x14" 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.