Chocolate Espresso Rolls
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There’s a reason these Chocolate Espresso Rolls have quickly become a favorite among my friends and family who couldn’t stop raving about them! Picture this: soft, fluffy rolls swirled with a luscious, gooey mocha filling, topped with a velvety coffee icing that melts into every bite. They’re indulgent, decadent, and absolutely perfect for Christmas morning or any cozy weekend when you want to treat yourself (and anyone lucky enough to share them). One taste, and you’ll see why they’re so loved!
Before You Start
- Check Your Yeast: Make sure your yeast is fresh! If it doesn’t froth up after sitting in warm milk, you’ll need to start over with new yeast.
- Measure the Milk Temperature: Use a thermometer to ensure the milk is around 110°F/45°C—too hot and it’ll kill the yeast.
- Soften the Butter: Let the butter sit at room temperature for easy mixing into the dough and filling.
- Prep Your Work Surface: Lightly flour your surface before rolling out the dough to prevent sticking.
- Roll Tightly: When rolling up the dough, keep it snug so the filling doesn’t spill out.
- Let the Rolls Rise Fully: Be patient during both rise times—the fluffier the dough, the softer your rolls will be.
- Don’t Skip the Heavy Cream Drizzle: Pouring cream over the rolls before baking is the secret to their gooey, melt-in-your-mouth texture.
What You’ll Need
- Dry Ingredients: Plain all-purpose flour, salt and sugar.
- Wet Ingredients: You’ll need milk (any milk will do), eggs, and unsalted butter. If you only have salted, then just reduce the salt amount.
- Yeast: You’ll need active dry yeast, but make sure it’s fresh. You can also use instant yeast, the only difference is you don’t need to activate it, simply add it with all the other ingredients.
- Instant Coffee: This is what will boost the chocolate flavor with a rich, mocha twist. I used Nescafe but any other brand will work. You’ll also need instant coffee for the icing, so make sure you don’t skip it.
- Dark Chocolate: You can substitute with milk chocolate if you wish or semi-sweet chocolate chips.
- Brown Sugar: I prefer brown sugar in this filling because it gives a hint of molasses. Either light or dark brown sugar will work.
- Cocoa Powder: Opt for a good quality cocoa powder and make sure it’s unsweetened.
Your yeast is the star of this show, so let’s treat it right. Use milk that’s warm, not hot—think baby bath water. If it’s too hot for a baby, it’s too hot for your yeast. Sprinkle in a teaspoon of sugar and let it hang out for about 5 minutes. What you’re looking for is froth and bubbles.
When you’re ready to mix the dough, start slow and let your mixer do the heavy lifting. The dough might seem a little sticky at first—don’t panic. As soon as it starts pulling away from the sides of the bowl, you know it’s ready to go.
Then, pop it into an oiled bowl, cover it up, and let it rise for about an hour. This is when the magic happens, so resist the urge to rush.
Now let’s talk about the filling—this is where the magic really kicks in! Use softened butter so it spreads like a dream. When you mix in the brown sugar, cocoa powder, and instant coffee, you want a creamy, luscious mixture that smells like a mocha latte. And don’t forget the dark chocolate—it melts into little gooey pockets that take these rolls to another level.
When it’s time to roll out the dough, lightly flour your surface, but not too much—you don’t want a dry dough. Roll it into a big rectangle, about 12×18 inches. Spread that glorious filling from edge to edge, leaving a small border.
Now, you’ve got two options for slicing. If you prefer the traditional method (like you see in the video), roll the dough up tightly from the long edge, like a sleeping bag, and use unflavored dental floss to slice it into clean, even rolls. Floss works wonders to avoid squishing the dough!
Alternatively, try this: instead of rolling the whole rectangle, slice the dough first into 8 long strips, width-wise. Then, roll each strip up individually into its own little spiral. This method is a bit easier to handle and gives you perfectly shaped rolls every time. Choose whichever method you prefer—both work beautifully!
Now just place them in a baking dish and let them rise a second time, until they double in size.
Here’s the trick that makes these rolls unforgettable: pour heavy cream over them just before baking. I know it feels a little extra, but trust me, that cream soaks into the dough as it bakes, creating the most luxurious, gooey texture. Once they’re in the oven, keep an eye on them—golden brown tops are what you’re aiming for. Go too dark, and you’ll lose that soft, pillowy center.
While the rolls cool slightly (so you don’t burn your fingers!), whip up the coffee icing. It’s thick, creamy, and perfectly sweet. Add the cream slowly so you get just the right drizzle consistency. Now, drizzle it generously over the warm rolls—don’t hold back!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! After the first rise, cover the dough tightly and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out and proceeding with the recipe.
What’s the best way to store leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Warm them in the microwave for 10-15 seconds before serving to bring back their gooey texture.
Can I freeze these rolls?
Yes! You can freeze them either baked or unbaked. If freezing unbaked rolls, assemble them in the baking dish, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, let them rise, and bake as directed. For baked rolls, wrap them individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw and reheat before serving.
Can I skip the heavy cream drizzle?
You can, but the rolls won’t be as gooey and indulgent. The cream adds moisture and richness, so it’s worth including if you want that melt-in-your-mouth texture.
How do I reheat these rolls?
Pop individual rolls in the microwave for 10-15 seconds, or warm them in a 350°F (175°C) oven for about 5-7 minutes. If reheating from frozen, thaw first and then warm them up as described.
More Delicious Gooey Rolls
- Strawberry Rolls with Cream Cheese Icing
- Blueberry Rolls
- Cinnabon Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Apple Pecan Cinnamon Rolls
- Red Velvet Cinnamon Rolls
- No Knead 1 Hour Cinnamon Rolls
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Chocolate Espresso Rolls
Video
Ingredients
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Dissolve the yeast in the warm milk with a teaspoon of sugar in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- To the bowl of your mixer add the ½ cup of sugar, butter, salt, eggs, and flour. Next, pour in the yeast mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- In a medium bowl, mix the softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder until well combined. Fold in the chopped dark chocolate.
- After the dough has risen, roll it out into a large rectangle (about 12×18 inches). Spread the filling evenly over the dough, leaving a small border around the edges.
- 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 the dish with a clean kitchen towel and let the rolls rise for 30-45 minutes, or until they've doubled in size.
- After the rolls have risen, pour ½ cup of heavy cream over them right before baking.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- While the rolls bake, whisk together powdered sugar, instant coffee powder, and heavy cream until smooth. Adjust the consistency with more cream if needed.
- Once the rolls are baked and slightly cooled, drizzle the coffee icing generously over the top.
Notes
- Let the dough rise in a warm spot; if your kitchen is cold, use the oven light to create a cozy environment.
- Use quality dark chocolate for the filling to get the best flavor and gooey texture.
- Don’t overbake the rolls—golden brown tops mean they’re ready, and you’ll keep that soft, fluffy center.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
