Chocolate Espresso Rolls are soft, fluffy sweet rolls filled with rich chocolate and a gentle coffee flavor from espresso. Think of them like cinnamon rolls, but instead of cinnamon sugar, the inside is swirled with chocolatey goodness and a hint of coffee that makes the flavor deeper and more exciting. The dough is tender and slightly sweet, the filling is gooey, and the smell while they bake is absolutely amazing.
Even if you’re not a big coffee drinker, you can still enjoy Chocolate Espresso Rolls. The espresso doesn’t make them bitter it simply boosts the chocolate flavor, the same way a pinch of salt makes sweets taste better. These rolls are perfect for breakfast, brunch, dessert, or a special treat on the weekend. Kids love the chocolate, and adults love the bakery-style taste.
Why You Should Try Chocolate Espresso Rolls
You should try Chocolate Espresso Rolls because they feel fancy but are actually very doable at home. You don’t need to be a professional baker to make them. If you can mix dough, spread filling, and roll it up, you can make this recipe. It’s a fun baking project that fills your kitchen with warm, cozy smells and gives you something truly special to share.
Another reason to try them is how versatile they are. You can enjoy them warm from the oven, drizzle them with glaze, or even eat them plain. They’re great for holidays, birthdays, family breakfasts, or anytime you want to treat yourself. Once you make them once, they might become your new favorite sweet roll.
Table of Contents
Table of Contents
Ingredients you’ll need for Chocolate Espresso Rolls
Here is everything you need to make Chocolate Espresso Rolls:
For the Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- ¾ cup warm milk not hot
- ¼ cup unsalted butter, melted
- 1 large egg
For the Chocolate Espresso Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- ½ cup chocolate chips or chopped chocolate
For the Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Chocolate Espresso Rolls
Step 1: Make the Dough
In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it looks foamy. This means the yeast is active and ready to work. Add the sugar, melted butter, egg, and salt, then mix well. Slowly add the flour, one cup at a time, stirring until a soft dough forms.
Once the dough comes together, turn it out onto a lightly floured surface. Knead it for about 8–10 minutes, until it becomes smooth and stretchy. If the dough feels sticky, sprinkle a little more flour, but don’t add too much. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 2: Prepare the Filling
While the dough is rising, make the filling. In a medium bowl, mix the softened butter, brown sugar, cocoa powder, and espresso powder until smooth. Stir in the chocolate chips. The filling should be spreadable and rich.
Step 3: Roll and Fill
After the dough has risen, punch it down gently to release the air. Roll it out into a large rectangle, about ¼ inch thick. Spread the chocolate espresso filling evenly over the dough, leaving a small border around the edges. Starting from the long side, carefully roll the dough into a tight log.
Step 4: Cut and Rise Again
Use a sharp knife or dental floss to cut the log into 12 equal rolls. Place them in a greased baking dish, leaving a little space between each roll. Cover and let them rise again for about 30 minutes, until puffy.
Step 5: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until they are lightly golden and cooked through. Let them cool slightly before adding glaze.
Step 6: Add the Glaze
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and enjoy.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and measuring spoons
- Wooden spoon or silicone spatula
- Whisk
- Rolling pin
- Clean kitchen towel or plastic wrap
- Sharp knife or dental floss for cutting rolls
- 9×13-inch baking dish
- Parchment paper optional but helpful
- Small saucepan or microwave-safe bowl
- Cooling rack
Tips and Variation Ideas
Warm milk should feel like warm bath water, not hot, or it can kill the yeast.
Use dental floss instead of a knife for clean cuts without squishing the rolls.
If you don’t have espresso powder, you can use very finely ground instant coffee.
For extra chocolate flavor, sprinkle more chocolate chips on top before baking.
What can I serve with this Chocolate Espresso Rolls ?
I often serve these Chocolate Espresso Rolls with coffee or tea, and my daughter loves them with milk or a special milkshake. Sometimes I like to serve them with orange juice, especially when it’s my friend’s house; she loves them with orange juice.
Commonly Asked Questions
Can I make them without espresso powder ?
Yes, you can skip it or replace it with cocoa powder, but the flavor will be less deep.
How long do Chocolate Espresso Rolls stay fresh ?
They stay fresh for about 2 days at room temperature or up to 5 days in the fridge.
Can I freeze Chocolate Espresso Rolls ?
Yes, baked rolls freeze well for up to 2 months when wrapped tightly.
How do I reheat leftover rolls ?
Reheat them in the microwave for 15–20 seconds or in a low oven until warm.
Chocolate Espresso Rolls
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Intermediate12
servings25
minutes25
minutes320
kcal1
hour50
minutesChocolate Espresso Rolls are soft, fluffy sweet rolls filled with rich chocolate and a light espresso flavor. They are easy to make at home and perfect for breakfast, brunch, or a cozy dessert.
Ingredients
3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet 2¼ teaspoons active dry yeast
½ teaspoon salt
¾ cup warm milk not hot
¼ cup unsalted butter, melted
1 large egg
½ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
½ cup chocolate chips or chopped chocolate
1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Directions
- In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it looks foamy. This means the yeast is active and ready to work. Add the sugar, melted butter, egg, and salt, then mix well. Slowly add the flour, one cup at a time, stirring until a soft dough forms.
- Once the dough comes together, turn it out onto a lightly floured surface. Knead it for about 8–10 minutes, until it becomes smooth and stretchy. If the dough feels sticky, sprinkle a little more flour, but don’t add too much. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- While the dough is rising, make the filling. In a medium bowl, mix the softened butter, brown sugar, cocoa powder, and espresso powder until smooth. Stir in the chocolate chips. The filling should be spreadable and rich.
- After the dough has risen, punch it down gently to release the air. Roll it out into a large rectangle, about ¼ inch thick. Spread the chocolate espresso filling evenly over the dough, leaving a small border around the edges. Starting from the long side, carefully roll the dough into a tight log.
- Use a sharp knife or dental floss to cut the log into 12 equal rolls. Place them in a greased baking dish, leaving a little space between each roll. Cover and let them rise again for about 30 minutes, until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until they are lightly golden and cooked through. Let them cool slightly before adding glaze.
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and enjoy.
Notes
- Warm the milk slightly; it should be warm, not hot, to protect the yeast.
- Knead the dough until it feels smooth and stretchy, not sticky.
- Use high-quality chocolate for the best flavor.
- Roll the dough evenly so all rolls bake the same.
