There’s nothing quite like the aroma of freshly baked rolls wafting through your home, and when those rolls are infused with rich chocolate and the subtle kick of espresso, it’s pure magic. These Super Soft Chocolate Espresso Rolls are a luxurious treat, perfect for cozy mornings, special brunches, or an indulgent dessert after dinner.
This recipe is a celebration of warmth and comfort, reminiscent of long weekends where the only plan is to curl up with a good book, a steaming cup of coffee, and the perfect baked treat. Imagine the tender, pillowy dough, the bold flavor of espresso dancing through every bite, and the decadence of chocolate creating that melt-in-your-mouth experience. It’s the ultimate combination for chocolate and coffee lovers alike.
Whether you’re a seasoned baker or someone just starting out, this recipe is approachable and forgiving, with step-by-step instructions to guide you to success. Let’s get started on this irresistible treat that’s bound to become a family favorite.
Why You’ll Love This Recipe
- Incredible Flavor Combination: Chocolate and espresso are a match made in heaven, blending sweetness with a subtle bitterness for a well-rounded flavor profile.
- Soft, Fluffy Texture: The dough is light, tender, and irresistibly soft, making each bite feel like a warm hug.
- Perfect for Any Occasion: Whether it’s breakfast, dessert, or a snack with your coffee, these rolls fit any part of your day beautifully.
- Beginner-Friendly: With straightforward instructions and helpful tips, even novice bakers can feel confident whipping these up.
- Customizable: You can add your own flair with nuts, flavored glazes, or even a sprinkle of cinnamon for a unique twist.’
Ingredients You’ll Need
For the dough:
- 3 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 1/4 cup unsalted butter, softened
For the filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp espresso powder or instant coffee
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or as needed for consistency)
- 1 tsp vanilla extract
How to Make Super Soft Chocolate Espresso Rolls
Step-by-Step Instructions
1. Preparing the Dough
Start by activating your yeast. In a small bowl, combine the warm milk and water with the sugar and yeast. Let it sit for 5–10 minutes until it’s foamy—this is your yeast coming to life, ready to work its magic.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Use a wooden spoon (or a stand mixer fitted with a dough hook) to mix until a shaggy dough forms.
Now, knead the dough. If you’re using your hands, transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for 6–8 minutes. The dough should feel soft and slightly tacky but not sticky.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until it doubles in size.
2. Making the Filling
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, sugar, cocoa powder, and espresso powder until it forms a smooth, spreadable paste. The espresso enhances the chocolate flavor beautifully, making it deep and rich.
3. Assembling the Rolls
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle, about 12×18 inches.
Spread the chocolate espresso filling evenly over the dough, leaving a small border around the edges. Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
Place the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover them with a kitchen towel and let them rise for another 30–45 minutes until they’re puffy.
4. Baking the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20–25 minutes, or until they’re golden brown and the filling is bubbling slightly.
5. Glazing the Rolls
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm rolls once they’re out of the oven. The warmth will help the glaze seep into every crevice, making them even more decadent.
Helpful Tips
- Perfect Dough Texture: The dough should feel soft and slightly tacky. If it’s too sticky, add a tablespoon of flour at a time until it’s manageable.
- Warm Environment for Rising: If your kitchen is cool, create a warm spot by placing the dough in the oven with the light on.
- Clean Slices: Use dental floss instead of a knife to slice your rolls without squishing them. Just slide the floss under the roll, cross it over the top, and pull tight for a clean cut.
Recipe Details
Prep Time: 20 minutes (plus rising time)
Cook Time: 25 minutes
Total Time: 2.5 hours
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Notes
- If you don’t have espresso powder, instant coffee works just as well, though the flavor might be slightly milder.
- These rolls taste best fresh, but you can reheat them in the microwave for a few seconds to revive their softness.
Nutritional Information
Each roll contains approximately:
- Calories: 285
- Fat: 11g
- Carbohydrates: 42g
- Protein: 5g
Frequently Asked Questions
Q: Can I make these rolls ahead of time?
Yes! You can assemble the rolls and refrigerate them overnight. Let them come to room temperature and rise slightly before baking.
Q: Can I freeze the rolls?
Absolutely. Once baked and cooled, freeze the rolls in an airtight container. Reheat them in the oven or microwave before serving.
Q: Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half the all-purpose flour with whole wheat flour for a slightly nuttier flavor, but the texture might be a bit denser.
Storage Instructions
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy treats:
- Raspberry Cinnamon Rolls with Lemon Glaze – Sweet, Fruity, and Perfectly Tangy!
- The Pioneer Woman’s Cinnamon Rolls
- Strawberry Shortcake Cheesecake Rolls
Conclusion
These Super Soft Chocolate Espresso Rolls are the perfect indulgence for anyone who loves the blend of chocolate and coffee. With their tender dough, rich filling, and sweet glaze, they’re sure to impress friends, family, or just yourself on a quiet morning. Baking these rolls is more than just a recipe—it’s an experience that fills your home with warmth, comfort, and the most irresistible aroma.
Take a moment to savor the process, and don’t forget to enjoy every bite with your favorite cup of coffee or tea. Happy baking!
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Super Soft Chocolate Espresso Rolls
Description
There’s nothing quite like the aroma of freshly baked rolls wafting through your home, and when those rolls are infused with rich chocolate and the subtle kick of espresso, it’s pure magic. These Super Soft Chocolate Espresso Rolls are a luxurious treat, perfect for cozy mornings, special brunches, or an indulgent dessert after dinner.
This recipe is a celebration of warmth and comfort, reminiscent of long weekends where the only plan is to curl up with a good book, a steaming cup of coffee, and the perfect baked treat. Imagine the tender, pillowy dough, the bold flavor of espresso dancing through every bite, and the decadence of chocolate creating that melt-in-your-mouth experience. It’s the ultimate combination for chocolate and coffee lovers alike.
Whether you’re a seasoned baker or someone just starting out, this recipe is approachable and forgiving, with step-by-step instructions to guide you to success. Let’s get started on this irresistible treat that’s bound to become a family favorite.
Ingredients
For the dough:
- 3 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 1/4 cup unsalted butter, softened
For the filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp espresso powder or instant coffee
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or as needed for consistency)
- 1 tsp vanilla extract
Instructions
1. Preparing the Dough
Start by activating your yeast. In a small bowl, combine the warm milk and water with the sugar and yeast. Let it sit for 5–10 minutes until it’s foamy—this is your yeast coming to life, ready to work its magic.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Use a wooden spoon (or a stand mixer fitted with a dough hook) to mix until a shaggy dough forms.
Now, knead the dough. If you’re using your hands, transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for 6–8 minutes. The dough should feel soft and slightly tacky but not sticky.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until it doubles in size.
2. Making the Filling
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, sugar, cocoa powder, and espresso powder until it forms a smooth, spreadable paste. The espresso enhances the chocolate flavor beautifully, making it deep and rich.
3. Assembling the Rolls
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle, about 12×18 inches.
Spread the chocolate espresso filling evenly over the dough, leaving a small border around the edges. Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
Place the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover them with a kitchen towel and let them rise for another 30–45 minutes until they’re puffy.
4. Baking the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20–25 minutes, or until they’re golden brown and the filling is bubbling slightly.
5. Glazing the Rolls
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm rolls once they’re out of the oven. The warmth will help the glaze seep into every crevice, making them even more decadent.
Notes
- If you don’t have espresso powder, instant coffee works just as well, though the flavor might be slightly milder.
- These rolls taste best fresh, but you can reheat them in the microwave for a few seconds to revive their softness.
