I tucked an unexpected blitz of espresso and cocoa into my Chocolate Espresso Cinnamon Rolls, creating molten ribbons of filling and a clever twist on the classic roll.

Jump to Recipe

I fell hard for these Chocolate Espresso Rolls the first time I sank a fork into one. They’re pillowy yet dark, with instant espresso powder humming beneath the cocoa.

Cinnamon threads through the chocolate like a secret at the center of every bite. Warm whole milk lends a lush texture, and those bitter coffee notes kept pulling me back.

I ate way too many, no regrets. They are the kind of bakery knockoff that makes you ask who else knew about this, and why you didnt know sooner.

My mornings since have felt a little jealous, and I keep wondering if you will love them as much as I do.

Ingredients

Print Recipe (No Advertisments)

Whole milk: adds fat and calcium, helps dough tender and slightly sweet.
Active dry yeast: ferments sugars to make rolls rise, adds light airy texture.
All purpose flour: main structure, mostly carbohydrates and some protein from gluten.
Unsweetened cocoa powder: gives deep chocolate flavor, antioxidants but a bit bitter.
Instant espresso powder: amps caffeine and coffee aroma, heightens chocolate notes.
Dark brown sugar: moist caramel flavor, adds sweetness and chew to the filling.
Chocolate chips: melt pockets of chocolate, mainly fat and sugar, very indulgent.
Cream cheese glaze: creamy tang, adds fat and sweetness, smooth finishing touch.

Ingredient Quantities

1 cup warm whole milk (240 ml)

2 1/4 teaspoons active dry yeast (1 packet)

1/3 cup granulated sugar (67 g)

3 tablespoons unsalted butter, melted (42 g)

1 large egg

3 1/4 cups all purpose flour (about 390 g)

1 teaspoon fine sea salt

1/2 cup unsalted butter, softened (113 g) for the filling

3/4 cup packed dark brown sugar (150 g)

1/2 cup unsweetened cocoa powder (about 45 g)

1 tablespoon instant espresso powder

2 teaspoons ground cinnamon

1/4 teaspoon fine sea salt (for filling)

1 cup semisweet chocolate chips or chopped dark chocolate (170 g)

4 ounces cream cheese, softened (113 g) for the glaze

1/4 cup unsalted butter, softened (56 g) for the glaze

1 1/2 cups powdered sugar (about 180 g)

2 tablespoons strong brewed espresso (or milk, if you prefer)

1 teaspoon vanilla extract

pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Warm 1 cup whole milk to about 105 to 110°F (warm to the touch not hot), stir in 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar, let sit 5 to 10 minutes until foamy so the yeast wakes up.

2. Stir 3 tablespoons melted unsalted butter and 1 large egg into the foamy milk, then add 3 1/4 cups all purpose flour and 1 teaspoon fine sea salt. Mix until a shaggy dough forms, then knead 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer until smooth and slightly tacky. If dough is too sticky add a tablespoon of flour at a time, don’t overdo it.

3. Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. It may take longer in a cool kitchen.

4. Meanwhile make the filling: beat 1/2 cup softened unsalted butter with 3/4 cup packed dark brown sugar, 1/2 cup unsweetened cocoa powder, 1 tablespoon instant espresso powder, 2 teaspoons ground cinnamon and 1/4 teaspoon fine sea salt until smooth and spreadable. Taste it, it’s supposed to be rich.

5. Punch dough down and roll it on a lightly floured surface into roughly a 16 by 12 inch rectangle. Spread the chocolate-espresso-cinnamon filling evenly over the dough all the way to the edges, then sprinkle 1 cup semisweet chocolate chips or chopped dark chocolate over the filling.

6. Starting from a long side roll the dough tightly into a log, pinching the seam to seal. Use unflavored dental floss or a sharp serrated knife to slice the log into 12 even rolls; floss gives cleaner edges and keeps the filling from squishing out.

7. Arrange the rolls cut-side up in a greased 9 by 13 inch pan with a little space between them, cover and let rise again until puffy, about 30 to 45 minutes. Preheat oven to 350°F while they finish proofing.

8. Bake the rolls at 350°F for 20 to 25 minutes until set and the centers are just cooked; don’t overbake or they’ll dry out. If the tops brown too fast tent loosely with foil.

9. While rolls bake beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 1/2 cups powdered sugar, 2 tablespoons strong brewed espresso (or milk), 1 teaspoon vanilla extract and a pinch of salt; mix to a spreadable glaze. Add a little more liquid if you want it thinner.

10. Let the rolls cool 5 to 10 minutes after coming out of the oven, then spread the cream cheese espresso glaze over them while still warm so it melts a bit into the swirls. Serve warm, and if you have leftovers reheat gently in the microwave for 10 to 15 seconds; they taste best the same day but will keep covered in the fridge for 2 to 3 days.

Equipment Needed

1. Small saucepan or microwave-safe bowl for warming the milk, test it’s warm not hot
2. Instant-read thermometer to check 105 to 110°F (or use your wrist if you dont have one)
3. Large mixing bowl and whisk or fork for the yeast mixture and dough
4. Stand mixer with dough hook optional, or a sturdy wooden spoon and a work surface for hand-kneading
5. Measuring cups and spoons (or a kitchen scale for more accuracy)
6. Rolling pin and a lightly floured surface, plus a bench scraper or rigid spatula to help lift the dough
7. Sharp serrated knife or a length of unflavored dental floss for slicing the log cleanly
8. 9 x 13 inch baking pan, lightly greased, plus plastic wrap or a kitchen towel for proofing
9. Electric hand mixer or whisk for the cream cheese glaze, and a rubber spatula or offset spatula for spreading

FAQ

Q: How do I proof the yeast so the dough actually rises? A: Warm the milk to about 100 to 110 F, stir in the sugar then sprinkle the yeast on top and wait 5 to 10 minutes until foamy. If nothing happens toss it and try fresh yeast, heating the liquid or sugar wont help dead yeast.

Q: Can I skip the espresso or replace it? A: Yes, you can use 2 tablespoons strong brewed espresso instead of the instant, or swap with strong coffee or even milk if you hate coffee flavor. Just know the coffee amps up the chocolate, leave it out and its milder.

Q: What are the best tips for a gooey filling that wont ooze everywhere? A: Use softened, not melted, butter so the filling spreads evenly, press the chocolate chips lightly into the butter layer, dont overfill and roll snug but not crazy tight. Chill the rolled log 15 minutes if the butter gets too soft before slicing.

Q: Can I make these ahead or freeze them? A: Yep. After shaping you can cover and refrigerate overnight then bake next morning. For longer keep, freeze shaped rolls on a tray, then bag them for up to two months. Thaw in the fridge overnight, let come to room temp and finish the second rise before baking.

Q: How should I store leftovers and reheat without drying them out? A: Store in an airtight container at room temp for 1 to 2 days or in the fridge up to 4 to 5 days. Reheat in a 300 F oven for about 8 to 12 minutes or microwave 20 to 30 seconds covered with a damp paper towel to keep moist.

Q: Why did my rolls turn out dense, and how do I fix it? A: Dense rolls usually mean weak yeast, wrong liquid temperature, too little kneading or not enough rising time. Make sure milk is warm not hot, proof yeast until foamy, knead until smooth and elastic, and give the dough time to double in a warm spot. Also dont add extra flour trying to make it dry, slightly tacky dough makes lighter rolls.

Chocolate Espresso Cinnamon Rolls Recipe Substitutions and Variations

Warm whole milk (1 cup): swap with 1 cup buttermilk for a tangy, tender crumb or use 1 cup plain full fat yogurt thinned with a little water to reach 1 cup total; both keep dough rich.
Active dry yeast (2 1/4 tsp): use instant yeast in the same amount and stir it straight into the flour, no proofing needed so rise is a bit faster, or replace with about 21 g fresh compressed yeast if you have that.
Unsalted butter for the filling (1/2 cup): use the same volume of room temperature plant based butter to make it dairy free, or use solid coconut oil (chilled till spreadable) but expect a faint coconut note and slightly firmer filling.
Cream cheese for the glaze (4 oz): swap with 4 oz mascarpone for a smoother, richer glaze or use 1/2 cup full fat Greek yogurt that’s been strained till thick; if you use yogurt, you may need a touch more powdered sugar to match thickness.

Pro Tips

– Proof your yeast and check temps. If the mix doesn’t get foamy in 10 minutes, the yeast might be dead or the milk was too hot or cold. Aim for warm to the touch, not hot. If your kitchen is cool, let the dough rise in the oven with just the light on or on top of a warm pan.

– Keep the dough slightly tacky, not dry. Adding extra flour makes rolls dense. Instead of more flour, try oiling your hands and the counter, or give the dough a 10 minute rest when it keeps springing back; that helps gluten relax and makes rolling easier.

– Chill the rolled log briefly before slicing for neater spirals. 10 to 20 minutes in the fridge firms the filling so slices hold their shape. Use unflavored dental floss for cutting if you want the cleanest edges without squishing.

– Watch bake time and glaze temp. Remove rolls when they are set and just cooked through, tent with foil if they brown too fast. Spread the cream cheese glaze when rolls are warm but not piping hot so it melts in without becoming runny. Reheat leftovers gently, 10 to 15 seconds in the microwave, so they stay soft.

Chocolate Espresso Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I tucked an unexpected blitz of espresso and cocoa into my Chocolate Espresso Cinnamon Rolls, creating molten ribbons of filling and a clever twist on the classic roll.

Servings

servings

Calories

512

kcal

Equipment: 1. Small saucepan or microwave-safe bowl for warming the milk, test it’s warm not hot
2. Instant-read thermometer to check 105 to 110°F (or use your wrist if you dont have one)
3. Large mixing bowl and whisk or fork for the yeast mixture and dough
4. Stand mixer with dough hook optional, or a sturdy wooden spoon and a work surface for hand-kneading
5. Measuring cups and spoons (or a kitchen scale for more accuracy)
6. Rolling pin and a lightly floured surface, plus a bench scraper or rigid spatula to help lift the dough
7. Sharp serrated knife or a length of unflavored dental floss for slicing the log cleanly
8. 9 x 13 inch baking pan, lightly greased, plus plastic wrap or a kitchen towel for proofing
9. Electric hand mixer or whisk for the cream cheese glaze, and a rubber spatula or offset spatula for spreading

Ingredients

1 cup warm whole milk (240 ml)
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar (67 g)
3 tablespoons unsalted butter, melted (42 g)
1 large egg
3 1/4 cups all purpose flour (about 390 g)
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened (113 g) for the filling
3/4 cup packed dark brown sugar (150 g)
1/2 cup unsweetened cocoa powder (about 45 g)
1 tablespoon instant espresso powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt (for filling)
1 cup semisweet chocolate chips or chopped dark chocolate (170 g)
4 ounces cream cheese, softened (113 g) for the glaze
1/4 cup unsalted butter, softened (56 g) for the glaze
1 1/2 cups powdered sugar (about 180 g)
2 tablespoons strong brewed espresso (or milk, if you prefer)
1 teaspoon vanilla extract
pinch of salt

Directions

Warm 1 cup whole milk to about 105 to 110°F (warm to the touch not hot), stir in 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar, let sit 5 to 10 minutes until foamy so the yeast wakes up.
Stir 3 tablespoons melted unsalted butter and 1 large egg into the foamy milk, then add 3 1/4 cups all purpose flour and 1 teaspoon fine sea salt. Mix until a shaggy dough forms, then knead 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer until smooth and slightly tacky. If dough is too sticky add a tablespoon of flour at a time, don't overdo it.
Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. It may take longer in a cool kitchen.
Meanwhile make the filling: beat 1/2 cup softened unsalted butter with 3/4 cup packed dark brown sugar, 1/2 cup unsweetened cocoa powder, 1 tablespoon instant espresso powder, 2 teaspoons ground cinnamon and 1/4 teaspoon fine sea salt until smooth and spreadable. Taste it, it's supposed to be rich.
Punch dough down and roll it on a lightly floured surface into roughly a 16 by 12 inch rectangle. Spread the chocolate-espresso-cinnamon filling evenly over the dough all the way to the edges, then sprinkle 1 cup semisweet chocolate chips or chopped dark chocolate over the filling.
Starting from a long side roll the dough tightly into a log, pinching the seam to seal. Use unflavored dental floss or a sharp serrated knife to slice the log into 12 even rolls; floss gives cleaner edges and keeps the filling from squishing out.
Arrange the rolls cut-side up in a greased 9 by 13 inch pan with a little space between them, cover and let rise again until puffy, about 30 to 45 minutes. Preheat oven to 350°F while they finish proofing.
Bake the rolls at 350°F for 20 to 25 minutes until set and the centers are just cooked; don't overbake or they'll dry out. If the tops brown too fast tent loosely with foil.
While rolls bake beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 1/2 cups powdered sugar, 2 tablespoons strong brewed espresso (or milk), 1 teaspoon vanilla extract and a pinch of salt; mix to a spreadable glaze. Add a little more liquid if you want it thinner.
Let the rolls cool 5 to 10 minutes after coming out of the oven, then spread the cream cheese espresso glaze over them while still warm so it melts a bit into the swirls. Serve warm, and if you have leftovers reheat gently in the microwave for 10 to 15 seconds; they taste best the same day but will keep covered in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.