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Chocolate Espresso Cinnamon Rolls Recipe

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These Chocolate Espresso Cinnamon Rolls combine the classic comforting cinnamon roll with a rich twist of chocolate and a hint of espresso. Soft, fluffy dough is layered with a luscious cinnamon-cocoa-espresso filling, baked to golden perfection, and topped with a smooth powdered sugar glaze and optional chocolate garnish. Perfect for special breakfasts or indulgent brunches.

Ingredients

Dough

  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 tbsp cane sugar
  • 1/4 cup warm water
  • 6 tbsp butter
  • 1 1/4 cup milk
  • 3 1/4 cup all purpose flour, plus more as needed
  • 1/2 tsp salt

Filling

  • 2 tbsp butter, melted
  • 1/4 cup cane sugar
  • 2 tbsp cinnamon
  • 1 tbsp cocoa powder
  • 1 tbsp espresso powder

Icing

  • 1/2 cup powdered sugar
  • 1 tbsp milk, or more as needed
  • chopped chocolate for garnish (optional)

Instructions

  1. Activate the yeast: Combine the active dry yeast and cane sugar in a bowl; slowly pour in the warm water (warm like bath water, not hot) and stir together. Let sit for 8-10 minutes until the mixture is foamy and bubbly on top, indicating the yeast has activated.
  2. Prepare the wet ingredients: While yeast activates, combine butter and milk in a saucepan over medium-high heat. Stir occasionally until butter melts but do not allow it to boil. Remove from heat and set aside.
  3. Mix dry ingredients: In a large bowl, combine flour and salt, then set aside.
  4. Combine ingredients and form dough: Pour the melted butter and milk mixture into the yeast bowl and stir well. Then pour all the wet ingredients into the bowl with the flour and mix using a wooden spoon for about 1 minute or knead by hand for 2-3 minutes until the dough comes together. Expect a slightly sticky texture.
  5. First rise: Grease a large bowl lightly with coconut oil, transfer the sticky dough into it, cover with a towel, and place the bowl in a warm environment to rise until doubled in size, about 1 hour. To create warmth, preheat oven to 200°F, then turn it off before placing the bowl inside.
  6. Prepare filling: Just before the hour is up, melt butter for filling and set aside. In a separate bowl, combine cinnamon, cocoa powder, and espresso powder.
  7. Add flour & roll dough: Remove risen dough from the oven and stir in an additional 1/3 cup flour to reduce stickiness. Flour your workspace and roll the dough into a rectangle of even thickness, taking care not to roll it too thin.
  8. Apply filling: Brush rolled dough with melted butter, leaving a 1/2-inch border around edges. Sprinkle the cane sugar evenly, then distribute the cinnamon-cocoa-espresso mixture over the sugar. Gently press all fillings into the dough with your hands.
  9. Form rolls: Starting from the short side, roll the dough tightly into a short, fat log. Using a knife, cut the log into 1-inch thick rolls. Arrange the rolls cut side down in a greased baking pan; you should have about 10 rolls.
  10. Second rise: Cover the baking pan with a towel and return it to the warm oven to rise again for 30 minutes.
  11. Preheat oven: Once the rolls have risen, remove them from the oven (keep covered) and preheat the oven to 350°F.
  12. Bake the cinnamon rolls: Bake the rolls for 20-25 minutes until golden, dough is set, and the cinnamon filling bubbles.
  13. Make icing: While baking, mix powdered sugar and milk with an electric mixer until smooth. Adjust milk quantity for desired consistency.
  14. Finish and serve: After baking, drizzle the icing over the warm rolls and sprinkle chopped chocolate on top if desired. Serve warm and enjoy!

Notes

  • Use a warm, not hot, liquid to activate yeast properly.
  • Additional flour added after the first rise improves dough handling but keep dough slightly sticky for soft rolls.
  • For optimal rising, use a warmed oven that is turned off before placing dough inside.
  • Chocolate garnish is optional but adds an extra touch of decadence.
  • Let rolls cool slightly before icing to avoid the glaze melting off entirely.

Find it online: https://dishesbydaisy.com/chocolate-espresso-cinnamon-rolls-recipe/