Chocolate and coffee are a match made in heaven, and these Chocolate Cinnamon Rolls with Espresso Glaze are here to prove it. Imagine fluffy rolls filled with a luscious chocolate-cinnamon filling and topped with a smooth espresso glaze that adds a delightful touch of coffee. Perfect for special breakfasts, brunches, or dessert, these rolls are both indulgent and satisfying. The hint of coffee in the filling and glaze enhances the chocolate flavor, making each bite a rich and memorable experience.
Ingredients:
- For the Dough:
- 1 cup warm milk (110°F)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant coffee powder
- 1 tablespoon milk (or more as needed)
Instructions:
- Make the Dough: In a small bowl, mix the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until bubbly and foamy. In a large bowl, combine the remaining sugar, egg, melted butter, and the yeast mixture. Slowly incorporate the flour and salt, mixing until a soft dough begins to form. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about an hour, or until it has doubled in size.
- Prepare the Filling: In a medium bowl, combine softened butter, brown sugar, granulated sugar, cocoa powder, instant coffee powder, and cinnamon. Mix until smooth.
- Assemble the Rolls: Once the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle. Spread the chocolate-cinnamon filling evenly over the dough, leaving a small border around the edges. Begin at the long edge and carefully roll the dough into a tight log. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking pan.
- Second Rise and Bake: Cover the rolls and let them rise for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they turn a rich golden brown. Let them cool for a few minutes as you prepare the glaze.
- Make the Espresso Glaze: In a small bowl, whisk together powdered sugar, brewed coffee, vanilla extract, instant coffee powder, and milk. Adjust the consistency with additional milk if needed to make a smooth, pourable glaze.
- Glaze and Serve: Drizzle the espresso glaze over the warm rolls. Serve warm and enjoy the rich chocolate, cinnamon, and coffee flavors in each bite.
Conclusion:
These rich chocolate cinnamon rolls with an espresso glaze are a luxurious treat that will impress anyone who tastes them. The fluffy, chocolatey rolls combined with the bold espresso glaze make for a memorable and indulgent experience. Perfect for a weekend brunch or special occasion, they’re sure to become a favorite among chocolate and coffee lovers alike.
Decadent Chocolate Cinnamon Rolls with Espresso Glaze
These decadent chocolate cinnamon rolls, toppedwith a rich espresso glaze, are the ultimate treat for chocolate and coffeelovers alike. Soft, gooey, and full of bold flavors, they make for anunforgettable breakfast or dessert.
Ingredients
For the Dough:
- 1 cup warm milk 110°F
- 1 package 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter melted
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant coffee powder
- 1 tablespoon milk or more as needed
Instructions
- Make the Dough: In a small bowl, mix the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until bubbly and foamy. In a large bowl, combine the remaining sugar, egg, melted butter, and the yeast mixture. Slowly incorporate the flour and salt, mixing until a soft dough begins to form. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about an hour, or until it has doubled in size.
- Prepare the Filling: In a medium bowl, combine softened butter, brown sugar, granulated sugar, cocoa powder, instant coffee powder, and cinnamon. Mix until smooth.
- Assemble the Rolls: Once the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle. Spread the chocolate-cinnamon filling evenly over the dough, leaving a small border around the edges. Begin at the long edge and carefully roll the dough into a tight log. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking pan.
- Second Rise and Bake: Cover the rolls and let them rise for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they turn a rich golden brown. Let them cool for a few minutes as you prepare the glaze.
- Make the Espresso Glaze: In a small bowl, whisk together powdered sugar, brewed coffee, vanilla extract, instant coffee powder, and milk. Adjust the consistency with additional milk if needed to make a smooth, pourable glaze.
- Glaze and Serve: Drizzle the espresso glaze over the warm rolls. Serve warm and enjoy the rich chocolate, cinnamon, and coffee flavors in each bite.