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Super Soft Espresso Chocolate Rolls Recipe (with Video)

Gluten, Grain, Pastry
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Discover our Super Soft Espresso Chocolate Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h30min | Cook 25min


- 0.667 c whole milk, warm (100 to 110F)
- 0.25 c Sugar
- 2 tsp Active dry yeast
- 2.5 c All purpose flour
- 1 Large egg
- 1 tsp Salt
- 0.25 c Unsalted butter, softened
Chocolate Espresso Filling
- 3 tbsp Unsalted butter
- 4 tbsp Heavy cream
- 4 tbsp brown or white sugar
- 2 tbsp Cocoa powder
- 2 tsp instant coffee powder
- 100 g semi-sweet or dark chocolate
- 0.25 c Heavy cream
Coffee Icing
- 1 c Powdered sugar
- 0.5 tsp instant coffee powder
- 2 tbsp Heavy cream, depending on how thick you want the icing
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Instructions for Dough
1. Add the warm milk, yeast and sugar to a bowl and stir. Wait for 10 minutes or until the mixture looks frothy.
2. Add the remaining ingredients of the dough and knead for 7-10 minutes (you can do this by hand or using a stand mixer with a dough hook attachment; see notes in the blog post above) until the dough is smooth, soft and very stretchy.
3. Transfer the dough to a clean bowl with a little oil spread inside. Cover with cling wrap and place in a warm humid place for 60-90 minutes until the dough roughly doubles in size.
Instructions for Chocolate Espresso Filling
1. While the dough is rising, prepare the filling. Add the butter, heavy cream, cocoa powder, coffee and sugar to a nonstick saucepan. Place on low heat and stir until everything has melted and combined.
2. Add the chocolate and stir until it melts (you can do this over low heat or turn off the heat altogether).
3. Adjust the amount of coffee, sugar or cream depending on the flavor you want. The ending result should be a thick sauce that will become spreadable as it cools.
4. Let the sauce cool down.
Instructions for Assembly
1. Once the dough has risen and the filling has cooled, it is time to assemble. Prepare your baking pan or dish with a little butter.
2. Turn out the dough on a lightly floured surface, and roll it into a 12x14" rectangle, using your hands to keep the sides as straight as possible.
3. Spread on the chocolate espresso filling evenly.
4. Divide the rectangle into 6 strips, each 2" wide and 14" long.
5. Carefully roll up each strip to form individual chocolate espresso rolls.
6. Place the rolls inside the baking pan / dish, and place in a warm place for another 30-45 minutes until the rolls look puffed up.
Instructions for Baking
1. In the last 20 minutes of the second rise, turn on the oven to 375F (conventional, no fan).
2. Once the rolls have risen again, carefully pour over the cream evenly on top of each roll. it will flow down, don't worry.
3. Bake for 20-25 minutes until the rolls have a light golden color on them.
Instructions for Frosting and Serving
1. Prepare the icing by whisking together the ingredients, adjust quantities as needed.
2. Spread the icing on the rolls while they are still warm.
3. Serve & enjoy.

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