Name: Chocolate Espresso Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup warm milk (110°F/45°C); 2 ¼ teaspoons active dry yeast; 1 teaspoon sugar; ½ cup granulated sugar; ⅓ cup unsalted butter (softened); 1 teaspoon salt; 2 eggs; 4 cups all-purpose flour; ½ cup unsalted butter (softened); ¼ cup heavy cream; ½ cup brown sugar (packed); 2 tablespoons cocoa powder; 1 tablespoon instant coffee powder; ½ cup dark chocolate (finely chopped); ½ cup heavy cream (to pour over rolls before baking); 1 cup powdered sugar; 1 tablespoon instant coffee powder; 2-3 tablespoons heavy cream (adjust for desired consistency)

There’s something so wonderfully indulgent about a warm, fragrant roll fresh from the oven—especially when it’s packed with rich chocolate and a hint of espresso. This Chocolate Espresso Rolls Recipe brings that perfect balance of coffee’s punch and chocolate’s comfort right to your kitchen, making mornings or afternoon treats something truly special.

The image shows six soft, golden brown cinnamon rolls tightly packed in a white baking pan, with each roll layered in spirals of dough and dark cinnamon filling. Each roll is topped with a creamy light beige frosting with tiny dark specks, spread thickly and smoothly over the top and into the center swirl, giving a glossy feel. The rolls have a slightly browned edge and are close enough to touch each other. A red spatula with a black handle holds one roll up from the pan, showing the thick, fluffy dough layers inside. The background surface around the pan is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Espresso Rolls Recipe
Top Tip
How to Serve Chocolate Espresso Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Espresso Rolls Recipe

Why You'll Love This Recipe

I still remember the first time I made these rolls—the moment I sliced into that warm spiral of chocolate, the espresso scent hit me and I was hooked. These rolls aren’t just pastries; they’re a little celebration in every bite. Whether for a cozy weekend brunch or a crowd-pleasing dessert, they never disappoint.

Irresistible flavor combo: The blend of rich dark chocolate with bold espresso creates a deep, sophisticated taste that’s surprisingly easy to make at home.
Soft, fluffy texture: Thanks to the heavy cream in both filling and drizzle, these rolls stay tender and moist, unlike many bread-based pastries.
Great for coffee lovers: If you enjoy a caffeine kick paired with your sweets, this recipe lets you indulge directly in your pastry.
Perfect for sharing: The recipe makes a generous batch, ideal for friends, family, or even taking to brunch gatherings.

Ingredients & Why They Work

This recipe uses simple pantry staples with a little café-style twist. Each ingredient plays a role—melted butter and eggs enrich the dough for softness, while instant coffee elevates the chocolate filling for that espresso punch.

Flat lay of a small white ceramic bowl of warm milk, a few brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed brown sugar, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of instant coffee powder, a small white ceramic bowl of finely chopped dark chocolate, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of active dry yeast, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm milk: Activates the yeast perfectly; make sure it’s not too hot or it’ll kill the yeast.
Active dry yeast: The magic behind a fluffy rise—always check expiration dates for best results.
Sugar: Both granulated and brown sugars balance sweetness and aid browning.
Unsalted butter: Softened for easy mixing; adds richness without overpowering.
Salt: Enhances all the flavors, especially important in sweet baked goods.
Eggs: Add moisture and help the dough bind beautifully.
All-purpose flour: The sturdy base, perfect for soft, tender rolls.
Heavy cream: A bit unusual but essential for that melt-in-your-mouth feeling in filling and drizzle.
Cocoa powder: For intense chocolate flavor without extra fat.
Instant coffee powder: Amplifies the chocolate and adds that genuine espresso note.
Dark chocolate: Chopped for melty, gooey pockets throughout the filling.
Powdered sugar: To make the coffee icing smoothly sweet and addictive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Chocolate Espresso Rolls Recipe is how easy it is to tweak to your taste. Play with the filling or icing sweetness, or swap in nutty flavors for a cozy twist—all are worth trying.

Variation: I sometimes add a sprinkle of cinnamon or a handful of chopped walnuts into the filling—it’s a little extra crunch that’s so inviting.
Dairy-free tweak: Use coconut cream instead of heavy cream and a dairy-free butter substitute; it works surprisingly well.
More mocha kick: Stir espresso powder into the dough for a subtle coffee flavor throughout the roll.
Decadent icing options: Feel free to drizzle white chocolate or even a caramel glaze if you want to switch things up.

Step-by-Step: How I Make Chocolate Espresso Rolls Recipe

A thick cinnamon roll sits on a white plate with delicate lace-like edges, showing three visible layers: the golden brown outer crust, a soft white inner dough with swirls of dark cinnamon, and a glossy, light tan coffee-flavored icing that coats the top and seeps into the cinnamon layers. A gold and black fork rests on the plate beside the cinnamon roll, with one torn piece speared on the fork. Dark brown coffee beans are scattered around the plate on a white marbled surface. In the background, there is a white cup on a white saucer filled with light brown coffee, and a folded striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast

Start by dissolving the yeast in warm milk with a teaspoon of sugar. I like to use about 110°F water—not too hot, or it’ll kill the yeast. After about 5 minutes, you’ll see it froth up—that’s your green light to move forward.

Step 2: Make the Dough

In your mixer bowl, add sugar, softened butter, salt, eggs, and flour. Pour in the activated yeast mixture, then mix with a dough hook until the dough becomes smooth and pulls away cleanly from the sides. If it sticks too much, sprinkle a little more flour—but be careful not to overdo it to keep softness.

Step 3: First Rise

Place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, until doubled in size. I often warm my oven light to create a cozy proofing environment.

Step 4: Prepare the Filling

While the dough is rising, mix softened butter, heavy cream, brown sugar, cocoa powder, and instant coffee powder in a bowl until smooth. Fold in the chopped dark chocolate last for those delicious melty bites throughout your rolls.

Step 5: Roll Out and Fill

Once risen, roll your dough into a 12×18 inch rectangle. Spread the filling evenly, leaving a small border to prevent overflow when rolling. Roll tightly from the long edge into a log, then slice into 8 equal pieces.

Step 6: Second Rise

Place your rolls in a greased 9×13-inch dish, cover, and let them rise again for 30-45 minutes until they puff up nicely. This step makes all the difference for lightness.

Step 7: Heavy Cream Drizzle and Bake

Right before baking, pour ½ cup of heavy cream over your rolls. This little trick ensures the tops stay soft and shiny. Bake at 350°F (175°C) for 25-30 minutes, watching for a beautiful golden brown.

Step 8: Coffee Icing Drizzle

While they bake and cool slightly, whisk powdered sugar, instant coffee, and heavy cream into a smooth coffee icing. Spoon it generously over the warm rolls for that final caffeinated sweetness burst.

Top Tip

Through my many attempts, I’ve found a few secrets that really elevate this Chocolate Espresso Rolls Recipe. These tips are game-changers, whether you’re a beginner or seasoned baker.

Perfect yeast activation: Always test your yeast with warm milk and sugar first. If it doesn’t froth, start with fresh yeast to avoid dense dough.
Dough temperature matters: Use room temperature eggs and butter so everything blends smoothly, making kneading easier.
Don’t rush the rise: Let the dough double fully at each stage for fluffy, tender rolls. Patience pays off!
Heavy cream drizzle magic: Pouring cream before baking keeps the rolls soft and gives a gorgeous glossy finish.

How to Serve Chocolate Espresso Rolls Recipe

Chocolate Espresso Rolls - Serving Suggestion

Garnishes

I like to finish mine with a sprinkle of shaved dark chocolate or a light dusting of cocoa powder for an elegant touch. Sometimes a few coffee beans scattered on top add that café vibe and a little crunch.

Side Dishes

Pair these rolls with your favorite latte or cappuccino for an indulgent spread. A fresh fruit salad or simple whipped cream complements the richness without overpowering it.

Creative Ways to Present

For brunch or special occasions, arrange the rolls in a circle on a large platter and drizzle extra coffee icing over the whole batch. Adding edible flowers or dusting with powdered sugar makes it look café-chic and inviting.

Make Ahead and Storage

Storing Leftovers

I find storing leftover rolls in an airtight container at room temperature keeps them fresh for up to two days. For longer storage, the refrigerator works, but bring them back to room temp before serving to soften them up again.

Freezing

These rolls freeze beautifully—just wrap each roll individually in plastic wrap and place in a freezer bag. When you want a treat, thaw overnight in the fridge and warm in the oven briefly.

Reheating

To enjoy leftovers, I heat them at 300°F (150°C) for 5-7 minutes or microwave them for 15-20 seconds. Adding a tiny splash of heavy cream or butter before microwaving keeps them from drying out.

Frequently Asked Questions:

Can I make this Chocolate Espresso Rolls Recipe without a stand mixer?

Absolutely! You can mix the dough by hand or with a hand mixer and knead on a lightly floured surface. It just takes a bit more elbow grease but the results are just as delicious.

How do I know when the dough has risen enough?

The dough has doubled in size when it’s reached roughly twice its original volume. It will look puffy and you should notice it springing back slowly when you poke it lightly with a finger.

Can I substitute regular coffee for instant coffee powder in the filling?

Instant coffee powder works best because it dissolves completely and doesn’t add extra liquid. If you use brewed coffee, reduce some other liquid in the recipe to balance the dough consistency.

What do I do if my rolls aren’t soft after baking?

Make sure you don’t overbake them and try the heavy cream drizzle before baking to lock in moisture. If they get a bit dry, reheat with a little butter or cream to revive softness.

Final Thoughts

Sharing this Chocolate Espresso Rolls Recipe feels like giving you a little piece of my favorite cozy mornings. They’re a perfect comfort bake that bridges the best of homemade pastries and coffeehouse treats. I hope you enjoy making (and eating!) them as much as I do.