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I had a recipe idea for Chocolate Espresso Cinnamon Rolls that I wanted to try. After a few attempts, I finally have the recipe just where everyone in the family agrees. Yummy!
This recipe post has been updated from the original version. New photos and recipe notes have been added.
These Cinnamon Rolls have a touch of coffee along with some baking cocoa powder. The filling is butter and cinnamon and it is all topped off with a yummy cinnamon glaze. For a family that enjoys a gooey Cinnabon Roll, these homemade rolls sure satisfy the cravings.
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Usually, I make these chocolate cinnamon rolls all by hand. This time though, I gave the recipe a try in my bread machine. I have included recipe notes on how I did it.
Tips for Making Chocolate Espresso Cinnamon Rolls
- I have made these rolls in my bread machine. For the recipe, I used a total of 3 1/4 cups of flour. Put the ingredients in your machine in the order as directed by the manufacturer.
- You can warm the milk and melt the butter in a saucepan on the stove or in the microwave. Just be careful if you are using the microwave, you do not want the liquid to get too hot.
- Make sure the milk mixture is between 110 and 115 degrees before adding the yeast.
- I always use instant coffee for this recipe. I have used both instant espresso and an instant dark roast coffee.
Chocolate Espresso Cinnamon Rolls
For the rolls
- 1 cup Milk
- 1 tablespoon Instant Espresso or Coffee (adjust to taste)
- 4 tablespoons Butter
- 2 1/4 teaspoons Rapid Rise Yeast
- 2 Eggs
- 3 – 4 cups All-Purpose Flour
- 1/2 cup Cocoa
- 1/4 cup Sugar
- 1 teaspoon Salt
For the filling
- 4 – 5 tablespoons softened Butter
- 1/3 cup Brown Sugar
- 3 tablespoons White Sugar
- 2 – 3 teaspoons Cinnamon
For the glaze
- 1 cup (or more) Powdered Sugar
- Dash or two of Cinnamon
- Milk
*Just enough milk to get the right consistency to drizzle. Start with 1 tablespoon of milk and add as needed.
Instructions to make Chocolate Espresso Cinnamon Rolls
Put milk, butter, and espresso powder in a saucepan over medium to medium-low heat. Warm just until butter melts and espresso powder dissolves. You can also warm milk and butter in the microwave, just be sure not to get it too hot.
Add the sugar and mix well. You may want to check the temperature and make sure it isn’t warmer than 115 degrees. Add the yeast and let sit for about 5 minutes. After the yeast starts to bubble, add the eggs and quickly whisk to mix well.
In a large bowl mix together 3 cups of flour, the cocoa, and salt. Pour in warm milk mixture and start to mix together. Continue to add flour, a little at a time until a soft dough forms. If you have a large enough bowl you can continue to knead the dough in the bowl or turn out onto the counter. Knead the dough for several minutes.
Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rest for about 15 – 20 minutes.
When the dough is ready, roll it into a rectangle measuring about 12″ x 15″. Spread softened butter over dough. Mix together brown sugar, white sugar, and cinnamon. Sprinkle over dough. Roll up and cut into 12 – 15 rolls.
Put the rolls into a baking dish that has been coated with non-stick spray. Let the rolls double in size.
Bake rolls in a 350-degree oven for 20 – 25 minutes, until lightly browned. Cool slightly and remove from pan if you like.
Drizzle (or cover) with glaze if desired. Like all cinnamon rolls, best served warm. Enjoy!
Chocolate Espresso Cinnamon Rolls
Equipment
- Bread Machine (optional)
Ingredients
For the rolls
- 1 cup Milk
- 4 tablespoons Butter
- 1 tablespoon Instant Espresso adjust to taste
- 2 1/4 teaspoons Rapid Rise Yeast
- 2 Eggs
- 3 – 4 cups All-Purpose Flour
- 1/2 cup Bakers Cocoa
- 1/4 cup Sugar
- 1 teaspoon Salt
For Filling
- 4 – 5 tablespoons softened Butter
- 1/3 cup Brown Sugar
- 3 tablespoons White Sugar
- 2 – 3 teaspoons Cinnamon
For Glaze…
- 1 cup (or morPowdered Sugar
- Dash or two of Cinnamon
- Just enough milk to get the right consistency to drizzle.
- Start with 1 tablespoon of milk and add as needed.
Instructions
- Put milk, butter, and espresso powder in a saucepan over medium to medium-low heat. Warm just until butter melts and espresso powder dissolves. You can also warm milk and butter in the microwave, just be sure not to get it too hot.
- Add the sugar and mix well. You may want to check the temperature and make sure it isn’t warmer than 115 degrees. Add the yeast and let sit for about 5 minutes. After the yeast starts to bubble, add the eggs and quickly whisk to mix well.
- In a large bowl mix together 3 cups of flour, the cocoa, and salt. Pour in warm milk mixture and start to mix together. Continue to add flour, a little at a time until a soft dough forms. If you have a large enough bowl you can continue to knead the dough in the bowl or turn out onto the counter. Knead the dough for several minutes.
- Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rest for about 15 – 20 minutes.
- When the dough is ready, roll it into a rectangle measuring about 12″ x 15″. Spread softened butter over dough. Mix together brown sugar, white sugar, and cinnamon. Sprinkle over dough. Roll up and cut into 12 – 15 rolls.
- Put the rolls into a baking dish that has been coated with non-stick spray. Let the rolls double in size.
- Bake rolls in a 350-degree oven for 20 – 25 minutes, until lightly browned. Cool slightly and remove from pan if you like.
- Drizzle (or cover) with glaze if desired. Like all cinnamon rolls, best served warm. Enjoy!
Notes
- I have made these rolls in my bread machine. For the recipe, I used a total of 3 1/4 cups of flour. Put the ingredients in your machine in the order as directed by the manufacturer.
- You can warm the milk and melt the butter in a saucepan on the stove or you can use the microwave. Just be careful if you are using the microwave, you do not want the liquid to get too hot.
- Make sure the milk mixture is between 110 and 115 degrees before adding the yeast.
- I always use instant coffee for this recipe. I have used both instant espresso and an instant dark roast coffee.
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