We may earn money or products from the companies and/or linked items in this post.
I had a recipe idea for Chocolate Espresso Cinnamon Rolls that I wanted to try. My first attempt was good but had way too much coffee flavor for my husband and myself. My son thought they were just a little strong, and my daughter thought they were great. (She loves coffee and she isn’t even a teen yet!)
After playing around with the recipe a bit, I finally came up with rolls that everyone is happy with. These Chocolate Espresso Cinnamon Rolls have a touch of coffee along with cocoa. The filling is cinnamon and it is all topped off with a yummy cinnamon glaze.
I must say, after looking at all these Chocolate Espresso Cinnamon Rolls photos, I am feeling like I need to make another batch! Soon!
Chocolate Espresso Cinnamon Rolls
For the rolls…
1 cup Milk
2 teaspoons Instant Espresso (adjust to taste)
4 tablespoons Butter
2 1/4 teaspoons Rapid Rise Yeast
2 Eggs
3 – 4 cups All-Purpose Flour
1/3 cup Cocoa
1/3 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 more) Powdered 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 for 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. 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 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 for several minutes.
Place the dough in an oiled bowl and cover with plastic wrap. Let the dough double in size.
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!
*This post was updated August 2015. New photos, and simplified directions.
Chocolate Espresso Cinnamon Rolls
Ingredients
For the rolls…
- 1 cup Milk
- 4 tablespoons Butter
- 2 teaspoons Instant Espresso adjust to taste
- 2 1/4 teaspoons Rapid Rise Yeast
- 2 Eggs
- 3 – 4 cups All-Purpose Flour1/3 cup Cocoa1/3 cup Sugar1 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
Instructions for 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. 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 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 for several minutes.
- Place the dough in an oiled bowl and cover with plastic wrap. Let the dough double in size.
- 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 covewith glaze if desired. Like all cinnamon rolls, best served warm. Enjoy!
Leave a Reply