Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe

If you are ready to embark on a sweet, chocolate-filled baking adventure, look no further than this incredible Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe. Imagine tender, fluffy rolls with a rich, buttery dough hugged by a luscious brown sugar chocolate filling, all crowned with a smooth espresso-infused icing. These rolls are the perfect mix of a cinnamon roll’s comforting shape and babka’s chocolate decadence, making every bite an irresistible treat. Whether you have a few hours to spare or want to prep overnight, these rolls will turn your kitchen into a haven of chocolatey bliss that everyone will adore.

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to create the perfect balance of texture, flavor, and aroma. From the warmth of whole milk that awakens the yeast to the rich cocoa in the filling, every element works together to make these rolls unforgettable.

• Whole milk, 1 cup (240ml), warmed: Provides moisture and tenderness, activating the yeast perfectly.
• Granulated sugar, 6 Tablespoons (75g), divided: Sweetens the dough subtly and feeds the yeast for a good rise.
• Active dry or instant yeast, 1 Tablespoon (9g): The magic behind the dough’s light and airy texture.
• Unsalted butter, 5 Tablespoons (71g), melted and cooled: Adds richness and a tender crumb to the dough.
• Eggs, 2 large, room temperature: Contributes to the dough’s structure and golden color.
• Salt, 1 teaspoon: Balances the sweetness and enhances all flavors.
• Bread flour, 4 cups (530g), plus extra: The backbone of the dough, ensuring a perfect chewy texture.
• Unsalted butter for filling, 6 Tablespoons (85g), softened: Creates a creamy base that holds the brown sugar and cocoa flavor beautifully.
• Brown sugar, 1/2 cup (100g), packed: Adds deep molasses notes to the filling.
• Unsweetened cocoa powder, 2 Tablespoons (10g): Brings rich chocolate intensity without overpowering.
• Ground cinnamon, 1 teaspoon: A warm spice that perfectly complements chocolate.
• Pure vanilla extract, 1 teaspoon: Rounds out the filling and icing with fragrant sweetness.
• Semi-sweet chocolate chips or finely chopped chocolate bar, 3/4 cup (135g): Melts into gooey pockets of chocolate inside every roll.
• Heavy cream, 3 Tablespoons (45ml): The silky base for the espresso icing.
• Espresso powder, 1 teaspoon: Adds a vibrant, coffee kick that complements the chocolate perfectly.
• Confectioners’ sugar, 1 ½ cups (180g), sifted: Sweetens and smooths the icing to a luscious finish.
• Pure vanilla extract, ½ teaspoon: Enhances the espresso icing’s flavor depth with a soft sweetness.

How to Make Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe

Step 1: Prepare the Dough

Start by gently warming the milk until it’s about 100°F (38°C) to activate the yeast without killing it. Combine the warm milk, 2 tablespoons of sugar, and yeast in your mixer bowl or a large mixing bowl if you’re going old-school with a spoon. Let this mixture sit, covered, for about 5 minutes until it becomes foamy and alive, like a bubbling invitation to deliciousness. This foaming step means the yeast is happy and ready to help your dough rise beautifully.

Step 2: Mix the Dough Ingredients

Add the remaining sugar, melted butter, room-temperature eggs, salt, and 1 cup of bread flour to the yeast mixture. Beat on medium speed so everything blends smoothly, then scrape down the bowl to ensure no ingredient is left behind. Now add the remaining 3 cups of flour gradually on low speed until the dough pulls away from the sides, feeling soft but manageable. Resist the urge to add too much flour; a tender dough makes for the best roll texture.

Step 3: Knead Until Perfect

Switch to the dough hook or turn out onto a floured surface if you’re kneading by hand. Knead gently but thoroughly for 6 to 8 minutes until the dough feels soft and elastic, passing the “windowpane test” where you can stretch a small piece thin enough to see light through without tearing. This step builds the gluten structure that traps air and gives your rolls their satisfying fluffy yet chewy nature.

Step 4: First Rise

Lightly oil a large bowl and place the dough inside, turning it to coat every surface in a thin layer of oil to keep it from drying out. Cover and leave it in a warm spot to rise for about 2 hours, doubling in size, like a promise of the deliciousness to come.

Step 5: Roll Out the Dough

After punching down the risen dough, transfer it to a floured surface and roll it into a smooth, even 10-by-16-inch rectangle. If the dough resists or shrinks back, let it rest a little—relaxing the gluten makes it easier to roll without frustration. A smooth stretch here means an even swirl of filling in every bite.

Step 6: Prepare and Spread the Filling

Mix softened butter, brown sugar, cocoa powder, cinnamon, and vanilla extract until smooth and creamy. Spread this heavenly mixture evenly over the dough, then scatter the chocolate chips or chopped chocolate on top to create pockets of melty richness. Roll the dough tightly into a 16-inch log, and if any filling escapes, sprinkle it back over the roll to keep that chocolate goodness intact.

Step 7: Cut and Arrange the Rolls

Slice the log into 12 individual rolls, each about 1 to 1.5 inches thick. Place them snugly in a greased or parchment-lined 9×13-inch pan. This cozy arrangement allows the rolls to rise and bake evenly like a delightful chocolate swirl masterpiece.

Step 8: Second Rise

Cover the rolls and let them rise once again until doubled in size, about 1 hour. Or, if you prepared your dough ahead, refrigerate overnight before letting them come to room temperature and rise before baking. This slow proofing develops even deeper flavor and texture.

Step 9: Bake to Perfection

Preheat your oven to 350°F (177°C). Bake the rolls for about 25 to 28 minutes, keeping an eye on the tops. After 15 minutes, loosely tent the pan with foil to prevent over-browning so the rolls bake beautifully without drying out.

Step 10: Make the Espresso Icing and Enjoy

Meanwhile, warm your heavy cream gently, then whisk in espresso powder until dissolved. Combine this with sifted confectioners’ sugar and vanilla until smooth and luscious. Drizzle generously over the warm rolls and serve immediately for an unforgettable chocolate morning treat or indulgent dessert.

How to Serve Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe

Garnishes

For a little extra sparkle and texture, dust the freshly iced rolls with a light sprinkle of cocoa powder or finely chopped toasted hazelnuts. These simple garnishes add a little crunch and visual appeal that elevate the rolls from delicious to dazzling.

Side Dishes

Pair these indulgent rolls with a steaming cup of black coffee or creamy latte to complement the espresso flavor in the icing. Fresh berries or a light fruit salad also make excellent companions, adding bright, fresh contrast to the deep chocolate richness.

Creative Ways to Present

Rather than a traditional pan, bake the rolls in individual ramekins or muffin tins for charming single servings. You can also drizzle extra espresso icing and serve alongside whipped cream or mascarpone for an elegant brunch centerpiece. Folding the rolls into a braided loaf pan is another fun twist if you want to impress with presentation.

Make Ahead and Storage

Storing Leftovers

These Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe stay moist and flavorful when stored airtight at room temperature for up to 2 days. For longer freshness, wrap them well and refrigerate for up to 5 days, rewarming gently before serving.

Freezing

You can freeze the rolls at various points in the process to save time later. Freeze shaped rolls before the second rise, thaw overnight in the fridge, then let rise and bake as usual. Par-baked or fully baked rolls freeze beautifully too, making it easy to enjoy fresh-from-the-oven treats whenever the chocolate craving hits.

Reheating

Reheat your rolls gently in a warm oven at 300°F (150°C) for 10-15 minutes, covered with foil to prevent drying. Microwaving works for a quick fix; just heat for 20-30 seconds, then drizzle icing fresh to revive that signature espresso sweetness.

FAQs

Can I use milk other than whole milk?

Absolutely! Whole milk is best for a rich, tender dough, but 2% or 1% milk works in a pinch. Avoid nonfat milk as it lacks the fat needed for softness.

Do I have to use bread flour?

Bread flour gives the rolls their delightful chew but all-purpose flour will still make lovely, soft rolls. Consider bread flour if you want a slightly chewier texture.

What type of chocolate should I use for the filling?

Stick with semi-sweet or bittersweet chocolate, either chips or a good-quality baking chocolate bar. Avoid white or milk chocolate to keep the sweetness balanced.

Can I make the dough the night before?

Yes! After shaping the rolls, cover and refrigerate them overnight for up to 16 hours. Just allow them to come to room temperature and rise for an hour or two before baking.

What if I don’t have espresso powder for the icing?

You can substitute with 3 tablespoons of strong brewed espresso or black coffee instead. The espresso flavor really enhances the chocolate, but coffee works beautifully too.

Final Thoughts

This Chocolate Sweet Rolls with Brown Sugar Chocolate Filling and Espresso Icing Recipe is one of those baker’s treasures that feels like a warm hug every time you pull a steaming roll from the oven. Rich, tender dough filled with silky chocolate, crowned with just the right kick of espresso icing—it’s a treat you’ll want to make again and again. I truly encourage you to give this recipe a go. You will delight in the process and, most importantly, savor every melting bite. Happy baking, my friend!

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