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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 32 reviews
  • Author: Lily
  • Prep Time: 1 hour
  • Cook Time: 28 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These rich and fluffy chocolate sweet rolls feature a buttery, soft homemade dough filled with a luscious brown sugar and chocolate mixture. Shaped like cinnamon rolls but with the flavor and flaky texture reminiscent of babka, these rolls are perfect for a cozy breakfast or dessert. The recipe offers flexibility with either a few hours of preparation or an overnight rise option to fit your schedule.

Ingredients

Dough

  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons (75g) granulated sugar, divided
  • 1 Tablespoon (9g) active dry or instant yeast
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 cups (530g) bread flour (spooned & leveled), plus more as needed

Chocolate Filling

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 Tablespoons (10g) unsweetened natural or Dutch process cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (135g) semi-sweet chocolate chips or a 4-ounce (113g) semi-sweet chocolate bar, finely chopped

Espresso Icing

  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon espresso powder (instant espresso powder)
  • 1 1/2 cups (180g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare the dough: Whisk warm milk, 2 tablespoons sugar, and yeast together in the stand mixer bowl fitted with the dough hook or paddle attachment. Cover and let sit for about 5 minutes until foamy. If mixing by hand, combine in a large bowl.
  2. Mix the dough ingredients: Add remaining sugar, melted butter, eggs, salt, and 1 cup flour. Beat on medium speed 1 minute. Scrape down bowl. Add remaining 3 cups flour and beat on low until soft dough forms that pulls away from bowl sides, adding up to 2-3 tablespoons flour if too sticky but avoid excess.
  3. Knead the dough: Using the dough hook or by hand on a floured surface, knead dough 6-8 minutes until soft and elastic. Add minimal flour if too sticky. Test dough by windowpane or finger poke for readiness.
  4. 1st Rise: Lightly grease a large bowl with oil. Place dough in bowl, turning to coat with oil. Cover with foil, plastic wrap, or towel. Let rise in warm place 2 hours or until doubled in size.
  5. Prepare baking pan: Grease or line a 9×13-inch baking dish with parchment paper.
  6. Roll out dough: Punch down dough, place on floured surface, roll into 10×16-inch rectangle. Let rest 10 minutes if dough resists stretching.
  7. Make and spread filling: Mix softened butter, brown sugar, cocoa, cinnamon, and vanilla. Spread evenly over dough. Sprinkle chopped chocolate or chips on top. Roll dough tightly into a 16-inch log, trimming filling spills onto roll.
  8. Cut and arrange rolls: Slice log into 12 even rolls (1-1.5 inches each). Arrange cut side up in prepared pan.
  9. 2nd Rise: Cover rolls tightly. Let rise 1 hour until doubled. Alternatively, refrigerate overnight 8-12 hours and then let rise 1-2 hours before baking.
  10. Bake rolls: Preheat oven to 350°F (177°C). Bake rolls 25-28 minutes till lightly browned. After 15 minutes, tent foil over top to prevent excess browning. Remove from oven and cool 10 minutes on wire rack.
  11. Make icing: Warm heavy cream until barely simmering. Whisk in espresso powder, then confectioners’ sugar and vanilla until smooth. Drizzle icing over warm rolls and serve.
  12. Storage: Cover leftover rolls tightly. Store at room temperature up to 2 days or in refrigerator up to 5 days.

Notes

  • Overnight preparation: After shaping rolls (step 7), cover and refrigerate 8-12 hours max. Remove and let rise 1-2 hours before baking.
  • Freezing: Freeze rolls before 2nd rise, then thaw overnight, rise 1.5-2 hours, and bake. Alternatively, par-bake 10 minutes, cool, freeze, thaw, rest 30 mins, then finish baking. Fully baked rolls can also be frozen.
  • Milk: Use whole milk for best richness. Buttermilk, 2%, 1%, or nondairy milk works in a pinch; avoid nonfat milk.
  • Yeast: 1 tablespoon yeast used here can be active dry or instant. Rise times may be slightly longer with active dry.
  • Flour: Bread flour recommended for chewy, flaky texture. All-purpose flour also works with slightly different texture.
  • Chocolate: Use semi-sweet or bittersweet baking chocolate finely chopped or semi-sweet chocolate chips. Avoid milk or white chocolate to prevent excessive sweetness.
  • Icing variations: Can substitute 3 tablespoons strong brewed espresso or black coffee for espresso powder mixed with cream. Adjust liquid for desired consistency.
  • Half batch: Halve ingredients and use an 8-9 inch pan. Roll dough to approximately 7×10 inch rectangle, roll into 10-inch log, cut 6 rolls. Bake time slightly shorter.

Find it online: https://dishmelt.com/chocolate-sweet-rolls-with-brown-sugar-chocolate-filling-and-espresso-icing-recipe/