Description
Soft, pillowy rolls filled with a rich espresso-brown sugar paste and pockets of gooey chocolate, then bathed in a glossy coffee-kissed glaze—each bite melts on your tongue in a warm hug.
Ingredients
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 cup warm whole milk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1/2 cup brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 3 tablespoons unsalted butter softened
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 ounces dark chocolate chopped
Instructions
- In a large bowl whisk yeast, granulated sugar, and warm milk; let stand until foamy, about 5 minutes.
- Stir in melted butter and egg until blended.
- Add flour, salt, and cocoa powder, mixing until a soft dough forms; knead on a lightly floured surface until smooth, about 5 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Meanwhile, stir together brown sugar, espresso powder, and softened butter until a spreadable paste forms.
- Roll the risen dough on a floured surface into a 12×18-inch rectangle.
- Spread the espresso sugar mixture evenly over the dough, then sprinkle chocolate chips on top.
- Starting from a long edge, roll the dough tightly into a log; pinch the seam to seal.
- Cut the log into 12 equal slices and arrange them cut-side up in a greased 9×13-inch baking pan.
- Cover the pan and let the rolls rise until puffy, about 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls until set and slightly firm on top, about 20–25 minutes.
- While the rolls bake, heat the heavy cream until it just simmers, pour over chopped dark chocolate, and stir until smooth.
- Drizzle the warm chocolate espresso glaze over the hot rolls before serving.
Notes
- Use high-quality chocolate for the best flavor and texture
- You can refrigerate the dough overnight for a deeper, fermented taste
- Warm the rolls slightly before adding the glaze to help it spread evenly
- Store any leftovers in an airtight container at room temperature for up to 2 days