Chocolate Cinnamon Rolls Espresso Cream

These Chocolate Cinnamon Rolls with Cinnamon Espresso Cream Cheese Icing are a decadent treat perfect for any occasion. Soft, fluffy rolls infused with rich cocoa and warm cinnamon combine with a luscious espressospiked cream cheese frosting to create a truly indulgent breakfast or dessert.

I first made these rolls for a weekend brunch, and the coffee flavor in the icing became an instant favorite for my family. It’s now our goto treat for celebrations and cozy mornings.

Ingredients

• For the Dough: Whole milk warmed to 110 degrees Fahrenheit This activates the yeast and ensures proper rising; instant yeast fresh is key for good dough rise and texture; granulated sugar to feed the yeast and add slight sweetness; large eggs at room temperature help bind and enrich the dough; unsalted butter melted adds richness and softness; salt balances the sweetness and enhances flavor; all purpose flour forms the foundation of the dough providing structure; unsweetened cocoa powder brings a rich chocolate flavor and dark color
• For the Filling: Unsalted butter softened to spread easily and help the sugar and spices blend; brown sugar for deep caramel sweetness; ground cinnamon carries the signature warm spice; semi sweet chocolate chopped to melt and add pockets of gooey goodness
• For the Frosting: Cream cheese softened for a smooth and tangy base; unsalted butter softened for creaminess; powdered sugar to sweeten and thicken the icing; ground cinnamon echoes the spice in the rolls; instant espresso powder adds depth and a subtle coffee note to enhance the chocolate

Instructions

Warm and Activate Yeast:

Warm one cup of whole milk to about one hundred ten degrees Fahrenheit this temperature helps activate the yeast without killing it. Stir in two and onequarter teaspoons of instant yeast and two tablespoons of granulated sugar. Let the mixture sit for five to ten minutes until it becomes frothy showing that the yeast is alive.

Mix Dough Ingredients:

In a large bowl combine the frothy yeast mixture with two large eggs at room temperature four tablespoons of melted unsalted butter and one teaspoon of salt. Gradually add four cups of all purpose flour and onehalf cup of unsweetened cocoa powder while mixing gently until a soft dough forms.

Knead the Dough:

Transfer the dough onto a floured surface and knead for eight to ten minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm spot for one to one and a half hours until it doubles in size.

Prepare the Filling:

In a small bowl mix four tablespoons of softened unsalted butter onehalf cup of brown sugar two tablespoons of ground cinnamon and two tablespoons of cocoa powder until smooth and well combined.

Shape the Rolls:

Punch down the risen dough and roll it out into a rectangle about onehalf inch thick. Evenly spread the prepared filling over the dough and sprinkle onehalf cup of chopped semi sweet chocolate. Roll the dough tightly from the long edge and cut into twelve equal pieces.

Second Rise:

Arrange the rolls in a greased ninebythirteeninch baking pan. Cover with a towel and let them rise again for thirty to forty minutes until puffy.

Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit. Bake the rolls for twentyfive to thirty minutes until they turn golden brown on top.

Make the Frosting:

Beat eight ounces of softened cream cheese and four tablespoons of softened unsalted butter together until smooth and creamy. Gradually add two cups of powdered sugar one teaspoon of ground cinnamon and two teaspoons of instant espresso powder beating well after each addition.

Frost and Serve:

Let the rolls cool for five minutes after baking then spread the cinnamon espresso cream cheese frosting evenly over the warm rolls. Serve immediately for the best flavor and texture.

My favorite part of this recipe is the frosting because the espresso powder transforms an ordinary cream cheese icing into something special and complex. I remember making these for a family gathering and watching everyones faces light up with surprise and delight after the first bite.

Storage Tips

Store any leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to five days to keep them fresh. Reheat gently in the oven or microwave for the best texture.

Ingredient Substitutions

Whole milk can be replaced with any milk of choice including almond or oat milk but avoid using skim milk as it may impact dough richness. You can swap semi sweet chocolate with dark chocolate chips or milk chocolate depending on your preference. If you cannot find instant espresso powder finely ground instant coffee can work in a pinch but the flavor may be less intense.

Serving Suggestions

Serve these cinnamon rolls warm with a glass of cold milk or a freshly brewed cup of coffee to complement the espresso notes in the frosting. They also pair beautifully with a scoop of vanilla ice cream for an indulgent dessert twist.

These chocolate cinnamon rolls are worth the effort and make mornings feel special. Share them warm for the best experience.

Common Questions About Recipes

→ How does the cocoa powder affect the dough?

The addition of cocoa powder gives the dough a subtle chocolate flavor and a richer color, enhancing the overall taste and visual appeal.

→ What is the purpose of letting the dough rise twice?

Allowing the dough to rise twice ensures a light, airy texture and helps develop flavors for tender, fluffy rolls.

→ Can I substitute espresso powder in the frosting?

Espresso powder adds a slight bitterness and depth that complements the sweetness. Without it, the frosting will be sweeter and less complex.

→ What is the recommended baking temperature and time?

Bake the rolls at 350°F (175°C) for 25–30 minutes until golden brown to achieve a perfect rise and tender crumb.

→ How should the rolls be served for best flavor?

Serve warm, shortly after spreading the cream cheese espresso frosting, to enjoy the contrast of soft rolls and creamy topping.