Chocolate Cinnamon Rolls Espresso Cream (Printer-Friendly)
Rich cocoa dough filled with cinnamon and chocolate, finished with an espresso cream cheese topping.
# List of Ingredients:
→ Dough
01 -
1 cup whole milk, warmed to 110°F (43°C)
02 -
2 ¼ teaspoons instant yeast
03 -
2 tablespoons granulated sugar
04 -
2 large eggs, room temperature
05 -
4 tablespoons unsalted butter, melted
06 -
1 teaspoon salt
07 -
4 cups all-purpose flour
08 -
½ cup unsweetened cocoa powder
→ Filling
09 -
4 tablespoons unsalted butter, softened
10 -
½ cup brown sugar
11 -
2 tablespoons ground cinnamon
12 -
2 tablespoons unsweetened cocoa powder
13 -
½ cup semi-sweet chocolate, chopped
→ Frosting
14 -
8 ounces cream cheese, softened
15 -
4 tablespoons unsalted butter, softened
16 -
2 cups powdered sugar
17 -
1 teaspoon ground cinnamon
18 -
2 teaspoons instant espresso powder
# Preparation Steps:
01 -
Warm milk to 110°F (43°C), stir in instant yeast and granulated sugar. Let sit for 5–10 minutes until frothy.
02 -
Combine yeast mixture with eggs, melted butter, and salt in a large bowl. Gradually incorporate flour and cocoa powder until soft dough forms.
03 -
Knead dough on floured surface for 8–10 minutes until smooth. Place in greased bowl, cover, and let rise 1 to 1.5 hours until doubled.
04 -
Mix softened butter, brown sugar, cinnamon, and cocoa powder until smooth.
05 -
Punch down dough, roll into ½-inch thick rectangle. Spread filling evenly, sprinkle chopped chocolate, roll tightly, then cut into 12 pieces.
06 -
Place rolls in greased 9x13 inch pan, cover, and let rise 30–40 minutes until puffy.
07 -
Preheat oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown.
08 -
Beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, and espresso powder, mixing until combined.
09 -
Cool rolls for 5 minutes, spread frosting over warm rolls, and serve immediately.
# Additional Suggestions:
01 -
Ensure yeast is fresh for optimal rise. Avoid overheating milk to preserve yeast activity.