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Chocolate Espresso Cinnamon Rolls

Chocolate espresso cinnamon rolls are soft, yeasted rolls filled with cocoa, cinnamon, and chopped semisweet chocolate. They bake until golden at the edges, then get topped with a smooth cream cheese espresso icing.
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Prep Time 35 minutes
Cook Time 28 minutes
rising and resting 2 hours 8 minutes
Total Time 3 hours 11 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 Nonstick cooking spray for greasing
  • 4 cups all-purpose flour plus up to 1/4 cup for kneading and rolling
  • 2.25 tsp instant yeast
  • 0.33 cup granulated sugar
  • 1 tsp table salt
  • 1 cup whole milk warmed to 105°F to 110°F
  • 1 egg large, at room temperature
  • 8 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough; 4 tablespoons softened for the filling)
For the filling
  • 0.67 cup light brown sugar packed
  • 0.25 cup unsweetened cocoa powder
  • 2 tsp ground cinnamon
  • 3 oz semisweet chocolate finely chopped
For the icing
  • 1 tsp instant espresso powder
  • 1 tbsp hot water
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Coat a large mixing bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. Whisk the flour, yeast, granulated sugar, and salt together in the mixing bowl.
  3. Add the warm milk, egg, and 4 tablespoons melted and cooled butter; stir until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1/4 cup flour as needed, until smooth and elastic.
  5. Return the dough to the bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled in size.
Make the filling
  1. Stir the brown sugar, cocoa powder, cinnamon, and chopped chocolate together in a small bowl.
Assemble and bake
  1. Punch down the dough and roll it on a lightly floured surface into a 16x12-inch rectangle.
  2. Spread the remaining 4 tablespoons softened butter over the dough, leaving a 1/2-inch border along one 16-inch edge.
  3. Sprinkle the filling evenly over the buttered dough.
  4. Starting at the opposite 16-inch edge, roll the dough tightly toward the bare border.
  5. Pinch the seam closed and cut the log into 12 equal rolls.
  6. Arrange the rolls cut-side up in the prepared baking dish, cover, and let rise for 30 to 45 minutes, until puffy.
  7. Preheat the oven to 350°F.
  8. Bake for 25 to 30 minutes, until the rolls are golden at the edges and the centers are set.
  9. Let the rolls rest in the dish for 10 minutes.
Make the icing
  1. Stir the espresso powder into the hot water and let it cool for 5 minutes.
  2. Beat the cream cheese, powdered sugar, vanilla, and cooled espresso mixture until smooth.
  3. Spread the icing over the warm rolls.
  4. Serve the rolls.

Notes

For neat slices, cut the rolled dough with unflavored dental floss. Refrigerate leftovers in an airtight container for up to 4 days; freeze baked rolls with icing for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese.