What is a substitute for the egg in this recipe?

If you don't consume eggs, you can replace the egg in the dough with 1/4 cup of full fat yogurt.

Can I use instant yeast instead of active dry yeast?

Yes, you can. If using instant yeast, just combine all ingredients of the dough and knead.

Can I use milk chocolate instead of dark?

If you don't like dark chocolate, you can use milk chocolate but then reduce the amount of sugar in the filling according to your taste.

Do I need a stand mixer to make these rolls?

No, you can also knead this dough by hand. Read my tips above in this blog post.

How to store these chocolate espresso rolls?

You can store these rolls in an airtight container at room temperature for up to 2 days. Any longer than that, store them in the fridge and microwave for 10-15 seconds before enjoying.

Can I double this recipe?

Yes! If you do, use a 9x13" pan to bake them.

Super Soft Chocolate Espresso Rolls

Description

The softest Chocolate Espresso Rolls made with unbelievably pillowy bread, a decadent dark chocolate espresso filling, and a simple espresso icing.

Ingredients

Bread dough:

2/3 cup whole milk (160g), warm (100 to 110F)
1/4 cup sugar (50g)
2 teaspoons active dry yeast
2 1/2 cups all purpose flour (325g)
1 large egg
1 teaspoon salt
1/4 cup unsalted butter, softened (60g)

Chocolate espresso filling:

3 tbsp unsalted butter (42g)
4-6 tbsp heavy cream
4 tbsp brown or white sugar (adjust quantity to your liking)
2 tbsp cocoa powder
1-2 tsp instant coffee powder
100g semi-sweet or dark chocolate (chopped chocolate or chocolate chips)

Assembly:

1/4 cup heavy cream (60g)

Coffee icing:

1 cup powdered sugar (130g)
1/2 tsp instant coffee powder
2-4 tbsp heavy cream depending on how thick you want the icing

Instructions

Dough:

Add the warm milk, yeast and sugar to a bowl and stir. Wait for 10 minutes or until the mixture looks frothy
Add the remaining ingredients of the dough and knead for 7-10 minutes (you can do this by hand or using a stand mixer with a dough hook attachment; see notes in the blog post above) until the dough is smooth, soft and very stretchy
Transfer the dough to a clean bowl with a little oil spread inside. Cover with cling wrap and place in a warm humid place for 60-90 minutes until the dough roughly doubles in size

Chocolate espresso filling:

While the dough is rising, prepare the filling. Add the butter, heavy cream, cocoa powder, coffee and sugar to a nonstick saucepan. Place on low heat and stir until everything has melted and combined
Add the chocolate and stir until it melts (you can do this over low heat or turn off the heat altogether)
Adjust the amount of coffee, sugar or cream depending on the flavor you want. The ending result should be a thick sauce that will become spreadable as it cools
Let the sauce cool down

Assembly:

Once the dough has risen and the filling has cooled, it is time to assemble. Prepare your baking pan or dish with a little butter
Turn out the dough on a lightly floured surface, and roll it into a 12x14" rectangle, using your hands to keep the sides as straight as possible
Spread on the chocolate espresso filling evenly
Divide the rectangle into 6 strips, each 2" wide and 14" long
Carefully roll up each strip to form individual chocolate espresso rolls
Place the rolls inside the baking pan / dish, and place in a warm place for another 30-45 minutes until the rolls look puffed up

Bake:

In the last 20 minutes of the second rise, turn on the oven to 375F (conventional, no fan)
Once the rolls have risen again, carefully pour over the cream evenly on top of each roll. it will flow down, don't worry
Bake for 20-25 minutes until the rolls have a light golden color on them

Frost & serve:

Prepare the icing by whisking together the ingredients, adjust quantities as needed
Spread the icing on the rolls while they are still warm
Serve & enjoy!!

Notes

I recommend storing these rolls in an airtight container in the fridge, and microwaving before eating them as they are best warm!
See the blog post above for tips on kneading the dough by hand vs using a stand mixer

Prep Time: 45 min
Cook Time: 25 min
Category: Dessert
Cuisine: American`