Chocolate Espresso Rolls are a rich, bakery-style twist on classic cinnamon rolls, taking the familiar soft, sweet dough and filling it with deep chocolate and coffee flavor.The rolls bake up golden, pillowy, and tender, with chocolate espresso filling melting into the swirls for a cozy, decadent center! I like making these when I want something a little more special than traditional cinnamon rolls, but still comforting and familiar enough for a weekend treat.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour & Bread Flour: I use two kinds of flour in the dough, both all-purpose flour and bread flour.

The all-purpose flour keeps the rolls soft and light.The bread flour, which has a higher protein content, gives the dough a slightly chewier texture and helps it hold the chocolate espresso filling without losing structure.Together, they create a dough that is soft, tender, and still sturdy enough for rolling.

It is the same dough as my Maple Cinnamon Rolls, which you will also have to try! Cocoa Powder: I used unsweetened cocoa powder in the filling for a deep chocolate flavor that isn’t overly sweet.You can use Dutch-processed cocoa powder if that’s what you have on hand; it will give the filling a slightly smoother, more mellow chocolate taste, which works nicely with the coffee flavor in these rolls.

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