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–+ servings

Mocha Morning Rolls

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Soft and fluffy dough filled with a chocolate espresso filling, topped with an espresso glaze!
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Prep Time45 minutes
Cook Time20 minutes
Rising Time 1 hour 35 minutes
Total Time2 hours 40 minutes
Servings12 rolls

Ingredients 

Morning Roll Dough

  • 400 g all purpose flour
  • 1 tsp salt
  • 2 ¼ tsp instant yeast
  • 35 g granulated sugar
  • 113 g unsalted butter room temperature, cut into chunks
  • 2 eggs room temperature
  • 180 mL whole milk

Chocolate Espresso Filling

  • 100 g unsalted butter
  • 2 tbsp. dutch process cocoa powder
  • 30 mL espresso
  • 170 g light brown sugar
  • 115 g mini chocolate chips

Espresso Glaze

  • 320 g powdered sugar
  • 60 mL freshly brewed espresso

Instructions 

Morning Roll Dough

  • In the microwave, warm the milk to ~100°F / 38°C. In the bowl of a stand mixer fitted with the dough hook attachment, add all of the dough ingredients.
  • Start mixing the dough on low speed for 1 minute, until all of the ingredients start to come together. Increase the speed to medium and knead for an additional 12 minutes or until the dough cleans the sides of the bowls and is no longer sticking to the bottom.
  • Form the dough into a ball, place it back into the bowl, and cover the bowl. Leave to rise until doubled in size, ~35 minutes.
  • Butter and line a 9x13" pan with parchment paper.
  • Once the dough has doubled in size, place it onto a lightly floured surface. Roll out to a 14" x 20" rectangle.

Chocolate Espresso Filling

  • In the microwave or in a saucepan set over medium heat, melt the butter. Add in the espresso and cocoa powder, whisking until no lumps remain.
  • Spread the butter mixture evenly over the dough. Top it with the brown sugar, rubbing the sugar into the butter mixture. Top with mini chocolate chips.
  • Begin rolling up the dough from the shorter side. Cut the dough into 12 pieces and place the rolls evenly spaced apart in the prepared baking dish.
  • Cover the pan lightly with plastic wrap or a towel, and leave to rise until doubled in size, ~1 hr.
  • Once the dough has doubled in size, preheat the oven to 350°F / 175°C. Place the rolls in the oven and bake for 20 minutes, or until the tops of the rolls are golden brown.

Espresso Glaze

  • In a medium-sized bowl, whisk together the espresso and powdered sugar. Pour evenly over the cinnamon rolls once they have slightly cooled down. Serve, and enjoy!