Chocolate Espresso Cinnamon Rolls

Hey y'all! If you're on the hunt for a luscious treat that combines the deep flavors of chocolate, bold espresso, and cozy cinnamon, this Chocolate Espresso Cinnamon Rolls recipe is calling your name. These rolls are gooey, decadent, and perfect for special mornings, brunches, or anytime you want to impress your friends and family. Let’s get cooking!

Why You'll Love This Chocolate Espresso Cinnamon Rolls Recipe

• Rich chocolate and espresso swirls make every bite decadent and satisfying.
• Perfectly fluffy rolls with a gooey cinnamon-chocolate filling for ultimate comfort.
• Easy-to-follow steps for bakery-worthy results at home.
• Ideal for breakfast, dessert, or a brunch celebration.
• Make-ahead friendly for fresh-baked cinnamon rolls anytime.

Ingredients for Chocolate Espresso Cinnamon Rolls

• 3 ¼ cups (400g) all-purpose flour, plus extra for dusting
• 1 package (2 ¼ tsp) active dry yeast
• ½ cup (120ml) whole milk, lukewarm
• ¼ cup (60ml) strong brewed espresso, cooled
• ⅓ cup (65g) granulated sugar
• ¼ cup (60g) unsalted butter, melted
• 2 large eggs, room temperature
• ½ teaspoon salt
• ½ cup (100g) packed brown sugar
• 2 tablespoon unsweetened cocoa powder
• 2 teaspoon ground cinnamon
• 3 oz (85g) semi-sweet chocolate, finely chopped
• ¼ cup (60g) unsalted butter, softened (for filling)
• 1 cup (120g) powdered sugar
• 2 tablespoon brewed espresso or strong coffee (for glaze)
• ½ teaspoon vanilla extract (for glaze)

How to Make Chocolate Espresso Cinnamon Rolls

Step 1: Prepare the Dough

1. In a large bowl, combine lukewarm milk, cooled espresso, and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy.
2. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
3. Knead on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
4. Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.

Step 2: Make the Chocolate Cinnamon Filling

1. In a small bowl, mix together brown sugar, cocoa powder, cinnamon, and chopped chocolate.
2. Set aside until ready to use.

Step 3: Shape and Fill the Rolls

1. Punch down the dough, then roll out on a floured surface to a rectangle about 16x12 inches.
2. Spread softened butter over the dough, leaving a ½-inch border.
3. Sprinkle the chocolate-cinnamon mixture evenly over the buttered surface.
4. Starting from the long edge, roll up the dough tightly into a log. Slice into 12 equal rolls.

Step 4: Second Rise

1. Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30-40 minutes until puffy.

Step 5: Bake the Chocolate Espresso Cinnamon Rolls

1. Preheat your oven to 350°F (175°C).
2. Bake for 22-25 minutes, or until rolls are golden and the centers are set.
3. Let cool slightly while you prepare the glaze.

Step 6: Prepare the Espresso Glaze

1. Whisk together powdered sugar, brewed espresso, and vanilla extract until smooth and pourable.
2. Drizzle generously over the warm rolls. Serve immediately and enjoy!

Chocolate Espresso Cinnamon Rolls Recipe Notes

• For best results, use freshly brewed espresso for both the dough and the glaze—learn more about espresso here: Serious Eats: Making Espresso.
• If your kitchen is cold, let the dough rise in an oven preheated to 100°F (37°C), then turned off.
• These rolls can be prepped the night before and baked fresh in the morning—see more on overnight cinnamon rolls here.

Variations on Chocolate Espresso Cinnamon Rolls

• Mocha Hazelnut Rolls: Add ⅓ cup chopped toasted hazelnuts to the filling.
• Spicy Mexican Chocolate Rolls: Add ¼ teaspoon cayenne and ¼ teaspoon chili powder to the filling for a kick.
• White Chocolate Espresso Rolls: Substitute white chocolate for semi-sweet in the filling.

Required Equipment for Chocolate Espresso Cinnamon Rolls

• Stand mixer (optional, for kneading)
• Large mixing bowls
• Rolling pin
• 9x13-inch baking dish
• Measuring cups and spoons
• Sharp knife or dental floss for cutting rolls

Storage Instructions for Chocolate Espresso Cinnamon Rolls

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 20-30 seconds or warm in a 325°F (160°C) oven for 8-10 minutes. For longer storage, freeze baked (and unglazed) rolls for up to 2 months—thaw and glaze before serving.

Serving Suggestions & Pairings for Chocolate Espresso Cinnamon Rolls

• Pair with a creamy latte or classic drip coffee for the ultimate breakfast treat.
• Serve with a side of fresh berries or a fruit salad to balance the richness.
• Enjoy warm with a scoop of vanilla ice cream for a decadent dessert.

Pro Tips for Perfect Chocolate Espresso Cinnamon Rolls

• Use high-quality chocolate and cocoa for the richest flavor—find great options at Cooking Light.
• Roll the dough tightly to create uniform swirls and prevent gaps.
• Check doneness by lightly touching the center roll; it should spring back and no longer look doughy.

Chocolate Espresso Cinnamon Rolls FAQ

Can I make these rolls ahead of time?

Absolutely! Prep the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temperature before baking.

What can I use instead of espresso?

Strong brewed coffee or instant espresso powder dissolved in hot water both work well.

Can I use instant yeast instead of active dry yeast?

Yes—just skip proofing and mix it directly into the flour before adding wet ingredients.

★★★★★ 4.10 from 180 ratings

Chocolate Espresso Cinnamon Rolls

yield: 12 servings

prep: 30 mins

cook: 25 mins

total: 50 mins

Indulgent cinnamon rolls filled with rich chocolate and espresso, topped with a luscious espresso glaze. Perfect for breakfast or dessert.

🖨️ Print Pin Recipe

Ingredients

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk
• ⅓ cup granulated sugar
• ¼ cup unsalted butter, melted
• 2 large eggs
• ½ teaspoon salt
• ¼ cup unsweetened cocoa powder
• 2 tablespoon instant espresso powder
• ½ cup brown sugar
• 2 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar (for glaze)
• 2 tablespoon brewed espresso (for glaze)

Instructions

1. 1
   In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
2. 2
   Add melted butter, remaining sugar, eggs, salt, and 3 cups of flour. Mix until a soft dough forms. Knead for 5-7 minutes, adding more flour as needed.
3. 3
   Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
4. 4
   Roll dough into a 16x12-inch rectangle. Mix cocoa powder, espresso powder, brown sugar, and cinnamon. Sprinkle over dough and top with chocolate chips.
5. 5
   Roll up tightly from the long side and cut into 12 rolls. Place in a greased baking dish, cover, and let rise for 20 minutes.
6. 6
   Bake at 350°F (175°C) for 25 minutes or until golden. Mix powdered sugar and brewed espresso for glaze and drizzle over warm rolls.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 6gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 52gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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