Chocolate Cinnamon Rolls with Espresso Cream Cheese Icing
Indulge in the delightful flavors of Chocolate Cinnamon Rolls with Espresso Cream Cheese Icing, a perfect treat for any time of day! These fluffy rolls are infused with rich cocoa and warm cinnamon, creating a cozy atmosphere for gatherings or quiet mornings at home. Topped with a creamy espresso icing, they are a sweet indulgence that will impress everyone at your table. Easy to make and even easier to love, these rolls are sure to become a family favorite. Prepare them in advance for effortless enjoyment—just bake, frost, and serve!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 240 g whole milk (1 cup, warmed)
- 2 ¼ tsp instant yeast (1 packet)
- 50 g granulated sugar (¼ cup)
- 2 large eggs
- 115 g unsalted butter (½ cup, softened)
- 570 g all-purpose flour (4 ¾ cups)
- 30 g unsweetened cocoa powder (¼ cup)
- 113 g unsalted butter (½ cup, softened, for filling)
- 200 g brown sugar (1 cup, packed)
- 2 tsp ground cinnamon (for filling)
- 2 tbsp unsweetened cocoa powder (for filling)
- 50 g semi-sweet chocolate (finely chopped or mini chips)
- 225 g cream cheese (8 oz, room temperature, for frosting)
- 60 g unsalted butter (¼ cup, room temperature, for frosting)
- 240 g powdered sugar (2 cups, sifted)
- 1 tsp ground cinnamon (for frosting)
- 2 tsp instant espresso powder (dissolved in 1 tbsp milk or cream)
- Pinch of salt (for frosting)
Instructions
- In a stand mixer bowl, combine warm milk, yeast, and sugar; let sit for about 5 minutes until foamy.
- Mix in eggs, softened butter, and salt. Gradually add flour and cocoa while kneading with a dough hook until smooth.
- Place the dough in a greased bowl, cover it, and let rise until doubled in size (about 1 to 1½ hours).
- For the filling, mix softened butter, brown sugar, cinnamon, and cocoa until combined.
- Roll out the risen dough into a rectangle; spread the filling evenly and sprinkle chopped chocolate.
- Roll tightly into a log shape; cut into 12 rolls and place in a greased pan. Let rise again for about 30–40 minutes.
- Bake at 350°F (175°C) for about 25–30 minutes until golden brown.
- While cooling slightly, beat cream cheese and butter for frosting; add powdered sugar and espresso mixture until fluffy.
- Frost warm rolls before serving.
Nutrition
- Serving Size: 1 roll (90g)
- Calories: 270
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg