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Chocolate Espresso Cinnamon Rolls: 320 Calories of Pure Joy

Chocolate Espresso Cinnamon Rolls
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These Chocolate Espresso Cinnamon Rolls are a delightful blend of rich chocolate and coffee. They are easy to make and perfect for any occasion.

Ingredients

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  • 4 cups All-Purpose Flour
  • 0.5 cups Granulated Sugar
  • 2 teaspoons Yeast
  • 1 cup Milk
  • 0.5 cups Butter
  • 1 large Egg
  • 0.5 cups Espresso Powder
  • 0.5 cups Cocoa Powder
  • 1 tablespoon Cinnamon
  • 1 teaspoon Salt
  • 1 cup Chocolate Chips
  • 1 cup Powdered Sugar
  • 2–3 tablespoons Milk

Instructions

  1. In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of yeast, and 1 teaspoon of salt.
  2. In a separate bowl, whisk together 1 cup of warm milk, ½ cup of melted butter, and 1 beaten egg.
  3. Pour the wet ingredients into the dry, mixing until a shaggy dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic, then place in a greased bowl and cover. Let rise in a warm area for 1-1.5 hours, until doubled in size.
  4. While the dough rises, prepare the filling for your Chocolate Espresso Cinnamon Rolls. In a medium bowl, mix together ½ cup of cocoa powder, 2 tablespoons of espresso powder, ½ cup of granulated sugar, and 1 tablespoon of cinnamon until well combined.
  5. Once your dough has risen, turn it out onto a floured surface and roll it into a rectangle about 14×10 inches, ensuring it’s evenly thick.
  6. Spread ¼ cup of softened butter over the rolled-out dough, then evenly sprinkle the filling mixture across the surface, making sure to cover every inch. Add 1 cup of chocolate chips on top of the filling.
  7. Beginning at one long edge, tightly roll the dough into a log shape, sealing the edges as you go to keep the filling from spilling out.
  8. After rolling your dough log, use a sharp knife or dental floss to slice it into 12 equal pieces, about 1.5 inches wide.
  9. Place the rolls cut-side up in a greased 9×13-inch baking dish, ensuring they are snug but not overcrowded. Cover the dish with a towel and let the rolls rise for another 30-45 minutes until puffy and touching each other.
  10. Preheat your oven to 350°F (175°C). Once the rolls have risen, place the baking dish in the center of the preheated oven and bake for approximately 25 minutes.
  11. Keep an eye on them, and look for a golden-brown top and a firm texture. Remove from the oven and allow them to cool in the baking dish for about 10 minutes.
  12. For the finishing touch, prepare the glaze while the rolls cool. In a small bowl, mix 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth and pourable.
  13. Drizzle the glaze generously over the slightly cooled Chocolate Espresso Cinnamon Rolls, allowing it to set for a minute before serving. Enjoy the delightful fusion of flavors that these rolls bring to your breakfast table!

Notes

  • Yeast Activation: Always bloom your yeast in warm milk to ensure it’s active. If your dough doesn’t rise, the yeast may be dead.
  • Avoid Over-Kneading: Knead the dough just until smooth and elastic; overworking can make the rolls tough rather than soft and fluffy.
  • Filling Balance: Don’t skimp on the filling mixture; evenly distribute for gooey chocolate pockets and a well-rounded flavor in your Chocolate Espresso Cinnamon Rolls.
  • Roll Tight: Tightly roll the dough to prevent filling from leaking during baking. This ensures that each roll is packed with flavor.
  • Perfect Glaze Consistency: Adjust the glaze with milk until you reach a pourable, yet thick consistency. Drizzling too early can make it runny and soak in.
  • Room Temperature: Store the rolls in an airtight container at room temperature for up to 2-3 days to maintain their soft texture and delicious flavor.
  • Fridge: If you want to keep them longer, refrigerate the rolls for up to 1 week. Just remember to reheat them briefly in the microwave before serving for that freshly baked taste.
  • Freezer: For extended storage, freeze the rolls individually wrapped in plastic wrap and placed in a freezer bag. They can be stored for up to 2 months; just thaw and reheat when you’re ready to enjoy!
  • Reheating: To reheat, simply place rolls in the microwave for 15-20 seconds, or in a preheated oven at 350°F (175°C) for about 10 minutes. Your Chocolate Espresso Cinnamon Rolls will taste delightful!
  • Make Ahead Options: You can prepare the dough up to 24 hours in advance by following the preparation steps up to rolling and cutting. Once you’ve sliced the rolls, place them in a greased baking dish, cover tightly with plastic wrap, and refrigerate overnight. This will keep them fresh and maintain their fluffy texture. In the morning, simply allow the rolls to rise for an additional 30-45 minutes at room temperature before baking.

Nutrition

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