Introduction

Indulge in these rich Chocolate Cinnamon Rolls topped with a luscious Espresso Cream Cheese Icing. This unique twist combines deep cocoa and warm cinnamon flavors with a hint of espresso, perfect for a cozy breakfast or treat.

The image shows a close-up of a single cinnamon roll with chocolate swirls on top placed in the center of a white scalloped bowl. The cinnamon roll has multiple layers visible, with light tan dough spiraled with dark brown chocolate, and small chocolate shavings sprinkled on its surface. In the background, a baking tray filled with more cinnamon rolls is slightly blurred, displaying the same swirled pattern and texture. The scene is set on a white marbled surface, giving a clean and soft feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 g whole milk (1 cup, warmed to 110°F)
2 ¼ tsp instant yeast (1 packet)
50 g granulated sugar (¼ cup)
2 large eggs (room temperature)
115 g unsalted butter (½ cup, softened)
1 tsp salt
570 g all-purpose flour (4 3/4 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
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)
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

Step 1: Make the dough by combining warm milk, yeast, and granulated sugar in a stand mixer bowl. Let it sit for 5 minutes until foamy. Add eggs, softened butter, and salt, then mix. Incorporate flour and cocoa powder, kneading with a dough hook for 5–7 minutes until smooth and slightly tacky. Place dough in a greased bowl, cover, and let rise for 1 to 1 ½ hours until doubled in size.
Step 2: Prepare the filling by stirring together softened butter, brown sugar, cinnamon, and cocoa powder until it forms a paste.
Step 3: Punch down the risen dough and roll it into a 12×18-inch rectangle. Spread the filling evenly over the surface, then sprinkle with chopped semi-sweet chocolate. Roll the dough tightly from the long side into a log and cut into 12 even rolls.
Step 4: Arrange the rolls in a greased 9×13-inch baking pan. Cover and allow to rise for another 30–40 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).
Step 5: Bake the rolls for 25–30 minutes until the centers are set and the tops turn lightly golden brown.
Step 6: Make the frosting by beating cream cheese and butter together until smooth. Add powdered sugar, cinnamon, the dissolved espresso mixture, and a pinch of salt. Beat until fluffy and well combined.
Step 7: Spread the espresso cream cheese frosting over the warm rolls and serve immediately. Optionally, garnish with chocolate curls or flakes for an extra touch.

Tips & Variations

Use freshly dissolved espresso powder to enhance the frosting’s depth without overpowering the chocolate.
For a more intense chocolate flavor, add extra cocoa powder to the filling or sprinkle chopped nuts for crunch.
Room temperature ingredients, especially eggs and cream cheese, help achieve a smooth dough and frosting consistency.
If you don’t have a stand mixer, knead the dough by hand for about 10-12 minutes until smooth.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving to enjoy the soft texture and melty icing.

How to Serve

A metal baking tray holds six cinnamon rolls arranged closely in two rows of three. Five cinnamon rolls are thickly topped with a creamy, light caramel-colored frosting that covers almost the entire surface, with swirls of dark cinnamon visible underneath. The sixth cinnamon roll, located in the middle of the right column, is without frosting, showing a rich dark brown spiral pattern with a textured, soft dough look and some glistening sugar spots. The tray sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature and allow the second rise before baking.

What can I substitute for espresso powder in the frosting?

If you don’t have espresso powder, instant coffee granules or brewed strong coffee can work as alternatives. Adjust the quantity to avoid overpowering the sweetness.