Name: Chocolate Espresso Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1/2 cup brown sugar; 2 tbsp unsweetened cocoa powder; 1 tbsp instant espresso powder; 1 1/2 tsp ground cinnamon; 1/2 cup mini chocolate chips; 1/4 tsp salt

Chocolate Espresso Cinnamon Rolls (And a Little Story)

So, I’m guessing you’ve had regular cinnamon rolls before – but have you ever woken up on a rainy Sunday, craving something that’s basically a hug in breakfast form but with a little grown-up twist? That’s how these Chocolate Espresso Cinnamon Rolls ended up in my life. Honestly, the first time I made these, I was actually trying to fix a failed batch of chocolate babka (long story, we’ll save that for another day), but then I thought, why not jam all my favorite flavors right into a roll? My kitchen still smelled like a coffee shop exploded. In the best way, obviously.

Why You’ll Love This (Or At Least Why I Do)

I make these when I’ve got friends visiting, or when I just need to bribe my family to get up before 10 a.m. My dad, who claims not to like sweet breakfasts (liar), always manages to “sample” two or three. The espresso gives them a slight grown-up kick, but the chocolate makes it feel like dessert for breakfast. Sometimes, if I’m feeling extra lazy, I’ll just eat them straight from the pan with a fork – no judgment. And if you’re worried about the rolling part (been there), trust me, it’s nowhere near as stressful as people make it sound. Once, I let the dough rise too long and it puffed up like a marshmallow monster, but they still tasted great (even if they looked… creative?).

What You’ll Need (And What I Swap When I’m Out of Something)

3 1/4 cups all-purpose flour (sometimes I use bread flour if I’m feeling fancy – or just out of regular)
1 packet (about 2 1/4 tsp) instant yeast; I’ve subbed active dry in a pinch, just proof it first
1/4 cup granulated sugar (though I’ve accidentally used brown sugar and survived)
1/2 tsp salt
1 tbsp instant espresso powder (any strong instant coffee works, but don’t use the weak stuff – learned that the hard way)
3/4 cup whole milk, warmed (done it with oat milk, actually still good)
1/4 cup unsalted butter, melted (I mean, salted works if that’s all you’ve got)
1 large egg, room temp
For the filling:
- 3/4 cup dark chocolate chips or chopped chocolate (sometimes I use milk chocolate if I’m out)
- 1/2 cup brown sugar
- 2 tsp ground cinnamon (my grandma swears by Saigon cinnamon, but honestly I just grab whatever’s closest)
- 1/4 cup softened butter
- 1 tbsp instant espresso powder
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp strong brewed coffee (or milk if you don’t want more coffee, but why wouldn’t you?)
- Pinch of salt

How To Make ‘Em (Step by Step – More or Less)

First, mix your flour, yeast, sugar, salt, and that espresso powder in a big bowl. Give it a quick stir. Then pour in the warm milk, melted butter, and crack in your egg. Mix until it forms a shaggy dough. I use a wooden spoon, but hands work too (just messy).
Now, knead. You can use a stand mixer with a dough hook if you like being fancy, but I usually just knead on the counter for about 10 minutes. The dough might be a bit sticky; sprinkle on more flour if needed, but not too much or it goes tough. This is where I usually zone out and listen to some bread-baking podcast.
Pop the dough in a greased bowl, cover with a tea towel, and let it rise somewhere warm until doubled in size – usually 1 to 1.5 hours. On a cold day, I sometimes stick it in the (off!) oven with the light on.
Punch down your dough (gently – it didn’t do anything wrong) and roll it out into a rectangle, roughly 10×15 inches. Don’t stress about the shape, it’ll taste the same.
Spread that softened butter all over, sprinkle on your brown sugar, cinnamon, more espresso powder, and then toss on the chocolate. Try to spread it evenly, but if there’s a big chocolatey patch in one roll, that’s just the lucky one!
Roll it up from the long side, kind of tightly, but not too tight or it’s a pain to slice. Use a serrated knife or unflavored dental floss (yep, it works) to cut the log into 12-ish pieces. I always end up with 11 somehow, no idea why.
Arrange rolls in a greased 9×13 pan (or whatever fits – sometimes I use two smaller pans if needed) and cover. Let them rise again for about 30-40 minutes, until they’re puffed. This is usually when I clean up… or, okay, just make coffee and scroll TikTok.
Bake at 350°F (180°C) for 22-26 minutes, until golden and your kitchen smells like happiness. If they look a bit pale in the center, give them a few more minutes. Don’t be afraid to peek.
Mix up the glaze (powdered sugar, pinch of salt, coffee or milk). Drizzle over the warm rolls. Try not to eat them all at once. (But if you do, I won’t judge.)

Notes From My Not-So-Perfect Kitchen

If your dough is slow to rise, it might just be chilly. Sometimes I forget to warm the milk and it still works, just takes a little longer.
Once, I added too much espresso powder and it tasted like a coffee punch in the face – not recommended unless you’re really into that.
The glaze can be thicker or thinner, just add more or less liquid. Actually, I think it’s better a bit on the runny side so it soaks in.

Variations I’ve Tried (And One That Flopped)

I did a white chocolate version once – surprisingly good, though a bit sweet for my taste.
Swapping in orange zest with the filling? Lovely and fresh. My little cousin called them “breakfast Jaffa cakes.”
Once I tried making them gluten-free with a random flour blend. The texture was… ambitious. Maybe next time I’ll actually follow a real GF cinnamon roll recipe.

Equipment Stuff (But Don’t Stress If You Don’t Have Everything)

Mixing bowl (honestly, I once used a giant salad bowl and it worked fine)
Rolling pin – or a wine bottle in a pinch, which, let’s be real, is sometimes more convenient
Measuring cups/spoons
Baking pan (9×13 or two smaller ones, I’m not fussy)
Tea towel or plastic wrap
Stand mixer (optional – I almost never bother)

How To Store (But They Never Last Long)

Technically, you can keep them in an airtight container at room temp for 2-3 days. Or freeze them, glazed or unglazed, and reheat in the microwave for a quick fix. But honestly, in my house, these are gone by noon. If you manage to have leftovers, props to you!

Serving: My Favorite Way

I highly recommend serving these warm, with an extra cup of coffee (obviously). Sometimes we add a scoop of vanilla ice cream if we’re feeling over the top – it’s become our “we survived Monday” treat. Oh, and if you have a few berries rolling around in the fridge, toss them on top. Looks fancy, tastes great.

Things I Wish I’d Known (Or, My ‘Pro’ Tips)

Don’t rush the rising time. I once tried to shortcut with a hot oven and ended up with rolls that could double as doorstops.
If your filling leaks out everywhere, that’s normal! Just scoop it back on before baking. Or eat it (no shame).
Actually, I find it works better if you let them cool just a bit before glazing. Otherwise it turns into a sugar lake (unless you’re into that, no judgment).

FAQ (Real Questions, Real Answers…Mostly)

Can I make these the night before? – Absolutely! Just pop the shaped rolls in the fridge after the second rise, bring ‘em to room temp in the morning, and bake. Makes brunch way less stressful.
Do I need a stand mixer? – Nope. I’m usually too lazy to haul mine out anyway. Hands and a big bowl do the trick (plus, arm workout!).
Can I skip the espresso? – Sure! They’ll just be chocolate cinnamon rolls (still delish, but not quite as grown-up).
Why do my rolls look weird in the pan? – Probably too much or too little flour, or just a funny rolling job. But honestly, as long as they taste good, who cares?
Can I freeze them? – Yep! They freeze beautifully. Sometimes I make two pans, freeze one, and then completely forget it’s there until I have a dessert emergency.

Oh, one last thing – if you’re in the mood for a deep dive into cinnamon roll science (I mean, who isn’t, right?), check out this Serious Eats article. It’s a bit technical but super interesting if you like geeking out over recipes.

Anyway, happy baking! Hope you enjoy these as much as I do (and maybe even more if you manage not to eat three in a row…)

Chocolate Espresso Cinnamon Rolls