Super Fluffy and Soft Espresso Glaze Chocolate Cinnamon Rolls
Super Fluffy and Soft Espresso Glaze Chocolate Cinnamon Rolls
Ingredients
For the Dough
- 13 grams instant yeast
- 240 grams milk, warm
- 115 grams water, warm
- 40 grams butter, softened
- 50 grams granulated sugar
- 1 teaspoon salt
- 540 grams all purpose flour, plus more if sticky
- 1 large egg
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chocolate chips, or chopped chocolate
For the Espresso Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons brewed espresso, cooled
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large mixing bowl, combine the warm milk, warm water, and instant yeast. Let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the softened butter, granulated sugar, salt, and large egg to the yeast mixture. Mix well.
⏱️ 5 min
- 3
Gradually add the all purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon until well mixed.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Spread the cinnamon sugar butter mixture evenly over the entire surface of the dough, leaving a small border on one long edge. Sprinkle the chocolate chips evenly over the cinnamon mixture.
⏱️ 5 min
- 8
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 5 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick.
⏱️ 5 min
- 10
Arrange the cinnamon rolls in a greased 9x13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 12
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 13
While the rolls are baking, prepare the espresso glaze. In a medium bowl, whisk together the powdered sugar, melted unsalted butter, vanilla extract, and cooled brewed espresso until smooth. Add milk one tablespoon at a time until the desired consistency is reached.
⏱️ 5 min
- 14
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before drizzling generously with the espresso glaze. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Super Fluffy and Soft Espresso Glaze Chocolate Cinnamon Rolls
For the Dough
- 13 grams instant yeast
- 240 grams milk, warm
- 115 grams water, warm
- 40 grams butter, softened
- 50 grams granulated sugar
- 1 teaspoon salt
- 540 grams all purpose flour, plus more if sticky
- 1 large egg
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chocolate chips, or chopped chocolate
For the Espresso Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons brewed espresso, cooled
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large mixing bowl, combine the warm milk, warm water, and instant yeast. Let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the softened butter, granulated sugar, salt, and large egg to the yeast mixture. Mix well.
⏱️ 5 min - 3
Gradually add the all purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon until well mixed.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Spread the cinnamon sugar butter mixture evenly over the entire surface of the dough, leaving a small border on one long edge. Sprinkle the chocolate chips evenly over the cinnamon mixture.
⏱️ 5 min - 8
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 5 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick.
⏱️ 5 min - 10
Arrange the cinnamon rolls in a greased 9x13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 12
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 13
While the rolls are baking, prepare the espresso glaze. In a medium bowl, whisk together the powdered sugar, melted unsalted butter, vanilla extract, and cooled brewed espresso until smooth. Add milk one tablespoon at a time until the desired consistency is reached.
⏱️ 5 min - 14
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before drizzling generously with the espresso glaze. Serve warm.
⏱️ 5 min