Rich Chocolate Cinnamon Rolls with Espresso Glaze
Ingredients:
Dough:
1 cup warm milk (110°F)
2 1/2 tsp active dry yeast (1 package)
2 large eggs, room temp
5 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup granulated sugar
4 cups all-purpose flour
1 tsp salt
Filling:
6 tbsp unsalted butter, softened
1/2 cup dark brown sugar
2 tbsp unsweetened cocoa powder
1/2 tbsp cinnamon
1/2 tsp pure vanilla extract
4 oz. semi-sweet chocolate bar, chopped
Topping & Glaze:
1 package of espresso (.09 oz) + 1/2 cup hot water, combined
1/2 cup heavy cream
1 1/4 cups powdered sugar
1/2 tbsp cocoa powder
Optional: chocolate drizzle
Directions:
In a small bowl, microwave milk to 110°F for 60 seconds.
Place warm milk and yeast into a stand mixer bowl fitted with a paddle and let it sit for 10 minutes.
Pour eggs, melted butter, sugar, and vanilla extract into the mixture and beat just until combined.
Slowly add the flour and salt mixture, 1 cup at a time, until incorporated. Let it sit for 5 minutes.
Change the paddle to a dough hook and beat for 8 minutes.
Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90 minutes in a warm place.
While dough rises, make filling by combining all ingredients except the chopped chocolate.
Punch down the dough. Roll out dough into a rectangular shape and spread filling on top of the dough. Sprinkle chopped chocolate, saving a handful for later.
Roll the dough into a log shape and slice into large rolls.
Preheat oven to 375°F. Place rolls into a greased 9” to 10” skillet. Make espresso milk bath by combining the espresso mixture with heavy cream and stir.
Pour half of the milk bath over rolls. Bake for 25 minutes.
Make the glaze by mixing espresso milk and combining with powdered sugar and cocoa powder.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 12 servings
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