Chocolate rolls with coffee icing – Soft buttery brioche rolls filled with chocolate chips and drizzled with coffee cream cheese icing. Great at breakfast time with a cup of tea/coffee or even with some cold milk.
There’s something about cold weather and rolls.
I don’t make lots of cinnamon rolls, I’d rather make a loaf of bread but from time to time some rolls are called for. Last year I’ve made pumpkin cinnamon rolls and I’m pretty sure I’ve baked them at least ten times since. They are a must during the pumpkin season.
A while back I’ve made these cranberry chocolate brioche rolls and even if the road was a little bumpy, I got them exactly the way I wanted them.
Today we’re talking chocolate filled rolls with coffee icing. After all, there’s nothing wrong starting your day with some chocolate. If you ask me, I think that’s the best way to start every day. And the coffee icing, let’s just say it’s a double win. You get your chocolate and coffee intake in one soft brioche like roll.
The rolls dough is a brioche like dough, very similar to the chocolate brioche rolls I’ve already shared with you. Then you fill it with chocolate (both chopped and chips) and when baked you dress them with a coffee cream cheese icing. Everything is combined perfectly making each bite irresistible, leaving you wanting more and more.
The idea of the chocolate-coffee rolls I got it from the “I love cinnamon rolls” cookbook which I received few weeks ago. I’ve changed everything about the recipe, just kept the combo idea.
If you like cinnamon rolls you should consider getting one. There are some wonderful ideas in there. Carrot cake cinnamon rolls, Pineapple upside down cinnamon rolls, Tarte-tatin cinnamon rolls, Szechuan pepper cinnamon rolls plus lots of traditional cinnamon rolls recipes.
It’s a really good book to have around when cinnamon rolls cravings take over.
Soft buttery brioche rolls filled with chocolate and drizzled with coffee cream cheese icing. Great at breakfast time with a cup of tea/coffee or even with some cold milk
- 2 cups (240 grams) all purpose flour
- 1/3 cup (80 ml) lukewarm milk
- 1 tsp yeast
- 1/4 cup (50 grams) sugar
- 1/2 tsp salt
- 2 eggs (room temperature)
- 4 tbsp (56 grams) melted butter
- 6 oz (168 grams) chocolate (both chopped and chips)
- 4 tbsp (56 grams) room temperature butter
- 4 oz (113 grams) room temperature cream cheese
- 1/3 cup (40 grams) powder sugar
- 1 tsp instant coffee powder
- 2-3 tsp lukewarm milk
- In a mixing bowl add the flour. Make a well in the middle and pour the 1/3 cup lukewarm milk in. Sprinkle the yeast on top of it and leave at room temperature until the yeast has dissolved and bubbles start to appear.
- Add the sugar, salt and eggs and, with the dough hook on, start mixing on low speed until the dough starts to come together and rolls around the dough hook.
- Increase the speed to low-to-medium and slowly pour the melted butter.
- When all the butter is incorporated increase the speed to maximum (on my mixer that is 12) and mix for 2-3 minutes. (at this point the dough is a sticky mess but, please, do not be tempted to add more flour, it will come together with a little patience)
- With a spatula clean the sides of the bowl and the hook and start mixing again for 2-3 more minutes.
- Clean and mix again. Do it for 3-4 more times until the dough starts to pull itself from the sides of the bowl and makes a slapping sound.
- Clean the sides of the bowl and the dough hook and place the dough into a buttered bowl.
- Cover with plastic wrap and leave at room temperature to rise until doubled in volume.
- When the dough is risen and doubled in volume, take it out of the bowl and roll it on a slightly floured surface.
- Brush it with the room temperature butter and sprinkle the chocolate all over it and roll, starting with the wide side.
- With a piece of thread or dental floss (unflavored) cut the roll into 8 rolls.
- Place the rolls into a cast iron pan or a 10" round pan.
- Cover again with plastic foil and leave to rise for the second time.
- In the meantime heat the oven to 375F.
- Bake the rolls for 25-30 minutes or until slightly golden-brown on top.
- When the rolls are baked make the coffee icing.
- In a small bowl mix the cream cheese with the sugar and coffee powder and add enough milk to make it pour-able.
- Pour it over warm rolls and enjoy!
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Sending love your way,