Mocha Morning Rolls
These homemade Mocha Morning Rolls are the fusion of two delicious flavors: coffee and chocolate. These rolls are super soft, filled with a layer of chocolate and coffee mixture and topped with an espresso spiked glaze.
- 3 cups all-purpose flour (375 g)
- 3 tablespoons granulated sugar
- 1 tablespoon Fleischmann’s® RapidRise® Yeast (about 1 1/2 packets)
- 1 teaspoon kosher salt
- 1/3 cup lukewarm milk
- 3 large eggs (beaten in a bowl)
- 1/2 cup unsalted butter (cubed and at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 1 tablespoon baking cocoa powder
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- Pinch kosher salt
- 3 ounces dark chocolate (chopped and melted)
- 1 tablespoon espresso or very strongly brewed coffee
- 4 tablespoons unsalted butter (at room temperature)
- 4 ounces cream cheese (at room temperature)
- 2 cups powdered sugar (sifted)
- Pinch kosher salt
- 2 tablespoons strongly brewed coffee or espresso
To Make the Dough:
To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), mix together the flour, sugar, Fleischmann’s® RapidRise® Yeast and salt.
Pour in the warm milk and beaten eggs. Mix together until mostly combined and then add in the cubed butter, one cube at a time until it comes together. Knead for about 5 minutes by hand or in the machine. The dough will be slightly sticky—that’s ok! Grease a bowl with oil or cooking spray and transfer the dough to the bowl, spraying or coating the top.
Cover with a lid or clean kitchen towel and allow to rise for 30 minutes. It should be soft and supple; it’ll have risen about 1/4 of the size.
To Make the Filling:
To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cocoa powder, all-purpose flour, brown sugar, granulated sugar and pinch of kosher salt
Mix until the filling is completely smooth. Pour in the cooled dark chocolate and mix it all together. Lastly, add the espresso or strongly brewed coffee and mix together until smooth.
To Assemble the Rolls:
Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, that’s totally ok.
Add the filling to the rectangle of dough, spreading it out into an even very thin layer, stopping from about 1/2-inch from the edges. Roll the dough farthest from you, going toward you.
Using a serrated knife OR a piece of unflavored floss, trim off the ends. And then cut the log of dough into 12 equal pieces. Mine measured about to be 1 1/2-inches long. Transfer to a greased 9x13-inch baking pan or baking sheet. You can also use multiple baking dishes. Whichever works best for you.
Cover with a kitchen towel and allow to rise for an additional 45 minutes.
Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes, until puffy and lightly golden brown.
To Make the Cream Cheese Icing:
To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, beat together the cream cheese until smooth. Next, add in the butter and beat again until smooth.
Add the sifted powdered sugar and salt and beat for about 1 minute, until light and fluffy. Pour in the espresso and mix again until smooth.
Tips and Tricks
- If you want to divide this work up a bit, you can absolutely make the dough the night before, place it in a bowl that's covered with a lid OR tightly with plastic wrap and stick it in the fridge overnight. After that, you can assemble the rolls and let them rise and then bake—easy!
- I found that espresso was really the most delicious option. Obviously if you only have strongly brewed coffee, use that!
Serving: 12g | Calories: 435kcal | Carbohydrates: 56g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 229mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 598IU | Calcium: 25mg | Iron: 2mg