Chocolate Espresso Rolls
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk
- ¼ cup warm water
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- For the Filling:
- ¾ cup dark chocolate, finely chopped
- 2 tbsp instant espresso powder
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- For the Glaze:
- ½ cup powdered sugar
- 2-3 tbsp brewed espresso, cooled
- 1 tsp vanilla extract
Instructions:
- Prepare the Dough: In a mixing bowl, combine warm milk, water, and yeast. Let it sit for 5 minutes until foamy. Add in sugar, softened butter, egg, and vanilla. Gradually mix in flour and salt, kneading until the dough is smooth and elastic, about 7-10 minutes. Transfer to a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, espresso powder, cinnamon, and chopped dark chocolate until well combined.
- Assemble the Rolls: On a floured surface, roll out the dough into a rectangle, about ¼-inch thick. Spread the chocolate espresso filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and arrange them in a greased baking dish. Cover and let rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Let them cool slightly.
- Glaze: In a small bowl, whisk together powdered sugar, brewed espresso, and vanilla extract. Drizzle over warm rolls before serving.
Orange Cranberry Rolls
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk
- ¼ cup warm water
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- For the Filling:
- ¾ cup dried cranberries, roughly chopped
- Zest of 2 oranges
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- For the Glaze:
- ½ cup powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- 1 tsp orange zest
Instructions:
- Prepare the Dough: Follow the same dough preparation steps as for the Chocolate Espresso Rolls.
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, orange zest, cinnamon, and chopped dried cranberries until well combined.
- Assemble the Rolls: On a floured surface, roll out the dough into a rectangle, about ¼-inch thick. Spread the cranberry-orange filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and arrange them in a greased baking dish. Cover and let rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Let them cool slightly.
- Glaze: In a small bowl, whisk together powdered sugar, freshly squeezed orange juice, and orange zest. Drizzle over warm rolls before serving.
Both recipes deliver a delightful balance of flavors—one with a rich chocolate and espresso combination, perfect for coffee lovers, and the other with a refreshing citrus and cranberry mix, ideal for a zesty morning treat.
