Mocha Morning Rolls
User Reviews
4.9
123 reviews
Excellent
Mocha Morning Rolls
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Mocha Morning Rolls are a yeasted dough enriched with eggs, butter, and milk, kneaded until soft and allowed to rise. The filling combines cocoa powder, flour, sugars, melted dark chocolate, and espresso or strong coffee, delivering a mocha-flavored layer rolled into the dough. After baking, the rolls are topped with a glaze of butter, cream cheese, powdered sugar, and coffee, creating a sweet, tender pastry with mocha notes suitable for breakfast or brunch.
Description
The dough is prepared by combining flour, sugar, yeast, and salt with warm milk and beaten eggs, then incorporating softened butter gradually while kneading to a slightly sticky consistency. After a brief rise, the dough is rolled out for filling.
The filling is made by blending butter, cocoa powder, flour, brown and granulated sugars, salt, melted dark chocolate, and espresso or strong coffee to a smooth mixture. This is spread onto the dough before rolling up and cutting into portions.
Baked rolls are finished with a glaze made from butter, cream cheese, powdered sugar, salt, and brewed coffee, sifted together and spread over warm rolls to add moistness and sweetness with mocha flavor. The recipe notes that the dough can be made ahead and refrigerated overnight to ease preparation.
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Ingredients
Dough:
- 3 cups all-purpose flour (375 g)
- 3 tablespoons granulated sugar
- 1 tablespoon yeast about 1 1/2 packets, Fleischmann’s RapidRise
- 1 teaspoon kosher salt
- 1/3 cup milk lukewarm
- 3 egg beaten in a bowl, large
- 1/2 cup butter cubed and at room temperature, unsalted
Filling:
- 1/4 cup butter at room temperature, unsalted
- 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
Glaze:
- 4 tablespoons butter at room temperature, unsalted
- 4 ounces cream cheese (at room temperature)
- 2 cups powdered sugar (sifted)
- Pinch kosher salt
- 2 tablespoons coffee strongly brewed, or espresso
Instructions
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.
To Serve:
- When the rolls come out of the oven, pour the half or ALL of the icing over the rolls and smother the with the icing.
Notes
- The dough can be prepared the night before and refrigerated to split work across days.
- Espresso provides the most distinct mocha flavor, but strongly brewed coffee works as a substitute.
Nutrition Information
Show Details
Serving
12g
Calories
435kcal
(22%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
51mg
(17%)
Sodium
229mg
(10%)
Potassium
97mg
(2%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
598IU
(12%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 435kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 51mg | 17% |
| Sodium | 229mg | 10% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 598IU | 12% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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