Every once in a while you stumble on a recipe that makes you go hmm, this is intriguing. One bite in, you realize it’s even better than you imagined. These Sourdough Chocolate Cinnamon Rolls with Espresso Frosting hit that exact sweet spot: familiar like a cinnamon roll, but deeper, richer, and so irresistibly soft you’ll wonder why you didn’t make them sooner. The espresso frosting melts into the warm chocolate swirls and gives the whole roll this balanced, mocha-kissed sweetness that makes the chocolate taste even more luxurious without overpowering it.

If you’ve ever made sourdough cinnamon rolls, this process will feel instantly familiar. You mix the dough at night, let it rest while you sleep, and by morning it’s puffy, smooth, and ready to roll out on your counter.

The cocoa makes the dough feel a little softer at first, but don’t worry, by the time it finishes fermenting, it tightens into a beautiful, workable dough that rolls like a dream. 

The filling is simple too: butter, brown sugar, cocoa, and espresso, all melting into glossy ribbons inside each roll. 

The espresso frosting is what brings everything full circle. It melts down into the warm swirls and adds a gentle coffee note that makes the chocolate taste even richer without overpowering it.

They’re impressive and surprisingly simple, especially if you’re used to making traditional cinnamon roll recipes or any kind of sourdough bread at home. This Sourdough Chocolate Cinnamon Rolls recipe rises overnight, so you wake up the next morning with dough ready to shape, roll, and bake. And yes… they really are best with a hot cup of coffee.

Why You’ll Love These Sourdough Chocolate Rolls

• Easier to digest. The long, slow fermentation breaks down gluten and starches, making the dough gentler on your stomach than quick yeast rolls.
• Chocolate + sourdough is an underrated combination.
  The tang from fermentation doesn’t make the rolls “sour”, it actually balances the sweetness and makes the chocolate taste more intense, more luxurious, and more grown-up. It’s the kind of flavor you can’t fake with shortcuts.
• The espresso frosting takes everything over the top.
  It melts right into the warm swirls and gives the rolls a cozy, café-style finish that tastes like something special but comes together so easily.
• They feel like a treat but are made with real, simple ingredients.
  These sourdough chocolate cinnamon rolls have no weird additives, no shortcuts, just flour, cocoa, butter, milk, and time. Time is the secret ingredient here. Fermentation does what no packaged dough or quick-rise method can do.
• Perfect for holidays, weekends, or “just because.”
  These sourdough chocolate cinnamon rolls look impressive, smell incredible, and make any morning feel like an occasion. They’re bakery-worthy, and surprisingly forgiving even if you’re new to sourdough.

Ingredients You’ll Need:

Dough Ingredients:

• 1 cup whole milk, warm
• ½ cup active sourdough starter
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• 2 large eggs
• 3 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon espresso powder (optional, but best results)

Chocolate Filling

• 6 tablespoon room temperature butter
• ½ cup brown sugar, packed
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon espresso powder
• ⅓ cup mini chocolate chips

Espresso Cream Cheese Frosting

• 8 oz cream cheese, softened
• 8 tablespoon butter, softened
• 2 ½ cups powdered sugar
• 2 tablespoon strong brewed espresso
• 1 teaspoon vanilla extract
• pinch of salt

How to Make the Best Sourdough Chocolate Cinnamon Rolls

1. Mix the Dough (Night Before)

In the bowl of a stand mixer, add warm milk, sourdough starter, eggs, and sugar. Mix on low speed with the dough hook attachment.

Add cocoa powder, espresso powder, salt, and 3 cups of all-purpose flour.
Let it come together into a soft dough.

Add the softened butter one tablespoon at a time.
Turn mixer to medium-low speed and knead until the dough is glossy and smooth and pulls from the sides of the bowl.

Cover with plastic wrap and let rise in a warm place for 8-10 hours.

2. Morning: Roll and Fill

Mix the butter, brown sugar, cocoa powder, and espresso powder together with a fork until it becomes a spreadable paste.

Turn the dough onto a lightly floured surface and gently press into a rough rectangle.
Use a floured rolling pin to roll into a 12×18-inch rectangular shape.

Spread the chocolate filling over the rolled-out dough.
Sprinkle chocolate chips over the top.

Roll up tightly from the long side.
To slice:

• A sharp knife works great
• But dental floss gives perfect swirl cuts without smashing the dough

Place rolls in a prepared baking dish lined with parchment paper.

3. Second Rise

Cover the rolls and let them rest for 2–3 hours in a warm room temperature space.
They should look puffy and soft, like marshmallows.

4. Bake

Bake at 350°F for 25–30 minutes.

5. Make the Espresso Frosting

In a small bowl combine cream cheese, butter, powdered sugar, espresso, vanilla extract, and salt.
Beat until smooth.

Spread over warm rolls so it melts slightly into the swirls.

Make-Ahead Options

Option 1: Overnight Dough

Mix dough → rise overnight → shape → rise → bake → frost.

Option 2: Par-bake

Bake 20 minutes, cool, freeze in an airtight container.
Finish baking the next day.

Option 3: Refrigerate Shaped Rolls

After shaping, place in the fridge up to 24 hours.
Next day: bring to warm room temperature, let rise, bake.

Variations:

• Double Chocolate Rolls
  Add an extra ½ cup of chocolate chips or chopped dark chocolate to the filling for richer, gooier pockets of melted chocolate. Sprinkle a few on top before baking for a glossy, bakery-style finish.
• Nutella Swirl
  Spread a thin layer of Nutella or chocolate hazelnut spread over the rolled-out dough before adding the filling. It melts into a smooth, truffle-like center that tastes like a chocolate pastry from a café.
• Mocha Lovers Version
  Increase the espresso powder in the dough or filling by ½–1 teaspoon, and add an extra tablespoon of strong brewed espresso to the frosting. This variation leans into a true mocha flavor.
• Spiced Chocolate Rolls
  Add 1–2 teaspoons of cinnamon, cardamom, or pumpkin spice to the filling for a warm, fall-inspired twist. Chocolate + spice is surprisingly cozy and perfect for cold mornings.
• Vanilla Cream Cheese Frosting
  If you prefer a lighter topping, swap the espresso frosting for classic vanilla cream cheese icing or a simple powdered sugar glaze.
• Salted Chocolate Rolls
  Sprinkle a pinch of flaky sea salt on top of the warm rolls right after frosting. It sharpens the chocolate flavor and adds a beautiful finishing touch.

No Sourdough?

Use This Yeast Version:

Warm 1 cup + 2 tablespoon milk and whisk in 2¼ teaspoon instant yeast. Add ⅓ cup sugar, 2 eggs, ¼ cup cocoa, 1 teaspoon espresso powder, 1 teaspoon salt, and 3 cups all-purpose flour. Mix until the dough comes together, then add ½ cup softened butter a little at a time until smooth and glossy. Let rise 1 hour, roll out, add the chocolate filling, slice, let rise again 30–45 minutes, then bake at 350°F for 22–27 minutes. Frost exactly the same as the sourdough version.

Frequently Asked Questions:

Why did my rolls turn out too sour?

Chocolate naturally intensifies sourdough tang, so if your dough fermented too long or your starter was overly acidic, you’ll taste it more in chocolate dough than in cinnamon sugar dough. Use a freshly fed starter and keep the room on the cooler side during fermentation if needed.

How do I make my rolls taste sweeter, not sour?

Use your starter at its peak and shorten the overnight rise to 6–8 hours if your home is warm.

Can I make these without sourdough?

Yes! A full yeasted version is included above. It follows the same measurements.

Can I use bread flour instead of all-purpose flour?

You can, but it changes the texture. Bread flour makes the dough chewier, while all-purpose keeps it tender and plush. For the softest chocolate rolls, all-purpose flour is the best choice.

My dough feels really soft. Is that normal?

Yes, chocolate brioche dough is naturally looser and more enriched. It tightens during mixing and even more during the overnight rise. As long as it forms a smooth, slightly tacky dough, you’re on the right track.

How do I know when the dough has risen enough?

Look at the edges of the dough. They should look rounded and slightly domed, not flat. You want the dough visibly puffy, but not doubled or collapsing. If in doubt, under-fermenting is better for sweet rolls than over-fermenting.

What if I want to refrigerate the dough instead of leaving it out all night?

That works too. Mix the dough in the evening, let it rise for 1 hour at room temp, then refrigerate 8–12 hours. In the morning, let it warm slightly on the counter, then shape and continue.

Can I freeze the shaped rolls?

Yes, freeze after slicing, before the second rise. Let them thaw in the fridge overnight, rise on the counter until puffy, and bake normally.

Can I add more chocolate to the filling?

Absolutely. Extra chocolate chips melt into beautiful pockets. You can also drizzle melted chocolate over the filling before rolling if you want a super-rich version.

Why is my filling leaking out?

This usually happens if the dough gets warm while rolling. Place the rolled log in the fridge for 10 minutes before slicing, it holds its shape better, and the spirals stay tight.

Can I double the recipe?

Yes. Use two baking pans and rotate them halfway through baking for even cooking.

Do these rolls store well?

Yes. Store at room temperature in an airtight container for 2–3 days. Microwave individual rolls for 8–10 seconds to revive the soft, gooey texture.

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