Sourdough Chocolate Rolls with Espresso Frosting
These sourdough chocolate cinnamon rolls are soft, rich, and swirled with chocolate, topped with a mocha-kissed espresso frosting for the perfect treat.
Equipment
- 1 Stand mixer
- 1 Plastic wrap
- 1 Rolling Pin
- 1 Sharp knife
- 1 Small bowl
Ingredients
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 cups all-purpose flour add ½ cup more if needed
- 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
Instructions
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.
- 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.
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.
Bake
- Bake at 350°F for 25–30 minutes.
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.
Notes
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.
Nutrition
Calories: 513kcalCarbohydrates: 70gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgPotassium: 153mgSugar: 44g
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