Mocha Breakfast Rolls

These Mocha Breakfast Rolls are swirls of yeast bread infused with a rich, decadent Coffee and Cocoa twist. These rolls are a perfect breakfast or brunch item that is flavorful, rich, decadent, and delicious.

About These Mocha Breakfast Rolls

• These Mocha Breakfast Rolls come together in a couple of hours and make a perfect item on your brunch table. Here is an idea 🙂 Make them on the morning of Mother's Day and serve them to your lovely mom for brunch.
• These rolls are topped with a glossy and smooth chocolate sauce.
• This recipe calls for Instant Yeast, which acts faster than active Yeast. After making the dough, we must allow it to rise and prove twice. The first time is for one hour, and the second is after rolling the dough an hour.
• The other ingredients are flour, espresso powder, eggs, milk, and melted butter. Salt and sugar activate the yeast.
• The filling includes butter, brown sugar, cocoa powder and espresso powder. The combination of espresso and cocoa powder creates a unique mocha flavour. Espresso enhances the cocoa powder's flavour and brings out that chocolaty flavour. Cinnamon is the original filling we use in the Cinnabon recipe.

How To Make These Rolls

• First, we need to preheat the oven to 200F and turn it off; we then need to use the warm range to let the dough rise or proof.
• Warm the milk to 100 to 105 F, which is lukewarm. Melt the butter and mix with milk. Add one tablespoon of sugar and mix in the yeast.
• Using a hook attachment, mix all the ingredients, including the milk mixture. Knead the dough for ten minutes. This kneading time activates the yeast and raises the dough.
• The dough starts forming into a ball and pulling from the sides of the bowl.
• Cover the dough, and place the bowl in the oven. Leave the door open for 10 minutes, then close the oven door and let the dough rest for one hour. By the end of the hour, the dough should be double the size.

• Lightly dust a clean surface with flour, and roll the dough into a rectangle about 12X20 inches.
• Mix the cocoa powder, espresso powder, and brown sugar in a small bowl. Rub the surface with melted butter, mix the remaining butter with the cinnamon mixture. The mixture should have the consistency of a paste. Use a spatula to spread the mixture on the dough.
• Start rolling the dough tightly from the longer side. Now, we have a long log. Wet your fingertips to seal the free edge of the log.

Cut The Rolls

• Use a serrated knife or unflavored floss string to cut it into rolls 1-½ inches thick. We will have about 12 to 14 rolls. Place them in the pan or ceramic dish you are baking them in.
• Cover the rolls and let them proof for 45 minutes. Again, they should rise and fill the pan and the gaps between them. Bake them, then proceed to make the frosting.
• Mix all the required ingredients for the chocolate sauce and drizzle it over the hot rolls. The amount of chocolate sauce you drizzle depends on how chocolaty you like the rolls. Drizzle more chocolate sauce if you like.

See more Recipes here:

Almond Cinnamon Rolls,

Gingerbread Cinnamon Rolls,

Cinnamon Roll Cheesecake,

Cinnabon

Storing: Mocha Breakfast Rolls are best served fresh, but you can cover them and enjoy them the next day.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe