Breakfast,  Pastry

Mocha Sweet Rolls

Oh. My. Word, people. It’s no secret that I love chocolate and espresso. Or that I love me some sweets for breakfast. That makes these Mocha Sweet Rolls the ultimate breakfast when you want to treat yourself!

Mocha Sweet Rolls
These Mocha Sweet Rolls are soft, filled with chocolate-espresso filling, and drizzled with espresso glaze. Sounds like heaven, no?

Oh, and then I crushed some chocolate-covered espresso beans and sprinkled them on top, because that is how I (sweet) roll.

Necessary? No. Over the top? Yes. Wonderful? Yes, yes, yes! 😀

It’s the espresso powder that transforms these sweet rolls from chocolate to mocha. I’ve found it difficult to find espresso powder at my local grocery store. You could use instant coffee in a pinch, but I prefer the flavor and texture of the espresso powder. I use King Arthur Flour’s brand (link [here]), as it’s very fine and made specifically for baked goods.

Mocha Sweet Rolls

Of cooooourse I also used vanilla bean paste (since I use it in everything that I can). You can substitute with with vanilla extract if you like. If you’re looking to purchase vanilla bean paste and can’t find it in your local grocery store (I never can), you can find it online [here].

Mocha Sweet Rolls

I listed the crushed chocolate-covered espresso beans as “optional” in the recipe, but let’s be real! If you’re going to make these, then *go for it*! I’ve also never had luck finding chocolate-covered espresso beans at my local grocery store. You can get them online [here].

Mocha Sweet Rolls

What a happy, happy morning it is when you have a Mocha Sweet Roll to welcome you to the day! <3

Other posts you may like:

S’mores Sweet Rolls

Mocha Tart

Chocolate Espresso Shortbread

Mocha Banana Cake

Funfetti Cinnamon Rolls

Hazelnut Espresso Truffles

Chocolate Caramel Sweet Rolls

Coconut Mocha Pie

Sweet roll base recipe adapted from Bravetart’s Cinnamon Rolls (link here).

Mocha Sweet Rolls

Mocha Sweet Rolls

Sweet rolls filled with chocolate-espresso filling, topped with espresso glazed and crushed chocolate-covered espresso beans!
Course Breakfast, Brunch
Cuisine Sweet Rolls
Servings 12 sweet rolls


Sweet Roll Dough:

  • ½ cup unsalted butter, melted (1 stick)
  • ½ cup milk (I used whole)
  • 2 tsp yeast
  • cups flour
  • ½ cup sugar
  • ¾ tsp salt
  • ¼ tsp baking soda
  • 1 cup sour cream, at room temperature (or greek yogurt)

Chocolate-Espresso Filling:

  • ½ cup unsalted butter, softened (1 stick)
  • ¾ cup brown sugar, packed
  • ¼ cup dark unsweetened cocoa powder
  • 1 Tbsp espresso powder (see note)
  • ¼ tsp salt

Espresso Glaze:

  • 1 cup powdered sugar, sifted
  • ½ tsp espresso powder (see note)
  • Tbsp milk (I used whole)
  • ½ tsp vanilla bean paste (see note)


  • 2 Tbsp chocolate-covered espresso beans, crushed (optional)


For Dough:

  • In a medium heatproof bowl, melt the butter in the microwave. Set the butter aside, allowing it to cool to just above body temperature.
  • In a heatproof bowl or liquid measuring cup, warm milk slightly in the microwave to just above body temperature (too hot and you'll kill your yeast). Sprinkle the yeast over top, stir slightly, and let set for five minutes.
  • While the yeast blooms, combine the dry ingredients (flour, sugar, salt, and baking soda) in the bowl of a stand mixer.
  • Add the milk/yeast mixture and the sour cream (or greek yogurt) to the melted butter. Whisk to combine.
  • Add the wet ingredients to the dry and stir. Mixture will appear shaggy and dry. With the dough hook, knead the dough thoroughly until smooth and elastic, about 10 minutes.
  • Cover the bowl and allow the dough to rise until about doubled in size, about 90 minutes. Proceed to making the filling.

For Filling:

  • In a medium bowl, combine the butter and sugar. Mix until combined and fluffy. Add cocoa (sifted, if necessary), espresso powder (see note), and salt, and mix to combine. Leave at room temperature until ready to use.


  • Once the dough has completed it's first rise, turn the dough out onto a lightly floured surface. Roll the dough into a 13"x13" square. Spread the filling over the dough.
  • Roll the dough up and position seam-down on the counter. Using a thin serrated knife (some use dental floss), cut the dough into 12 equal portions.
  • Grease a 9"x13" pan or two 8" round pans. Place the rolls in the pan(s), cover with foil, and refrigerate overnight (or up to 48 hours).


  • Remove the sweet rolls from the refrigerator and allow them to warm at room temperature while the oven preheats. Preheat oven to 350° F.
  • With the pan(s) still covered in foil, bake the rolls for 45 minutes. Remove the foil and bake 15 minutes more, or until golden.

For Glaze:

  • Combine all glaze ingredients in a small bowl and stir to combine. Mixture should be smooth and pourable.
  • Spoon, drizzle, or pour the glaze over the sweet rolls. Sprinkle with crushed chocolate-covered espresso beans, if desired.


Note on espresso powder: I've found it difficult to find espresso powder--especially one that isn't already hard as a rock--at my local grocery store. I use King Arthur Flour's brand (link [here]), as it's very fine and made specifically for baked goods.
Note on vanilla bean paste: You can substitute with one vanilla bean or with vanilla extract if you like. If you're looking to purchase vanilla bean paste and can't find it in your local grocery store (I never can), you can find it online [here].
Note on chocolate-covered espresso beans: I’ve also never had luck finding chocolate-covered espresso beans at my local grocery store. You can get them online [here].
Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
This post contains affiliate links.

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