These rolls are filled with chocolate-espresso filling, then topped with espresso glaze and crushed chocolate-covered espresso beans! Like a mocha for breakfast!
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; see note), espresso powder (see note), and salt, and mix to combine. Leave at room temperature until ready to use.
Roll/Fill/Slice:
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).
Bake:
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.Enjoy!
Notes
Note on dutch process cocoa powder: *Not* the same as natural cocoa powder, dutch process cocoa powder is darker and smoother! I prefer the flavor and the darker color for this recipe. However, since there's no leavening involved in this part of the recipe, you can substitute with regular cocoa powder if you'd prefer.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 Baking 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.