Mocha Cream Bread Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C) with 1 tablespoon granulated sugar in a small bowl. Sprinkle 2 tsp instant yeast over the surface and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if kneading by hand), combine 3.5 cups all-purpose flour and 1 tsp fine salt. Whisk briefly to distribute.

Combine wet and dry

Add the foamy yeast mixture, 3 tablespoons whole milk, 1 large egg, and 4 tablespoons softened unsalted butter to the flour. Start mixing on low speed until the dough comes together, then increase to medium and knead for 6–8 minutes until smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, add 1–2 teaspoons water.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes depending on temperature.

Deflate and rest

Punch down the risen dough to release gas, turn onto a lightly floured surface, and let rest 10 minutes before shaping.

Dissolve espresso and cocoa

In a small bowl, whisk 2 tsp instant espresso powder and 2 tsp unsweetened cocoa powder into 1 tablespoon heavy cream (or 1–2 teaspoons warm water) until smooth and no lumps remain.

Make filling

In a medium bowl, beat 8 oz softened mascarpone (or cream cheese) with 1 tsp vanilla and 1/8 tsp salt until smooth. Add the dissolved espresso-cocoa mixture, then gradually beat in 1/2 cup powdered sugar until creamy and spreadable. Taste and adjust: add a touch more powdered sugar if too soft or a splash more cream if too thick.

Chill if needed

If the filling is very soft, cover and chill for 15–20 minutes to firm slightly so it will hold its shape during assembly.

Roll the dough

On a lightly floured surface, roll the rested dough into a rectangle about 12 x 10 inches and roughly 1/4-inch thick.

Spread filling

Evenly spread the mocha cream filling over the dough, leaving a 1/2-inch clean border around the edges.

Roll and seal

Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal and gently tuck the ends under.

Cut and arrange

Using a sharp knife or dental floss, cut the log into 8 equal rolls. Place the rolls cut-side up into a greased 9-inch round or 9x9-inch square baking pan, leaving a bit of space between them for expansion.

Second rise

Cover the pan with plastic wrap or a lightly oiled towel and let rise in a warm place until the rolls are puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) while rolls undergo the second rise.

Bake

Bake the risen rolls in the preheated oven for 22–28 minutes, rotating the pan once halfway through, until the tops are golden brown and an inserted toothpick in the center comes out clean (some moistness from filling is okay). If the tops brown too quickly, tent with foil for the last 5–10 minutes.

Cool slightly

Remove the pan from the oven and let the rolls cool in the pan 10–12 minutes, then transfer to a wire rack or leave in pan depending on presentation.

Make chocolate drizzle

While rolls cool, melt 4 oz semisweet chocolate chips with 1 tablespoon unsalted butter in a heatproof bowl over a saucepan of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between. Stir in 1 tsp coffee liqueur or strong espresso if using to loosen and deepen coffee flavor.

Drizzle and finish

Use a spoon to drizzle the warm chocolate over the warm rolls. If desired, sprinkle with coarse sugar or chopped toasted hazelnuts for crunch. Let chocolate set about 10–15 minutes before serving.