These Espresso Glazed Chocolate Walnut Rolls are drizzled with a delicious espresso spiked glaze and brimming with gooey chocolate + crunchy walnuts.
Just before Halloween I posted on Facebook about the devastating loss of our fur baby. She was a valued member of our family, and watching her grow old and weak nearly broke our hearts into smithereens. 🙁
Four months later we fell in love all over again at the local animal shelter. Seriously, how could anyone not adore this face?!?! Just to clarify, I am referring to the dog…. 😛
It turns out the strolling down empty streets with nothing but a leash in my hand and my own thoughts in my head has inspired me to have a change of ‘baking’ heart. AND I totally have this long-tongued, floppy-eared, brown-eyed, caramel-haired beauty to thank for it!!!
So I dusted off my keyboard + spatula and decided to relaunch my blog. Excited?!?! ME TOO! 😀
I made these Espresso Glazed Chocolate Walnut Rolls to celebrate our first Sunday brunch as a family of six. It turns out that carbs, coffee + doggy drool really do have magical healing powers. In other words, life really IS better with a dog! Enjoy! 🙂
- 1/4-ounce package yeast (or 2 1/2 teaspoons, if you buy your yeast in a jar and keep it in the fridge, like me)
- 1 tsp honey (sugar would work as well)
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 egg, beaten
- 3 1/2 to 4 cups all-purpose flour
- 3 TBSP Dutch processed cocoa powder
- 3 TBSP unsalted butter, melted
- 1/2 tsp cinnamon
- 1/2 cup granulated sugar
- 3/4 cup walnuts, roughly chopped
- 1/2 cup mini chocolate chips (optional)
- 1 egg, beaten
- Splash of water, milk or cream
- 2 TBSP butter, melted
- 1 cup powdered sugar
- 2 to 4 TBSP brewed espresso
- In a small bowl, dissolve yeast in warm water and drizzle with honey. Set aside until foamy, about 10 minutes.
- In a large bowl mix scalded milk, sugar, melted butter, salt and egg.
- Using a stand mixer fitted with a dough hook, add 2 cups of flour and mix until smooth.
- Add yeast mixture.
- Mix in remaining flour until dough is easy to handle.
- Knead dough in mixer for 5 minutes.
- Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. Rising Tip: Preheat oven to 300 degrees for ONE MINUTE then turn off. It’s important to only heat for a minute, if the oven is too hot it could kill your yeast. Then place your covered bowl in the oven. This is especially helpful in the winter, when your kitchen is chilly.
- When doubled in size, punch down dough.
- Roll out on a floured surface into a 15 by 9-inch rectangle.
- Mix together cocoa powder, melted butter, cinnamon and sugar, then spread evenly to the edges of the dough.
- Sprinkle with walnuts and mini chocolate chips (optional).
- Beginning at the 15 inch side, roll up dough and pinch edge together to seal. If you want to ensure your rolls don't unroll during the 2nd rise, seal one edge with a bit of egg wash before slicing (optional).
- Using a serrated knife, cut the log into 12 to 15 slices. I score my dough to help me cut more even slices.
- Place 2 inches apart on two Silpat or parchment paper lined baking sheet and allow to rise for another 30 - 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for 30 minutes or until the tops are lightly golden.
- Whisk together the melted butter, powdered sugar and 1 TBSP of brewed espresso. Add espresso 1 TBSP at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.