Description
These Brown Butter Iced Mocha Cinnamon Rolls are a decadent twist on classic cinnamon rolls, featuring a rich mocha-spiced cinnamon sugar filling and a luscious brown butter cream cheese icing. Perfect for a special breakfast or brunch, these rolls combine the comforting flavors of cinnamon, espresso, and chocolate, baked to golden perfection and topped with a creamy, indulgent glaze.
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoons salted butter, at room temperature
- 3 large eggs
- 3 1/2 - 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1 tablespoon instant espresso powder
- 6 tablespoons salted butter, at room temperature
- 1/2 cup semi-sweet or dark chocolate
Icing
- 4 tablespoons salted butter at room temperature
- 6 ounces cream cheese at room temperature
- 1/4 cup pure maple syrup
- 1 shot espresso or 1 tablespoon instant espresso powder
- 2-3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and brown sugar. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is activated.
- Make Dough: Add the room temperature salted butter, eggs, 3 1/2 cups of the all-purpose flour, and kosher salt to the yeast mixture. Using the dough hook, mix for about 4-5 minutes until the flour is fully incorporated and the dough starts to pull away from the sides. If the dough remains sticky, gradually add the remaining 1/2 cup flour until it feels smooth and workable.
- First Rise: Cover the dough with plastic wrap and let it rest at room temperature for 1 hour, or until it has doubled in size.
- Prepare Filling and Pan: While the dough rises, mix together the brown sugar, granulated sugar, cinnamon, and instant espresso powder in a bowl to create the filling. Butter a 9x13 inch baking dish thoroughly.
- Shape Rolls: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12x18 inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the chocolate pieces and the prepared cinnamon sugar espresso filling over the buttered dough. Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the seam to seal, then cut the log into 12 to 15 evenly sized rolls.
- Second Rise: Arrange the rolls tightly in the buttered baking dish. Cover them with plastic wrap and let them rise for another 15-20 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown and are cooked through.
- Make Brown Butter Icing: While the rolls bake, melt the butter over medium heat in a small pot. Let the butter brown lightly until it gives off a toasted aroma, about 2-3 minutes. Remove from heat. In a mixing bowl, combine the cream cheese and maple syrup, whisking until smooth. Slowly whisk in the browned butter and espresso (or instant espresso powder dissolved in a small amount of water). Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until you achieve a creamy and spreadable consistency.
- Ice and Serve: Spread the brown butter mocha icing generously over the warm cinnamon rolls once they come out of the oven. Serve immediately for the best flavor and texture.
Notes
- Use room temperature ingredients for easier mixing and better dough texture.
- If you don't have instant espresso powder, brew a concentrated shot of espresso for the filling and icing.
- Adjust powdered sugar in the icing to your desired sweetness and thickness.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate and reheat gently.