Brown Butter Iced Mocha Cinnamon Rolls Recipe
Soft, café-style cinnamon rolls swirled with mocha, chocolate, and cinnamon, then finished with a silky brown butter cream cheese glaze. Perfect for those moments when you’re craving something warm, sweet, and a little bit fancy with your coffee.
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Servings: 12 rolls
Calories: 420kcal
Ingredients
- 3 large eggs
- 4 tablespoons salted butter at room temperature
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 3 1/2 –4 cups all-purpose flour
- 1/2 teaspoon kosher salt
Filling
- 6 tablespoons salted butter at room temperature
- 1/2 cup semi-sweet or dark chocolate
- 1 tablespoon cinnamon
- 1 tablespoon instant espresso powder
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Glaze
- 6 ounces cream cheese at room temperature
- 4 tablespoons salted butter at room temperature
- 1 shot espresso or 1 tablespoon instant espresso powder
- 2 –3 cups powdered sugar
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- Add the warm milk, yeast, and brown sugar to the bowl of a stand mixer fitted with a dough hook. Let the mixture rest for 5–10 minutes, or until the surface becomes foamy, indicating the yeast is active and ready to work.
- Incorporate the softened butter and eggs, then add 3 1/2 cups of the flour along with the kosher salt. Mix on medium speed until the dough comes together and the flour is fully absorbed, usually about 4–5 minutes. If the dough feels sticky or excessively soft, gradually add the remaining flour until it becomes smooth, supple, and easy to handle.
- Cover the bowl tightly with plastic wrap and leave it in a warm area for about 1 hour, or until the dough has noticeably expanded and doubled in volume.
- While the dough rises, prepare the filling. Combine the brown sugar, granulated sugar, cinnamon, and espresso powder in a small bowl. Butter a 9×13-inch baking dish to prevent sticking.
- Once risen, gently deflate the dough and transfer it to a lightly floured work surface. Roll it out into a large rectangle, roughly 12×18 inches in size. Spread the softened butter evenly over the surface, reaching all the way into the corners. Scatter the chocolate pieces across the dough, followed by an even layer of the cinnamon–espresso sugar mixture.
- Starting from the long edge closest to you, roll the dough into a tight log, maintaining even pressure as you go. Once rolled, pinch the seam firmly to seal. Slice the log into 12–15 rolls using a sharp knife. Arrange the rolls in the prepared baking dish, cover again with plastic wrap, and allow them to rise for an additional 15–20 minutes.
- Preheat the oven to 350°F (180°C). Bake the rolls for 25–30 minutes, or until their tops are golden and the centers are set.
- While they bake, prepare the icing. Melt the butter in a small saucepan over medium heat until it begins to brown lightly and releases a toasted, nutty aroma—this should take about 2–3 minutes. Remove from heat immediately.
- In a mixing bowl, whisk together the cream cheese and maple syrup until smooth. Gradually add the browned butter and the espresso, then whisk in the powdered sugar, vanilla extract, and a pinch of salt until the glaze becomes silky and spreadable.
- Spread the warm icing generously over the rolls as soon as they come out of the oven, allowing it to melt slightly into the swirls. Serve warm and enjoy every decadent, mocha-scented bite.
Nutrition
Calories: 420kcal