Puffy sweet cinnamon rolls are my favourite way to start my Sunday.

These Brown Butter Iced Mocha Cinnamon Rolls are buttery, soft and fluffy, swirled with cinnamon sugar and dark chocolate. The rolls are frosted with the most divine brown butter and cream cheese icing that melts into every crevice. 

Why you’ll love this recipe

• From-scratch, gooey breakfast sweet rolls that everyone craves.
• Rich, buttery homemade yeast dough.
• Filled with a buttery, sugar, cinnamon, espresso and chocolate filling. 
• Melt in your mouth brown butter cream cheese frosting spread over the tops.

What’s not to love. 

These cinnamon rolls are the best! I suggest you make them for breakfast, brunch and anytime snack.

Print Pin

5 from 1 vote

Brown Butter Iced Mocha Cinnamon Rolls

Course Dessert

Ingredients

For the Dough

• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• 1 tbsp brown sugar
• 4 tbsp (57g) salted butter, room temperature
• 3 large eggs
• 3½-4 cups all-purpose flour
• ½ tsp kosher salt

For the Filling

• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tbsp cinnamon
• 1 tbsp instant espresso powder
• 6 tbsp (170g) salted butter, room temperature
• ½ cup semi-sweet or dark chocolate

For the Glaze

• 4 tbsp salted butter, room temperature
• 6 ounces cream cheese, room temperature
• ¼ cup pure maple syrup
• 1 shot espresso or 1 tbsp instant espresso powder
• 2-3 cups powdered sugar
• 2 tsp vanilla extract

Instructions

For the Dough

• In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top.
• Add the butter, eggs, 3 ½ cups flour and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional ½ cup flour, adding more as needed until the dough is smooth to touch.
• 

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.



For the Filling

• In a bowl, combine the brown sugar, sugar, cinnamon, and espresso powder.
• Butter a 9×13 inch baking dish.
• 

Punch the dough down and roll out onto a lightly floured surface, creating a rectangle about 12 x 18 inches.
• Spread the butter evenly over the dough. Sprinkle on the chocolate and cinnamon sugar.
• Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal.
• Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.
• 

Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.



For the Icing

• Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat.
• In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter, espresso, then add the powdered sugar, vanilla and a pinch of salt.
• Spread the icing over the warm rolls.
• Serve and enjoy! Recipe from HalfBakedHarvest