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Brown Butter Iced Mocha Cinnamon Rolls
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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