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Easy Fluffy Brown Butter Iced Mocha Cinnamon Rolls…the holiday breakfast we’re all looking for. Buttery, soft, and fluffy dough swirled with cinnamon sugar and sweet chocolate. Each roll is frosted generously with a warming brown butter and espresso icing that melts into every nook and cranny. There’s nothing not to love, every bite is melt in your mouth delicious. You just can’t beat a cinnamon roll on Christmas morning.
I’m not sure how this is possible, but one week from today is Christmas Eve. Honestly, Christmas has never snuck up on me faster. I still have so much do, and oh my gosh, so many recipes I want to share!
When I looked at the calendar this week and realized I hadn’t yet shared these cinnamon rolls, I kind of panicked. This is the first “Christmas” recipe I had on my list months and months ago. The combination of cinnamon, chocolate, and coffee is one of my 2021 favorites. I’ve been very into the flavor profile and had these saved on my list for Christmas!
And trust me, these rolls are some of the best. It’s the chocolate with the cinnamon and coffee glaze. Everything just melts together and it’s heavenly.
I’ve said this before, but cinnamon rolls are a Christmas tradition. We have them every Christmas morning, and every year I LOVE to share a new recipe.
Onto the details
The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of brown sugar. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”.
Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to shape the rolls…love a simple dough.
While the dough rests, mix the filling
For the cinni-sugar mix, I love to use brown sugar, sugar, and cinnamon for the best flavor. The brown sugar adds a nice depth and richness. And I go heavy on the cinnamon for sweet cinnamon swirls throughout.
The special additions – espresso powder and chopped chocolate, which is where the mocha flavors start to come in.
Assemble and bake
Spread the dough with butter, then sprinkle on the cinnamon sugar, and chocolate. Roll the dough up into a log, slice, and bake.
The smells coming from the oven will be magical. Like sweet cinnamon with hints of chocolate and vanilla. ‘Tis perfection and I’m not sure there’s a better smell.
Simple. Easy. And just the best! I cannot think of a better Christmas morning breakfast. Very excited to be making these for my family this year. Hoping you all will be too!
See you tomorrow for the very last Christmas Cocktail Saturday of 2021!
Looking for other holiday cinnamon roll recipes recipes? Here are a few ideas:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Easy Fluffy Eggnog Cinnamon Rolls
Chocolate Cinnamon Sugar Pull Apart Wreath
Lastly, if you make these Brown Butter Iced Mocha Cinnamon Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Iced Mocha Cinnamon Rolls
Servings: 12
Calories Per Serving: 339 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 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
Glaze
- 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
- 1. 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 1/2 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 1/2 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, cinnamon, and espresso powder. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large 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.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make 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!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
These are AMAZING!! So good and the recipe was super easy to follow. I only had instant yeast so I put 1 3/4 teaspoons in the mix and they still turned out great ❤️ Thanks for sharing this recipe!
Hi Allie,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
These are to DIE for. The brown butter icing was the bomb. Used semi sweet this time but will try dark chocolate next time. Was a hit with everyone.
Hi Sabrina,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan