This post may contain affiliate links, please see our privacy policy for details.

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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.

Brown Butter Iced Mocha Cinnamon Rolls |

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!

Brown Butter Iced Mocha Cinnamon Rolls |

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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 12
Calories Per Serving: 572 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 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!


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. 
View Recipe Comments

Brown Butter Iced Mocha Cinnamon Rolls |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    These have really great flavor! However, for some reason my filling stuck to the bottom of the pan and caramelized. I did pinch the dough together before cutting them. Is there another reason this may have happened? Thanks!

    1. Hi Brooklyn,
      Fantastic!!🥗🌮 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! Any chance your rolls were just rolled too loosely? xx

  2. 5 stars
    I love all your cinnamon roll and knot recipes, they are just delicious! Just wondered if you’ve ever tried doing these recipes baked the way you did your choc cinnamon wreath? Then drizzle over the icing?

    1. Thanks so much Leannda!! So sorry, what do you mean? Baked in what way? Please let me know how I can help! xT

  3. Hi Tiegen
    I made these for Mother’s Day today. I have some questions. I started last night and so I stopped after step 4 and put in the fridge. (It rose well and punched down exactly as you show on your pictures) I took it out this morning and thought it would rise a second time but it didn’t. I thought that it would then maybe rise in the oven but it didn’t. It ended up tasting good but the rolls were kind of tough and dense. Pease advise. Thanks

    1. Hi Karen,
      Thanks for trying this recipe and sharing your feedback, sorry to hear they were dense? How long did you allow them to sit after removing from the fridge? I usually recommend a warm spot in the kitchen for at least 2 hours, usually that helps them to get that second rise. I hope this helps for next time! xT

    1. Hi Amanda,
      Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

  4. 5 stars
    Sooo yummy, but I did the icing in the wrong order and did not have enough leftover ingredients to redo it. What is the icing SUPPOSED to taste like?? Mine tasted like a Werther’s butterscotch lol

    1. Hi Kyndal,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! The glaze should be similar to vanilla with hints of espresso and maple. Have a great weekend:)

  5. Made these today for the first day of 2023! So easy and amazing, they are perfectly baked and the espresso icing is so tastey! 🙂

    1. Hey Kelli,
      Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx

    1. Hey Ashley,
      I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈

  6. 5 stars
    LOVE this recipe and it’s become my Christmas morning tradition too! I actually make them on Xmas eve since I have littles and Xmas morning is just too hectic – and they’re amazing. Amazing!
    I don’t put the chocolate or the espresso- because of picky kiddos- but these cinnamon rolls are little slices of heaven. And worth every single calorie!

    1. Hey Raquel,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

      1. 5 stars
        Wow, these were incredible! This was the first time I’ve ever made cinnamon rolls and they turned out so well. Fairly straightforward and fun to make and so rich with coffee flavor without being sickly sweet. The best cinnamon rolls I’ve tasted! Thanks for the fantastic recipe. 😊

    1. Hey Rebecca,
      Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xT

  7. Is it ok to make these a full 24 hours ahead of time up to step 4? Want these for Christmas morning but thinking of preparing them Christmas Eve morning. Thanks!!

    1. Hey Kayla,
      You bet, that will work well for you! Let me know if you if you give this recipe a try, I hope you love it! xT

  8. 5 stars
    My BFF and I have made cinnamon rolls together for many, many years and these are the best we’ve ever tried. SO good.

    1. Hey Cyndi,
      Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅

  9. Hi! I’m planning on making these for Christmas morning this year 🙂 do I need to make any adjustments to this recipe for altitude? I’m baking at almost 8000 ft.
    Thank you for all of your amazing holiday recipes!! Most of my Christmas week menu is made up of HBH delights. Merry Christmas to you and your crew!

    1. Hey Carly,
      Thanks so much for your kind message! You can follow this recipe as written, no adjustments needed:) I hope you love the recipe! xx