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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: 572 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Just made these for my family Christmas breakfast and they were a hit! That glaze is amazzzing. Reminded me of our favorite maple glazed donuts 🙂
Hi Amelia,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
This is a great recipe! I did not have the espresso or add the chocolate but still really delicious. I made them the night before and they cooked perfectly the next morning.
I will add more cinnamon next time but so good.
Hi Connie,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
These are perfect for Christmas morning; delicious & decadent! Followed the ‘Make Ahead’ recipe as is except substituted instant coffee as I didn’t have instant espresso. Everyone loved them. Your recipes are always easy to follow & come out great!
Hi Wendy,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
So delicious! I omitted the espresso powder only because I didn’t have it but followed the rest and it’s delicious for Christmas morning! My husband loves cinnamon rolls and he loves these. Will definitely make again.
Hi Zoe,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
If I’m making these the day before and plan on baking tomorrow, do I just skip step number 2 and not let raise for an hour? Or not let raise after placing in the baking dish?
Hi Abby,
Please follow the make ahead instructions listed above:) Let me know if you have any other questions! xTieghan
Hi!! Making these right now for tomorrow morning! Going off of Cassie’s question, the make ahead says to not let rolls raise at room temperature. Does that mean to not do Step 2 of allowing to raise 1 hour?
Thank you and merry Christmas!
Sorry, I mean off Abby’s question!
Hi Danielle,
You will complete through step 4 just skip the last rise of 15-20 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Perfect! Gave it a try and it was AMAZING! My sister doesn’t like espresso so we subbed chai powder and it was delicious
Hi Danielle,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
I made these today to take to my work in the emergency department for all of us working Christmas Day!
Hi Cassie,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Hi! Making it now… I add the chocolate to the filling part correct? I don’t see it In step 3. Thank you!! Been making your recipes all week 🙂
Answered my own question. So. Delicious.
Hi Kirsten,
You just sprinkle the chocolate chips on in step 4. Please let me know if you have any other questions! xTieghan
Is instant yeast ok to use?
Celina, I used instant yeast last night and they turned out great!
Hi Celina,
You bet, just mix it right in with the flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi for the filling is supposed to be salted or unsalted butter?
Hi Sarah,
I always like to use salted butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This is confusing because the recipe calls for salted butter throughout. Is that a typo? I’m making these now and not sure whether to use salted or unsalted butter.
Hi Christy,
Sorry, I always use SALTED butter, long week, guess I am ready for a little Christmas break! xTieghan
Can you make these two days in advance and leave in the fridge? I made them today but want to cook them on Christmas morning. Should I cook them tomorrow and reheat them on Christmas?
Hi Shelby,
They will be fine in the fridge, just bring them out before baking to let them come to room temp. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I see that you can hold them in the fridge before baking “up to overnight”. Can this tune be stretched to two nights or does something happen to them? I’d like to make them today and keep them in the fridge until Christmas morning.
Hi Elaine,
Yes, that will be just fine for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
First recipe that I made from Half Baked Harvest and they are wonderful! I wanted something a little different for Christmas morning and the kids are excited to taste for chocolate chips. I did reduce the amount of espresso but still enjoy the coffee flavor. (Can’t wait to try the next recipe since they all look amazing!) Thank you!
Hi Meghan,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Hello !! This looks great going to make it as a dessert for family tomorrow. Do you think I can get away with not using eggs ?
Hi Michelle,
I have not tested this recipe without eggs, you will need to use some type of replacement like a chia or flax egg. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan ,
I am back with feedback, I used an egg replacement ( red mill brand) and they came out soo good. I brought it too Christmas dinner last night and everyone loved them. The chocolate gave the cinnamon a really nice touch. I can’t wait to make again
Awesome!! I am so glad to hear this!
Would I be able to half this recipe? I only need 6-8 rolls.
Hi Sarah,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
How long should I knead these by hand if I don’t have a mixer?
Hi Lauren,
I would say about 5 minutes or so. I hope you love the recipe, please let me know if you have any other questions! xTieghan