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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.
I love these rolls, so delicious yet not overly sweet. Delicious. One question; could these be tweaked into Orange cinnamon rolls? My daughter is getting married & her bridal party theme is: “she found her main squeeze “. I would love to incorporate something from your recipe box. I absolutely love your cooking!
Hey Jaime,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Sure, I bet that would work well for you! Have the best weekend:) xT
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
As previously mentioned, the glaze is the golden nugget here, but the rolls hold their ground–rose beautifully, so fluffy and a perfect balance of nutty espresso with sweet cinnamon sugar (less sweet than I imagined, in fact). Loved these SO much for a slow Sunday morning!
Hi Roxane,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
With there just being 3 of us I had several rolls leftover and have stored in the fridge. What is the best way to reheat…microwave or oven? They are already frosted.
Hi Sabrina,
Thanks for giving the recipe a try, I would probably just pop them in the microwave. xTieghan
Just bought your book. I’m making this recipe. Will update later, but so far this is the best explained recipe I found. Online or in other books.
Thanks so much Stelle! I hope you love the cookbook and the recipe! xTieghan
So yummy! The glaze was incredibleeee. ? Loved it!
Hi Brittany,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
We had these Christmas morning… DIVINE!! So rich and delicious! I might skip the chocolate chips next time, but that icing was in its own world of perfection! Thank you, Tieghan!
Hey Kim,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Wow! I made these for my son who loves cinnamon rolls on a recent visit home .
I only had 3 oz of cream cheese so I added some sour cream to make it up and only one cup of powdered sugar . They were scrumptious!!!
Hey Becca,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Absolute perfection! Definitely will be making this recipe over and over again
Hey there,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Is there an alternative to mixing the dough without a standing mixer? Hand mixer or by hand?
Hi Kristen,
I would mix with a wooden spoon and then knead by hand for a few minutes until the dough comes together. I hope you love this recipe, please let me know if you give it a try! xTieghan
These came out absolutely incredible! Loved them so much! Perfect for a cold snow day ?
Hey Alexis,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Fluffy perfection!! I ended up using a little over 4 cups of flour to reach the right consistency. I also opted for a regular cream cheese icing but the rolls were heaven. First time making cinnamon rolls and they turned out perfect! Had such a fun time making them and all my coworkers loved them. New go-to recipe!
Hey Katie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
These are delicious! I couldn’t find espresso powder so I substituted instant coffee and they were still great. Definitely making them again.
Hi Caitlin,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Made these for New Year’s Day breakfast. Delicious. Not strong coffee flavor at all in my opinion but we love coffee and espresso. Was skeptical at first because the dough took more flour than expected but they turned out perfect 10/10!!
Hey Alysa,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Perfect, fluffy, cinnamony rolls. I loved how easy these were and how beautiful they turned out. I have toddlers so I kept out the coffee and made a more traditional roll. I can’t wait to make these again!
Hey Sherry,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
I made these for Christmas morning, and I’m here making them again on New Year’s Day. I had extra icing left over, so I figured it shouldn’t go to waste! I do agree that the espresso flavor is quite strong…I did not add the icing to the entire pan, and just put it on for those who wanted it. Next time I would put some icing aside without the espresso. But the rolls are much easier to make than my usual recipe…and delicious!
Hey Laura,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan