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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.
Could you please recommend a specific brand of instant espresso powder, I don’t want to buy the wrong thing. Thanks!
Hi! I ususally use King Arthur or Delallo espresso powder! xT
For the step 1, does the milk need to be warm for the yeast to rise?
Would it be ok to leave out the chocolate chips?
Hey Debra! Yes, you can definitely leave out the chocolate chips! xT
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!
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
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?
Thanks so much Leannda!! So sorry, what do you mean? Baked in what way? Please let me know how I can help! xT
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
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
So delicious!!
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
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
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:)
Hi Tieghan, I want to do for our Christmas breakfast this year but couldn’t afford maple syrup from where I am😔 would pancake maple syrup do as sub? Or honey, which I have in my cupboard btw. Thanks! ‘been trying your other cinnamon rolls recipes ❤️❤️
Hi Cherry,
Sure, honey would work well for you!! I hope you love this recipe, let me know if you give it a try! xT
Made these today for the first day of 2023! So easy and amazing, they are perfectly baked and the espresso icing is so tastey! 🙂
Hey Kelli,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
These were amazing! I love all your recipes. Everyone I have tried has been amazing! You have such a talent!
Hey Ashley,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
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!
Hey Raquel,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
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. 😊
Hey Angela,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Can I use part whole wheat flour for these?
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
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!!
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
My BFF and I have made cinnamon rolls together for many, many years and these are the best we’ve ever tried. SO good.
Hey Cyndi,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
They say brown butter but the recipe never asks for brown butter. . .
Hi Kelli,
You are going to brown the butter in step 6. Please let me know if you have any other questions! xT
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!
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