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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.
Watch the How-To Reel
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.
This post was originally published on December 17, 2021
I love this recipe but I struggled with the dough. It was a bit sticky when I rolled it out it stuck to the counter top despite using flour. Your dough looks so easy to manage! What’s the secret?
Hey Teresa,
Thanks for giving the recipe a try! What kind of yeast did you use? You can always add a little more flour if needed. I hope this helps for next time! xTieghan
I just made these and…. They are SO GOOD!!!!! The video of Asher on HBH’s Instagram story saying that they’re even delicious when they’re cold…. I understand, Asher. I understand. Wow. Absolutely amazing. Do yourself a favor and make this recipe ASAP!!!
Hey Audrey,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
To give these as gifts, can you bake and frost, then package and let recipients know they can warm up in microwave? Any suggestions?
Hi Carina,
I would follow any of the make ahead instructions listed above:) Let me know if you have any other questions! xTieghan
Can’t wait to make these! Hoping to make for my family, but my sister is GF. What would be the best substitution? Appreciate it xx
Hi Cristy,
I would use an equal amount of GF flour. If you give the recipe a try let me know, I hope you love it! xTieghan
Delicious flavours, very rich especially with lots of icing! The dough wasn’t as soft as I’d like, but was good enough 🙂
Hi Corryn,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
These look amazing! Could I make the icing without cream cheese?
Hi Kristy,
Sure, you will just need to use more powdered sugar most likely. Please let me know if you give the recipe a try, I hope you love it! Happy Holidays! xTieghan
If making ahead, and refrigerating overnight 1. Can they remain in the fridge a full day/overnight? 2. can the frosting also be made the day before?
Hey Carm,
Yes to both, please review the make ahead instructions listed above:) I hope you love the recipe, please let me know if you give it a try! xTieghan
The dough part of the cinnamon roll is fantastic. However-your glaze instructions don’t match. The glaze ingredient list, lists espresso powder…the instructions don’t. So which is it?
Hey Shawn,
So sorry for any confusion, the espresso will be added in step 6, the instructions have been fixed! Thanks for pointing this out! xTieghan
I’ve never attempted an enriched dough…I’ve always been too nervous. But this recipe sounded so good and I happened to have almost all of the ingredients on hand so I thought, why not?!
O. M. G.
These are so good. And so simple! I can’t wait to make them again!!
Hey Elizabeth,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
Would this work with gluten free 1:1 baking flour?
Hey Alexis,
Yes, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
These look so good!
Also
“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…” – actually me! I thought exactly this this morning!! Xx
Hey Kelly-Jane,
Lol so glad I am not alone! How does this always happen?! Let me know if you try the cinnamon rolls:) xTieghan
Can you use non dairy milk, such as oat milk for the dough?
In my experience, you can replace regular milk with non-dairy milk. I would recommend either ‘full-fat’ coconut milk or ‘full-fat’ oat milk.
Hi Jordyn,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Have you made these but omitting the chocolate?
Hi Heidi,
Yes, you can skip the chocolate. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
These look amazing! Any way to make these without a stand mixer/dough hook?
Hi Sean,
Yes! Just mix with a wooden spoon and knead by hand. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi this looks great! Can you make it without a stand mixer?
You can make cinnamon rolls by hand kneading and about 15-20 minutes of elbow grease. Once dough is smooth and elastic and slightly sticky you got it!
Is there a substitute for the expresso powder??
Hi Patty,
You could skip it and just have a vanilla icing. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Would espresso itself work? Or does it have to be powder?
Hi Heidi,
That should work okay for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Audrey,
Yes, you can make without a mixer, just mix with a wooden spoon and knead by hand for a few minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan