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Brown Butter Iced Mocha Cinnamon Rolls

Brown Butter Iced Mocha Cinnamon Rolls
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Brown Butter Iced Mocha Cinnamon Rolls are a cozy, soft, and tender dessert or breakfast treat that combines the nutty depth of browned butter with a luscious mocha glaze for an irresistible coffee-chocolate twist. Perfectly gooey and flavorful, these cinnamon rolls impress with their bakery-quality taste and texture, ideal for brunch or any special occasion.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup warm milk (lukewarm)
  • 2 ½ tsp active dry yeast (fresh yeast preferred)
  • ½ cup unsalted brown butter (cooled)
  • 1 large egg
  • ¼ cup granulated sugar
  • ½ tsp salt

Filling Ingredients

  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp cocoa powder
  • ¼ cup softened unsalted butter (or brown butter for more flavor)

Mocha Glaze Ingredients

  • 1 cup powdered sugar
  • 3 oz cream cheese (softened)
  • 1 tbsp cocoa powder
  • 2 tbsp cooled espresso or strong coffee
  • 1–2 tbsp milk (to adjust glaze consistency)
  • 1 tbsp unsalted butter (optional for extra richness)

Instructions

  1. Prepare the Brown Butter: Melt unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and gives off a nutty aroma. Remove from heat immediately and let it cool slightly.
  2. Make the Dough: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit until foamy, about 5-10 minutes. Add the brown butter, egg, granulated sugar, and salt. Mix well. Gradually add flour and knead until smooth and elastic. Cover and let rise in a warm spot until doubled in size, about 1-1.5 hours.
  3. Prepare the Filling: Mix brown sugar, ground cinnamon, cocoa powder, and softened butter until it forms a thick paste. Roll out the dough into a rectangle and spread the filling evenly over it.
  4. Shape the Rolls: Roll the dough tightly into a log shape. Slice the log into equal-sized pieces (about 9-12 rolls). Arrange rolls spaced slightly apart on a greased or parchment-lined baking pan to allow expansion.
  5. Bake Until Golden: Preheat oven to 350°F (175°C). Bake rolls until they rise and tops turn golden brown, about 20-25 minutes. The aroma will be rich and inviting.
  6. Prepare the Mocha Glaze: While the rolls bake, whisk together powdered sugar, cream cheese, cocoa powder, and cooled espresso until smooth and creamy. Adjust consistency with milk as needed for a perfect drizzle.
  7. Drizzle and Serve: When rolls are warm (not hot) from the oven, generously pour mocha glaze over the top, allowing it to melt into the layers. Serve immediately for optimal flavor and texture.

Notes

  • Use fresh yeast to ensure proper dough rise and fluffy rolls.
  • Do not rush browning the butter to avoid burning and achieve full nutty flavor.
  • Warm liquids activate yeast without killing it; avoid hot temperatures.
  • Roll dough evenly to create uniform thickness and consistent rolls.
  • Apply glaze when rolls are warm to maximize absorption and avoid glazing melting off too quickly.
  • Allow rolls to cool slightly before icing for better glaze adherence.

Nutrition

Keywords: brown butter, mocha, cinnamon rolls, coffee glaze, dessert, breakfast, sweet rolls, mocha glaze, nutty cinnamon rolls

Find it online: https://gourmetglazing.com/brown-butter-iced-mocha-cinnamon-rolls/