Brown Butter Iced Mocha Cinnamon Rolls

If there were ever a breakfast made for holiday mornings, this is it. Imagine soft, buttery dough spiralled with gooey cinnamon sugar and just a touch of chocolatey mocha magic. Fresh out of the oven, each roll gets a generous swoosh of brown butter espresso icing that melts right into every swirl. Warm, fluffy perfection in every single bite.

Ingredients

Dough

• 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 to 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, room temperature
• 6 ounces cream cheese, room temperature
• 1/4 cup pure maple syrup
• 1 shot espresso or 1 tablespoon instant espresso powder
• 2 to 3 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. In a stand mixer bowl, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes until bubbly. Add the butter, eggs, 3 1/2 cups flour, and salt. Mix until fully incorporated. Add more flour if needed until dough is smooth.
2. Cover and let sit at room temperature for 1 hour or until doubled.
3. Prepare the filling by combining sugars, cinnamon, and espresso powder. Butter a 9x13-inch dish.
4. Punch down dough and roll into a 12x18-inch rectangle. Spread butter, add chocolate and sugar mix. Roll tightly into a log, seal the edge, and cut into 12-15 rolls. Place in dish, cover, and rise for 15-20 minutes.
5. Preheat oven to 350°F and bake 25-30 minutes until golden.
6. Make the icing: brown the butter, whisk cream cheese with maple syrup, then add butter, espresso, powdered sugar, vanilla, and a pinch of salt. Spread over warm rolls.

Make Ahead Options

• To Make Ahead: Prepare through step 4, refrigerate overnight, bake as directed.
• To Prepare and Freeze: Assemble through step 4, freeze up to 3 months, thaw, then bake.
• To Bake and Freeze: Bake, cool, freeze up to 3 months, thaw and warm before frosting.

Recipe courtesy of halfbakedharvest.