Easy Fluffy Brown Butter Iced Mocha Cinnamon Rolls

Super soft, fluffy dough swirled with cinnamon sugar and sweet chocolate. Each roll is frosted with brown butter espresso icing that melts into every swirl.

By @halfbakedharvest

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 1 cup warm milk
• 2.25 teaspoons active dry yeast
• 1 tablespoon brown sugar
• 4 tablespoons salted butter
• 3 large eggs
• 3.5 cups all-purpose flour
• 0 all-purpose flour
• 0.5 cup brown sugar
• 0.25 cup granulated sugar
• 1 tablespoon cinnamon
• 1 tablespoon instant espresso powder
• 6 tablespoons salted butter
• 0.5 cup semi-sweet or dark chocolate
• 4 tablespoons salted butter
• 6 ounces cream cheese
• 0.25 cup pure maple syrup
• 1 shot espresso
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. In a large bowl, combine the warm milk and active dry yeast. Let sit until foamy, about 5 minutes.
2. Add the brown sugar, salted butter, eggs, and 3 1/2 cups flour. Mix until the dough comes together.
3. Knead the dough on a floured surface for 5-10 minutes, adding more flour as needed, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.
5. For the filling, in a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and instant espresso powder.
6. Roll the dough out into a rectangle. Spread the salted butter over the dough, then sprinkle with the sugar mixture and chocolate.
7. Roll the dough into a log and cut into 12 rolls. Place in a greased baking dish. Cover and let rise until puffy, about 30 minutes.
8. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown.
9. For the glaze, beat together the salted butter, cream cheese, maple syrup, espresso, powdered sugar, and vanilla extract until smooth.
10. Spread the glaze over the warm rolls. Serve and enjoy!