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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 decadent fusion of warm cinnamon sweetness and rich mocha coffee flavors. These soft, gooey rolls feature a deep brown butter-infused cinnamon filling and are topped with a luscious mocha glaze, creating a gourmet café-style treat perfect for breakfast, brunch, or special occasions.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm milk (about 110°F / 43°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, slightly beaten
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt

Brown Butter Cinnamon Filling

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon

Mocha Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm milk with a bit of sugar. In a large bowl, combine the melted butter and beaten eggs, then gradually mix in the flour, salt, and activated yeast mixture until a smooth, elastic dough forms. Knead by hand or with a stand mixer for 8-10 minutes. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the Brown Butter Cinnamon Filling: Melt the butter over medium heat, swirling frequently until it turns golden brown and releases a nutty aroma. Remove from heat immediately to prevent burning. Stir in brown sugar and cinnamon until fully combined to create the filling.
  3. Roll and Fill: On a lightly floured surface, roll the dough into a large rectangle. Evenly spread the brown butter cinnamon mixture over the dough surface. Starting from one edge, roll the dough tightly into a log and slice into 1.5-inch thick rolls.
  4. Second Rise: Place the rolls into a greased baking dish, leaving some space between each. Cover and let them rise again for 30-45 minutes until puffed and slightly jiggly.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
  6. Prepare the Mocha Icing: While the rolls bake, whisk together powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract until smooth and pourable to make a rich mocha glaze.
  7. Glaze and Serve: Drizzle the warm mocha icing generously over the rolls right out of the oven, allowing it to melt into every swirl. Serve fresh and enjoy.

Notes

  • Watch carefully when browning the butter to avoid burning; remove from heat once golden with a nutty aroma.
  • Use warm milk and slightly beaten eggs to help activate yeast and produce fluffier dough.
  • Do not over-knead the dough to keep rolls soft and tender.
  • The second rise is essential for light, layered texture.
  • Apply glaze while rolls are warm for best texture and flavor.

Nutrition

Keywords: brown butter cinnamon rolls, mocha cinnamon rolls, mocha glaze, coffee flavored cinnamon rolls, brunch dessert

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