These mocha cinnamon rolls have a super soft and pillowy brioche dough, a buttery, mocha cinnamon filling, and a luscious mocha cream cheese frosting. The mocha flavors are achieved by using instant coffee granules and dark cocoa powder, making for an incredibly flavorful and delicious treat that you can enjoy for a lavish brunch or after dinner dessert!

Brioche dough is a luxurious, rich, and buttery French pastry dough. It is characterized by its high egg and butter content, resulting in a tender and soft texture, making it perfect for indulgent treats like these mocha cinnamon rolls! These rolls have an overnight option, so if you don’t want to babysit your dough while it rises, you can let it proof in the fridge overnight.

Why you will love these mocha cinnamon rolls

  1. Mocha flavor. These cinnamon rolls combine the flavors of coffee and chocolate within soft & fluffy cinnamon rolls. It’s a twist on the classic recipe that chocolate and coffee lovers will adore!
  2. Soft & gooey texture. The dough is perfectly soft and pillowy, and the mocha filling creates a gooey, sweet interior. A brioche dough’s high egg and butter content create a light, and airy texture that melts in your mouth with every bite. The filling melts and slightly caramelizes & crystalizes, for an even better flavor and texture.
  3. Mocha cream cheese frosting. The mocha cream cheese frosting takes these rolls to the next level. The creamy, coffee-infused flavor with the tang from the cream cheese complements the rolls’ sweetness perfectly.
  4. Versatile and adaptable. A brioche dough recipe offers endless possibilities for customization, from chocolate and nuts to fruit fillings. Perfect for breakfast, dessert, or any sweet craving!
  5. There is an overnight option. With an overnight option, this brioche cinnamon roll recipe lets you do most of the work ahead, so you wake up to freshly baked, warm, gooey rolls, perfect for special occasions or lazy weekend mornings.

Key ingredients

  • All purpose flour: the all-purpose flour provides structure and stability to the rolls, resulting in a soft yet sturdy roll that’s just right for holding the filling.
  • Salt & nutmeg: these two spices enhance the flavor profile of the rolls.
  • Whole milk: the moisture from the whole milk ensures a tender and rich crumb, creating a delectably soft and fluffy texture in the rolls. If using active yeast, the milk needs to be heated to 110F. If you are using instant yeast, the temperature of the milk does not really matter.
  • Yeast: as the leavening agent, the yeast is responsible for the rise and volume of the dough. It creates those beautifully puffy, airy layers in the brioche. Instant yeast or active yeast works in this recipe.
  • Granulated sugar: aside from adding sweetness, the sugar also acts as food for the yeast, promoting fermentation and allowing the dough to rise.
  • Eggs: the eggs enrich the dough with their fat content, contributing to the brioche’s tender crumb and structure.
  • Vanilla extract: a bit of vanilla extract makes the rolls even more flavorful. If you are looking for a savory loaf, feel free to omit it.
  • Unsalted butter: the star ingredient of brioche dough, the unsalted butter adds richness and that signature buttery taste.
  • Brown sugar: light brown sugar brings sweetness and adds a caramel-like taste, creating a warm filling with a delightful crunch when caramelized.
  • Ground cinnamon: the star of the filling – it’s warmth and woody flavor elevates the overall flavor profile.
  • Molasses: the molasses is sweet and earthy, adding a rich and somewhat caramel-like flavor to the filling.
  • Instant coffee and dark cocoa powder: the instant coffee and dark cocoa powder introduce the mocha flavor to the rolls.
  • Cream cheese: the tang from the cream cheese balances the sweetness of the powdered sugar in the frosting. The velvety consistency makes the most delectable topping to these cinnamon rolls.
  • Powdered sugar: powdered sugar dissolves effortlessly into the frosting, creating a sweet and smooth, lump-free topping to the rolls.
  • Heavy cream: used in the egg wash to give the rolls a nice shine.

Steps

1. Make the brioche dough.

  1. Mix flour, salt, and nutmeg in a stand mixer. Heat milk to 110F.
  2. Combine yeast and sugar separately. Slowly add to heated milk while whisking. If you are using active dry yeast, allow the mixture to sit for 15 minutes. If using instant yeast, simply move on to the next step.
  3. Add eggs and vanilla extract to the milk/yeast mixture. Whisk well.
  4. Pour the milk mixture into the flour and mix until it forms a ball around the dough hook.
  5. Gradually add butter to the dough, knead for 8-12 minutes. Cover and let it rise for 1 hour until doubled in size or overnight in the fridge.

2. Make the filling.

  1. Ensure butter is at room temperature for easy spreading. Whisk brown sugar, cinnamon, instant coffee, and dark cocoa powder in a small bowl.
  2. Beat together the butter and molasses until smooth. Then add the brown sugar mixture and beat until combined. Add the milk and mix.
  3. Grease a 13×9 inch pan and set aside.

3. Prepare the rolls for baking.

  1. Cut the dough using one of these methods:
    • Roll out dough into an 18×12 rectangle and spread the filling evenly. Cut the rolled dough in half lengthwise, creating two 9×12 inch segments. Then, halve each segment again lengthwise, resulting in four segments. Next, cut those four segments into thirds, yielding 12 strips. Roll up each strip individually and arrange them in your pan.
    • Roll out dough into a 20×12 rectangle and spread the filling evenly. Beginning from one of the long sides, gently roll the dough into a tight log and trim an inch off of each end, so now you have an 18 inch log. Divide the log in half, then halve each of those halves, creating four segments. Next, cut those four segments into thirds, yielding 12 rolls. Arrange them in your pan. To cut cinnamon rolls with floss, slide it under the log, cross the ends over the dough, and pull in opposite directions to create individual rolls.
  2. Cover the pan and let rise for an additional 45-60 minutes until ready to bake. When your dough has 15ish minutes left to proof, preheat your oven and prepare the egg wash by whisking one egg with two tablespoons of heavy cream.
  3. When ready, brush the rolls with the egg wash, then bake for 25-30 minutes until golden brown.

4. Prepare the cream cheese frosting.

  1. Make coffee concentrate by mixing together the instant coffee and water.
  2. Beat butter and cream cheese on medium-high speed until smooth.
  3. Add vanilla extract, coffee concentrate, dark cocoa powder, and 1/2 cup of powdered sugar and mix. Gradually add more powdered sugar, scraping down the bowl as needed, until fully incorporated. Add the milk if needed.
  4. Generously spread the cream cheese frosting over the cinnamon rolls for a gooey, irresistible finishing touch.

Proofing the dough: fridge vs. room temperature

  • Proofing overnight in the fridge
    • Ideal for hassle-free rising; place the dough in the fridge after the first knead and let it rest. Slower yeast activity leads to a gradual rise, allowing flavors to develop.
    • Additionally, cold dough is easier to handle.
  • Proofing at room temperature
    • Perfect for last-minute baking. Ensure a warm, humid environment for the dough to rise. Utilize the oven’s “proof” setting or place the dough inside with the oven turned off. The microwave can also be used.

Regardless of the method chosen, the proofing time is crucial. Over-proofing results in popped air bubbles and no spring-back when poked. Under-proofing causes immediate spring-back. Optimal proofing is indicated by a slow spring-back.

Yeast explained

Let’s delve into the science behind yeast and bread making:

How does yeast work?

Yeast activates when combined with sugar and milk, while gluten develops during the kneading process. This step is crucial for the bread’s structure, as the yeast feeds on the sugar and starchy flour, it releases carbon dioxide that causes the dough to rise.

What is proofing, and why is it necessary?

Proofing, or fermentation, refers to the stage where the dough is left to rest. During this time, the yeast expels carbon dioxide, leading to the dough’s rise. The gluten stretches and holds the air bubbles that create the desired texture in the bread.

Brioche bread baking tips

  1. Use a kitchen scale. I cannot stress this enough – a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
  2. Don’t overheat the milk. If the milk is too hot, it can kill the yeast and the bread won’t rise.
  3. Make sure your yeast is fresh. This is a simple one, but yeast can be dead. I once tried making cinnamon rolls over and over and over again but the dough was just NOT rising. I thought I wasn’t activating it correctly, but turns out the yeast was just dead.
  4. Allow the dough to rise for the entire instructed time. Don’t rush the rise process! Interrupting the rise can result in a dense bread.
  5. If you let the dough rise in the fridge, make sure to bake within 24 hours. It is perfectly okay to let your dough rise in the fridge overnight. However, try not to let it reach that 24 hour mark, otherwise you run the risk of having an over-proofed dough.
  6. Use an egg wash. The only way to achieve a shiny, golden brown crust is to use an egg wash. Simply mix one egg with two tablespoons of heavy cream, then use your finger or a pastry brush to gently brush the mixture onto the dough.

FAQ

Can I knead the dough by hand?

You certainly can, but it will take a lot of elbow grease!

How should I store leftover mocha cinnamon rolls?

To store leftover cinnamon rolls, place them in an airtight container or wrap them tightly in plastic wrap. Store at room temperature for up to 2 days. For longer storage, you can refrigerate them. Please note that any bread exposed to air will become dry pretty quickly – these rolls are best enjoyed the day they are baked.

Why did my filling leak out of the rolls?

It is likely that the butter in the filling was too soft, causing the filling to melt out. It is also possible that the rolls weren’t rolled tightly enough to hold the filling during baking.

Baking in grams

While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.

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Yield: 12 rolls

Mocha Cinnamon Rolls

Prep Time: 30 minutes
Cook Time: 25 minutes
Proof Time: 2 hours
Total Time: 2 hours 55 minutes
Author: Jess Italiano
These mocha cinnamon rolls have a super soft and pillowy brioche dough, a buttery, mocha cinnamon filling, and a luscious mocha cream cheese frosting. The mocha flavors are achieved by using instant coffee granules and dark cocoa powder, making for an incredibly flavorful and delicious treat that you can enjoy for a lavish brunch or after dinner dessert!
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Ingredients
 

Cinnamon Roll Dough

  • 3 3/4 cups (470 grams) all purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup plus 2 tablespoons (75 grams) granulated sugar
  • 1 standard instant/active yeast packet + ~1/2 tablespoon (11 grams) of another packet
  • 3/4 cup (180 grams) whole milk
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (113 grams) unsalted butter, room temperature, cut in cubes

Mocha Filling

  • 1 cup (200 grams) light brown sugar
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 2 teaspoons instant coffee
  • 1 1/2 tablespoons (8 grams) dark cocoa powder
  • 6 tablespoons (85 grams) unsalted butter, room temperature
  • 1 tablespoon molasses
  • 1/2-1 tablespoon whole milk

Egg Wash

  • 1 egg
  • 2 tablespoons heavy cream

Mocha Cream Cheese Frosting

  • 2 teaspoons instant coffee + 1 teaspoon water
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10 grams) dark cocoa powder
  • 1 1/2 cups (180 grams) powdered sugar, or less if you don't want as thick of a frosting
  • 1 tablespoon whole milk, if needed

Equipment

Instructions
 

Cinnamon Roll Dough

  • In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg. Set aside. Whisk the yeast and the sugar in a small bowl. Set aside.
  • Heat the milk to 110F (if you don’t have a thermometer, I usually microwave it for 30 seconds on high, which gets me to about 110-120F).
  • While whisking constantly, slowly stream in the sugar/yeast mixture into the heated milk. If you are using active dry yeast, allow the mixture to sit for 15 minutes. The yeast will activate in this time. If using instant yeast, you don’t have to wait for the yeast to activate, simply move on to the next step.
  • Mix the eggs and vanilla extract into the milk/yeast mixture. Whisk well to combine.
  • Pour the milk/yeast/egg mixture into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
  • With the mixer on medium speed, add the butter a few pieces at a time, allowing them to fully incorporate before adding more. While you’re incorporating the butter, don’t be quick to add more flour if the dough looks too wet. Let it knead for a little before adding anymore butter and it will come together & look less sticky, then continue to add the butter. Adding too much flour preemptively will result in a dry bread. Once all of the butter is fully incorporated, turn the mixer up to medium-high speed and knead for an additional 8-12 minutes (mine usually takes about 10 minutes).
  • To check if the dough has kneaded enough, rip off a small piece of dough and spread it gently in between your fingers. If it stretches easily without ripping and you can see light passing through it, it is finished and ready to proof.
  • Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise in a warm environment for about 1 hour, or until doubled in size. Alternatively, cover the bowl with plastic wrap and let it rise in the fridge overnight.

Mocha Filling

  • If baking the rolls that day, take the butter out of the fridge so it comes to room temperature while the dough rises. If you are baking the next day, simply do this an hour before you plan on rolling out the dough. It is important that the butter is soft and spreadable, otherwise you will have trouble spreading it and could potentially tear the dough or make holes. But also don’t make it so soft that it’s basically melted, because then all of the filling will leak out of the rolls when baked.
  • In a bowl, whisk together the brown sugar, cinnamon, instant coffee granules, and dark cocoa powder. Set aside. Then, beat together the butter and molasses until combined and smooth. You can do this with a mixer or also by hand using a rubber spatula/wooden spoon. Add the brown sugar mixture to the butter and beat until combined. Add the milk and beat until combined.

Preparing the rolls and baking

  • Lightly grease a 13×9 inch pan, casserole pan, etc., and set aside.
  • There are a few ways you can roll the dough.
  • 1) Cut the dough into strips, then roll: On a lightly floured surface, roll the dough out into an 18×12 inch rectangle. Spread the filling into an even and smooth layer across the rolled out dough. Using a pizza cutter or sharp knife, cut the rolled dough in half lengthwise, creating two 9×12 inch segments. Then, halve each segment again lengthwise, resulting in four segments. Next, cut those four segments into thirds, yielding 12 strips. Roll up each strip individually and arrange them in your pan.
  • 2) Roll the dough into a log, then cut with floss: On a lightly floured surface, roll the dough out into a 20×12 inch rectangle. Spread the filling into an even and smooth layer across the rolled out dough. Gently roll the dough into a tight log, starting from the long side. Pinch the dough to close the log. To cut: place a piece of floss under the log with the ends coming up on the sides, then cross the floss over the dough and pull to cut it. Trim an inch off of each end, so now you have an 18 inch log. Divide the log in half, and then cut those two halves in half to create four segments. Finally, cut each of the four segments into thirds, resulting in 12 rolls. Arrange the rolls in your pan. See pictures in post for reference.
  • Cover and let rise in a warm environment for 45-60 minutes. When the dough has 15ish minutes left to rise, preheat your oven to 350F. Then, in a small bowl, gently whisk together one egg and two tablespoons of heavy cream for an egg wash.
  • Press your finger into a roll – if it bounces back immediately, it needs more rest. If it doesn’t bounce back at all, it is over-proofed and should be baked immediately. If it bounces back slowly, it’s ready to be baked.
  • Once ready, brush the rolls with the egg wash, then bake for 25-28 minutes. The tops should be lightly golden brown.

Mocha Cream Cheese Frosting

  • Mix together the instant coffee and water in a small bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and cream cheese on medium-high speed until smooth and well combined.
  • Add the vanilla extract, coffee concentrate, dark cocoa powder, and ½ cup of the powdered sugar, starting on low speed to avoid any sugar flying out of the bowl, then increasing to high speed. Continue to add ½ cup of powdered sugar at a time until fully incorporated, adding milk if necessary. Scrape down the bottom and sides of the bowl as needed.
  • Generously spread the frosting over the warm cinnamon rolls and enjoy!
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