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–+ servings

Mocha Cinnamon Rolls

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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Prep Time 30 minutes
Cook Time 25 minutes
Proof Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 rolls

Equipment

Ingredients
 

Cinnamon Roll Dough

  • 3 ¾ cups (470 grams) all purpose flour
  • 1 ½ teaspoons fine sea salt
  • ½ teaspoon nutmeg
  • ¼ cup plus 2 tablespoons (75 grams) granulated sugar
  • 1 standard instant/active yeast packet + ~½ tablespoon (11 grams) of another packet
  • ¾ cup (180 grams) whole milk
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ 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 ½ tablespoons (8 grams) dark cocoa powder
  • 6 tablespoons (85 grams) unsalted butter room temperature
  • 1 tablespoon molasses
  • ½-1 tablespoon whole milk

Egg Wash

  • 1 egg
  • 2 tablespoons heavy cream

Mocha Cream Cheese Frosting

  • 2 teaspoons instant coffee + 1 teaspoon water
  • ¼ 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 ½ cups (180 grams) powdered sugar or less if you don't want as thick of a frosting
  • 1 tablespoon whole milk if needed

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 13x9 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 18x12 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 9x12 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 20x12 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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