Like Cinnamon Roll’s cooler older sister. These brioche rolls are filled with a brown sugar mocha filling made with Highground Coffee, and are topped with a delicious salted caramel cream cheese frosting. Perfect for Christmas morning.
Who doesn’t love a good cinnamon roll? They’re so special and comforting and an absolute must have in our household on Christmas morning. I usually whip up a batch of my Brioche Browned Butter Cinnamon Rolls, but this year, these Caramel Mocha Brioche Rolls will be making an appearance as well. The kids would riot if I didn’t make the originals, but these mocha ones really have my heart – so I’ll be making both.
My original recipe requires an overnight rise, but these only take a couple hours, rise time included! Can I get a heck yeah?! Let’s get right to it!
How to Make Caramel Mocha Brioche Rolls
Make the Brioche Dough
In the bowl of a stand mixer with the hook attachment, mix together 3 3/4 C flour, sugar, yeast, and salt. Add in the egg, egg yolk, and vanilla. Mix to combine. With the mixer on medium-low, pour in the milk. Mix until combined, then knead on medium for 5-7 minutes.
With the mixer on low, add the butter 1 TBSP at a time, making sure it it fully combined before adding more. Once all the butter is added, knead for another 5-7 minutes. The dough should be soft, but not too sticky. If the dough seems super sticky, add the remaining flour, 2 TBSP at a time until the dough is soft, not too sticky, and slides off the dough hook easily.
Turn the dough out onto a floured surface and tuck the sides underneath, forming a ball. Cover with a kitchen towel and let rest for 10 minutes.
Make the Mocha Filling
While the dough rests, make the filling. Heat the cream in the microwave for 10-15 seconds, then dissolve the instant coffee into the cream. Mix with the butter and cocoa powder until well combined. It should be similar in texture to ganache or Nutella.
Roll, Fill, & Bake the Caramel Mocha Brioche Rolls
Roll the dough out on a floured surface into a rectangle about 26X18″. Spread the filling out onto the surface of the dough using an offset spatula. Sprinkle the brown sugar on and press it down slightly. Starting on the long side, roll the dough as tightly as possible. Trim the edges so that the log is 24″ long. Then, using a sharp knife, make a mark every 2 inches.
Cut the rolls using unflavored dental floss or a very sharp, greased knife. Spray a 9X13 pan with nonstick spray and place the 12 rolls into the pan. Cover with a towel and let rise in a warm place (72-74 degrees) for 45 minutes to 1 hour. They will double in size.
Preheat the oven to 350. After the rolls have doubled in size, bake them for 30-35 minutes, until golden brown. Let cool slightly, then top the warm rolls with the frosting and serve.
Make the Caramel Cream Cheese Frosting
With a hand mixer or stand mixer, beat the butter and cream cheese for 5 minutes. Add the vanilla. Mix to combine. Add the powdered sugar 1 C at a time and mix for 3 minutes after each addition. Add the salted caramel sauce, mix to combine. Then, add the heavy cream 1 TBSP at a time until the frosting is silky and smooth.
Let the caramel mocha brioche rolls cool slightly, then slather with the caramel frosting and and extra drizzle of caramel. Serve warm. Enjoy!
Caramel Mocha Brioche Rolls
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hr + rise time
- Yield: 12 Rolls 1x
Description
Fluffy brioche filled with mocha filling and topped with salted caramel cream cheese frosting
Ingredients
For the Brioche Dough
- 3 3/4 – 4 C All Purpose Flour
- 2 1/4 tsp (1 packet) Instant Yeast
- 1/4 C Sugar
- 1/2 tsp Salt
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 1 C Milk
- 1/2 C (1 Stick) Unsalted Butter, at room temperature
- 1 tsp. Vanilla
For the Filling
- 1/4 C (1/2 stick) Unsalted Butter, at room temperature
- 1/4 C Cocoa Powder
- 2 TBSP Heavy Cream
- 2 TBSP Highground Instant Coffee
- 3/4 C Brown Sugar
For Salted Caramel Cream Cheese Frosting
- 1/4 C Unsalted Butter, at room temperature
- 4 oz Cream Cheese, at room temperature
- 1/2 tsp Vanilla
- 2 C Powdered Sugar
- 1/4 C Salted Caramel Sauce
- 1–2 TBSP Heavy Cream, at room temperature
Instructions
- In the bowl of a stand mixer with the hook attachment, mix together 3 3/4 C flour, sugar, yeast, and salt.
- Add in the egg, egg yolk, and vanilla. Mix to combine.
- With the mixer on medium-low, pour in the milk. Mix until combined, then knead on medium for 5-7 minutes.
- With the mixer on low, add the butter 1 TBSP at a time, making sure it it fully combined before adding more.
- Once all the butter is added, knead for another 5-7 minutes. The dough should be soft, but not too sticky. If the dough seems super sticky, add the remaining flour, 2 TBSP at a time until the dough is soft, not too sticky, and slides off the dough hook easily.
- Turn the dough out onto a floured surface and tuck the sides underneath, forming a ball. Cover with a kitchen towel and let rest for 10 minutes.
- While the dough rests, make the filling. Heat the cream in the microwave for 10-15 seconds, then dissolve the instant coffee into the cream. Mix with the butter and cocoa powder until well combined. It should be similar in texture to ganache or Nutella.
- Roll the dough out on a floured surface into a rectangle about 26X18″. Spread the filling out onto the surface of the dough using an offset spatula. Sprinkle the brown sugar on and press it down slightly.
- Starting on the long side, roll the dough as tightly as possible. Trim the edges so that the log is 24″ long. Then, using a sharp knife, make a mark every 2 inches.
- Cut the rolls using unflavored dental floss or a very sharp, greased knife.
- Spray a 9X13 pan with nonstick spray and place the 12 rolls into the pan. Cover with a towel and let rise in a warm place (72-74 degrees) for 45 minutes to 1 hour. They will double in size.
- Make the frosting – With a hand mixer or stand mixer, beat the butter and cream cheese for 5 minutes.
- Add the vanilla. Mix to combine. Add the powdered sugar 1 C at a time and mix until combined.
- Add the salted caramel sauce, mix to combine. Then, add the heavy cream 1 TBSP at a time until the frosting is silky and smooth.
- Preheat the oven to 350. After the rolls have doubled in size, bake them for 30-35 minutes, until golden brown. Let cool slightly, then top the warm rolls with the frosting and serve.
Keywords: mocha cinnamon rolls, coffee cinnamon rolls, brioche cinnamon rolls
If you loved this recipe be sure to check out my Browned Butter Brioche Cinnamon Rolls!
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