Description
Fluffy brioche filled with mocha filling and topped with salted caramel cream cheese frosting
Ingredients
Scale
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.
