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Caramel Mocha Brioche Rolls

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hr + rise time
  • Yield: 12 Rolls 1x


Fluffy brioche filled with mocha filling and topped with salted caramel cream cheese frosting



For the Brioche Dough

  • 3 3/44 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
  • 12 TBSP Heavy Cream, at room temperature


  • 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.