Prep Time Cook Time Inactive/Resting Time Total Time
30 minutes 25-30 minutes 2 hours 30 minutes ~3 hours 30 minutes
Yield Difficulty Intensity
12 large rolls Intermediate High (Active)
Time & Intensity Breakdown
To help you plan, here’s a more detailed look at the time commitment and where the “intensity” comes from.
Active Time (30 minutes): This is the time you’ll be physically working—mixing the dough, rolling it out, spreading the filling, and rolling it up. It’s concentrated effort, but a fun and rewarding process.
Resting/Rising Time (2.5 hours): The dough is very chill during this time. You’ll need to let it rise twice. This is passive time, perfect for doing other things, but it requires you to be home and attentive to the clock.
Intensity: The “High (Active)” intensity rating is because making a rich, yeasted dough from scratch requires focus. You’ll be working with a sticky dough, rolling it out precisely, and monitoring the rise times. The active periods are busy, so make sure you have a clear counter and a little patience.
Ingredients
For the Dough:
1 cup (240 ml) whole milk
½ cup (113 g) unsalted butter, cut into cubes
½ cup (100 g) granulated sugar
1 packet (2 ¼ tsp) active dry yeast
½ cup (120 ml) warm water (110°F – 115°F)
2 large eggs, at room temperature
1 tsp salt
4 ½ cups (about 560 g) all-purpose flour, plus more for dusting
For the Mocha Filling:
¾ cup (170 g) unsalted butter, softened to room temperature
¾ cup (165 g) dark brown sugar, packed
¼ cup (30 g) Dutch-processed cocoa powder
2 tbsp instant espresso powder (or finely ground dark roast coffee)
1 tbsp ground cinnamon
For the Mocha Cream Cheese Frosting:
4 oz (113 g) cream cheese, softened
¼ cup (57 g) unsalted butter, softened
1 ½ cups (180 g) powdered sugar
¼ cup (30 g) Dutch-processed cocoa powder
1 tbsp instant espresso powder, dissolved in 1 tbsp of hot water
1 tsp vanilla extract
Pinch of salt
Instructions
Step 1: Prepare the Dough
In a small saucepan over medium heat, combine the milk and ½ cup of butter. Heat until the butter is melted and the mixture is steaming, but do not let it boil. Remove from heat and stir in the granulated sugar. Let it cool to lukewarm.
In the bowl of a stand mixer fitted with the dough hook attachment (or a large bowl if mixing by hand), dissolve the yeast in the warm water. Let it stand for 5-10 minutes until frothy.
Add the cooled milk mixture, eggs, and salt to the yeast. Mix on low speed until combined.
Gradually add the flour, 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead with the dough hook on medium speed for 6-8 minutes, or until the dough is smooth and elastic. It should pull away from the sides of the bowl but be slightly tacky to the touch.
Step 2: First Rise
Place the dough in a large, lightly oiled bowl. Turn it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Step 3: Prepare the Filling and Pan
While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cocoa powder, espresso powder, and cinnamon. Mix until it forms a smooth, thick paste.
Generously butter a 9×13-inch baking dish.
Step 4: Shape the Rolls
Gently punch down the risen dough to release the air.
On a lightly floured surface, roll the dough out into a large rectangle, about 18×12 inches.
Evenly spread the mocha filling over the entire surface of the dough, right to the edges.
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it.
Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
Step 5: Second Rise
Place the rolls cut-side up into the prepared baking dish, leaving a little space between each.
Cover the dish and let the rolls rise in a warm place for another 45 minutes to 1 hour, or until they are puffy and almost doubled in size.
Step 6: Bake
Preheat your oven to 375°F (190°C).
Bake the rolls for 25-30 minutes, or until they are golden brown on top and the internal temperature reaches 190°F.
Remove from the oven and let them cool on a wire rack while you prepare the frosting.
Step 7: Make the Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar, cocoa powder, the dissolved espresso mixture, vanilla extract, and salt.
Beat on low speed until the ingredients are combined, then increase the speed to high and beat until the frosting is light and fluffy.
Step 8: Finish and Serve
Spread the mocha cream cheese frosting generously over the warm cinnamon rolls.
Serve immediately and enjoy the gooey, coffee-infused decadence.
Nutrition Information
This is an estimate, as the exact values can vary based on specific ingredients used. Figures are per serving (1 roll).
Nutrient Amount
Calories ~580 kcal
Fat 31g
Saturated Fat 19g
Cholesterol 110mg
Sodium 280mg
Carbohydrates 68g
Fiber 2g
Sugar 32g
Protein 8g