Chocolate Mocha Glazed Cinnamon Rolls

Soft, fluffy butter enriched cinnamon rolls topped with a chocolate and coffee glaze.

Course Dessert

Keyword chocolate, cinnamon rolls, mocha

Cook Time 25

Servings 16 Rolls

Heat milk in the microwave until warm. Do not let it get hot or boil. Pour in a standing mixer. Sprinkle yeast on top. Let it stand for 10 minutes. Add egg, butter, salt, sugar, all purpose and bread flours. Knead dough with a hook attachment for about 5 minutes. Place the dough in a lightly greased bowl. Cover the dough with a plastic wrap and let it rise for an hour. Place bowl in the refrigerator overnight.
The next day, divide the dough in half. Sprinkle the counter with flour. Roll one half of the dough into a rectangle. Spread half of melted butter on top. Sprinkle evenly with one cup of brown sugar, then with one tablespoon of cinnamon. Use a pastry cutter (or pizza wheel) to slice dough into 8 equal pieces horizontally. Roll each strip up one at a time and place roll on a parchment lined baking sheet. Roll out the second dough and repeat the whole process. There should be 16 rolls in total. Let them rise until the rolls have risen to twice their size. Brush rolls with heavy cream. Bake at 400 F for 20-25 minutes or until brown.

While the rolls are baking, make the glaze. Add instant coffee and water to a small bowl to dissolve the coffee. Combine powered sugar, and cocoa powder in a separate bowl and stir. Add coffee mixture and milk one tablespoon at a time and stir until you have your desired consistency.
Remove rolls from the oven and let cool for 5 minutes. Use a spoon to add glaze to the top of each warm cinnamon roll.