Multigrain Cocoa Cinnamon Rolls with Brown Butter Glaze
These yeast-risen rolls are made with whole wheat and oats, spiraled a rich cinnamon-cocoa filling, and topped with a warm brown-butter based glaze.
Servings 12 rolls
Calories 304kcal
Ingredients
Dough
- ¾ Cup Milk warmed to about 105°F
- 2 ¼ tsp Instant Yeast one packet
- 1 ½ Cups All-Purpose Flour plus more for kneading
- ¾ Cup Whole Wheat Flour
- ½ Cup Quick Oats
- ¼ Cup Cornstarch
- ½ tsp Salt
- 2 Tbsp Unsalted Butter melted and cooled slightly
- 1 Egg room temperature
- ¾ Cup Brown Sugar
Cocoa-Cinnamon Filling
- ⅓ Cup Granulated Sugar
- 1 Tbsp Cinnamon
- 1 Tbsp Cocoa Powder
- ½ tsp Espresso Powder optional
- 4 Tbsp Butter melted
Brown Butter Glaze
- 2 Tbsp Butter
- 2 tsp Heavy Cream
- 1 Cup Confectioner's Sugar
- ⅛ tsp Vanilla extract
Instructions
Cocoa-Cinnamon Rolls
- In a small bowl or large measuring cup, heat the milk to around 105°F, no hotter than 110°F. Sprinkle the yeast on top, and set it aside for at least 5 minutes.
- Meanwhile, in a large bowl, add both flours, oats, cornstarch, and salt and whisk until fully combined. Add the melted butter, egg, and brown sugar into the milk and yeast mixture, and stir until uniform and the egg is fully incorporated.
- Pour the wet ingredients into the dry and stir, fully combining everything together. When the mixture becomes too tough to use a spoon, pour it out onto a generously floured surface. Use your hands to knead, adding more flour as needed until the dough is not sticking to your hands.
- Form the dough into a large ball, and place in a greased bowl. Cover with greased plastic wrap and a kitchen towel, and set aside in a warm place to rise until it has doubled in size, about an hour.
- Towards the end of the rising time, make the filling. Combine the sugar, cinnamon, cocoa and espresso powders in a small bowl and whisk. Add the melted butter and stir until you have a uniform paste.
- When the dough is ready, turn it onto a lightly floured surface, and roll it out into a 12x18" rectangle. Using a pastry brush or spatula, spread the cocoa-cinnamon filling on top, creating an even layer all the way to the edges.
- Starting at one of the short ends of the dough, tightly roll into a log, creating a spiral. Use a serrated knife to cut this cross-wise into 12 pieces, each about 1 ½" thick.
- Place the rolls into a greased 9x12 high-sided baking pan or casserole dish. Cover with a clean kitchen towel, and set aside in a warm place to rise again, until doubled in size, about an hour. If you are making these in advance, cover the pan tightly and place it in the fridge overnight, after they have risen the second time. Allow to come to room temperature before baking, about half an hour.
- Preheat the oven to 375°F, and bake the rolls for 20-25 minutes until the edges and top are a light golden brown and the dough looks dry. The best way to assure they are done is to use an instant-read thermometer to check the internal temperature is at least 170°F.
Brown Butter Glaze
- While the rolls are baking, make the glaze. In a small light-colored saucepan, melt the butter over medium heat. Continue cooking, allowing it to crackle and pop, swirling the pan occasionally. Once the popping lessens, continue heating while the solids drop to the bottom of the pan and begin to brown. Once they are a medium brown and fragrant, turn off the heat.
- Immediately add the cream and vanilla, and stir to combined. Then add in the sugar half a cup at a time, stirring until smooth.
- Pour the glaze over the hot cocoa cinnamon rolls, and then let them cool about 5-10 minutes before cutting.
- Serve warm, using a hard spatula to separate the rolls. Or store in a sealed container in the fridge for 2-3 days. Reheat individual rolls in the microwave, for about 30 seconds each, until the glaze is melted and the roll is warmed through.