Coffee Rolls
These light and fluffy coffee cinnamon rolls are a coffee-flavored twist on the classic recipe. With a bold coffee flavor and coffee cream cheese frosting, they are every coffee lover's dream!
Equipment
Ingredients
For the Tangzhong
- ¼ cup all-purpose flour
- ¾ cup water
For the Dough
- 3 ½ cups all-purpose flour *see notes for measuring below*
- ⅓ cup granulated sugar
- 2 teaspoon instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk slightly warmed
- 1 teaspoon instant coffee granules
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoon unsalted butter room temperature
For the Filling
- 5 tablespoon unsalted butter room temperature
- ⅔ cup dark brown sugar or light brown sugar
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon instant coffee granules
For the Frosting
- 2 oz cream cheese softened
- 4 tablespoon unsalted butter softened
- 1 cup powdered sugar
- 4 tablespoon heavy cream
- ¾ teaspoon instant coffee granules
Instructions
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.
- Slightly warm the milk, then stir in the instant coffee until dissolved.
- Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.
- With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
- With lightly buttered hands, pull the sides of the dough down into the bottom center, to create a smooth round ball. Place it seam side down into a buttered bowl and cover the top with plastic wrap. Let it rise in a warm spot until doubled in size, about 45-60 minutes.
- In a small bowl, combine the softened butter, brown sugar, cinnamon, and instant coffee until smooth.
- Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long side closest to you. Then spread the coffee cinnamon filling over the dough all the way to the edges, leaving a ¼ inch edge at the top clean.
- Cut the dough into twelve, 1 ½-inch strips. Roll each strip away from you, pinching the clean end to the roll. Transfer them to the prepared baking pan and cover the top with plastic wrap. Let it rise in a warm spot until doubled, about 45-60 minutes. Meanwhile, preheat the oven to 325 F/163 C.
- Bake for 20-23 minutes, or until the tops are golden brown. Then remove the pan and let cool on a wire rack while you make the frosting.
- Combine the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream and instant coffee until smooth.
- Spread over the coffee rolls and enjoy!
Video
Notes
Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour bag as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Proof time will vary. Because all kitchens and environments can be colder or warmer than others, the time your dough will take to proof may be longer or quicker than the indicated time in the recipe!