Coffee Cinnamon Rolls
These coffee cinnamon rolls are made with soft, coffee-infused milk bread dough, swirled with a rich cinnamon sugar filling, and finished with thick coffee cream cheese frosting for bold coffee flavor in every bite.
Equipment
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Dough
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 2 teaspoons instant coffee granules
- 3 2/3 cups bread flour *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg room temperature
- Tangzhong from recipe above
- 8 tablespoons unsalted butter room temperature
For the Cinnamon Coffee Filling
- 12 tablespoons unsalted butter room temperature
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee granules
For the Coffee Cream Cheese Frosting
- 1 tablespoon heavy cream
- 1 teaspoon instant coffee granules
- 6 tablespoons unsalted butter room temperature
- 4 ounces cream cheese cold
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, whisk together the water and 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 microwave-safe cup, gently warm the milk and cream until it feels warm (not hot). Stir in the instant coffee until dissolved. Set aside.
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the egg, tangzhong, and the coffee milk/cream mixture to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
- With the mixer running on low, add the butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.
- In a large bowl, combine the butter, brown sugar, cinnamon, and instant coffee with a spoon until smooth.
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the frosting. Lightly warm the cream and stir in the instant coffee to dissolve. Set aside to cool completely before using.
- In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream/coffee mixture and the vanilla. Spread over the tops of the rolls and enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, 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!*
Storage: Leftovers can be kept in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving.
