Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coffee Cinnamon Rolls with Coffee Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

These Coffee Rolls are a delightful twist on classic cinnamon rolls, infused with instant coffee both in the dough and the filling for a rich, aromatic flavor. Soft and tender with a creamy coffee frosting, they make a perfect breakfast treat or afternoon snack for coffee lovers.

  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1/4 cup all-purpose flour
  • 2/3 cup water
  • 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 tsp instant coffee granules
  • 1 large egg (room temperature)
  • 1/2 tsp vanilla bean paste
  • Tangzhong (from recipe above)
  • 4 tablespoon unsalted butter (room temperature)

Filling

  • 5 tbsp unsalted butter (room temperature)
  • 2/3 cup dark brown sugar (or light brown sugar)
  • 2 tsp ground cinnamon
  • 1 ½ tsp instant coffee granules

Frosting

  • 2 oz cream cheese (softened)
  • 4 tbsp unsalted butter (softened)
  • 1 cup powdered sugar
  • 4 tbsp heavy cream
  • ¾ tsp instant coffee granules

Instructions

  1. Make Tangzhong: 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 thickens into a paste-like slurry. Scrape it into a bowl and set aside until needed.
  2. Mix Dry Ingredients: In a stand mixing bowl, combine the 3 ½ cups all-purpose flour, granulated sugar, instant yeast, and salt ensuring they are evenly distributed.
  3. Prepare Coffee Milk: Slightly warm the milk and stir in the instant coffee granules until fully dissolved.
  4. Form Dough: Add the egg, coffee milk, vanilla bean paste, and tangzhong to the dry ingredients. Knead with a dough hook on low speed for 2 minutes until a shaggy dough forms.
  5. Incorporate Butter: With the mixer on low, add the 4 tablespoons softened unsalted butter one tablespoon at a time, allowing each to incorporate fully into the dough.
  6. Knead Dough: Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly sticky on the bottom of the bowl. Adjust consistency by adding flour or milk as needed.
  7. First Rise: Shape dough into a smooth ball and place seam side down in a buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
  8. Prepare Filling: In a small bowl, combine 5 tablespoons softened butter, brown sugar, cinnamon, and instant coffee granules until smooth.
  9. Roll Out Dough: On a lightly floured surface, roll dough into a 14×18 inch rectangle with the long side facing you. Spread the coffee cinnamon filling evenly over the dough, leaving a 1/4 inch border at the top edge.
  10. Shape Rolls: Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the edge to seal. Place rolls in a prepared baking pan, cover with plastic wrap, and let rise until doubled, about 45-60 minutes. Preheat oven to 325°F (163°C) during this time.
  11. Bake: Bake rolls for 20-23 minutes until golden brown on top. Remove from oven and cool on a wire rack while making frosting.
  12. Make Frosting: Combine softened cream cheese and butter until smooth, then mix in powdered sugar. Whisk in heavy cream and instant coffee granules until creamy and well blended.
  13. Serve: Spread frosting generously over cooled coffee rolls and enjoy this rich and aromatic treat.

Notes

  • For Tangzhong, the mixture must thicken and become paste-like for proper dough moisture and texture.
  • When measuring flour, spoon into the cup and level off with a knife, do not scoop directly with the measuring cup to avoid dense dough.
  • Ensure butter and egg are at room temperature to integrate smoothly.
  • Proof dough in a warm, draft-free place for optimal rising.
  • Roll thickness and size can be adjusted for larger or smaller rolls, adjusting baking time accordingly.
  • Author: Maya
  • Prep Time: 35 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/coffee-cinnamon-rolls-with-coffee-cream-cheese-frosting-recipe/