coffee buns

Ultra pillowy soft coffee buns with heavenly buttery goodness and just the right amount of coffee to tease and wake your senses!

Coffee Buns (Kopi Roti)

bread flour (-presifted)

sugar

salt

instant yeast

ml milk

unsalted butter (-softened)

butter

coffee powder (- See NOTE 2)

water

unsalted butter (-softened at room temperature)

egg (-room temperature. See NOTE 5)

dutch-processed cocoa powder (-optional)

cake flour

In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.

Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.

Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.

Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.

Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on  baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.

Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.

TO MAKE THE DOUGH:

In a small bowl, dissolve the coffee powder in hot water. Set aside.

In a  bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.

Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.

COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)

Preheat oven to 180°C/ 355°F.

Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.

Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven  for another 10 minutes. Take them out and transfer to a cooling rack.

Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.

ASSEMBLE AND BAKING

https://www.youtube.com/watch?v=lSsCRI8yP28

Ultra pillowy soft coffee buns with heavenly buttery goodness. It has just the right amount of coffee to tease and wake your senses! The smell of them while baking filling the kitchen was simply divine. 
Check our recipe of Ultra soft Coffee Buns / Rotiboy / Kopi Roti...Homebake is the best  🤗

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INGREDIENTS
DOUGH:
▢2 1/2 cups bread flour - -presifted
▢3 tablespoons caster sugar - - or granulated sugar
▢1 teaspoon salt
▢1 tablespoon instant yeast
▢220 ml lukewarm milk
▢1 large egg - -beaten
▢60 grams unsalted butter - -softened

FILLING:
▢80 grams butter - -cut into 8 cubes and frozen. See NOTE 1

COFFEE CARAMEL TOPPING:
▢1 tablespoon strong instant coffee powder - - See NOTE 2
▢1 tablespoon hot water
▢60 grams unsalted butter - -softened
▢1/4 cup caster sugar - -or granulated sugar
▢1 large egg
▢1 teaspoon dutch-processed cocoa powder - -optional
▢2/3 cup cake flour - See NOTE 3

RECIPE NOTES
NOTE 1: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking.
NOTE 2: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 1/2 tablespoon.
NOTE 3: If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take 2/3 cup of this for the recipe.
NOTE 4: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser.

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Coffee Buns (KOPI ROTI) | FOXY FOLKSY - Modern Filipino Kitchen

Soft and fluffy milk bread filled with melted butter and topped with a sweet and crunchy coffee cookie crust

Coffee Bun Recipe

Bread flour (2 cups)

Granulated sugar (1/4 cup)

Milk powder (2 tbsp)

Instant yeast (1 tsp)

Whole milk, lukewarm (3/4 cup 1 tbsp)

Unsalted butter (2 tbsp), room temperature

Unsalted butter (Chilled,

Unsalted butter, softened (1/3 cup)

Granulated sugar (1/3 cup)

Large egg, room temperature

All-purpose flour (2/3 cup)

Instant coffee powder (3 tsp)

tbsp Hot water

Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl

Add the lukewarm milk and mix until a rough dough ball forms

Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic

Roll into a ball, place in a bowl and cover with cling wrap

Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size

Once doubled in size remove the dough from the bowl and punch out any air

Flatten each piece and put a small square of butter (10g) in the center

Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball

Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap

Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size

Bread Dough

Combine the instant coffee powder and hot water together in a small bowl, and set aside

Combine the softened butter and sugar in a large bowl and whisk until smooth

Add the egg and whisk until well combined

Add the slightly cooled coffee mixture and whisk until smooth

Sift in the flour and mix until just combined

Transfer the batter into a piping bag fitted with a small round nozzle

Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns

Then bake the buns for 15 minutes, or until cooked through

Remove from the oven and cool for 5 minutes, then enjoy warm!

Cookie topping

Made these recently and they came out wonderfully! I'm already looking forward to making them again, thanks for the recipe!

These Coffee Cinnamon Rolls make the most decadent breakfast or sweet snack - packed with delicious coffee and cinnamon flavours.

Coffee Cinnamon Rolls

180 ml (3/4 cup) Full Cream / Whole Milk

gr (1 1/2 tablespoon) Instant Coffee Granules

80 gr (1/3 cup) Caster Sugar

gr (2 teaspoon) Instant Yeast

Eggs

75 gr (5 tablespoons) Unsalted Butter (melted)

480 gr (3 cups + 4 tablespoons) Plain / All-Purpose Flour

Salt

120 gr (1/2 cup) Unsalted Butter (soft, at room temperature)

gr (1/2 cup) Brown Sugar

Cinnamon

gr (2 tablespoons) Instant Coffee Granules

150 gr (1 cup) Icing Sugar (sifted)

ml (2 tablespoons) Espresso (freshly brewed)

Place the warm Milk and Instant Coffee Granules in the bowl of a stand mixer. Mix until the coffee granules have dissolved then leave to cool down for until the milk is lukewarm. 

Mix in the Sugar and Instant Yeast, then leave for about 10 minutes or until small bubbles appear on the surface. Stir in the Eggs and cooled down melted Butter.

Add the Flour and Salt. Using a spatula, quickly mix the dough to lightly combine the ingredients (it does not need to look smooth). Cover the bowl and leave at room temperature for 15 minutes - or up to an hour (see note 1).

With the dough hook, knead at a medium speed for about 10 minutes. Increase to high speed and knead for another 2 to 4 minutes, or until the dough is very soft, stretchy and passes the &quot;windowpane test&quot; (see note 2).

Transfer the dough into a clean, lightly greased large bow. Cover with a tea towel or plastic wrap and place in the refrigerator to proof for 8 to 10 hours - or overnight - until doubled in size (see note 3).

Coffee Dough

Line a large  26 x 38 cm (10 x 15-inch) baking pan with baking paper / parchment paper.

Place the very soft Butter, Brown Sugar and Cinnamon in a small bowl. Using a spatula, work the mixture until you get a thick paste consistency.

Punch the dough to deflate it and transfer it over a very lightly floured surface. Using a rolling pin, roll it into a 30 x 40 cm rectangle (12 x 15 inch).

Spread the coffee cinnamon filling into an even layer over the rolled dough. Sprinkle the Coffee Granules or Instant Coffee Powder over the filling.

Tightly roll the long side of the dough to get a log shape. Using unflavoured floss or a bread knife, cut out 12 rolls that are about 3 cm thick each (1,2-inch). Gently transfer the coffee rolls into the prepared baking dish (see note 4).

Cover the dish with a tea towel and leave to proof at room temperature for another 30 minutes to 1 hour, or until almost doubled in size.

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Bake for 23 to 25 minutes, or until they have risen and are golden brown. Place the baking dish on a wire rack to cool down.

Coffee Cinnamon Filling

While the coffee rolls are cooling down, sift the Icing Sugar into a medium bowl. Prepare the espresso (or make the same quantity of instant coffee with boiling water). Pour the coffee over the icing sugar and mix until completely smooth.

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Coffee Buns (Kopi Roti)

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Top 3 coffee buns recipes from across the web

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Coffee Buns (Kopi Roti)

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The most viewed coffee buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine