coffee cinnamon 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&#039;s dream!

Coffee Rolls

all-purpose flour

water

all-purpose flour (*see notes for measuring below*)

sugar

instant yeast

fine sea salt

milk (slightly warmed)

instant coffee granules

egg (room temperature)

tsp vanilla extract

Tangzhong (from recipe above)

unsalted butter (room temperature)

tbsp unsalted butter (room temperature)

dark brown sugar (or light brown sugar)

cinnamon

½ tsp instant coffee granules

oz cream cheese (softened)

unsalted butter (softened)

heavy cream

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 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 1/4 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!

https://content.jwplatform.com/videos/0QGcR4PZ.mp4

Coffee rolls are light and fluffy cinnamon rolls with a coffee-flavored twist. With a bold coffee flavor and coffee cream cheese frosting, they are every coffee lover's dream!

Coffee Cinnamon Rolls

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

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.

Pour the icing over the rolls once they have cooled down.

Espresso Icing (optional)

These coffee rolls are a soft coffee flavored roll with a buttery, brown sugar, coffee powder and cinnamon filling, and topped with a perfect coffee buttercream frosting.

water (warm)

tbsp yeast (I use active dry yeast)

eggs (room temp)

butter

espresso powder

flour

salt

brown sugar

vanilla

cream

yeast

Pour warm water, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. You want the water to be about 100-110 degrees, not too hot or it will kill the yeast.

Add butter and eggs and mix together again.

Add salt, espresso powder and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.

knead

Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.

rise

Place dough in greased bowl, cover with a cloth and let rise until it&#39;s doubled in size, about 1½ hours.

roll

Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.

Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch on the bottom of the dough untouched so it can hold together.

coffee filling

In a small bowl mix together brown sugar, espresso powder and cinnamon. Sprinkle the mixture evenly across the butter layer, and smooth it out being careful not to tear the dough.

Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. 

Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.

Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.

Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.

oven

bake

Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

coffee buttercream

Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or cream to get your desired consistency.

frost

Let rolls cool a bit before frosting or it will melt.

To make the frosting:

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Top 3 coffee cinnamon rolls recipes from across the web

The most viewed coffee cinnamon rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coffee Rolls

Coffee Cinnamon Rolls

Coffee Rolls

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