Description
Delight in these homemade Coffee Cinnamon Rolls, boasting a perfect balance of rich coffee flavors and classic cinnamon sweetness. Featuring a tender, tangzhong-infused dough and a luscious coffee cream cheese frosting, these rolls make a perfect treat for breakfast or brunch, offering a unique twist on a beloved classic.
Ingredients
Dough
- 2/3 cup water
- 1/4 cup bread flour
- 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)
Filling
- 12 tablespoons unsalted butter (room temperature)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee granules
- 1 tablespoon heavy cream
Frosting
- 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
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a paste-like slurry. Scrape into a bowl and set aside to cool.
- Warm Milk and Cream: Gently warm the whole milk and heavy cream in a microwave-safe cup until warm but not hot. Stir in 2 teaspoons instant coffee granules until fully dissolved. Set aside.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and sea salt. Add the egg, tangzhong, and warm coffee milk/cream mixture. Knead with a dough hook on low speed for 2 minutes until a rough dough ball forms.
- Add Butter and Knead: With the mixer running on low, add the 8 tablespoons softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 12 more minutes until the dough is smooth, elastic, and cohesive. Set aside.
- Make Filling: In a large bowl, mix together the 12 tablespoons softened butter, brown sugar, ground cinnamon, instant coffee granules, and 1 tablespoon heavy cream until smooth and fully combined.
- Prepare Pan: Line a 9×13 inch metal baking pan with parchment paper to prevent sticking.
- Shape Rolls: Roll the dough on a lightly floured surface into a 21×15 inch rectangle. Evenly spread the coffee cinnamon filling over the surface.
- Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4 inch strips. Roll each strip away from you into a spiral and arrange the rolls seam-side down in the prepared pan.
- Proof: Cover the pan with plastic wrap and let the rolls rise at room temperature for 1-2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Bake: Place the pan in the oven and bake for 30-40 minutes, checking that the internal temperature of the center roll reaches 185°F to ensure doneness.
- Prepare Frosting Base: While the rolls bake, lightly warm the cream and stir in 1 teaspoon instant coffee granules to dissolve. Allow to cool completely.
- Make Frosting: In a stand mixer, beat the cold cream cheese and 6 tablespoons softened butter together until smooth and lump-free. Gradually add powdered sugar, beating until light and fluffy. Slowly mix in the cooled coffee cream mixture and vanilla bean paste until fully incorporated.
- Frost Rolls: Spread the coffee cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- Measuring bread flour accurately is important: spoon flour into your measuring cup and level off with a knife instead of scooping directly, to avoid compacting.
- Tangzhong is a cooked flour paste that helps create a soft, fluffy texture. Use the provided recipe or prepare in advance.
- You can adjust the amount of instant coffee in the filling and frosting to your taste, but be mindful of balance with the cinnamon and sweetness.
- Allowing rolls to fully cool before frosting helps prevent frosting from melting excessively, but serving warm offers the best flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
