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Coffee Rolls Recipe

Coffee Rolls Recipe
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★★★★★

4.8 from 27 reviews

Delight in these homemade Coffee Rolls featuring a soft, fluffy dough infused with instant coffee for a rich flavor. Filled with a luscious coffee cinnamon butter mixture and topped with a smooth coffee cream cheese frosting, these rolls are perfect for breakfast or a special coffee break treat.

Ingredients

Scale

For Tangzhong:

  • ¼ cup all-purpose flour
  • ¾ cup water

For Dough:

  • 3 ½ cups all-purpose flour (measure correctly by spooning and leveling)
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ½ cup whole milk (slightly warmed)
  • 1 teaspoon instant coffee granules
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • Tangzhong (prepared from above)
  • 4 tablespoons unsalted butter (room temperature)

For Coffee Cinnamon Filling:

  • 5 tablespoons unsalted butter (room temperature)
  • ⅔ cup dark brown sugar (or light brown sugar)
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons instant coffee granules

For Coffee Cream Cheese Frosting:

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

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and ¼ cup all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens into a paste-like slurry. Scrape into a bowl and let cool.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine 3 ½ cups all-purpose flour, granulated sugar, instant yeast, and sea salt. Mix until evenly distributed.
  3. Dissolve Coffee in Milk: Slightly warm the milk and stir in 1 teaspoon instant coffee granules until fully dissolved.
  4. Combine Wet Ingredients: Add the egg, coffee-infused milk, vanilla extract, and cooled tangzhong to the dry ingredients. Using the dough hook on low speed, mix for about 2 minutes until a shaggy dough forms.
  5. Add Butter Gradually: With the mixer running on low, add 4 tablespoons of softened butter one tablespoon at a time, letting each fully incorporate before adding the next.
  6. Knead the Dough: Continue kneading with the dough hook for 8-10 minutes until dough is smooth and elastic. The dough should stick slightly to the bottom of the bowl; adjust by adding flour or milk as needed.
  7. First Rise: Butter your hands lightly and shape the dough into a smooth ball. Place seam side down in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45-60 minutes.
  8. Prepare Filling: In a small bowl, mix 5 tablespoons softened butter, brown sugar, ground cinnamon, and 1 ½ teaspoons instant coffee granules until smooth.
  9. Shape Rolls: Roll dough out on a floured surface into a 14×18 inch rectangle. Spread the coffee cinnamon filling evenly over the dough, leaving a ¼ inch border at the top clean.
  10. Cut and Roll: Slice the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the edge to seal. Place rolls cut side down in a prepared pan, cover, and let rise until doubled, about 45-60 minutes. Meanwhile, preheat oven to 325°F (163°C).
  11. Bake: Bake the rolls for 20-23 minutes until golden brown on top. Remove from oven and cool on a wire rack.
  12. Make Frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, then whisk in heavy cream and ¾ teaspoon instant coffee granules until creamy and spreadable.
  13. Finish: Spread the coffee cream cheese frosting over the cooled coffee rolls. Serve and enjoy!

Notes

  • Measure flour accurately by spooning it into your measuring cup and leveling it off to avoid dense dough.
  • Tangzhong method helps keep the rolls soft and fresh longer by pre-gelatinizing part of the flour.
  • Use whole milk slightly warmed to help activate yeast and dissolve instant coffee better.
  • Adjust coffee granules to taste for a stronger or milder coffee flavor.
  • Make sure butter is at room temperature for easier incorporation into the dough and filling.
  • Allow adequate rising times for light and fluffy rolls; avoid rushing the fermentation process.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate and warm before serving.

Nutrition

Keywords: Coffee rolls, coffee cinnamon rolls, tangzhong rolls, coffee flavored baked goods, cream cheese frosting rolls

Find it online: https://victoriablair.com/coffee-rolls-recipe/