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Coffee Cinnamon Rolls Recipe

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4.2 from 41 reviews

These Coffee Cinnamon Rolls combine the rich flavors of coffee and classic cinnamon spice in a soft, tender bread. Featuring a unique tangzhong starter for extra moisture and fluffiness, these rolls are filled with a luscious coffee-cinnamon-brown sugar mixture, baked to golden perfection, and topped with a creamy coffee-infused cream cheese frosting for a decadent breakfast or dessert treat.

Ingredients

Dough Ingredients

  • 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)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 large egg (room temperature)
  • Tangzhong (prepared as per recipe above)
  • 8 tablespoons unsalted butter (room temperature)

Filling Ingredients

  • 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 Ingredients

  • 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 or extract
  • Heavy cream (amount approximately 1 tablespoon, from warming step)

Instructions

  1. Make 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 it thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Prepare Coffee Milk Mixture: 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.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and sea salt. Mix to combine.
  4. Form Dough: Add the egg, cooled tangzhong, and coffee milk mixture to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until the dough forms a rough ball.
  5. Incorporate Butter: With the mixer running on low, add 8 tablespoons unsalted butter one tablespoon at a time, letting each fully incorporate. Continue kneading for 12 more minutes until dough is smooth and elastic. Set aside for filling prep.
  6. Make Filling: In a large bowl, mix 12 tablespoons unsalted butter, brown sugar, ground cinnamon, instant coffee granules, and 1 tablespoon heavy cream with a spoon until smooth and evenly combined.
  7. Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper.
  8. Roll Out Dough: On a lightly floured surface, roll the dough into a 21×15-inch rectangle. Spread the brown sugar coffee filling evenly over the entire dough surface.
  9. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you, forming the cinnamon roll shape, then place each roll into the prepared pan.
  10. Proof Rolls: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake Rolls: Bake the rolls for 30-40 minutes or until the center roll’s internal temperature reaches 185°F. Remove from oven and allow to cool slightly.
  12. Make Coffee Frosting: Lightly warm a small amount of heavy cream and stir in 1 teaspoon instant coffee granules until dissolved. Let cool completely. In a stand mixer bowl, beat together cold cream cheese and 6 tablespoons unsalted butter until smooth and lump-free. Add powdered sugar and beat on low speed until light and fluffy. Mix in the cooled coffee cream and vanilla bean paste. Spread frosting generously over the warm rolls and serve.

Notes

  • For measuring bread flour, spoon it into the measuring cup and level it off with a knife rather than scooping directly to avoid using too much flour.
  • Tangzhong is a cooked flour-water mixture that helps to keep the rolls soft and moist for several days.
  • Instant yeast can be substituted with active dry yeast by proofing it in warm milk first.
  • Allow the rolls to cool slightly before frosting to prevent the frosting from melting off.
  • Internal temperature check using a thermometer ensures the rolls are perfectly baked.

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