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Coffee Cinnamon Rolls with Coffee Cream Cheese Frosting Recipe

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These homemade Coffee Rolls are soft, fluffy, and filled with a delightful coffee-cinnamon mixture, topped with a rich coffee cream cheese frosting. Perfect for breakfast or an afternoon treat, they combine the comforting flavors of cinnamon and coffee in a tender, buttery dough enriched with a tangzhong starter for extra moisture and softness.

Ingredients

For the Tangzhong:

  • ¼ cup all-purpose flour
  • ¾ cup water

For the Dough:

  • 3 ½ cups all-purpose flour (see notes for measuring)
  • 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 the Filling:

  • 5 tablespoons unsalted butter (room temperature)
  • 2/3 cup dark brown sugar (or light brown sugar)
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons instant coffee granules

For the Frosting:

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

Instructions

  1. Prepare the Tangzhong: 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 thickens into a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt until evenly mixed.
  3. Dissolve Coffee in Milk: Slightly warm the milk, then stir in the instant coffee granules until fully dissolved.
  4. Form the Dough: Add the egg, coffee-infused milk, vanilla extract, and the cooled tangzhong to the dry ingredients. Using the dough hook on low speed, knead for 2 minutes until a shaggy dough ball forms.
  5. Add Butter Gradually: With the mixer running slowly, incorporate the softened unsalted butter one tablespoon at a time, allowing each tablespoon to fully absorb into the dough before adding the next.
  6. Knead Until Elastic: Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly sticky, mostly adhering to the bottom of the bowl. Adjust consistency by adding flour a tablespoon at a time if too wet, or milk in half-tablespoon increments if too dry.
  7. First Rise: Shape the dough into a smooth ball with lightly buttered hands, place it seam side down in a buttered bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, approximately 45-60 minutes.
  8. Prepare Filling: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and instant coffee granules. Mix until smooth and homogenous.
  9. Roll Out Dough: On a lightly floured surface, roll the dough into a 14 by 18-inch rectangle, with the long side closest to you. Evenly spread the coffee-cinnamon filling over the dough, leaving a ¼ inch edge at the top clean.
  10. Shape Rolls: Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinch the top edge to seal each roll, and place them in a prepared baking pan. Cover with plastic wrap and let them rise in a warm spot until doubled, about 45-60 minutes. Preheat the oven to 325°F (163°C) during this time.
  11. Bake: Bake the rolls for 20-23 minutes or until the tops turn golden brown. Remove from the oven and cool on a wire rack before frosting.
  12. Make Frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, then whisk in the heavy cream and instant coffee granules until the frosting is creamy and spreadable.
  13. Frost and Serve: Spread the coffee cream cheese frosting evenly over the cooled coffee rolls. Serve and enjoy!

Notes

  • Use the spoon-and-level method for measuring flour to avoid dense dough: spoon flour into the measuring cup and level off with a knife.
  • The tangzhong method helps keep the rolls soft and moist for days.
  • Ensure milk is only slightly warm, not hot, to avoid killing the yeast.
  • If dough is too sticky after kneading, add flour sparingly; too dry, add milk in small increments.
  • Allowing proper rise times will ensure light and fluffy rolls.

Find it online: https://recipethrive.com/coffee-cinnamon-rolls-with-coffee-cream-cheese-frosting-recipe/