Description
Learn to make delicious Coffee Cinnamon Rolls with this comprehensive guide. These soft, fluffy rolls are infused with rich coffee flavor in the dough, filling, and frosting for a decadent breakfast or brunch treat.
Ingredients
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup (180ml) whole milk, warmed to 110-115°F (43-46°C)
- ¼ cup (60ml) strong brewed coffee, cooled slightly
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon instant espresso powder
- Pinch of salt
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2–3 tablespoons strong brewed coffee, cooled
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Ensure yeast is well distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, cooled coffee, melted butter, and egg. Aim for milk temperature of 110-115°F (43-46°C).
- Combine Wet and Dry: Pour wet ingredients into dry ingredients and stir until a shaggy dough forms.
- Knead the Dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer for 5 minutes. Dough should be slightly tacky.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Soften Butter: Ensure butter for the filling is softened.
- Combine Filling Ingredients: Mix softened butter, brown sugar, cinnamon, espresso powder, and salt until a paste forms.
- Roll Out the Dough: Punch down risen dough. Roll into a 12×18 inch rectangle on a floured surface.
- Spread the Filling: Evenly spread the filling over the dough, leaving a ½ inch border on one long edge.
- Roll Up the Dough: Tightly roll the dough from the long edge opposite the border.
- Seal the Seam: Pinch the seam to seal.
- Cut the Rolls: Cut the log into 12 equal slices using a serrated knife or dental floss.
- Arrange in Baking Dish: Grease a 9×13 inch baking dish and arrange the rolls, leaving space between them.
- Second Rise: Cover the dish and let rolls rise for 30-45 minutes until puffy.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake the Rolls: Bake for 25-30 minutes until golden brown. Internal temperature should be around 200°F (93°C). Tent with foil if browning too quickly.
- Cool Slightly: Let rolls cool in the dish for 10-15 minutes before frosting.
- Soften Cream Cheese and Butter: Ensure cream cheese and butter for frosting are softened.
- Cream Together: Beat softened cream cheese and butter until smooth.
- Add Powdered Sugar: Gradually add powdered sugar, beating until combined.
- Add Coffee, Vanilla, and Salt: Add cooled coffee, vanilla extract, and salt. Beat until smooth and creamy. Adjust coffee for consistency.
- Frost the Rolls: Generously spread frosting over warm rolls.
- Serve Immediately: Serve warm and enjoy.
Notes
- Use fresh yeast for optimal results.
- Avoid overmixing the dough to prevent toughness.
- A warm environment is essential for proper dough rising.
- Do not overbake to ensure moistness.
- Adjust sugar levels in the filling and frosting to your preference.
- Add chopped nuts like pecans or walnuts to the filling for extra texture.
- Dough can be prepared ahead and refrigerated overnight; bring to room temperature before proceeding.
- Rolls can be assembled and refrigerated overnight before baking; allow to come to room temperature and rise slightly before baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
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