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Coffee Cinnamon Rolls with Coffee Frosting Recipe

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4.7 from 73 reviews

Deliciously soft and fluffy Coffee Rolls made with a rich coffee and cinnamon filling, topped with a smooth coffee cream cheese frosting. These rolls use the tangzhong method to achieve extra moist, tender bread perfect for breakfast or an afternoon treat.

Ingredients

Tangzhong

  • ¼ cup (32 g) all-purpose flour
  • ¾ cup (155 g) water

Dough

  • 3 ½ cups (460 g) all-purpose flour
  • ⅓ cup (63 g) granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ½ cup (111 g) whole milk, slightly warmed
  • 1 teaspoon instant coffee granules
  • 1 large egg (48 g), room temperature
  • ½ teaspoon vanilla extract
  • Tangzhong (prepared above)
  • 4 tablespoons (56 g) unsalted butter, room temperature

Filling

  • 5 tablespoons (70 g) unsalted butter, room temperature
  • 2/3 cup (133 g) dark brown sugar (or light brown sugar)
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons instant coffee granules

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. Prepare Tangzhong: In a small saucepan, whisk together ¼ cup all-purpose flour and ¾ cup water. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a paste-like slurry. Transfer to a bowl and let cool before using.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine 3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons instant yeast, and ¾ teaspoon fine sea salt until evenly mixed.
  3. Dissolve Coffee in Milk: Slightly warm ½ cup whole milk and stir in 1 teaspoon instant coffee granules until fully dissolved.
  4. Form Dough: Add the egg, coffee milk mixture, ½ teaspoon vanilla extract, and prepared tangzhong to the dry ingredients. Using the dough hook on the stand mixer, knead on low speed for 2 minutes until a shaggy dough forms.
  5. Add Butter: With the mixer running on low, add 4 tablespoons softened unsalted butter one tablespoon at a time, allowing each to fully incorporate before adding the next.
  6. Knead Dough: Continue kneading for an additional 8-10 minutes until the dough is smooth, elastic, and slightly sticky. Adjust the dough texture by adding flour or milk as needed.
  7. First Proof: Using lightly buttered hands, shape the dough into a smooth round ball and place seam-side down in a buttered bowl. Cover with plastic wrap and let it rise in a warm area until doubled in size, about 45-60 minutes.
  8. Prepare Filling: In a small bowl, combine 5 tablespoons softened unsalted butter, 2/3 cup brown sugar, 2 teaspoons ground cinnamon, and 1 ½ teaspoons instant coffee granules until smooth.
  9. Shape Rolls: Roll the dough on a lightly floured surface into a 14×18 inch rectangle with the long side closest to you. Spread the coffee cinnamon filling evenly over the dough, leaving a ¼ inch clean edge at the top. Cut the dough into twelve 1 ½-inch strips and roll each strip away from you, pinching the end to seal.
  10. Second Proof: Transfer the rolls into a prepared baking pan, cover with plastic wrap, and allow to rise in a warm place until doubled in size, about 45-60 minutes. Preheat the oven to 325°F (163°C) during this time.
  11. Bake Rolls: Bake the rolls for 20-23 minutes until golden brown on top. Remove from oven and let cool on a wire rack.
  12. Make Frosting: In a mixing bowl, beat 2 oz softened cream cheese and 4 tablespoons softened butter until combined. Mix in 1 cup powdered sugar, then whisk in 4 tablespoons heavy cream and ¾ teaspoon instant coffee granules until smooth and spreadable.
  13. Finish: Once rolls are cooled, spread the coffee cream cheese frosting generously on top and serve.

Notes

  • For measuring flour accurately, spoon flour into the measuring cup and level it off with a knife—do not scoop directly with the cup to avoid packing.
  • The tangzhong method helps create extra soft and fluffy rolls by pre-cooking a portion of the flour with water to gelatinize the starch.
  • Adjust the flour or milk slightly when kneading if the dough is too sticky or dry.
  • You can substitute light brown sugar if dark brown sugar is unavailable for the filling.
  • Let the rolls cool before frosting to prevent the frosting from melting and becoming too runny.

Find it online: https://dishesbydaisy.com/coffee-cinnamon-rolls-with-coffee-frosting-recipe/