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Coffee Rolls Recipe

Coffee Rolls Recipe
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★★★★★

5 from 24 reviews

Delight in these rich and fluffy Coffee Rolls, made with a soft tangzhong dough infused with instant coffee and filled with a luscious coffee-cinnamon sugar mixture. Topped with a creamy coffee-flavored frosting, these rolls offer a perfect balance of sweetness and bold coffee flavor, ideal for breakfast or a cozy afternoon treat.

Ingredients

Scale

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 from 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 (56 g) cream cheese, softened
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1 cup (100 g) powdered sugar
  • 4 tablespoons (40 g) heavy cream
  • ¾ teaspoon instant coffee granules

Instructions

  1. Make the 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 thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Prepare the Dough 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 sea salt. Mix to combine evenly.
  3. Dissolve Coffee in Milk: Slightly warm ½ cup whole milk and stir in 1 teaspoon instant coffee granules until dissolved completely.
  4. Combine Wet Ingredients and Knead Dough: Add the egg, coffee milk, ½ teaspoon vanilla extract, and cooled tangzhong to the dry ingredients. Knead on low speed with dough hook for 2 minutes until a shaggy dough forms.
  5. Add Butter Gradually: With the mixer running on low, incorporate 4 tablespoons softened unsalted butter, adding 1 tablespoon at a time, fully incorporating each addition.
  6. Knead to Smooth Elastic Dough: Continue kneading for 8-10 minutes until dough is smooth, elastic, and slightly sticky to the touch, mostly sticking to the bottom of the bowl. Adjust with flour or milk if too wet or dry.
  7. First Rise: Shape dough into a smooth round ball with lightly buttered hands, place seam-side down in a buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 45-60 minutes.
  8. Prepare Filling: In a small bowl, mix 5 tablespoons softened butter, 2/3 cup brown sugar, 2 teaspoons ground cinnamon, and 1 ½ teaspoons instant coffee granules until smooth and spreadable.
  9. Roll Out Dough and Spread Filling: Roll dough on lightly floured surface to a 14×18 inch rectangle with long side closest to you. Spread the coffee cinnamon filling evenly over dough, leaving a ¼ inch edge clean at the top.
  10. Shape Rolls: Cut dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the clean edge to seal. Transfer rolls to a prepared baking pan.
  11. Second Rise: Cover rolls with plastic wrap and let rise in a warm spot until doubled, about 45-60 minutes. Meanwhile, preheat oven to 325°F (163°C).
  12. Bake: Bake rolls for 20-23 minutes or until tops are golden brown. Remove from oven and cool on a wire rack while preparing frosting.
  13. Prepare Frosting: Beat together 2 oz cream cheese and 4 tablespoons softened butter until smooth. Mix in 1 cup powdered sugar, then whisk in 4 tablespoons heavy cream and ¾ teaspoon instant coffee granules until smooth and creamy.
  14. Frost and Serve: Spread frosting liberally over cooled coffee rolls and serve immediately for best flavor and texture.

Notes

  • Measure flour by spooning it into the measuring cup and leveling off with a knife for accuracy.
  • Ensure the milk is only slightly warmed to effectively dissolve instant coffee without killing yeast.
  • You may substitute light brown sugar for dark brown sugar in the filling as preferred.
  • Store any leftover coffee rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the oven or microwave before serving to restore softness.

Nutrition

Keywords: coffee rolls, coffee cinnamon rolls, tangzhong rolls, coffee flavored rolls, soft coffee rolls, cinnamon coffee rolls, sweet rolls, breakfast rolls

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