Coffee Cinnamon Rolls
Soft, fluffy coffee cinnamon rolls perfect for breakfast
Ingredients
- 1 cup whole milk
- 7 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons instant coffee
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Filling
- 4 tablespoons unsalted butter
- 2 tablespoons instant coffee
- ⅓ cup granulated sugar
- ⅓ cup lightly packed brown sugar
- 1 tablespoons ground cinnamon
Cream Cheese Frosting
- 3 tablespoons unsalted butter
- 2 oz cream cheese
- 1 teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- 2 teaspoons brewed coffee room temperature
- 2 tablespoons heavy cream as needed
Instructions
- Add the milk, butter, and sugar to a microwave safe bowl.
- Heat in 30 second increments until the butter is completely melted and the mixture is hot. Stir well to combine, then leave to cool to just above room temperature.
- Add the active dry yeast to the milk mixture and allow to sit for 10 minutes, or until a foam forms on top.
- While the yeast is proofing in the milk, add the flour, baking powder, and salt to a mixing bowl of a stand mixer.
- Add the instant coffee to the milk mixture, then mix in the flour mixture until well combined. Use a dough hook to knead the dough on medium speed for about 10 minutes.
- Lightly grease a large bowl and add the dough. Cover tightly with a plastic wrap and leave in a warm, dry place for one hour, or until doubled in size.
- While the dough is rising, mix together the butter and instant coffee for the filling and heat until the butter is melted. In a separate bowl, mix together both sugars and the cinnamon for the filling together.
- Lightly flour a flat surface and place the dough on your surface. Roll out until it is roughly 16 x 11 inches – this does not need to be completely accurate.
- Stir the butter mixture vigorously, then spread on the dough, leaving a small border around the edges. You won’t need all the butter, reserve the remaining butter. Spread the cinnamon sugar mixture over the butter and gently press down to adhere.
- Roll the dough along the long side so you have a long log in front of you. Cut the log into 8 equal pieces. Take the leftover coffee butter mixture and grease a 9 x 13 baking pan with the butter and place the cinnamon rolls cut side down in the pan. Cover with plastic wrap and allow to rise for 30 minutes.
- While the dough is rising, preheat the oven to 350 F.
- Bake the rolls for about 25 – 30 minutes, or until fluffy and a light golden brown.
- While the rolls are baking, mix together the ingredients for the frosting. Add the heavy cream if you want a thinner frosting.
- Serve with a cup of coffee!