Coffee Cinnamon Rolls (2024)

Once baked, coffee rolls are best kept at room temperature in an airtight container or wrapped tightly in the baking tray for up to 3 days.

You can freeze the cinnamon rolls after rolling, preferably in a baking pan, for up to one month. You will need to let them defrost in the fridge overnight and then at room temperature until doubled in size before baking.

– by Cambrea Gordon

Prep Time: 2 hours hrs 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 12 servings

For the Tangzhong

• ▢ ¼ cup all-purpose flour
• ▢ ¾ cup water

For the Dough

• ▢ 3 ½ cups all-purpose flour , *see notes for measuring below*
• ▢ ⅓ cup granulated sugar
• ▢ 2 teaspoon instant yeast
• ▢ ¾ teaspoon fine sea salt
• ▢ ½ cup whole milk, slightly warmed
• ▢ 1 tsp instant coffee granules
• ▢ 1 large egg, room temperature
• ▢ 1/2 tsp vanilla extract
• ▢ Tangzhong , from recipe above
• ▢ 4 tablespoon unsalted butter, room temperature

For the Filling

• ▢ 5 tbsp unsalted butter, room temperature
• ▢ 2/3 cup dark brown sugar, or light brown sugar
• ▢ 2 tsp ground cinnamon
• ▢ 1 ½ tsp instant coffee granules

For the Frosting

• ▢ 2 oz cream cheese, softened
• ▢ 4 tbsp unsalted butter, softened
• ▢ 1 cup powdered sugar
• ▢ 4 tbsp heavy cream
• ▢ ¾ tsp instant coffee granules

• 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 is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.

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

• In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.

  3 ½ cups (460 g) all-purpose flour, ⅓ cup (63 g) granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt

• Slightly warm the milk, then stir in the instant coffee until dissolved.

  ½ cup (111 g) whole milk, 1 tsp instant coffee granules

• Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.

  1 (48 g) large egg, Tangzhong, 1/2 tsp vanilla extract

• With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.

  4 tablespoon (56 g) unsalted butter

• Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.

  The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.

• With lightly buttered hands, pull the sides of the dough down into the bottom center, to create a smooth round ball. Place it seam side down into a buttered bowl and cover the top with plastic wrap. Let it rise in a warm spot until doubled in size, about 45-60 minutes.

• In a small bowl, combine the softened butter, brown sugar, cinnamon, and instant coffee until smooth.

  5 tbsp (56 g) unsalted butter, 2/3 cup (133 g) dark brown sugar, 1 ½ tsp instant coffee granules, 2 tsp ground cinnamon

• Roll the dough out on a lightly floured surface into a 14×18 rectangle, with the long side closest to you. Then spread the coffee cinnamon filling over the dough all the way to the edges, leaving a 1/4 inch edge at the top clean.

• Cut the dough into twelve, 1 ½-inch strips. Roll each strip away from you, pinching the clean end to the roll. Transfer them to the prepared baking pan and cover the top with plastic wrap. Let it rise in a warm spot until doubled, about 45-60 minutes. Meanwhile, preheat the oven to 325 F/163 C.

• Bake for 20-23 minutes, or until the tops are golden brown. Then remove the pan and let cool on a wire rack while you make the frosting.

• Combine the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream and instant coffee until smooth.

  2 oz cream cheese, 4 tbsp (56 g) unsalted butter, 4 tbsp (40 g) heavy cream, ¾ tsp instant coffee granules, 1 cup (100 g) powdered sugar

• Spread over the coffee rolls and enjoy!

Step-by-step process photos are provided above, in the body of this post.

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour bag as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Proof time will vary. Because all kitchens and environments can be colder or warmer than others, the time your dough will take to proof may be longer or quicker than the indicated time in the recipe!

Serving: 1serving | Calories: 402kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 178mg | Potassium: 122mg | Fiber: 2g | Sugar: 28g | Vitamin A: 524IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.