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Coffee Rolls

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Delicious coffee rolls filled with a sweet coffee-spiced filling and topped with creamy frosting, perfect for brunch or a sweet treat.

Ingredients

  • ¼ cup all-purpose flour
  • ¾ cup water
  • 3 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ½ cup whole milk (slightly warmed)
  • 1 teaspoon instant coffee granules
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • Tangzhong (from recipe)
  • 4 tablespoons unsalted butter (room temperature)
  • 5 tablespoons unsalted butter (room temperature)
  • ⅔ cup dark brown sugar (or light brown sugar)
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons instant coffee granules
  • 2 ounces cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 4 tablespoons heavy cream
  • ¾ teaspoon instant coffee granules

Instructions

  1. In a small saucepan, whisk together the water and the ¼ cup of all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens to a smooth paste. Scrape it into a bowl and let it cool.
  2. In the bowl of a stand mixer, combine the 3 ½ cups of flour, sugar, yeast, and salt. Mix until well combined.
  3. Warm the milk slightly and stir in the instant coffee until dissolved.
  4. Add the egg, warm milk, vanilla extract, and your tangzhong to the flour mixture. Knead on low speed with the dough hook for about 2 minutes until a shaggy dough forms.
  5. Gradually add the softened butter, one tablespoon at a time, and allow each to fully incorporate before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth and elastic. Adjust with flour or milk if needed.
  6. Shape the dough into a ball with lightly greased hands, tuck the sides under, and place it seam side down in a greased bowl. Cover with plastic wrap and let it rise in a warm area until doubled in size, about 45-60 minutes.
  7. In a small bowl, combine the softened butter, brown sugar, cinnamon, and coffee granules until smooth.
  8. Roll out the dough on a floured surface into a 14 x 18-inch rectangle. Spread your coffee-cinnamon filling over the dough, leaving a ¼-inch border at the top edge.
  9. Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you and pinch the end to seal. Place them in a greased baking pan and cover with plastic wrap. Let them rise again until doubled, around 45-60 minutes, while preheating your oven to 325°F (163°C).
  10. Bake for 20-23 minutes, or until golden brown. Allow cooling on a wire rack while you prepare the frosting.
  11. Beat together the softened cream cheese and butter, then mix in the powdered sugar and heavy cream with the instant coffee until creamy.
  12. Spread the frosting over the cooled rolls and enjoy!

Notes

For a dairy-free option, use almond milk. To keep rolls fresh, store in an airtight container for up to three days.

Find it online: https://www.wholesomeeasy.com/coffee-rolls/