Coffee Cinnamon Rolls: The Ultimate Coffee Cinnamon Rolls Recipe
Introduction to Coffee Cinnamon Rolls
Imagine waking up to the warm aroma of freshly baked coffee cinnamon rolls wafting through your home. These delightful pastries combine the rich flavors of coffee and cinnamon, making them the perfect treat for breakfast or brunch. Whether you’re a coffee lover or simply enjoy a sweet roll, this recipe will guide you through each step, ensuring your rolls turn out light, fluffy, and utterly delicious.
A Personal Story Behind My Coffee Cinnamon Rolls Journey
Growing up, my family had a weekend ritual of making cinnamon rolls together. The kitchen would fill with laughter and the sweet smell of baking bread. One day, I decided to add a twist by incorporating coffee, a beverage I cherished. The moment we took our first bite, it was clear I had stumbled upon a winning combination. Now, I want to share this delightful recipe with you, hoping it brings as much joy to your home as it has to mine.
What Makes This Coffee Cinnamon Rolls Recipe Special?
What sets this coffee cinnamon rolls recipe apart is the unique addition of coffee in both the dough and the filling. The coffee elevates the flavor profile, enhancing the sweetness of the brown sugar and the warmth of the cinnamon. Additionally, the tangzhong method used in this recipe ensures the rolls remain soft and fluffy for days. This technique, which involves cooking a portion of the flour and water, locks in moisture, resulting in irresistible rolls that you’ll want to make again and again.
The Full Coffee Cinnamon Rolls Recipe
Ingredients
- For the Tangzhong:
- 1/4 cup all-purpose flour
- 2/3 cup water
- For the Dough:
- 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 above)
- 4 tablespoons unsalted butter, room temperature
- For the Filling:
- 5 tablespoons unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons instant coffee granules
- For the Frosting:
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- ¾ teaspoon instant coffee granules
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Transfer to a bowl and set aside to cool.
- Prepare the Dough: In a stand mixer bowl, combine the all-purpose flour, sugar, yeast, and salt. Mix until well combined.
- Mix the Milk: Slightly warm the milk and stir in the instant coffee until dissolved.
- Combine Ingredients: Add the egg, milk mixture, vanilla extract, and the prepared tangzhong to the dry ingredients. Knead on low speed with a dough hook for about 2 minutes until a shaggy dough forms.
- Incorporate Butter: With the mixer running on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more.
- Knead the Dough: Continue kneading for another 8-10 minutes until the dough is smooth and elastic. If the dough is too wet, add flour one tablespoon at a time; if too dry, add milk half a tablespoon at a time. (Tip: The dough should be slightly tacky but not sticky.)
- First Rise: With lightly buttered hands, shape the dough into a smooth ball and place it seam side down in a buttered bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 45-60 minutes.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and instant coffee until smooth.
- Roll Out the Dough: Once risen, roll the dough on a lightly floured surface into a 14×18 inch rectangle, with the long side facing you. Spread the coffee cinnamon filling over the dough, leaving a 1/4 inch edge at the top.
- Cut and Shape Rolls: Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the clean edge to seal. Place the rolls in a prepared baking pan and cover with plastic wrap. Let them rise in a warm spot until doubled, about 45-60 minutes.
- Preheat Oven: While the rolls are rising, preheat your oven to 325°F (163°C).
- Bake: Bake the rolls for 20-23 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack.
- Make the Frosting: In a bowl, combine the softened butter and powdered sugar. Mix in the cream and instant coffee until smooth.
- Frost and Enjoy: Spread the frosting over the cooled coffee rolls and enjoy!
Serving Suggestions and Variations for Coffee Cinnamon Rolls
These coffee cinnamon rolls are perfect on their own, but you can elevate your serving experience by pairing them with a cup of your favorite coffee or tea. For a special touch, try adding chopped nuts or chocolate chips to the filling for added flavor and texture. If you prefer a lighter frosting, consider drizzling a simple glaze made from powdered sugar and milk over the rolls instead.
Frequently Asked Questions About Coffee Cinnamon Rolls
Can I make these rolls in advance? Yes! You can prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. In the morning, allow them to come to room temperature and rise before baking.
How do I store leftover coffee cinnamon rolls? Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them, wrapped individually in plastic wrap and placed in a freezer-safe bag.
Can I substitute the instant coffee with brewed coffee? While instant coffee works best in this recipe, you can experiment with brewed coffee, but it may alter the dough consistency slightly. Adjust flour or liquid as necessary.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 23 minutes
- Total Time: 1 hour 53 minutes
- Calories per Serving: 250
- Servings: 12
Coffee Cinnamon Rolls
Equipment
- Stand Mixer For kneading dough.
- Baking Pan For baking rolls.
Ingredients
For the Tangzhong:
- 1/4 cup all-purpose flour
- 2/3 cup water
For the Dough:
- 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 above
- 4 tablespoons unsalted butter room temperature
For the Filling:
- 5 tablespoons unsalted butter room temperature
- 2/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons instant coffee granules
For the Frosting:
- 2 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- ¾ teaspoon instant coffee granules
Instructions
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Transfer to a bowl and set aside to cool.
- In a stand mixer bowl, combine the all-purpose flour, sugar, yeast, and salt. Mix until well combined.
- Slightly warm the milk and stir in the instant coffee until dissolved.
- Add the egg, milk mixture, vanilla extract, and the prepared tangzhong to the dry ingredients. Knead on low speed with a dough hook for about 2 minutes until a shaggy dough forms.
- With the mixer running on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more.
- Continue kneading for another 8-10 minutes until the dough is smooth and elastic.
- With lightly buttered hands, shape the dough into a smooth ball and place it seam side down in a buttered bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 45-60 minutes.
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and instant coffee until smooth.
- Once risen, roll the dough on a lightly floured surface into a 14x18 inch rectangle, with the long side facing you. Spread the coffee cinnamon filling over the dough, leaving a 1/4 inch edge at the top.
- Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the clean edge to seal. Place the rolls in a prepared baking pan and cover with plastic wrap.
- While the rolls are rising, preheat your oven to 325°F (163°C).
- Bake the rolls for 20-23 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack.
- In a bowl, combine the softened butter and powdered sugar. Mix in the cream and instant coffee until smooth.
- Spread the frosting over the cooled coffee rolls and enjoy!