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!