Description
Delightful coffee rolls with a rich coffee flavor and soft, sweet dough, perfect for brunch or a snack.
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 the above mixture)
- 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 oz cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- ¾ teaspoon instant coffee granules
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together the water and ¼ cup of all-purpose flour. Cook over medium heat for 4-5 minutes until it resembles a paste-like slurry. Transfer to a bowl and set aside.
- Start the Dough: In a stand mixer, combine the remaining 3 ½ cups of flour, sugar, yeast, and salt. Mix until well blended. In a separate bowl, slightly warm the milk and dissolve the instant coffee granules in it.
- Mix it Up: Add the egg, milk mixture, vanilla extract, and the prepared tangzhong to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes, forming a shaggy dough ball.
- Incorporate Butter: With the mixer running, slowly add the softened butter one tablespoon at a time, allowing it to blend into the dough. Knead for about 8-10 minutes until smooth and elastic.
- Rise: Form the dough into a ball and place it in a buttered bowl. Cover and let rise until doubled in size, about 45-60 minutes.
- Prepare the Filling: Mix softened butter, brown sugar, cinnamon, and instant coffee in a bowl until smooth.
- Shape the Rolls: Roll the dough into a 14×18 rectangle, spread the filling, and leave a ¼ inch strip at the top.
- Cut and Roll: Slice into twelve strips, roll each away from you, and pinch to seal. Transfer to a greased baking pan and cover to rise again until doubled, about 45-60 minutes. Preheat oven to 325°F (163°C).
- Bake: Bake for 20-23 minutes or until golden brown. Let cool on a wire rack.
- Make the Frosting: Combine cream cheese and butter, then mix in powdered sugar. Whisk in cream and instant coffee until smooth. Spread over rolls before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American