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Coffee Rolls

Irresistibly Fluffy Coffee Rolls for Your Morning Bliss

Enjoy these Fluffy Coffee Rolls that combine rich coffee flavor and cinnamon for a delightful breakfast treat.
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Prep Time 20 minutes
Cook Time 23 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 13 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 tablespoons Instant Coffee Granules Substitute with instant espresso for a richer taste.
  • 1 cup Whole Milk Avoid plant-based milk as it leads to dry rolls.
  • 2.25 teaspoons Instant Yeast Can be substituted with active dry yeast, adjusting proofing time.
  • 3.75 cups All-Purpose Flour Ensure precise measurements using the spoon-level method.
  • 0.25 cups Granulated Sugar Brown sugar can be used for more flavor.
  • 1 teaspoon Salt Fine sea salt is preferred.
  • 1 large Egg Use room temperature eggs for even mixing.
  • 0.25 cups Unsalted Butter Make sure it's at room temperature.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Filling
  • 0.5 cups Brown Sugar Dark brown sugar deepens the flavor.
  • 2 tablespoons Ground Cinnamon Ensure even distribution.
For the Frosting
  • 0.25 cups Heavy Cream Makes the frosting creamy.
  • 4 ounces Cream Cheese Adds tanginess.
  • 2 cups Powdered Sugar Sift for smooth consistency.
  • 1 tablespoon Instant Coffee Enhances the coffee flavor.

Equipment

  • Stand Mixer
  • Saucepan
  • Mixing bowls
  • baking pan
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Tangzhong by whisking together 1/4 cup of water and 1/4 cup of flour in a saucepan over medium heat until thickened, about 2-3 minutes. Let cool to room temperature.
  2. Mix Dry Ingredients by combining 3 3/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt in a stand mixer for about 30 seconds.
  3. Combine Wet Ingredients by gently warming 1 cup of whole milk and dissolving 2 tablespoons of instant coffee granules in it. Whisk in 1 egg, 1 teaspoon of vanilla extract, and the cooled tangzhong. Pour into dry ingredients while mixing.
  4. Knead Dough by gradually adding 1/4 cup of softened butter while mixing. Increase speed to medium and knead for about 10 minutes until smooth and slightly tacky.
  5. Shape dough into a ball and place in a greased bowl, cover and let rise in a warm place until doubled in size, about 45-60 minutes.
  6. Prepare Filling by beating together 1/4 cup of softened butter, 1/2 cup of brown sugar, 2 tablespoons of ground cinnamon, and 2 tablespoons of instant coffee granules until smooth.
  7. Shape Rolls by rolling out the risen dough into a rectangle, spreading the filling over it, rolling tightly, and cutting into 12 equal pieces.
  8. Second Rise by covering the pan and letting the rolls rise until doubled, about 30-60 minutes.
  9. Bake in a preheated oven at 350°F (175°C) for 20-23 minutes until golden brown.
  10. Make Frosting by combining 4 ounces of cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 tablespoon of instant coffee until smooth.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked rolls for up to a month.

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