Ingredients
Dough & Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 2 teaspoons instant coffee granules
- 3 2/3 cups bread flour (plus extra for rolling)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg (room temperature)
- Tangzhong (prepared from water and 1/4 cup bread flour)
- 8 tablespoons unsalted butter (room temperature)
Filling
- 12 tablespoons unsalted butter (room temperature)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee granules
- 1 tablespoon heavy cream
Frosting
- 6 tablespoons unsalted butter (room temperature)
- 4 ounces cream cheese (cold)
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon instant coffee granules
- Heavy cream (amount included in coffee mixture to dissolve instant coffee)
Instructions
- Make Tangzhong: In a small saucepan, whisk together 2/3 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare Coffee Milk Mixture: Gently warm the milk and heavy cream in a microwave-safe cup until warm (not hot). Stir in 2 teaspoons instant coffee granules until dissolved. Set aside.
- Mix Dough Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and sea salt. Add the egg, cooled tangzhong, and coffee milk mixture. Knead with the dough hook on low speed for 2 minutes until a rough dough ball forms.
- Add Butter and Knead: With the mixer on low, add 8 tablespoons butter one tablespoon at a time, fully incorporating each. Continue kneading for 12 minutes until dough is smooth and elastic. Set aside.
- Make Filling: In a large bowl, mix 12 tablespoons butter, brown sugar, cinnamon, instant coffee granules, and heavy cream until smooth and combined.
- Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper.
- Roll Dough and Add Filling: On a lightly floured surface, roll dough into a 21×15-inch rectangle. Evenly spread the coffee cinnamon brown sugar filling over the dough surface.
- Shape Rolls: Using a pizza cutter, slice dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you then place seam-down into prepared pan.
- Proof Rolls: Cover pan with plastic wrap and set aside in a warm place for 1-2 hours until rolls double in size. Meanwhile, preheat oven to 325°F (162°C).
- Bake Rolls: Bake rolls for 30-40 minutes, or until the center roll reaches an internal temperature of 185°F, for a fully cooked, tender dough.
- Make Frosting Coffee Mixture: Lightly warm heavy cream and stir in 1 teaspoon instant coffee granules until dissolved. Allow to cool completely.
- Prepare Frosting: In a stand mixer bowl, beat cream cheese and 6 tablespoons butter until smooth and free of lumps. Gradually mix in powdered sugar, beating on low speed until frosting is light and fluffy. Finally, fold in cooled coffee cream mixture and vanilla bean paste.
- Frost the Rolls: Spread the coffee cream cheese frosting generously over warm cinnamon rolls and serve.
Notes
- For best measuring of bread flour, spoon flour into measuring cup and level with a knife rather than scooping directly to avoid dense dough.
- Tangzhong is a cooked flour paste that helps keep the rolls soft and moist.
- Make sure the coffee milk mixture is warm, not hot, to properly activate yeast without killing it.
- Allow rolls to fully proof for a soft texture and light crumb.
- Internal temperature check ensures rolls are perfectly baked through without drying out.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, Bakery
