Introduction

Coffee rolls are a delightful twist on classic cinnamon rolls, infused with rich coffee flavor in both the dough and filling. These soft, sweet rolls topped with a creamy coffee frosting make the perfect treat for breakfast or an afternoon pick-me-up.

The image shows a close-up of several cinnamon rolls covered in thick, light brown frosting. Each roll has multiple soft dough layers spiraled tightly, with dark brown cinnamon filling visible in the swirls. The frosting is creamy and glossy, generously spread over the top and slightly dripping down the sides, giving the rolls a rich and sticky texture. The cinnamon rolls are placed closely together on a white marbled surface, highlighting their warm tones and gooey appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup all-purpose flour
¾ cup water
3 ½ cups all-purpose flour (see notes for measuring below)
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 (prepared from the above flour and water)*
4 tablespoons unsalted butter (room temperature, for dough)
5 tablespoons unsalted butter (room temperature, for filling)
2/3 cup dark brown sugar (or light brown sugar)
2 teaspoons ground cinnamon
1 ½ teaspoons instant coffee granules (for filling)
2 ounces cream cheese (softened)
4 tablespoons unsalted butter (softened, for frosting)
1 cup powdered sugar
4 tablespoons heavy cream
¾ teaspoon instant coffee granules (for frosting)

Instructions

Step 1: Prepare the tangzhong by whisking together ¼ cup flour and ¾ cup water in a small saucepan. Cook over medium heat, whisking constantly, until it forms a paste-like slurry (about 4-5 minutes). Scrape into a bowl and set aside to cool.
Step 2: In a stand mixer bowl, combine 3 ½ cups flour, granulated sugar, instant yeast, and salt. Stir to mix thoroughly.
Step 3: Slightly warm the milk and stir in 1 teaspoon instant coffee granules until dissolved.
Step 4: Add the egg, coffee-infused milk, vanilla extract, and tangzhong to the dry ingredients. Using the dough hook, knead on low speed for 2 minutes until a shaggy dough ball forms.
Step 5: With the mixer running on low, add the 4 tablespoons softened butter one tablespoon at a time, ensuring each is fully incorporated before adding the next.
Step 6: Continue kneading for 8-10 minutes until the dough becomes smooth and elastic. If sticky at the bowl’s bottom, leave as is; if too wet or sticking to sides, add flour tablespoon by tablespoon or milk in ½ tablespoon increments if dry.
Step 7: Lightly butter your hands and shape the dough into a smooth ball. Place it seam-side down in a buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled (about 45-60 minutes).
Step 8: In a small bowl, mix together 5 tablespoons softened butter, brown sugar, cinnamon, and 1 ½ teaspoons instant coffee until smooth. This is your filling.
Step 9: On a lightly floured surface, roll the dough into a 14×18-inch rectangle. Spread the coffee-cinnamon filling evenly over the dough, leaving a ¼-inch edge free at the top.
Step 10: Cut the dough into twelve 1 ½-inch strips. Roll each strip away from you, pinching the edges to seal. Place the rolls in a greased baking pan, cover with plastic wrap, and let rise in a warm spot until doubled (45-60 minutes). Meanwhile, preheat the oven to 325°F (163°C).
Step 11: Bake the rolls for 20-23 minutes or until golden brown. Remove from oven and cool on a wire rack.
Step 12: Prepare the frosting by combining softened cream cheese and 4 tablespoons softened butter. Gradually mix in powdered sugar, then whisk in heavy cream and ¾ teaspoon instant coffee until smooth.
Step 13: Spread the coffee frosting over the cooled rolls and enjoy.

Tips & Variations

Use light brown sugar for a milder molasses flavor or dark brown sugar for deeper caramel notes in the filling.
If you don’t have instant coffee granules, substitute with very concentrated brewed espresso, reducing liquid elsewhere.
For a stronger coffee aroma, dissolve extra instant coffee in the warm milk or frosting.
Ensure butter and cream cheese are softened to room temperature for smooth blending.
Try adding chopped walnuts or pecans to the filling for added texture and crunch.

Storage

Store the coffee rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze un-frosted rolls for up to 1 month. Reheat rolls in the microwave for 15-20 seconds before spreading frosting for best results.

How to Serve

A close-up image of a cinnamon roll with soft, light brown dough twisted into a spiral shape, showing a darker cinnamon sugar filling between the layers. The roll is topped with a smooth, light tan cream cheese frosting that covers the top and drips slightly down the sides. One piece is cut and resting on a silver fork in front of the roll. Both the roll and the fork sit on a white plate with a subtle lined pattern, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water paste that helps to keep the bread soft, moist, and fresh longer by improving its texture and moisture retention.

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-15 minutes of kneading until the dough becomes smooth and elastic. Just be patient and add flour or milk as needed to reach the right consistency.