Coffee Rolls

June 21, 2023 Stacy Allen

Here is the latest in Sweet Bean’s kitchen! Try our Coffee rolls are light and fluffy cinnamon rolls with a coffee-flavored twist. With a bold coffee flavor and coffee cream cheese frosting, they are every coffee lover's dream. As always, we would love to see and hear from you about how your own dessert creation.

Coffee Rolls

Pre Time: 2 hrs 30 minutes

Cook Time: 20 minutes

Total Time: 2 hrs 50 minutes

Ingredients

For the Tangzhong

¼ cup all purpose flour
¾ cup water

For the Dough

3 ½ cups all purpose flour
⅓ cup granulated sugar
2 teaspoon 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 recipe above
4 tablespoon unsalted butter room temperature

For the Filling

5 tablespoon unsalted butter room temperature
⅔ cup dark brown sugar or light brown sugar
2 teaspoon ground cinnamon
1 ½ teaspoon instant coffee granules

For the Frosting

2 oz cream cheese softened
4 tablespoon unsalted butter softened
1 cup powdered sugar
4 tablespoon heavy cream
¾ teaspoon instant coffee granules

Instructions

In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
¼ cup all-purpose flour,¾ cup water
In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined.
3 ½ cups all-purpose flour,⅓ cup granulated sugar,2 teaspoon instant yeast,¾ teaspoon fine sea salt
Slightly warm the milk, then stir in the instant coffee until dissolved.
½ cup whole milk,1 teaspoon instant coffee granules
Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.
1 large egg,Tangzhong,½ teaspoon vanilla extract
With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.
4 tablespoon unsalted butter
Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.
The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long side closest to you.
In a small bowl, combine the softened butter, brown sugar, cinnamon and instant coffee until smooth.
5 tablespoon unsalted butter,⅔ cup dark brown sugar,1 ½ teaspoon instant coffee granules,2 teaspoon ground cinnamon
Use an offset spatula to evenly spread the coffee cinnamon filling over the dough all the way to the edges.
Using a pizza cutter or sharp knife, cut twelve, 1 ½-inch strips.
Roll each strip away from you (towards the clean edge). Pinch the end of the strip to the rest of the roll, this will prevent the filling from leaking out. Then transfer them to the prepared baking pan
Cover the pan with plastic wrap and set it aside to rise until doubled in size, about 30-60 minutes.
Preheat the oven to 325 F/163 C.
Bake for 20-23 minutes, or until the tops are golden brown.
Remove and let cool on a wire rack while you make the frosting.
Combine the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream and instant coffee until smooth.
2 oz cream cheese,4 tablespoon unsalted butter,4 tablespoon heavy cream,¾ teaspoon instant coffee granules,1 cup powdered sugar
Spread over the cinnamon rolls and enjoy!

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