If you’re a coffee lover, get ready to meet your new favorite breakfast treat: Coffee Rolls! These fluffy cinnamon rolls are infused with bold coffee flavor in every layer, from the soft yeast dough to the rich filling and creamy frosting. They’re perfect for brunch, dessert, or a cozy morning pick-me-up.
Why You’ll Love These Coffee Rolls
- Bold Coffee Flavor: Thanks to instant coffee granules in the dough, filling, and frosting.
- Super Soft Texture: The dough uses the Asian tangzhong method for incredibly fluffy, cloud-like rolls.
- Perfect Make-Ahead Treat: Great for prepping the night before and baking fresh in the morning.
Ingredients Overview
Tangzhong (for soft dough):
- 1/4 cup all-purpose flour
- 3/4 cup water
Dough:
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp instant yeast
- 3/4 tsp fine sea salt
- 1/2 cup whole milk, warmed
- 1 tsp instant coffee granules
- 1 large egg (room temp)
- 1/2 tsp vanilla extract
- Tangzhong (from above)
- 4 tbsp unsalted butter (room temp)
Filling:
- 5 tbsp unsalted butter (softened)
- 2/3 cup brown sugar
- 2 tsp ground cinnamon
- 1 1/2 tsp instant coffee granules
Coffee Cream Cheese Frosting:
- 2 oz cream cheese (softened)
- 4 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 4 tbsp heavy cream
- 3/4 tsp instant coffee granules
How to Make Coffee Rolls
Step 1: Make the Tangzhong
In a small saucepan, whisk the flour and water over medium heat. Stir constantly until it thickens to a paste. Set aside to cool.
Step 2: Prepare the Dough
In a mixing bowl, combine the dry ingredients. Warm the milk and dissolve the coffee granules in it. Add the milk mixture, egg, vanilla, and cooled tangzhong to the dry mix. Mix until just combined.
Add the butter one tablespoon at a time, mixing well. Continue kneading for 8–10 minutes until the dough is smooth and tacky. Shape into a ball and place in a greased bowl. Cover and let rise until doubled, about 1 hour.
Step 3: Make the Filling
Mix the softened butter, brown sugar, cinnamon, and coffee granules until smooth.
Step 4: Roll, Fill & Cut
Roll the dough into a 14×18-inch rectangle. Spread the filling evenly, leaving a 1/4 inch border at the top. Slice into 12 equal strips and roll each one up, sealing the end.
Step 5: Final Rise
Place rolls in a lined 9×13 baking dish. Cover and let rise again until puffy and doubled in size, 30–60 minutes.
Step 6: Bake
Preheat oven to 325°F (163°C). Bake the rolls for 20–23 minutes or until golden brown. Let cool slightly.
Step 7: Frosting Time
Whisk together cream cheese and butter until smooth. Add powdered sugar, heavy cream, and coffee granules. Spread generously over warm rolls.
Tips for Success
- Use a kitchen scale for accurate flour measurement.
- Massage in the butter slowly to build elasticity in the dough.
- Proof times may vary based on the warmth of your kitchen.
- Freeze for later: Roll and freeze before the second rise, then thaw and bake when ready.
Storage Instructions
Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them unfrosted and reheat before serving.
More Cinnamon Roll Variations:
- Strawberry Cinnamon Rolls
- Lemon Sweet Rolls
- Apple Cinnamon Rolls
- Cookie-Stuffed Rolls
Whether for a weekend brunch or a sweet start to your day, these Coffee Rolls are the perfect combination of rich flavor and comforting texture. Brew a fresh cup of coffee and enjoy!