Coffee Cinnamon Rolls
These Easy Coffee Cinnamon Rolls are every coffee lover's dream! Incredibly soft, fluffy, and tender (thanks to the tangzhong method!), they are infused with bold coffee flavor in the dough, the cinnamon filling, and the luscious coffee cream cheese frosting. Perfect for breakfast, brunch, or a cozy treat with your morning cup of coffee. For another unique twist on a classic, try our Bourbon Maple Bacon Cinnamon Rolls.
Servings: 12 rolls
Calories: 420kcal
Equipment
- Stand Mixer with Dough Hook For kneading the dough.
- 9x13 inch Baking Pan For baking the rolls.
- Small Saucepan For making the tangzhong.
- Rolling Pin For rolling out the dough.
Ingredients
- 0.25 cup all-purpose flour (for tangzhong)
- 0.75 cup water (for tangzhong)
- 3.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 tsp instant yeast
- 0.75 tsp fine sea salt
- 0.5 cup whole milk, slightly warmed
- 1 tsp instant coffee granules
- 1 large egg, room temperature
- 0.5 tsp vanilla extract
- Tangzhong (from above)
- 4 tbsp unsalted butter, room temperature (for dough)
- 5 tbsp unsalted butter, room temperature (for filling)
- 0.66 cup dark brown sugar
- 2 tsp ground cinnamon
- 1.5 tsp instant coffee granules (for filling)
- 2 oz cream cheese, softened
- 4 tbsp unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 4 tbsp heavy cream
- 0.75 tsp instant coffee granules (for frosting)
Instructions
- Make tangzhong: In a saucepan, whisk ¼ cup flour and ¾ cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until a paste forms. Cool to room temperature.
- In a stand mixer bowl, combine 3½ cups flour, sugar, yeast, and salt. Warm milk slightly and dissolve 1 tsp instant coffee in it. Add coffee milk, egg, vanilla, and cooled tangzhong to the bowl. Mix on low for 2 minutes.
- With mixer on low, gradually add 4 tbsp softened butter, one tablespoon at a time, until incorporated. Then knead for 8-10 minutes until dough is smooth and tacky.
- Form dough into a smooth ball. Place in a buttered bowl, cover, and let rise in a warm place for 45-60 minutes until doubled.
- Make filling: Mix 5 tbsp butter, brown sugar, cinnamon, and 1½ tsp instant coffee until smooth.
- Roll dough into a 14x18-inch rectangle. Spread filling evenly over dough, leaving a ¼-inch border. Cut into 12 strips, roll each tightly, and pinch ends to seal. Place in a parchment-lined 9x13 pan. Cover and let rise 45-60 minutes until puffed.
- Preheat oven to 325°F. Bake rolls for 20-23 minutes until golden. Cool on a rack.
- Make frosting: Beat 2 oz cream cheese and 4 tbsp butter until smooth. Mix in powdered sugar, then whisk in heavy cream and ¾ tsp instant coffee until smooth. Spread over warm rolls and serve.
Notes
Pro Tips: The tangzhong method is the secret to the incredibly soft, bakery-style texture – don't skip it! For the most accurate results, use a kitchen scale and measure your flour correctly using the spoon-and-level method. You can adjust the coffee strength to your liking – for an even bolder flavor, use instant espresso powder or increase the granules slightly. Pinch the ends firmly when rolling to prevent the filling from leaking out. For overnight rolls, let the dough rise in the fridge after kneading.