Description
These Coffee Cinnamon Rolls combine the classic sweetness of cinnamon rolls with a rich coffee flavor, creating a perfect breakfast treat or dessert. Soft, fluffy dough is infused with coffee granules, filled with a buttery cinnamon-sugar spread accented by more coffee, and topped with a luscious coffee-flavored icing. Ideal for coffee lovers looking to start their day with a delightful twist.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 3 tablespoons instant coffee granules
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon instant coffee granules
Icing
- 2 cups powdered sugar
- 1/3 cup strong brewed coffee, cooled
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk (approximately 110°F) and let it sit until frothy, about 5 minutes. This ensures the yeast is alive and ready for baking.
- Mix Dough Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, melted butter, salt, eggs, and the frothy yeast mixture. Stir in the instant coffee granules. This mixture forms the coffee-flavored dough base.
- Knead and Rise: Knead the dough until soft and elastic. Cover the bowl with a damp cloth and allow it to rise in a warm place until doubled in size, about 1 to 1.5 hours. This gives the dough its light, airy texture.
- Prepare the Roll: Roll the risen dough out into a 15×9-inch rectangle. Spread the softened butter evenly over the dough surface, then sprinkle the filling mixture — brown sugar, cinnamon, and additional instant coffee granules — evenly on top.
- Roll and Slice: Starting from one long side, roll the dough tightly into a log shape and pinch the seam to seal. Cut the roll into 12 equal slices to create individual cinnamon rolls.
- Second Rise: Arrange the rolls in a greased 13×9-inch baking dish. Cover again with a cloth and let them rise until doubled, about 30 minutes. This second rise ensures fluffy rolls.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
- Make Icing: While the rolls bake, whisk together the powdered sugar, cooled brewed coffee, melted butter, and vanilla extract in a bowl until smooth. This creates a creamy coffee icing.
- Serve: Drizzle the warm coffee icing over the freshly baked cinnamon rolls just before serving to enhance their rich coffee flavor and sweetness.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- You can adjust the amount of coffee granules to intensify or soften the coffee flavor according to your preference.
- For softer rolls, cover them with a clean kitchen towel while baking to retain moisture.
- If the dough feels sticky during kneading, add a little more flour, but do so sparingly to keep rolls tender.
- Use strong brewed coffee for the icing for a pronounced coffee flavor without bitterness.
- These cinnamon rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to a week. Reheat before serving.
