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Milk Bread Coffee Cinnamon Rolls with Coffee Frosting Recipe

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4.2 from 40 reviews

These Milk Bread Coffee Cinnamon Rolls are a soft, fluffy twist on classic cinnamon rolls, infused with rich coffee flavor in both the dough and filling, and topped with a luscious coffee cream cheese frosting. The tangzhong method ensures a tender, moist crumb, while the coffee and cinnamon filling offers a delightful blend of warmth and bitterness, perfect for breakfast or dessert.

  • Total Time: 3 hours 5 minutes
  • Yield: 12 coffee cinnamon rolls

Ingredients

Tangzhong

  • 2/3 cup (155 g) water
  • 1/4 cup (32 g) bread flour

Dough

  • 1/3 cup (78 g) whole milk
  • 1/3 cup (78 g) heavy cream
  • 2 teaspoons instant coffee granules
  • 3 2/3 cups (485 g) bread flour
  • 1/3 cup (66 g) granulated sugar
  • 2 teaspoons (6 g) instant yeast
  • 1 teaspoon fine sea salt
  • 1 large egg (50 g), room temperature
  • Tangzhong (from above)
  • 8 tablespoons (113 g) unsalted butter, room temperature

Cinnamon Coffee Filling

  • 12 tablespoons (168 g) unsalted butter, room temperature
  • 3/4 cup (150 g) brown sugar
  • 1 tablespoon (5 g) ground cinnamon
  • 1 tablespoon (4 g) instant coffee granules

Coffee Cream Cheese Frosting

  • 1 tablespoon (15 g) heavy cream
  • 1 teaspoon instant coffee granules
  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 4 ounces (113 g) cream cheese, cold
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape it into a bowl and set aside to cool.
  2. Warm Milk and Cream with Coffee: Gently warm the milk and heavy cream in a microwave-safe cup until warm but not hot. Stir in the instant coffee granules until completely dissolved. Set aside.
  3. Prepare the Dough: In a stand mixer bowl, combine the bread flour, sugar, yeast, and salt. Add the egg, cooled tangzhong, and coffee milk/cream mixture. Using a dough hook, knead on low speed for 2 minutes until a rough ball forms.
  4. Add Butter and Knead: With the mixer running on low, add the unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Knead for an additional 12 minutes until the dough is smooth and elastic. Set aside.
  5. Prepare the Cinnamon Coffee Filling: In a large bowl, mix the softened unsalted butter, brown sugar, ground cinnamon, and instant coffee granules until smooth and creamy.
  6. Shape the Rolls: Line a 9×13 inch metal baking pan with parchment paper. On a lightly floured surface, roll the dough into a 21×15-inch rectangle. Spread the cinnamon coffee filling evenly over the dough.
  7. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you and place each roll upright into the prepared pan.
  8. Proof the Rolls: Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours, or until they have doubled in size. Preheat the oven to 325°F (162°C) during the last part of the rise.
  9. Bake: Bake the rolls for 30-40 minutes until golden brown and the center roll reaches an internal temperature of 185°F.
  10. Make the Coffee Frosting: While the rolls bake, gently warm the heavy cream and dissolve the instant coffee granules in it. Let this cool completely. In a stand mixer bowl, beat softened butter and cream cheese together until smooth and lump-free. Add powdered sugar and mix on low speed until light and fluffy. Finally, combine with the cooled coffee cream and vanilla paste/extract.
  11. Finish and Serve: Spread the coffee cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy!

Notes

  • Measure your dry ingredients carefully using the spoon-level method or a kitchen scale to ensure perfect texture and rise.
  • Storage: Store leftovers in an airtight container at room temperature for up to 4 days. Warm before serving in the microwave for 15-20 seconds or in a 350°F oven.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/milk-bread-coffee-cinnamon-rolls-with-coffee-frosting-recipe/