Description
These Coffee Cinnamon Rolls with Light Brown Coffee Frosting offer a delightful twist on classic cinnamon rolls by incorporating a rich coffee flavor both in the dough and the creamy frosting. Soft, fluffy rolls filled with a sweet cinnamon and brown sugar mixture are baked to golden perfection and topped with a smooth coffee-infused buttercream, making them an irresistible breakfast or brunch treat.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
Frosting
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm milk (about 110°F). Let it sit for 5 minutes until frothy, indicating the yeast is active and ready.
- Make Dough: Add granulated sugar, melted butter, eggs, salt, and all-purpose flour to the yeast mixture. Mix until well combined and a soft dough forms.
- Knead Dough: On a lightly floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic, which helps develop gluten for proper texture.
- First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare Filling and Roll: Roll out the dough into a large rectangle about 16×21 inches. Spread softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture evenly on top.
- Shape Rolls: Roll up the dough tightly from the long edge to form a log. Cut into 12 equal slices and place them in a greased 9×13-inch baking pan, leaving some space between each roll.
- Second Rise: Cover the rolls and let them rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until they turn golden brown on top and cooked through.
- Make Frosting: Beat together softened butter, powdered sugar, cooled brewed coffee, vanilla extract, and a pinch of salt until the frosting is smooth, creamy, and fluffy.
- Frost Rolls: Allow the cinnamon rolls to cool slightly for about 5 minutes after baking, then generously spread the coffee frosting over the warm rolls to enjoy the melting effect.
Notes
- Ensure the milk is warm but not hot to prevent killing the yeast.
- Kneading the dough well is essential for fluffy rolls.
- For stronger coffee flavor, use freshly brewed strong coffee for the frosting.
- Letting the rolls cool slightly before frosting prevents the frosting from melting completely.
- You can store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
