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Coffee Cinnamon Rolls

Irresistibly Soft Coffee Cinnamon Rolls for Your Breakfast Bliss

These Coffee Cinnamon Rolls offer a delightful burst of flavor and an incredibly soft, gooey texture, perfect for breakfast indulgence.
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Prep Time 30 minutes
Cook Time 34 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 34 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk Warm to about 110℉
  • 2 packets Active Dry Yeast Freshness is key for a good rise
  • 1/4 cup Granulated White Sugar Helps to bloom the yeast
  • 4 cups All-Purpose Flour Measured spooned and leveled
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Vanilla Extract Infuses flavor
  • 2 tablespoons Instant Espresso Powder Deepens coffee flavor
  • 1/2 cup Dark Brown Sugar Adds richness
  • 2 large Eggs Beaten
  • 1/4 cup Unsalted Butter Softened for easy incorporation
For the Filling
  • 1/2 cup Dark Brown Sugar Provides sweet filling
  • 2 tablespoons Cinnamon Adds warmth
  • 1/4 cup Unsalted Butter Softened for easy mixing
For the Caramel Sauce
  • 1/4 cup Honey Adds sweetness
  • 1/4 cup Heavy Cream Keeps rolls moist
  • 1 teaspoon Vanilla Extract Choose pure for best taste
For the Frosting
  • 4 ounces Cream Cheese Use cold for easier mixing
  • 1/4 cup Unsalted Butter Softened
  • 1 cup Powdered Sugar Provides sweetness
  • 1 tablespoon Instant Espresso Powder Infuses coffee flavor

Equipment

  • Stand Mixer
  • Mixing Bowl
  • Baking dish
  • Rolling Pin

Method
 

Steps
  1. Bloom the yeast by combining warm milk, active dry yeast, and sugar; let sit for 10 minutes until frothy.
  2. Prepare dough by mixing flour, salt, dark brown sugar, bloomed yeast, eggs, and unsalted butter. Knead until smooth.
  3. First proof by shaping dough into a ball, covering, and letting rise in a warm spot for 1 to 1.5 hours.
  4. Make the caramel sauce by mixing unsalted butter, dark brown sugar, honey, heavy cream, salt, and vanilla extract until smooth.
  5. Make the filling by blending dark brown sugar, cinnamon, and softened butter until smooth.
  6. Shape rolls by rolling out dough, spreading filling, rolling tightly, and cutting into 12 pieces.
  7. Second proof by placing rolls in the caramel sauce, covering, and letting rise for about 1 hour.
  8. Preheat oven to 350℉ (175℃) while rolls are proofing.
  9. Bake the rolls for 29-34 minutes until golden brown and bubbly.
  10. Make frosting by mixing cream cheese, unsalted butter, powdered sugar, vanilla extract, and instant espresso until smooth.
  11. Serve by cooling rolls slightly and generously frosting them.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

For best results, measure flour accurately and keep yeast fresh. Can refrigerate rolls after second proof for special occasions.

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