Description
These Coffee Cinnamon Rolls combine the rich, tender texture of brioche with a delightful espresso twist in both the dough and the filling. Infused with fragrant cinnamon, nutmeg, and espresso powder, these rolls are topped with a luscious coffee-flavored frosting, making them a perfect treat for coffee lovers and cinnamon roll enthusiasts alike.
Ingredients
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104℉ / 40°C)
- 2¼ tsp dry active yeast
- 1 tbsp granulated sugar (divided; 1 tsp added to milk, remaining added to dry ingredients)
- 1 tsp salt
- 1 cup all purpose flour (or plain flour)
- ¾ cup bread flour
- 3 large eggs (at room temperature, one egg divided into yolk and white)
- ½ cup unsalted butter (softened at room temperature and cut into small pieces)
- 1 tbsp espresso powder (or instant espresso)
Filling
- 6 tbsp unsalted butter (softened at room temperature)
- ½ cup light brown sugar (firmly packed)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tbsp espresso powder (or instant espresso)
Frosting
- 1½ cup powdered sugar (or icing sugar, no need to sift unless very lumpy)
- 1½ tsp vanilla extract
- 3 tsp espresso powder (or instant espresso)
- 4 tbsp heavy cream (or double cream)
Instructions
- Activate the Yeast: Sprinkle the yeast and 1 teaspoon of sugar over the warmed milk and stir together. Set aside for about 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all purpose flour, bread flour, salt, and remaining sugar. Stir to blend.
- Mix Dough Ingredients: Add the foamy yeast mixture to the flour mixture, then immediately add two whole eggs and one egg white (reserve the remaining yolk for egg wash). Start the mixer on low speed.
- Knead the Dough: Knead for 15 minutes on low until the dough comes together and starts pulling from the sides of the bowl.
- Add Butter and Espresso: With the mixer running, slowly add the softened butter pieces gradually until fully incorporated. Then add the 1 tablespoon of espresso powder. Continue kneading for another 12-15 minutes until the dough is smooth and pulling from the sides.
- Proof the Dough: Scrape the dough into a greased bowl, cover with plastic wrap, and refrigerate overnight (about 8 hours) until doubled in size.
- Prepare the Filling: Mix softened butter, brown sugar, ground cinnamon, nutmeg, and 1 tablespoon espresso powder until smooth and spreadable.
- Shape the Rolls: Remove dough from fridge and place on floured surface. Press into a rectangle, then roll out to about 12 inches wide by 15 inches long.
- Spread Filling: Evenly spread the flavored butter mixture over the dough, leaving a small border at the edges.
- Roll and Slice: Roll the dough tightly from the bottom up into a log. Trim about an inch from each end to remove uneven edges. Slice the log into 9 even slices using kitchen twine or flavorless dental floss.
- Second Proof: Arrange rolls in a lined square baking tray, cover with a clean kitchen towel, and proof at room temperature for about 2 hours until doubled in size.
- Preheat Oven: Near the end of the second proof, preheat the oven to 350°F (175°C / 155°C Fan).
- Apply Egg Wash: Mix the reserved egg yolk with about 1 tablespoon of milk, beat with a fork and brush over the rolls to get a glossy finish.
- Bake Rolls: Bake in the center of the oven for about 25 minutes until well risen and golden brown.
- Cool and Prepare Frosting: Remove rolls from oven and let cool for 10 minutes. Meanwhile, stir powdered sugar and 3 teaspoons espresso powder in a bowl. Add vanilla extract and heavy cream, mixing until thick and smooth.
- Frost and Serve: Spread the coffee frosting generously over the warm rolls and serve immediately.
Notes
- Ensure milk is warmed to about 104°F (40°C) to activate yeast properly without killing it.
- Using a stand mixer with a dough hook makes kneading easier and ensures gluten development.
- The overnight proof in the refrigerator develops flavor and improves texture.
- For best slicing results, use kitchen twine or floss instead of a knife to maintain the shape of rolls.
- You can substitute espresso powder with instant espresso for similar flavor.
- Use softened butter for both dough and filling for easy incorporation.
- Rolls can be stored covered at room temperature for a day and gently reheated before serving.
