Description
Delight in these warm, aromatic Coffee Cinnamon Rolls topped with a luscious Light Brown Coffee Frosting. Perfect for breakfast or a cozy snack, these rolls combine the classic cinnamon-spiced filling with a subtle coffee-infused frosting, adding a unique twist to a beloved 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
Light Brown Coffee 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
- Prepare the Dough: In a large bowl, dissolve the active dry yeast in warm milk (about 110°F). Let it sit for 5 minutes until frothy. Add granulated sugar, melted unsalted butter, eggs, salt, and all-purpose flour. Mix until all ingredients are well combined and a soft dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for 5-7 minutes until the dough is smooth and elastic, indicating proper gluten development.
- Let It Rise: Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Prepare the Filling: Roll the risen dough out into a large rectangle approximately 16 by 21 inches. Evenly spread the softened butter over the dough surface, then sprinkle the packed brown sugar and ground cinnamon evenly over the buttered dough.
- Shape the Rolls: Starting from the long edge, tightly roll up the dough into a log. Using a sharp knife, cut the log into 12 equal slices. Arrange the slices in a greased 9×13-inch baking pan, leaving space between each roll to allow for expansion. Cover the pan and let the rolls rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 minutes or until they turn golden brown on top and are cooked through.
- Prepare the Coffee Frosting: In a mixing bowl, beat the softened butter, powdered sugar, cooled brewed coffee, vanilla extract, and a pinch of salt together until the frosting is smooth, fluffy, and well combined.
- Frost the Rolls: After baking, allow the cinnamon rolls to cool slightly for about 5 minutes. Then generously spread the light brown coffee frosting over the warm rolls before serving.
Notes
- Ensure the milk is warm (about 110°F) to activate the yeast properly without killing it.
- For best results, use freshly brewed strong coffee that has been cooled to room temperature for the frosting.
- You can prepare the dough the night before and refrigerate it; just allow extra time for rising at room temperature.
- Use a sharp knife or dental floss to cut the rolls to preserve their shape.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to regain softness.
