The Magic of the Tangzhong
We start with a simple paste of flour and water. You cook it until it gets thick. This little trick is called a tangzhong.
It makes the rolls so soft and fluffy. They stay that way for days. I learned this from a baker friend years ago. I still use it every time.
A Sweet, Coffee-Scented Dough
Now we make the dough. You mix the dry things first. Then you add the warm milk with coffee. Doesn’t that smell amazing?
The dough will feel a bit sticky. That is okay. Just keep kneading. It will become smooth and lovely. Let it rest in a warm spot. It needs to grow big and cozy.
The Heart of the Roll
While the dough rests, make the filling. You mix soft butter with brown sugar. Then you add cinnamon and coffee. It tastes like a warm hug.
Spreading this filling is my favorite part. Be sure to go right to the edges. This step matters because it gives every single bite its wonderful flavor. What is your favorite smell in a kitchen? Mine is cinnamon and coffee together.
Rolling Them Up With Love
Now, roll out that grown dough. Spread your filling all over. Then you cut it into strips. Roll each one up tightly.
I once made these with my grandson. He rolled them all different sizes. I still laugh at that. They were all delicious anyway. This shows that cooking does not need to be perfect. It just needs to be made with love.
The Final Touch
After they bake, we make the frosting. It is a creamy coffee topping. Spread it on while the rolls are still a bit warm. It will melt into all the little swirls.
Fun fact: The smell of coffee and baking bread is one of the happiest smells. Scientists say it can make people feel calm. Do you have a food smell that always makes you happy? Tell me about it.
Why We Bake Together
Sharing food you made is a special joy. It connects us. These rolls are a treat, yes. But the real treat is making them for someone.
That is why this matters. It is not just about eating. It is about the time you spend creating. Will you be making these for a special weekend breakfast? I hope you share them with someone you love.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tangzhong | ||
| All-purpose flour | 1/4 cup | |
| Water | 3/4 cup | |
| Dough | ||
| All-purpose flour | 3 1/2 cups | |
| Granulated sugar | 1/3 cup | |
| Instant yeast | 2 tsp | |
| Fine sea salt | 3/4 tsp | |
| Whole milk | 1/2 cup | |
| Instant coffee granules | 1 tsp | |
| Large egg | 1 | |
| Vanilla extract | 1/2 tsp | |
| Unsalted butter | 4 tbsp | Room temperature |
| Filling | ||
| Unsalted butter | 5 tbsp | Softened |
| Brown sugar | 2/3 cup | |
| Ground cinnamon | 2 tsp | |
| Instant coffee granules | 1 1/2 tsp | |
| Coffee Cream Cheese Frosting | ||
| Cream cheese | 2 oz | Softened |
| Unsalted butter | 4 tbsp | Softened |
| Powdered sugar | 1 cup | |
| Heavy cream | 4 tbsp | |
| Instant coffee granules | 3/4 tsp |
My Cozy Kitchen Coffee Cinnamon Rolls
Oh, the smell of coffee and cinnamon in the morning. It reminds me of my grandpa. He always had a cup of coffee in his hand. I thought, why not put that wonderful flavor in a roll? So we did. These rolls are soft, sweet, and have a little kick. They make any day feel special.
Let’s start with the tangzhong. It sounds fancy, but it’s just a simple paste. It makes the bread super soft. My first time, I cooked it too fast. I still laugh at that. It got lumpy. So stir it slow and steady. You will get a smooth, thick paste. Let it cool completely. A warm tangzhong will make a mess.
Now for the fun part, the dough. Mix all your dry things in a big bowl. Warm the milk and stir in the coffee. Doesn’t that smell amazing? Pour it in with the egg and your cool tangzhong. The dough will look a bit shaggy at first. That’s just fine. Then add the butter, one piece at a time. (My hard-learned tip: use room-temperature butter. Cold butter just won’t mix in right!). Knead it until it’s smooth. Let it rest in a warm spot. It needs a good nap to grow.
While you wait, make the filling. Just mix it all up. It will be like a sweet, coffee-spiced butter. When the dough is big and puffy, roll it out. Spread the filling all over. Now, roll it up tight. Slice it into twelve pieces. I use a piece of string to slice them. It gives a clean cut. What’s your favorite kitchen tool for a tricky job? Share below!
Let the rolls rise again in your pan. They will get all cozy and puffy. Then into the oven they go. The smell will fill your whole house. Finally, make the frosting. Beat it until it’s creamy. Spread it on the warm rolls. The frosting will melt into all the little swirls. It’s pure magic.
Cook Time: 30–60 minutes
Total Time: 3–4 hours
Yield: 12 rolls
Category: Breakfast, Baking
Three Fun Twists to Try
I love a good recipe, but I love changing it up more. Here are some fun ideas for next time. You can make these rolls your very own. Each one brings a different kind of joy to your table.
Chocolate Chip Swirl. Add a handful of mini chocolate chips on top of the filling. The chocolate gets all melty. It’s a dream for any chocolate lover.
Orange Zest Glow. Add a tablespoon of orange zest to the frosting. The orange and coffee taste so bright together. It feels like a sunny morning.
Pecan Crunch Topping. Before baking, sprinkle chopped pecans over the rolls. They get toasty and crunchy. It adds a lovely little texture.
Which one would you try first? Comment below!
Serving Your Masterpiece
A warm roll is a treat all by itself. But you can make it even more special. I like to serve mine with fresh berries on the side. The juicy fruit is nice with the sweet roll. For a real weekend treat, add a scoop of vanilla ice cream. It’s wonderful when it melts a little.
What to drink? A cold glass of milk is the classic choice. It’s perfect for kids and adults alike. For a grown-up pairing, a hot latte is just right. It brings out the coffee flavor in the roll. Which would you choose tonight?
Keeping Your Coffee Cinnamon Rolls Fresh
Let’s talk about keeping these rolls yummy. They are best the day you bake them. You can store them in a container for two days. Just keep them on the counter.
Want to save some for later? You can freeze them. I wrap each roll tightly in plastic. Then I put them all in a freezer bag. They will be good for a month.
To reheat, just warm them in the oven. I set it to 300 degrees. It makes them taste fresh-baked again. I once microwaved one and it got soggy.
Batch cooking saves you time later. Making a double batch is a great idea. You get a treat now and one for later. This matters because it makes busy mornings sweeter. Have you ever tried storing it this way? Share below!
Fixing Common Coffee Roll Problems
Sometimes baking can be tricky. Do not worry. I have some easy fixes for you. Your dough might not rise at first. This happens if your yeast is old.
I remember when my first rolls were tough. I had kneaded the dough too much. Now I stop as soon as it feels smooth. This matters because gentle handling makes them soft.
Is your filling leaking out during baking? Make sure you pinch the seam tightly. Also, do not roll the dough too thin. A good seal keeps all the sweet filling inside.
Fixing small issues builds your confidence. You learn more each time you bake. This leads to better flavor and happy bakers. Which of these problems have you run into before?
Your Coffee Roll Questions Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. The results will be a little different but still tasty.
Q: How far ahead can I make them?
A: You can assemble them the night before. Just keep them in the fridge to rise slowly.
Q: What if I do not have instant coffee?
A: You can use a shot of strong, cooled espresso. The flavor will be just as wonderful.
Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. You will get six perfect little rolls.
Q: Is the tangzhong step really needed?
A: It is. This special paste makes the rolls incredibly soft. Fun fact: This method comes from Japanese baking! Which tip will you try first?
A Little Note From My Kitchen
I hope you love baking these coffee cinnamon rolls. Sharing food is one of life’s great joys. Nothing makes me happier than seeing your creations.
I would be so delighted to see your results. Please share a picture of your beautiful rolls. It makes my whole week to see them. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Bold Coffee Cinnamon Rolls Snack On Meat
Description
Indulge in the rich, warm flavors of these Bold Coffee Cinnamon Rolls, featuring a soft, coffee-infused dough, a sweet coffee-cinnamon filling, and a creamy coffee frosting.
Ingredients
Tangzhong:
Dough:
Filling:
Coffee Cream Cheese Frosting:
Instructions
- 1. Prepare the Tangzhong: Whisk the flour and water together in a small saucepan. Cook over medium heat, stirring continuously, until the mixture thickens into a paste. Remove from heat and allow it to cool completely.
- 2. Create the Dough: Combine all the dry dough ingredients in the bowl of a mixer. In a separate container, warm the milk and stir in the instant coffee until dissolved. Pour this milk mixture, along with the egg, vanilla, and the cooled tangzhong, into the dry ingredients. Mix until a shaggy dough forms. Begin adding the room temperature butter, one piece at a time, ensuring each is fully incorporated before adding the next. Knead the dough for 8 to 10 minutes until it becomes smooth and slightly sticky. Form the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place until it has doubled in size, approximately 1 hour.
- 3. Mix the Filling: While the dough rises, prepare the filling by blending the softened butter, brown sugar, cinnamon, and instant coffee granules until the mixture is smooth and spreadable.
- 4. Assemble the Rolls: Once the dough has risen, roll it out on a floured surface into a large rectangle, about 14×18 inches in size. Spread the filling evenly over the surface, leaving a narrow border along one of the longer edges. Carefully slice the rectangle into 12 equal strips. Roll up each strip tightly, starting from the filling-covered end, and pinch the seam to seal.
- 5. Final Proof: Arrange the formed rolls in a parchment-lined 9×13-inch baking dish. Cover the dish and let the rolls rise again until they are puffy and have nearly doubled, which will take 30 to 60 minutes.
- 6. Bake the Rolls: As the rolls proof, preheat your oven to 325°F (163°C). Bake the risen rolls for 20 to 23 minutes, or until they are a beautiful golden brown. Allow them to cool in the pan for a few minutes.
- 7. Finish with Frosting: For the frosting, beat the softened cream cheese and butter together until perfectly smooth. Gradually mix in the powdered sugar, followed by the heavy cream and instant coffee granules. Whisk until you achieve a creamy, lump-free consistency. Generously spread the frosting over the warm rolls before serving.
Notes
- For best results, ensure all your ingredients, especially the milk and eggs, are at room temperature before you begin. This helps the dough rise properly.
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