Coffee Cinnamon Rolls

Cinnamon Roll

Cinnamon rolls are already a delicious treat, but add some Coffee Syrup to the filling and frosting and you get sweet perfection!


Dough

  • 2 1/2 tsp instant or bread machine yeast 
  • 1 cup whole milk 
  • 1/3 cup sugar 
  • 4 Tbsp unsalted butter (softened)
  • 1 tsp salt 
  • 2 eggs 
  • 4 cups all-purpose flour 

Pan

  • 4 Tbsp butter, softened - rub onto bottom of 9x13" pan 

Filling

  • 1 cup dark brown sugar, packed 
  • 3 Tbsp cinnamon 
  • 1/2 cup butter
  • 1 Tbsp Coffee Syrup 

Coffee Cream Cheese Icing

  • 2 oz cream cheese, softened
  • 6 Tbsp butter, softened 
  • 2 Tbsp Coffee Syrup  
  • 1 1/2 cups powdered sugar 
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

DOUGH 

  1. In a 4-cup measuring cup, combine milk, butter, sugar and salt.  Microwave on high for one minute, or until warm (about 100° F). Whisk in  the eggs.
  2. Put flour and instant yeast in stand mixer fitted with the paddle attachment. 
  3. Add milk mixture and mix on low. Scrape down bowl occasionally,  until dough forms a soft mass and pulls away from the sides of the bowl,  about 5-6 minutes.
  4. Switch to dough hook knead with dough hook on low.  If needed,  sprinkle in a bit of flour to keep the dough from sticking to the sides  of the bowl. 
  5. When dough is smooth, not sticky, and springs back when you press it  with your finger, place  dough in a large, oiled bowl and cover with  plastic wrap. Let rise in a warm place (in off oven or microwave) at  room temperature until almost doubled, 45-60 minutes.
  6. Prepare 9x13 pan by rubbing with 1/4 cup softened butter.

FILLING  

  • Make Coffee Butter: in small bowl, stir together butter and Coffee Syrup with a rubber spatula. 
  • In a medium bowl, combine brown sugar and cinnamon.
  • Transfer dough to a floured surface and roll out to about 16" x 20" rectangle.
  • Spread coffee butter onto dough with a rubber or offset spatula, then sprinkle with the brown sugar/cinnamon mixture. 
  • Roll up the dough to form a tight cylinder. Cut the cylinder into 12  rolls (use a sawing motion so as not to smoosh the dough - or you can  even use a piece of dental floss!) A good technique for equal rolls -  cut cylinder in half, then half again, then cut each quarter into three  equal pieces. Place in the prepared pan.
  • Cover with a tea towel and let rise in a warm place until almost doubled, 45-60 minutes.

BAKING AND ICING

  • When rolls are nearly done rising, preheat the oven to 350° F.
  • Bake for 15-17 minutes, or until lightly browned on top. 
  • While buns are cooling, make icing. Mix cream cheese, butter,  confectioners' sugar, Coffee Syrup, vanilla, and salt with a mixer until  smooth. 
  • Spread frosting over warm (not hot) rolls. 

This  recipe was created from a combination of various recipes with my own  tweaks - but for great tips on preparing dough, proofing, etc - check  out the Cinnabon Cinnamon Rolls copycat Recipe from Jo Cooks