Go Back
–+ servings
Milk Bread Coffee Cinnamon Rolls with Coffee

Fluffy Milk Bread Coffee Cinnamon Rolls with Coffee Frosting

Indulge in these fluffy Milk Bread Coffee Cinnamon Rolls with Coffee Cream Cheese Frosting, perfect for brunch or a sweet treat!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tangzhong
  • 0.5 cups Water Ensure accurate measurement to avoid a dry dough.
  • 0.5 cups Bread Flour Provides chewiness.
For the Dough
  • 1 cups Whole Milk Can substitute with any milk of choice.
  • 0.25 cups Heavy Cream Enhances creaminess.
  • 2 tablespoons Instant Coffee Granules Infuses flavor without grit.
  • 4 cups Bread Flour Main structure component.
  • 0.5 cups Granulated Sugar Adds sweetness.
  • 2 teaspoons Instant Yeast Ensure it’s fresh.
  • 1 teaspoon Fine Sea Salt Enhances flavor balance.
  • 1 large Egg Acts as a binding agent.
  • 0.5 cups Unsalted Butter At room temperature for easy incorporation.
For the Cinnamon Coffee Filling
  • 0.5 cups Unsalted Butter Soften to room temperature.
  • 0.5 cups Brown Sugar Adds sweetness.
  • 2 tablespoons Ground Cinnamon Adjust based on taste.
  • 2 tablespoons Instant Coffee Granules Boosts cinnamon flavor.
For the Coffee Cream Cheese Frosting
  • 0.5 cups Heavy Cream Helps achieve desired consistency.
  • 2 tablespoons Instant Coffee Granules Adds coffee flavor.
  • 0.5 cups Unsalted Butter At room temperature.
  • 8 ounces Cream Cheese Start cold for best texture.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 1 teaspoon Vanilla Bean Paste/Extract Adds depth of flavor.

Equipment

  • Medium saucepan
  • stand mixer
  • Baking pan

Method
 

Step‑by‑Step Instructions
  1. Prepare Tangzhong: In a medium saucepan, whisk together water and bread flour over medium heat for 3-5 minutes until thickened. Remove from heat and cool.
  2. Mix Wet Ingredients: Warm whole milk and heavy cream. Stir in instant coffee granules until dissolved. Allow to cool slightly.
  3. Combine Dry Ingredients: In a stand mixer, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Mix on low for 30 seconds.
  4. Make Dough: Add tangzhong, coffee mixture, and egg to dry ingredients. Knead on low for 2 minutes, then add butter and knead for 12-15 minutes until smooth.
  5. Shape Rolls: Roll dough to a rectangle. Spread filling over the surface, roll tightly, and slice into 12 pieces. Place in a baking pan.
  6. Proof: Cover and let rolls rise in a warm place for 1-2 hours until doubled in size.
  7. Bake: Preheat oven to 325°F (163°C). Bake for 30-40 minutes until golden brown.
  8. Prepare Frosting: Warm heavy cream to dissolve coffee granules. Mix cream cheese and butter, add powdered sugar and vanilla until smooth. Spread over cooled rolls.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 4mgIron: 8mg

Notes

Allow to cool before serving. Pairs beautifully with coffee or fruit salad.

Tried this recipe?

Let us know how it was!