Description
Indulge in these pillowy-soft cinnamon rolls filled with rich coffee, caramel, and topped with a luscious glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm milk
- 2¼ tsp active dry yeast
- ¼ cup sugar
- ½ tsp salt
- 1 egg
- ¼ cup butter, melted
- ½ cup brown sugar (for filling)
- 1 tbsp cinnamon
- 1 tbsp espresso powder or instant coffee
- ¼ cup butter, softened (for filling)
- ½ cup brown sugar (for glaze)
- 3 tbsp butter (for glaze)
- ¼ cup heavy cream (for glaze)
- 2 tbsp espresso (for glaze)
- ½ tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
- Toasted pecans (optional)
- Cream cheese frosting (optional)
- Sea salt flakes (optional)
Instructions
- Activate the yeast: Warm the milk, stir in the sugar, and sprinkle yeast. Let sit for 10 minutes until foamy.
- Make the dough: Combine flour and salt, add melted butter, egg, and yeast mixture. Mix until shaggy, then knead for 8-10 minutes until smooth. Let rise for 1 hour.
- Prepare the filling: Mix brown sugar, cinnamon, and espresso powder. Roll out dough into a 12×18-inch rectangle, spread softened butter, and sprinkle filling.
- Roll the dough tightly into a log and slice into 8-10 rolls.
- Proof the rolls for 30-40 minutes. Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown and internal temperature reaches 190-195°F.
- Make the glaze: Melt butter, stir in brown sugar, espresso, and heavy cream. Cook until thickened, then add vanilla and salt.
- Serve hot rolls with warm caramel coffee glaze.
Notes
For make-ahead, prepare dough and filling the night before and refrigerate. Substitute with whole wheat flour for a different texture.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg