Coffee Rolls with Coffee Cream Cheese Glaze

5 from 1 vote

Coffee Rolls with Coffee Cream Cheese Glaze

These coffee rolls soft and fluffy and are a perfect treat for coffee lovers. The dough has coffee, the filling has coffee and even the glaze has coffee in it!

Prep Time30

Cook Time25

Proofing Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: rolls

Calories: 294.2kcal

Author: Priya Maha

Ingredients

Dough

280 g all purpose flour
125 ml milk room temperature
4.5 g instant yeast
1 teaspoon instant coffee powder (or granules)
25 g sugar
40 g butter
¼ teaspoon salt

Filling

30 g butter
50 g brown sugar
1 teaspoon instant coffee powder
30 g coffee flavored chocolate chips

Cream Cheese Glaze

100 g cream cheese
100 g powdered sugar sifted
1 tablespoon milk
½ teaspoon instant coffee powder (or granules)

Metric - US Customary

Instructions

Dough

Add instant coffee to milk and stir until coffee is dissolved. If using hot milk, let the coffee mixture cool down to room temperature.
Pour the coffee mixture into a large mixing bowl and add yeast to it.
Add the egg and sugar. Stir salt into flour and add both into the liquid ingredients. Mix at medium speed for approximately 2 minutes until the dough comes together. Dough will be sticky at this stage.
Add the softened butter and continue to mix on medium speed for another 7 to 8 minutes until the butter is all incorporated and the dough becomes smooth. The dough will be soft and lightly sticky at this stage.
Turn it out onto a lightly floured surface and knead to form a smooth ball. Place the dough in a deep bowl, cover with a kitchen towel and let it proof until double in size.

Assembling the Coffee Rolls

While waiting for the dough to proof, make the coffee filling. Mix sugar and instant coffee until well combined and set aside.
Once the dough has doubled in size, turn it out onto a lightly floured work surface. Press to remove air bubbles and roll in into a rectangle measuring 25 cm by 30cm.
Spread butter all over. Next, sprinkle the sugar-coffee filling all over and smooth it with a spatula.
Sprinkle the coffee flavoured chocolate chips after that.
Roll the dough tightly into a log along one of the longer edges. Pinch the ends.
Cut the log into 9 equal sections and arrange them into a well-greased 7 inches square tin or baking dish.
Cover and let the rolls proof until double in size.
Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.

Making the coffee cream cheese glaze

While waiting for the coffee rolls to bake, prepare the glaze.
Dissolve the instant coffee with milk. Pour this into a medium sized bowl. If the milk is hot, let it cool down after mixing with the coffee.
Add cream cheese and powdered sugar and cream all the ingredients until smooth. Fill the glaze into a piping bag.
Once the coffee rolls are baked, remove them from the oven. Let them rest in the tin for a minute and then turn them out onto a wire rack.
Snip the end of the coffee cream cheese glaze filled piping bag and pipe the glaze all over the hot coffee rolls. Spread it with a spatula.
Let the rolls cool down further before serving.

Notes

Instant yeast

This sweet roll recipe uses instant yeast. Instant yeast is slightly different than active yeast. They are both dried yeast but instant yeast does not require activation. Activation is a process of mixing the yeast with lukewarm liquid (either milk or water) and let it rest until it turns frothy before adding other ingredients.
Instant yeast does not require activation which means you need not wait for the yeast to turn frothy. You can if you want to test if the yeast is still alive, but it's not necessary. Mix the yeast with liquid, stir until it dissolves and add the rest of the ingredients in.

Proofing the dough

This coffee roll recipe requires 2 stages of proofing, one immediately after kneading the dough and the other after shaping and cutting the rolls. In both stages, allow the dough to proof until it has at least doubled in size.
The proofing time depends on the temperature of where you are staying. The dough will proof at a much faster rate in warm temperatures and can take up to 2 or 3 hours in cold temperatures. Keep the dough near a warm spot like the stove (after you have just cooked something) or keeping the dough in an oven with just the light on might help.

Coffee

I used instant coffee in this recipe. Instant coffee comes in both powdered form as well as granules form. While it is ok to use the granules for the dough and the cream cheese glaze, it is best to use the powder form when making the filling. This is so that the coffee is finely mixed with sugar and you don’t end up with small bits of bitter coffee as you eat your coffee rolls.
This recipe requires coffee to be added to the dough, the filling as well as the cream cheese glaze. All these are mildly flavored with coffee.

Nutrition