1) Make the tangzhong

In a small saucepan, whisk the water and bread flour together until smooth. Place the pan over medium heat and stir constantly for 4 to 5 minutes. The mixture will thicken into a glossy paste-like roux. Once it reaches that smooth, pudding-like texture, scrape it into a bowl and set it aside so it can cool slightly while you continue.

2) Warm the dairy and dissolve the coffee

Add the milk and heavy cream to a microwave-safe cup or bowl. Warm them gently until they feel comfortably warm, not hot. Stir in the instant coffee granules until they dissolve completely. Set this mixture aside.

3) Start the dough

In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the egg, the prepared tangzhong, and the coffee-milk mixture. Using the dough hook, knead on low speed for about 2 minutes, just until a shaggy dough comes together and forms a rough ball.

4) Incorporate the butter and knead

With the mixer still running on low, add the softened butter one tablespoon at a time. Wait until each piece blends in before adding the next. After all the butter has been added, continue kneading for about 12 more minutes. The dough should become smooth, elastic, and slightly tacky. It will also develop a soft coffee-brown tint from the instant coffee. Once the dough feels supple and stretchy, set it aside while you prepare the filling.

5) Mix the filling

In a medium bowl, stir together the softened butter, brown sugar, ground cinnamon, and instant coffee granules. Keep mixing until the filling becomes smooth and spreadable. It should look thick, rich, and easy to smear across the dough without tearing it.

6) Prepare the pan and roll out the dough

Line a metal 9×13-inch baking pan with parchment paper so the paper hangs over the sides a bit for easy lifting later. Lightly flour your work surface and roll the dough into a large rectangle about 21×15 inches.

Spread the cinnamon coffee filling evenly over the dough, covering it all the way to the edges. Try to keep the layer uniform so every swirl bakes up with consistent flavor.

7) Shape the rolls

Use a pizza cutter or sharp knife to slice the rectangle into twelve strips, each about 1 3/4 inches wide. Roll each strip away from you to form a spiral. Place the rolls into the prepared baking pan in an even arrangement.

Keep the rolls close together, but do not squeeze them too tightly. They need some room to expand during proofing and baking.

8) Proof the rolls

Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours, or until they look visibly puffy and doubled in size. While they proof, preheat the oven to 325°F / 162°C.

The rolls are ready for baking when the spirals look expanded, soft, and airy. A gentle press should make the dough feel light rather than dense.

9) Bake the rolls

Bake the rolls for 30 to 40 minutes, or until the tops are lightly golden and the center roll reaches an internal temperature of about 185°F. You should also see caramelized brown sugar filling bubbling around the edges. That is the sign that the Coffee Cinnamon Rolls are baked through and ready for frosting.

10) Make the frosting

While the rolls bake, warm the heavy cream just slightly and stir in the instant coffee until dissolved. Set that mixture aside and let it cool fully before adding it to the frosting.

In the bowl of a stand mixer, beat the softened butter and cold cream cheese together until smooth and lump-free. Add the powdered sugar and continue mixing on low speed until the frosting begins to look fluffy. Then add the cooled coffee-cream mixture and vanilla bean paste or extract. Beat until the frosting becomes thick, creamy, and spreadable.

11) Frost and serve

 

Spread the frosting generously over the warm rolls. Let it melt slightly into the spirals for that bakery-style finish. Serve warm and enjoy the soft dough, rich filling, and bold coffee frosting in every bite.