These coffee cinnamon rolls are simply cinnamon rolls with a hint of coffee smothered in a rich and creamy coffee cream cheese frosting.
So far our coffee week has been one heck of a mouth watering time. We started off the week with chocolate chunk coffee cookies. As if chocolate chunk cookies weren’t already good on their own, I decided to add instant coffee into the mix. The result? AMAZING! Our next recipe was coffee sugar cookies. Again sugar cookies are already amazing as is BUT I wanted to create some next level sugar cookies. This recipe did not disappoint.
On Tuesday we got a bit tipsy with our boozy iced coffee recipe. Maybe we should have saved that recipe for later in the week. On Wednesday I started your morning with coffee muffins. These muffins will make you feel like you’re drinking a cup, rather than eating one.
Todays recipe is the one I have been waiting for. GIANT coffee cinnamon rolls are the only way I want to start my morning. After watching the MasterChef cinnamon roll pressure test I knew I had to nail the perfect swirl.
Normally I don’t really care how perfect the swirl is because all I really care about is the flavor. After rolling out the dough I topped it with that magical coffee cinnamon roll filling, rolled it up tightly and hoped that when I cut into the roll it would be perfect. When I saw the first perfect spiral my heart jumped with joy! I literally couldn’t stop smiling and I still can’t. Just look at the perfectness. People say anything is possible if you just put your mind to it. I would have to agree with that statement 110%.
Growing up I couldn’t even make cookies from scratch. I enjoyed baking but everything came from a pre-packaged mix. When I went off to college I started baking as a hobby. It was the one thing that could truly take all of my college stress away.
Not only was I learning everything to do with forensic accounting, I was teaching myself how to cook and bake. I still have so much to learn but it’s been an enjoyable ride. Some of the kitchens I worked in while living in college were the tiniest I’ve ever seen. Our last house had about 2 feet of usable workspace. I honestly don’t even know how I managed to blog and create recipes there. Now my boyfriend and I pretty much have my dream kitchen for our age. Eventually I would like a much bigger kitchen with double ovens.
We’ve been remodeling our kitchen to make the layout better and give me even more workspace. We took out a wall and we’re creating a peninsula with seating. We already had an island but we’re extending it a few more inches since we have the material. We’re getting our new countertop for 2/3 of the kitchen this weekend and I could not be more excited. Actually I’ll probably be more excited when our new giant sink comes in but for now I’m beyond thrilled with the white calacatta marble laminate countertop.
If you could only change one thing about your current kitchen what would it be? It’s hard for me to answer this question because our kitchen currently doesn’t have a floor and the wall still needs patched. Before we started our kitchen remodel the two things I hated most about our kitchen were the carpeting on the floor (seriously who does that?) and the “black hole” in the corner of our kitchen. Since taking out the wall that “black hole” does seem to get more lighting but still not enough. We plan to install some hanging lights but we haven’t picked out the right one yet.
These cinnamon rolls are going to knock your socks off. When they first come out of the oven allow them to cool for a 5-10 minutes. Slather on the frosting while they’re still warm so it melts around them and the coffee cinnamon rolls soak it all up. To be honest it was my first time frosting the cinnamon rolls while warm. I think it really made the cinnamon rolls even more tender.
- 1 cup warm milk (110º)
- 1/2 cup granulated sugar, separated
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, room temperature
- 1/3 cup butter, melted
- 1 tablespoon instant coffee granules
- 1 teaspoon salt
- 4 1/2 cups all purpose flour
- 1 cup brown sugar, packed
- 1/2 cup butter, melted
- 2 tablespoons cinnamon
- 1 1/2 tablespoons instant coffee granules
- 4 oz. cream cheese, softened
- 1/3 cup butter, softened
- 1 1/3 cup powdered sugar
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon vanilla extract
- For the dough; warm milk until the temperature reaches 110º F. This should take about 1 minutes 10 seconds in the microwave.
- In the bowl of your stand mixer combine milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for 10 minutes.
- Once foamy mix in the eggs, melted butter, salt, instant coffee, and the remaining 1/4 cup granulated sugar.
- Add flour and mix on a low speed for 5 minutes.
- Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour.
- For the filling; in a small bowl combine the brown sugar, melted butter, cinnamon, and instant coffee; set aside.
- Prepare a 13 x 9 inch pan or baking sheet with cooking spray; set aside.
- Roll dough into a large rectangle (approximately 12 x 22 inches).
- Once rolled out evenly spread the filling mixture over the dough. Tightly roll up the dough to form a log.
- Cut into large equal portions using floss or pastry cutter and place into the 13 x 9 inch greased pan. Cover and let rise for approximately 1 hour.
- Preheat oven to 350º F. Bake rolls for 30-35 minutes.
- For the frosting; in the bowl of your stand mixer combine cream cheese, butter, powdered sugar, instant coffee, and vanilla. Whip together for 5 minutes or until everything is well incorporated.
- Spread over the top of the warm coffee cinnamon rolls.
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