👩🍳 Instructions
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1. Prepare the Tangzhong: In a small saucepan, whisk flour and milk until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens to a paste (3-5 minutes). Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
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2. Activate Yeast: In a large mixing bowl, combine cooled brewed coffee (or warm milk + espresso powder) and granulated sugar. Sprinkle yeast over top and let sit for 5-10 minutes until foamy.
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3. Mix Dough: Add cooled tangzhong, melted butter, eggs, and vanilla to the yeast mixture. Stir well. Gradually add flour and salt, mixing until a shaggy dough forms.
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4. Knead Dough: Knead on medium-low speed with a dough hook for 8-10 minutes, or by hand for 10-15 minutes, until smooth and elastic. The dough should pass the windowpane test.
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5. First Rise: Lightly grease a large bowl, place dough in it, turning once to coat. Cover tightly and let rise in a warm, draft-free place for 1.5-2 hours, or until doubled in size.
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6. Prepare Filling: While dough rises, cream together softened butter, brown sugar, cinnamon, and optional espresso powder until smooth and spreadable.
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7. Shape Rolls: Gently punch down risen dough. Turn onto a lightly floured surface and roll into a 12x18 inch rectangle. Spread filling evenly, leaving a 1/2-inch border on one long edge. Tightly roll dough into a log and pinch seam closed.
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8. Slice and Arrange: Cut the log into 12 equal 1.5-inch slices using a sharp knife or dental floss. Arrange cut-side up in a lightly greased 9x13 inch baking pan, leaving space between rolls.
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9. Second Rise: Cover pan loosely and let rolls rise again in a warm place for 45-60 minutes, until puffy and nearly doubled.
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10. Bake Rolls: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, until golden brown and cooked through.
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11. Make Frosting: While rolls bake, beat softened cream cheese and butter until creamy. Gradually add sifted powdered sugar, alternating with cooled coffee and vanilla extract. Beat until light and fluffy. Add a pinch of salt.
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12. Frost and Serve: Let rolls cool in the pan for 10-15 minutes. Generously spread coffee cream cheese frosting over warm rolls and serve immediately.
💡 Notes
For make-ahead, refrigerate rolls (after second rise, before baking) overnight. Let come to room temp and rise for 1-1.5 hours before baking. Adjust coffee in frosting for desired flavor and consistency. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
8g
Total Fat
25g
Saturated Fat
15g
Carbs
58g
Fiber
2g
Sugar
38g
Sodium
280mg
Cholesterol
85mg
