Coffee Cinnamon Rolls

These coffee cinnamon rolls have a super soft and tender dough, filled with a rich espresso cinnamon filling and topped with coffee cream cheese icing.

In a stand mixer add warm milk, yeast and sugar. Add the flour, salt, and eggs. Fit the mixer with a dough hook attachment and mix until a thick dough forms.

Add in the softened butter, a few cubes at a time.

Keep mixing on medium speed for around 10 minutes until the dough is soft and strong and passes the windowpane test.

Add to a large bowl and let rise til doubled in size.

With an electric mixer, beat softened butter, brown sugar, instant coffee powder, and cinnamon in a medium bowl into a creamy paste.

Roll the dough into a rectangle and spread with this mixture.

Roll it up into a log and cut into 12 pieces.

Place these in a 9x13 inch pan.

Let them rise again until doubled in size. Then bake for 25-28 minutes.

Add cream cheese, butter, powdered sugar, coffee and vanilla.

Beat until smooth then dollop over the warm buns.

See the link for the full recipe!