Can I use instant coffee instead of brewed coffee in the cinnamon roll dough?

While you could experiment with instant coffee, it's best to stick with brewed coffee for this recipe. The brewed coffee adds a richer flavor and smoother texture to the dough, elevating the overall taste of the cinnamon rolls.

Can I replace the coffee glaze with a different icing?

Absolutely! While the coffee glaze adds a delightful touch that complements the flavors in the cinnamon rolls, you can certainly switch it up. Consider a classic cream cheese icing or a maple glaze for a different twist. Don't be afraid to get creative and experiment with different flavors you love.

How long do these cinnamon rolls stay fresh?

These cinnamon rolls are best enjoyed fresh out of the oven. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat them, simply warm them in the microwave for a few seconds or pop them in a preheated oven at 350°F for a couple of minutes to regain their softness.

Can I freeze the cinnamon rolls?

Absolutely! To freeze the cinnamon rolls, ensure they have cooled completely after baking. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 1 month. When ready to enjoy them, thaw the rolls in the refrigerator overnight and warm them up in the oven before serving.

Easy and Delectable Coffee Cinnamon Rolls

Description

Indulge in the irresistible goodness of homemade Coffee Cinnamon Rolls – a perfect blend of rich espresso flavor and sweet, gooey perfection. Elevate your baking game with this easy recipe!

Ingredients

Scale

1 package (1/4 ounce) active dry yeast
1 c. warm water
¾ c. warm whole milk
½ c. warm buttermilk
3 tbsp. sugar
2 tbsp. butter, softened
1–¼ tsp. salt
5 ½ to 6 c. all-purpose flour

Filling:

¼ c. butter, melted
1 c. packed brown sugar
2 tsp. Instant Espresso powder or instant coffee granules
2 tsp. ground cinnamon

Glaze:

3 c. powdered sugar
2 tsp. Espresso powder
2 tbsp. Butter, melted
2 tbsp. Milk
1 tsp. Pure Vanilla Extract
Pinch of salt

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Instructions

In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
Combine the warm whole milk, warm buttermilk, sugar, softened butter, and salt in a large mixing bowl. Add the activated yeast mixture and mix well.
Gradually add the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 6-8 minutes or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
In a small bowl, mix together the melted butter, brown sugar, Espresso powder, and ground cinnamon until well combined.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Roll out the dough using a rolling pin on a floured surface into a rectangle, about 18 x 12 inches.
Spread the filling mixture evenly over the rolled-out dough.
Starting from the long side, tightly roll the dough into a log.
Cut the rolled dough into 12 equal pieces.
Place the rolls in the prepared baking dish and let them rise for an additional 30 minutes.
Bake the rolls in the preheated oven for 25-30 minutes or until they are golden brown.
In a mixing bowl, whisk together the powdered sugar, Espresso powder, melted butter, milk, Vanilla Extract, and a pinch of salt until smooth.
Once the cinnamon rolls are out of the oven, generously drizzle the Espresso glaze over them.
Allow the glaze to set for a few minutes before serving.

Prep Time: 1 hour 50 minutes (including proofing)
Cook Time: 30 minutes
Category: Breakfast
Method: Bake
Cuisine: American