What type of coffee works best in this recipe?

Any coffee you enjoy drinking will work well in these rolls! For a more pronounced coffee flavor, use a dark roast or espresso. For a milder taste, a medium roast is perfect. Just make sure to brew it stronger than you would for drinking. I've even used cold brew concentrate with excellent results.

Can I make these without a stand mixer?

Absolutely! I made these by hand for years before investing in a stand mixer. Mix the dough with a wooden spoon and then knead on a floured surface for about 8-10 minutes until smooth and elastic. It's a bit more work but just as delicious – and there's something therapeutic about hand-kneading dough.

Why didn't my dough rise properly?

The most common culprits are expired yeast or liquid that's too hot (which kills the yeast) or too cold (which doesn't activate it). Make sure your milk is around 110°F and that your yeast isn't past its prime. Also, ensure your rising environment is warm enough – I learned this lesson trying to make these on a cold winter morning in an unheated kitchen!

How do I know when the rolls are properly baked?

The rolls should be golden brown on top, and if you have an instant-read thermometer, the internal temperature should reach about 190°F. Another test is to gently lift one roll from the center – if it still looks doughy at the bottom, give them a few more minutes.

Irresistible Coffee Rolls

Description

These homemade coffee rolls feature pillowy soft dough infused with rich coffee flavor, swirled with a buttery cinnamon filling, and topped with a coffee-cream cheese glaze. Perfect for special breakfasts or brunches, these bakery-worthy coffee rolls fill your home with an irresistible aroma while delivering the perfect balance of sweetness and coffee in every bite.

Ingredients

For the Dough:

Active Dry Yeast – 2¼ teaspoons
Warm Milk – 1 cup (110°F)
Granulated Sugar – ⅓ cup + 1 tablespoon
Unsalted Butter – ⅓ cup, softened
Eggs – 2 large, room temperature
All-Purpose Flour – 4 cups
Salt – 1 teaspoon

For the Coffee Filling:

Unsalted Butter – ½ cup, softened
Brown Sugar – ¾ cup, packed
Ground Cinnamon – 2 teaspoons
Strong Brewed Coffee – 2 tablespoons, cooled
Vanilla Extract – 1 teaspoon

For the Glaze:

Powdered Sugar – 1½ cups
Strong Coffee – 2 tablespoons
Cream Cheese – 2 tablespoons, softened

Cook Mode Prevent your screen from going dark

Instructions

Activate the Yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon sugar and sprinkle yeast over top. Let stand 5-10 minutes until foamy.
Make the Dough Base: In a stand mixer bowl, cream together ⅓ cup butter and ⅓ cup sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Form the Dough: Add the foamy yeast mixture to the butter mixture and stir to combine. Gradually add flour and salt, mixing on low speed until a soft dough forms. Increase speed to medium-low and knead for 5-7 minutes until smooth and elastic.
First Rise: Transfer dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1-1.5 hours.
Create the Filling: While dough rises, mix softened butter with brown sugar, cinnamon, cooled coffee, and vanilla until smooth and spreadable.
Shape the Rolls: After dough has doubled, punch it down and turn onto a floured surface. Roll into an 18×12-inch rectangle. Spread coffee filling evenly over dough, leaving a 1-inch border along one long edge.
Form and Cut: Starting from the long edge opposite the clean border, tightly roll dough into a log. Pinch seam to seal. Using a sharp knife or unflavored dental floss, cut log into 12 equal pieces.
Second Rise: Arrange rolls in a parchment-lined 9×13 baking pan, leaving space between them. Cover and let rise until puffy, about 30-45 minutes.
Bake to Perfection: Preheat oven to 350°F and bake for 22-25 minutes, until golden brown.
Make the Glaze: While rolls are baking, whisk together powdered sugar, coffee, and cream cheese until smooth.
Finish and Serve: Let rolls cool for 5-10 minutes before drizzling with coffee glaze.

Notes

Overnight Option: Prepare these rolls the night before and refrigerate after shaping. In the morning, let sit at room temperature for 30 minutes before baking.
Perfect Yeast Test: If your yeast doesn’t foam after 10 minutes, it may be inactive. Start over with fresh yeast to ensure proper rising.
Dental Floss Cutting Trick: For clean cuts without squishing the dough, slide unflavored dental floss under the log, cross it over the top, and pull.
Variations:
- Add ⅓ cup mini chocolate chips to the filling for a mocha version
- Mix 1 teaspoon of ground cardamom into the dough for a Swedish-inspired twist
- Replace half the powdered sugar with 2 tablespoons maple syrup for a maple-coffee glaze

Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 385 kcal
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg