Milk Bread Coffee Cinnamon Rolls

Ingredients

• 0.5 cup Whole milk (for tangzhong)
• 3 tbsp Bread flour (for tangzhong)
• 0.5 cup Whole milk (lukewarm, for dough)
• 2.25 tsp Instant yeast (1 packet)
• 0.25 cup Granulated sugar
• 2 tbsp Instant coffee granules (divided for dough and filling)
• 1 Large egg (room temperature)
• 2.75 cup Bread flour (plus more for dusting)
• 1 tsp Salt
• 4 tbsp Unsalted butter (softened, for dough)
• 0.5 cup Unsalted butter (very soft, for filling)
• 0.75 cup Brown sugar (packed)
• 1.5 tbsp Ground cinnamon
• 4 oz Cream cheese (softened)
• 1 cup Powdered sugar
• 2 tbsp Strong brewed coffee (cooled, for frosting)

Steps

1. 1

   Make the tangzhong: In a small saucepan over medium heat, whisk 1/2 cup milk and 3 tablespoons bread flour until a thick, paste-like consistency forms. Remove from heat and let cool to room temperature.

2. 2

   In the bowl of a stand mixer, combine the lukewarm milk, instant yeast, and a pinch of the granulated sugar. Let sit for 5-10 minutes until foamy.

3. 3

   Add the remaining granulated sugar, 1 tablespoon of instant coffee granules, the egg, the cooled tangzhong paste, and 2 cups of the bread flour to the mixer bowl.

4. 4

   Using the dough hook attachment, mix on low speed until combined. Add the salt and the remaining bread flour, mixing until a shaggy dough forms.

5. 5

   Add the 4 tablespoons of softened butter one tablespoon at a time, mixing well after each addition. Knead the dough on medium-low speed for 8-10 minutes until it is smooth, elastic, and slightly tacky.

6. 6

   Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

7. 7

   Prepare the filling: In a small bowl, mix together the 1/2 cup softened butter, brown sugar, cinnamon, and 1 tablespoon of instant coffee granules until smooth.

8. 8

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.

9. 9

   Spread the coffee-cinnamon filling evenly over the dough, leaving a small border at the edges.

10. 10

    Roll the dough tightly into a log starting from the long edge. Cut into 12 even rolls using unflavored dental floss or a sharp serrated knife.

11. 11

    Place the rolls in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes until puffy.

12. 12

    Preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes, or until the tops are lightly golden brown.

13. 13

    While the rolls bake, make the frosting: Beat the softened cream cheese and powdered sugar together until smooth. Gradually add the brewed coffee until the desired consistency is reached.

14. 14

    Spread the coffee frosting over the rolls while they are still warm.

Notes

The tangzhong method is key to the 'milk bread' texture, making these rolls stay soft for days. Ensure the coffee for the frosting is cooled so it doesn't melt the cream cheese too quickly.

Nutrition per serving

• breakfast
• brunch
• baking
• cinnamon rolls
• coffee
• yeast bread
• dessert