Coffee Cinnamon Rolls with Maple Cream Cheese Icing Recipe
These coffee cinnamon rolls with maple cream cheese icing are irresistibly gooey and tender, featuring a delightful blend of cinnamon, sugar, and freshly ground coffee beans for an energizing twist. Topped with a rich, fluffy maple cream cheese frosting, these rolls are perfect for breakfast or a comforting treat.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 20 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 cups whole milk
- ½ cup vegetable oil
- ½ cup sugar
- 1 (0.25-ounce) package active dry yeast
- 4 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons sea salt
Filling
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons fresh coffee grounds
Maple Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, room temperature
- 2 ½ cups powdered sugar
- ¼ cup whole milk
- 3 tablespoons salted butter, melted
- ½ teaspoon sea salt
- 1 ½ teaspoons maple extract
Instructions
- Make the dough: Warm the milk, vegetable oil, and sugar in a large saucepan over medium heat until reaching 110°F without boiling. Turn off the heat, sprinkle yeast over the mixture, and let it foam for about 2 minutes. Transfer to a stand mixer bowl fitted with a dough hook, add 4 cups of flour, and mix until incorporated. Cover with a towel and let rise in a warm place until bubbly and risen, about 1 hour.
- Add remaining dry ingredients: Stir in baking powder, baking soda, sea salt, and the remaining ½ cup flour. You may use the dough immediately or refrigerate up to 3 days. Punch down if the dough rises above the bowl.
- Roll the dough: Turn the dough out onto a floured surface and roll into a 30 x 10 inch rectangle. Spread softened butter over the dough, leaving a 1-inch border. Sprinkle cinnamon, sugar, and coffee grounds evenly over the butter.
- Form the rolls: Starting at the long edge closest to you, roll the dough tightly away from you into a log and pinch to seal. Using a sharp knife, slice into about 20 rolls approximately 1½ inches wide.
- Arrange and rise: Place rolls cut-side up in a greased 9 x 13 inch baking dish and a 9-inch pie pan, spacing about 1 inch apart. Cover with a kitchen towel and let rise in a warm place until doubled, about 20-30 minutes.
- Preheat oven: Heat oven to 375°F with the rack in the center position.
- Bake: Bake rolls for 15 to 20 minutes, or until golden brown and fully cooked through.
- Make the frosting: In a stand mixer bowl fitted with the paddle attachment, combine cream cheese, powdered sugar, milk, melted butter, sea salt, and maple extract. Mix on high until fluffy, about 4 minutes. Adjust maple flavor to taste.
- Frost and serve: Once rolls have cooled slightly, generously coat with the maple cream cheese frosting. Serve warm for the best experience.
Notes
- Use freshly ground coffee beans for the best flavor in the filling.
- If you refrigerate the dough, allow it to come to room temperature before rolling out.
- Do not let the milk mixture boil when activating yeast to avoid killing the yeast.
- Spacing rolls about an inch apart ensures proper rising and even baking.
- Maple extract can be adjusted according to taste or substituted with pure maple syrup but reduce other liquids slightly.
- Store leftover rolls covered in the refrigerator and reheat gently for freshness.
