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Soft Coffee Rolls with Espresso Glaze

Three freshly baked Coffee Rolls drizzled generously with a rich, dark coffee glaze, served on a light plate.
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A recipe for making soft, sweet yeast rolls flavored with coffee and topped with a rich espresso glaze.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 3 to 3 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1 teaspoon instant espresso powder (for filling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons strong brewed espresso or coffee (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Combine the warm milk, 1 teaspoon sugar, and yeast in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Stir in the 1/4 cup sugar, melted butter, 1 teaspoon espresso powder, and salt into the yeast mixture. Add the egg and mix well.
  3. Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. While the dough rises, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and 1 teaspoon espresso powder in a small bowl until smooth.
  6. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
  7. Spread the filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
  11. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  12. While the rolls bake, whisk together the powdered sugar, brewed espresso, and vanilla extract to make the glaze.
  13. Remove the rolls from the oven and let them cool slightly in the pan for 5 minutes. Drizzle the espresso glaze over the warm rolls before serving.

Notes

  • For a stronger coffee flavor in the dough, dissolve the espresso powder in a tablespoon of hot water before adding it to the wet ingredients.
  • If you prefer a thicker glaze, reduce the amount of brewed coffee used.
  • You can substitute instant coffee granules for espresso powder if needed.

Nutrition

Find it online: https://cookerycourier.com/coffee-rolls-recipe-soft-espresso-glaze/