Coffee Cinnamon Rolls Recipe - with Sarah Fennel of Broma Bakery
Hello, coffee cinnamon rolls 🤤
We’ve teamed up with Sarah Fennel of @bromabakery to bring you this must-try recipe.
Whip up a delicious brown sugar-coffee filling and coffee glaze using Peet’s Honey Almond Flavored Coffee, a smooth light roast blend with notes of honey and almond.
As you prep the rolls you’ll want to brew a cup and sip it on the side.
Click here to find Peet's limited release Honey Almond Flavored Coffee at a retailer near you.
COFFEE CINNAMON ROLLS
Makes 12 rolls
INGREDIENTS
For the dough:
4 ½ cups all-purpose flour
⅓ cup granulated sugar
1 packet instant yeast (2 ¼ teaspoons)
1 teaspoon salt
1 cup milk
½ cup brewed Peet’s Honey Almond Flavored Coffee
6 tablespoons butter, at room temperature
1 teaspoon almond extract
1 large egg, at room temperature
For the cinnamon coffee filling:
⅓ cup light brown sugar
1 teaspoon ground cinnamon
4 tablespoons ground Peet’s Honey Almond Flavored Coffee (we ground it super fine in a high powered blender!)
¼ cup unsalted butter, at room temperature
For the coffee icing:
2 cups powdered sugar
2 tablespoons Peet’s Honey Almond Flavored Coffee
1 tablespoon milk
1 teaspoon vanilla extract
DIRECTIONS
- Make the dough: in a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.
- In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and the butter is mostly melted, about 45 seconds (you don’t want the mixture to steam or to be too hot, as this can kill the yeast). Add the room temperature coffee and almond extract to the milk mixture.
- Pour the milk mixture into the flour mixture and add the egg. Beat everything together on low speed until combined. Gradually increase the speed to high and beat for 2 minutes—this step starts the gluten development.
- After 2 minutes, change to the dough hook attachment. Add in an additional 1 ½ cups of flour and knead on low speed until combined. Add the remaining 1 cup of flour and knead on low speed, stopping the mixer occasionally to re-disperse dough, until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook.
- Increase to medium-low speed and knead until the dough becomes smooth and supple, about 10 minutes. If the dough gets wrapped around the hook, turn off the mixer, pull the dough off, flip it over, and turn on the mixer again. The dough is ready when you can stretch a quarter-sized piece of dough between your fingers and see light through it without it breaking, indicating that the gluten has sufficiently developed. If your dough breaks, continue kneading for a few minutes and try again.
- Transfer the dough to an oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.
- Once the dough has risen, turn it out onto a well-floured surface. Use a rolling pin to roll it into a 12-inch long by 18-inch-wide rectangle, with the wider side closest to you.
- Using your hands or an offset spatula spread the butter all the way to the edges of the dough. Sprinkle the brown sugar, cinnamon, and coffee all over the butter, then use your fingers to spread it into the butter.
- From the 18-inch wide side closest to you, roll the dough into a tight log. Press the dough along the outside seam to seal everything together. Use a very sharp knife to cut the dough evenly into 12 rolls. Place the rolls in a 9 x 13-inch pan lined with parchment paper. Cover the pan with a dish towel and allow to rise again until doubled in size, about 1 hour.
- Preheat the oven to 350°F. Bake the rolls until they are golden brown all over, about 30 minutes. Place the pan on a wire cooling rack to cool slightly.
- While the rolls cool, make the glaze. Combine all the ingredients for the glaze in a small bowl and whisk until smooth. Spread the glaze evenly over the rolls and serve warm