Coffee Roll Recipe

Spray a baking dish¹ with non-stick spray. Set aside.
Place warm water in a large bowl. Sprinkle the yeast on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.
¼ cup (60mL) warm water, 1 and ⅛ teaspoons (4g) dry active yeast
Once the yeast mixture is active and bubbly, add the milk, sugar, espresso powder or instant coffee, salt, vanilla extract, and egg. Whisk to combine.
¼ cup (60mL) warm milk, 2 and ½ Tablespoons (31g) granulated sugar, 1 and ½ Tablespoons espresso powder or instant coffee granules, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 large egg
Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ¼ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.
2 and ½ to 2 and ¾ cups (300-330g) all purpose flour, 3 Tablespoons (43g) unsalted butter
Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.

In a medium size bowl, combine the granulated sugar, brown sugar, espresso powder or instant coffee, and cinnamon. Whisk or stir until well-blended. Set aside.
¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 and ½ Tablespoons espresso powder or instant coffee granules, ½ Tablespoon ground cinnamon
Using a rolling pin, roll the dough out into a rectangle approximately 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.
When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½" border around the edges. Sprinkle the espresso-cinnamon-sugar evenly over the melted butter.
2 Tablespoons (29g) unsalted butter

Starting with one of the long sides, roll the dough up into a tight 12" log. Use your fingers or palms on either end of the log to gently squeeze the log to "contain" the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don't worry if filling spills out.
Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours.
When cinnamon roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 28-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from the oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth.
2 ounces (56g) cream cheese, 2 Tablespoons (28g) unsalted butter
Turn the mixer speed down to low and add the powdered sugar. Add the espresso powder and salt and continue mixing until smooth. If you want to thin out the frosting, see note #1 below.
¾ cup (90g) powdered sugar, 1 and ½ teaspoons espresso powder or instant coffee granules, ⅛ teaspoon salt, 1 to 2 Tablespoons (15-30mL) liquid for thinning1
Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover coffee cinnamon rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving. See notes section below for other storage and preparation suggestions.