Ingredients
Equipment
Method
Activate the coffee yeast
- In a bowl, combine warm strong coffee and yeast, then add sugar, melted butter, eggs, and vanilla. Stop when the mixture looks smooth and starts to smell fragrant from the coffee.
Make the coffee dough and rise
- Add flour, espresso powder, and salt, then knead for 8 minutes until the dough looks elastic and slightly tacky. Use a light press-and-fold motion so the dough tightens rather than tears.
- Cover the dough and let it rise for 1 hour until it has doubled in size. It should feel puffy and spring back slowly when lightly pressed.
Fill, roll, and rise
- Roll the dough out and spread softened butter over the surface. Spread to the edges so every roll has filling.
- Sprinkle brown sugar, cinnamon, and espresso powder evenly across the buttered dough. Aim for an even layer with no large bare spots.
- Roll the dough into a tight log, then cut it into 12 rolls. Use gentle downward pressure so the swirls stay intact.
- Place the rolls on a sheet pan, cover, and rise for 45 minutes until noticeably puffy. They should touch or almost touch as they expand.
Bake
- Bake at 375°F for 22-25 minutes until the tops turn golden brown. Look for set edges and a springy center when you lightly tap a roll.
Glaze and finish
- Beat cream cheese, powdered sugar, strong coffee, and vanilla until smooth and pourable. The glaze should ribbon off a spoon without lumps.
- Drizzle the glaze over the warm rolls, then dust with espresso powder. Finish when the glaze looks glossy and the espresso dust is visibly speckled on top.
Notes
Pro tip: for best texture, keep the dough covered during rising to prevent a dry skin, and bake only until golden to avoid dryness. Store airtight at room temperature up to 2 days, or refrigerate up to 5 days; rewarm 10-20 seconds in the microwave. Freeze baked rolls (glazed or unglazed) up to 2 months—thaw overnight in the fridge and rewarm. For a dairy-light option, use vegan cream cheese and a plant-butter substitute in both the dough and glaze.