Coffee Cinnamon  Rolls

Easy & delicious

Tasha's Artisan Foods


– Milk – Dried active yeast – All-purpose flour – Butter – Brown sugar – Instant coffee powder – Cinnamon powder – Icing sugar – Pecans  all ingredients below!

step 1

Heat milk until lukewarm. Stir in sugar, oil, and yeast. Set aside for 5–10 minutes, until bubbly.

step 2

Whisk in the 2 & 1/3 cups of flour. Cover and place in a draft-free place until the dough doubles in size.

step 3

Add the rest of the flour along with baking powder, baking soda, and salt. Mix well and let it rest in the fridge overnight.

step 4

Gently deflate the dough the next morning and divide it into two equal parts. Roll each half into a thin rectangle.

step 5

Spread the coffee roll filling (melted butter + coffee powder + brown sugar + cinnamon powder) on the two rolled rectangles.

step 6

Pick the right short side of the dough and fold it 2/3 of the way. Then take the left short side of the dough and bring it over the folded part.

step 7

Cut both the folded coffee cinnamon roll dough into 6 strips. Working on one strip at a time, leaving part of the top end as-is, cut the rest into three sections.

step 8

Just like you would with hair, interweave the three sections to make a braid, using the intact top end as the starting point.

step 9

Roll the braided cinnamon coffee dough into a ball. Repeat for all the strips until you have 12 espresso buns.

step 10

Place the coffee rolls in a well-greased muffin pan and let them rest for 30 to 45 minutes. Bake to golden-top perfection.

step 11

Cool in the pan for a couple of minutes and then transfer to a wire rack. Spread a spoonful of coffee cream cheese frosting on each roll. Top with pecans.