Coffee and Cream Cinnamon Buns
Your favorite coffee house drink and breakfast treat have now become one amazing thing. These coffee and cream cinnamon buns are a must try for brunch or even as a fun dessert.
Servings: 12 Servings
Ingredients
Dough
- 1 cup plain mashed potatoes with ¼ cup of the cooking water reserved if possible
- 1 cup milk
- 1 Tablespoon instant coffee granules
- 1 Tablespoon granulated sugar
- 2½ teaspoons active dry yeast
- 4 Tablespoons butter
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 egg beaten
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
Filling
- ½ cup light brown sugar packed
- 1 Tablespoon ground cinnamon
- 1½ Tablespoons instant coffee granules
- 3 Tablespoons butter softened
- 1 pinch salt
Icing
- 1½ Tablespoons butter softened
- 1⅓ cup powdered sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 3 Tablespoons heavy cream
Instructions
- Start by getting your 1 cup plain mashed potatoes ready. I used one large potato. Peel it, cut it into cubes and boil it until it is soft. Pour ¼ cup of that water into a small bowl or measuring cup to proof the yeast. Drain the rest of the water and return the potato cubes to the saucepan. Mash until smooth.
- Meanwhile dissolve the 1 Tablespoon instant coffee granules in the 1 cup milk and set aside.
- Once water is about 110°F, add 1 Tablespoon granulated sugar and 2½ teaspoons active dry yeast. Set aside.
- Add the coffee milk, 4 Tablespoons butter, ½ teaspoon salt and ½ cup granulated sugar to the potatoes. Stir and warm over low heat until warmed through.
- Butter a large mixing bowl and set aside.
- Place the warm potato mixture in the bowl of your mixer. Stir in the 1 egg, 1 teaspoon vanilla extract, and yeast mixture.
- Slowly add in the 4 cups all purpose flour. You want to stop adding flour while the dough is still sticky, but it should at least come together into a dough. With the dough hook attachment, allow your mixer to “knead” the dough for about 5 minutes. Feel free to add a bit more flour if needed, but you don’t want to add any more than you have to. If you notice my picture of my dough hook, it was still a pretty loose dough when I was done.
- Turn the dough into the buttered bowl, be sure to scrape all that goodness off of the mixer bowl and hook. Cover and allow to rise to at least double its size, about an hour or an hour and a half.
- Punch down the dough and give it a couple of quick kneads to make sure it is deflated.
- Place on a lightly floured surface. Let rest for about 10 minutes, then roll into a 18-inch square.
- Butter a 10x15x1-inch jelly roll pan. (Two 9×13 pans or or half sheet pan would work as well.)
- In a small bowl, mix together the ½ cup light brown sugar, 1 Tablespoon ground cinnamon, 1½ Tablespoons instant coffee granules, 3 Tablespoons butter and 1 pinch salt. Distribute over the dough.
- Roll dough into a log and cut into 12 equal pieces. Place on buttered baking dish. Cover loosely with a towel and let rise for another hour.
- Preheat oven to 375°F.
- Bake for 20 minutes, rotating the pan half way through. The tops should be a light golden brown.
- Let sit for about 5 minutes, then put together the glaze.
- In a small bowl, use your hand mixer to beat together the 1½ Tablespoons butter, 1 teaspoon instant coffee granules, 1⅓ cup powdered sugar, 1 pinch salt, 1 teaspoon vanilla extract and 3 Tablespoons heavy cream until smooth. You want it to be a thick consistency, barely thin enough to pour.
- Drizzle glaze all over warm cinnamon rolls and spread a bit if necessary, then let cool.
Nutrition
Serving: 1Roll | Calories: 399kcal | Carbohydrates: 69g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 187mg | Potassium: 222mg | Fiber: 2g | Sugar: 33g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
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