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Coffee Cinnamon Rolls with Pecans and Maple Icing Recipe

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4 from 8 reviews

These Coffee Cinnamon Rolls combine the comforting warmth of cinnamon with the rich, aromatic essence of instant coffee for a delightful twist on a classic pastry. Soft, fluffy dough is rolled with a brown sugar, cinnamon, and coffee filling, then topped with a luscious coffee-infused icing and crunchy pecans. Perfect for a special breakfast or indulgent snack, these rolls are sure to satisfy coffee and cinnamon lovers alike.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Dough

  • 57 g unsalted butter (¼ cup / 2 oz)
  • 1 cup cold milk (250 ml)
  • 455 g plain flour (all-purpose flour) (3 ½ cups / 1 lb)
  • 2 ¼ teaspoons instant dry yeast (1 sachet / 7 g)
  • ⅓ cup white granulated sugar (66 g / ~2¼ oz)
  • ½ teaspoon salt
  • 1 large egg

Filling

  • ½ cup packed brown sugar (100 g / 3 ½ oz)
  • 3 teaspoons cinnamon
  • 2 teaspoons instant coffee powder
  • ½ cup pecans, roughly chopped (60 g / ~2 oz)
  • 57 g unsalted butter, melted (¼ cup / 2 oz)

Topping

  • 1 egg yolk
  • 1 teaspoon water
  • 2 teaspoons maple syrup
  • Remaining pecans (a couple tablespoons, roughly chopped)

Icing

  • ¼ cup thickened cream (heavy cream) (60 ml)
  • 6 teaspoons finely ground instant coffee
  • 2 ½ cups icing sugar (powdered sugar) (325 g / ~11 ½ oz)

Instructions

  1. Making the Dough: In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
  2. Mix Dry Ingredients: In the bowl of a stand mixer (or large bowl if mixing by hand), combine the flour, instant dry yeast, sugar, and salt, mixing to distribute evenly.
  3. Add Wet Ingredients: Pour in the warm butter and milk mixture, give it a quick stir, then add the large egg. Attach the dough hook to the stand mixer and mix for 6-7 minutes until the dough is smooth and elastic.
  4. First Rise: Lightly oil a clean bowl and place the dough inside, turning it over to coat with oil evenly. Cover with plastic wrap and let it sit in a warm place for about 1 hour or until doubled in size.
  5. Prepare Filling: On a lightly floured surface, roll the dough out into a large rectangle about 5-6 mm thick. In a small bowl, combine brown sugar, cinnamon, 2 teaspoons instant coffee powder, and most of the chopped pecans (reserving some for topping). Brush the melted butter over the dough then evenly scatter the filling mixture on top.
  6. Shape Rolls: Roll the dough up tightly from one long side into a log. Using a sharp knife, cut into 12 even pieces.
  7. Second Rise: Place the rolls in a greased 9×13 inch baking tray, spaced evenly with the cut side up. Cover and let them rest and rise for another 15 minutes.
  8. Preheat Oven: Preheat your oven to 200°C (180°C fan-forced) / 375°F during the second rise.
  9. Prepare Topping: Beat the egg yolk together with water and brush this mixture over the exposed dough of each roll. Mix the reserved pecans with maple syrup and dot them generously on top of the rolls.
  10. Bake: Bake the rolls for 22-25 minutes, turning the tray halfway through, until they are deep golden brown. Allow to cool before applying icing.
  11. Make Icing: In a medium microwave-safe bowl, heat the thickened cream and instant coffee for 20-30 seconds until quite warm. Stir until the coffee has dissolved completely.
  12. Finish Icing: Sift in the icing sugar and mix well. Adjust the consistency by adding more icing sugar for thicker icing or more cream for a thinner glaze according to your preference.
  13. Apply Icing: Pipe or spoon the coffee icing over the cooled cinnamon rolls generously.
  14. Serve and Enjoy: Allow the icing to set slightly before serving. These rolls are best enjoyed fresh but can be reheated gently.
  15. Feedback: Please take a moment to leave a comment and rating. Your feedback is appreciated and helpful.

Notes

  • If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes until smooth and elastic.
  • The instant coffee powder intensifies the coffee flavor without adding too much liquid.
  • For best results, allow the rolls to cool slightly before icing to prevent the glaze from melting off.
  • You can substitute pecans with walnuts or omit nuts if desired.
  • Use fresh yeast if that’s what you have, adjusting quantities accordingly.
  • Store leftovers in an airtight container for up to 2 days; reheat before serving.

Find it online: https://cheftinaskitchen.com/coffee-cinnamon-rolls-with-pecans-and-maple-icing-recipe/