caramel coffee cinnamon rolls
I made you Easter brunch, and it’s fucken fabulous.
You may or may not have noticed this, but I’m gonna call it out anyway because I’m sure some naysayer out there will be like whY dO ALl YouR PHotOS loOk thE SAme?! Here are the facts: I find a style of photographing something that I like, then I beat it to death until I no longer like it and need to find something new.
Why change a good thing, you know?
I have three recent cinnamon bun recipes here on FMG, and the stylistic elements of the pictures are very similar despite the tweaks I made to the recipe. I don’t mind it; a little repetition never hurt no one. And they’re cinnamon rolls, for fuck’s sake, so if all you can notice is the synchronicity within the aesthetic, that’s all on you, boo.
I’m sure I’m making more of this than is necessary, but I do that sometimes, so deal with it. Yo.
I thought of these Caramel Coffee Cinnamon Rolls because I’d made a batch of homemade caramel for another (failure of a) project and boasted a good amount left over. So, why not cater some Easter brunch? Cinnamon rolls are always something of a process, but they’re not hard, and you can shortcut this shit with a storebought caramel sauce if you have one you like. I recommend going all out, but I understand if you’re not feeling quite as ambitious, especially if you’re also cooking a full nine thousand course dinner.
Fluffy, gooey, buttery, a soft brioche dough filled with a cinnamon coffee sprinkle and iced generously with a caramel cream cheese frosting. They’re just about perfect. Like you, you snazzy thing.
He Is Risen
The dough, I mean.
I keep my brioche dough pretty standard between recipes. Never fails me, so again, why change it?
First, proof some yeast with warm whole milk and maple syrup. The milk should be warm to the touch, but not so warm that you recoil if you stick your finger in it. Then, whisk in some melted butter and a beaten egg. Turn the mixer to low, with the bread hook attached, and plop in your flour. Knead 10-15 minutes, adding a little more flour as needed to get the dough to a tacky but not sticky consistency. 3 1/2 to 4 cups will due.
Grease a clean bowl (I usually just clean out the bowl I used) with oil, flip the dough into the oil so all sides are coated, then cover and rise until doubled. We’re looking at 60-90 minutes depending on the humidity level. Which, in Florida, is equivalent to Satan’s dirty laundry.
Rollin’ In the Dough
When the dough is properly poofed, punch it the fuck down, and turn onto a lightly floured, clean surface. Roll the dough to a roughly 12 x 18 rectangle.
Spread butter over the dough. Toss together a mixture of brown sugar, cinnamon, and instant coffee or espresso granules. Sprinkle all over the dough, edge to edge.
Use a sharp knife or a pizza cutter to slide 12 strips out of the dough. I prefer this method to the typical “roll into a log and slice”: the shape of the rolls is much cleaner this way, thus more visually appealing. Set the rolls into a lightly greased 9 x 13 inch baking dish. Cover and let rise 20-30 minutes, OR wrap in plastic and place the dish overnight in the fridge.
When you’re ready to bake, heat that oven to 375, uncover, and get those puppies nice and golden and caramelized over an 18-20 minute span. Let them cool a little bit on the counter, then…time to ice!
Car-mel or Cara-mel?
I vote the latter. It’s phonetic, people.
Now, in the recipe card I provided the option of a homemade caramel sauce. You can certainly whip this up at almost any passive part of the recipe process, perhaps during the first rise of the dough. A little forethought helps give the caramel time to cool so it doesn’t mangle the texture of your cream cheese frosting.
You’re also welcome to use a good-quality homemade caramel, to save time. I won’t judge.
That aside, let’s make some frosting. In a large bowl, beat some cream cheese, butter, and caramel sauce until combined, then add some vanilla. With the mixer running on low, add your powdered sugar. Once it’s reasonably incorporated, crank the speed up and whip until very fluffy and creamy.
This frosting is ridiculous. Lick that bowl as clean as you can – no need to waste any particle of this shit.
Spread the warm rolls with the frosting, watch it drizzle into every crack and crevice of these glorious creations. Then, be sure to dive in immediately, embrace the sticky goodness that will become your fingers as you bite into the luscious pastry.
Rolls will keep alright for a few days, but I recommend leaving as few leftovers as possible. They lose some of their structure the longer they hang in the fridge.
Not that you’ll really have that problem in you’re hosting brunch. Folks might go back for seconds. Wouldn’t blame them one bit, nope.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More Easter brunch? I got you.
Baked Strawberry Glazed Doughnuts
caramel coffee cinnamon rolls
Ingredients
- 1 cup whole milk, warm
- 1/4 cup maple syrup
- 2 1/4 tsp active dry yeast (1 packet)
- 4 tbsp butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 3 1/2-4 cups all purpose flour
filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 2 tsp instant coffee or espresso
- 1 1/2 tsp ground cinnamon
caramel cream cheese frosting
- 4 oz cream cheese, cold
- 4 tbsp butter, softened
- 3 tbsp caramel sauce, homemade or store bought (see note)
- 1 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, maple syrup, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter and beaten egg.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Toss together the sugar, cinnamon, and instant coffee in a small bowl.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with butter, then sprinkle with the cinnamon-coffee sugar. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter, cream cheese, and caramel on medium speed until combined, then whip in the vanilla. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
