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Coffee Cinnamon Rolls with Maple Cream Cheese Icing

Coffee cinnamon rolls with maple cream cheese frosting
  • Serves:  12
  • Prep Time:  2 hrs 40 min
  • Cook Time:  20 min

Ingredients

Dough

  • 2 cups whole milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 (.25-ounce) package active dry yeast
  • 4 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons sea salt

Filling

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons fresh coffee grounds

Maple Cream Cheese Frosting

  • 1 (8-ounce) package cream cheese, room temperature
  • 2 ½ cups powdered sugar
  • ¼ cup whole milk
  • 3 tablespoons salted butter, melted
  • ½ teaspoon sea salt
  • 1 ½ teaspoons maple extract

Method

  1. Make the dough. In a large saucepan, warm the milk, vegetable oil, and sugar over medium heat until it reaches 110°F (do not let the mixture boil). Turn off the heat. Sprinkle the yeast over top and let it sit until beginning to foam, about 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add 4 cups of flour and mix until incorporated. Cover the bowl with a clean kitchen towel and set aside in a warm place, until the dough looks bubbly and has risen, about an hour (Alternatively, you can add the flour directly to the milk mixture in the saucepan and mix the dough with a wooden spoon).
  2. Add the baking powder, baking soda, salt, and remaining ½ cup of flour and stir to combine. Use the dough right away or cover the bowl with plastic wrap and store in the refrigerator for up to 3 days. (Note: If the dough rises over the top of the bowl at any time, punch it down.
  3. Turn the dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough into a large rectangle about 30 x 10 inches. Spread the butter evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the cinnamon, sugar, and coffee grounds over the butter.
  4. Starting with the long side closest to you, pull the edge up and over the filling and carefully roll the dough away from you into a log, keeping it fairly tight. Pinch the edge to seal. Using a very sharp knife, cut through the roll, making about 20 rolls, each about 1½-inches wide. 
  5. Place the rolls cut-side up into a generously greased 9 x 13 inch baking dish and a 9-inch pie pan, keeping about 1-inch between each roll. Cover with a thin kitchen towel and let rise in a warm place until doubled in size, about 20-30 minutes. 
  6. Preheat the oven to 375°F with a rack in the center position. 
  7. Bake the rolls for 15 to 20 minutes, or until golden brown and cooked through.
  8. Meanwhile, make the frosting. Place the cream cheese, powdered sugar, milk, butter, salt, and maple extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed until fully combined and fluffy, about 4 minutes. Adjust the maple flavoring to taste. 
  9. Once the rolls have cooled slightly, generously coat with frosting. Serve warm.