St. Brendan’s Espresso Cinnamon Rolls
Created By: Fresh April Flours
These Espresso Cinnamon Rolls are a delightful mix of sweet, fluffy dough, rich coffee flavors, and creamy frosting. The espresso-infused dough is filled with a coffee cinnamon blend and topped with a decadent Saint Brendan’s Irish Cream frosting, making each bite a perfect indulgence.
INGREDIENTS
Espresso Dough:
- ¼ cup warm water
- 1 and ⅛ teaspoons dry active yeast (or half of one packet)
- ¼ cup warm milk
- 1 and ½ tablespoons instant coffee granules
- 2 and ½ tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 2 and ½ to 2 and ¾ cups all-purpose flour
- 3 tablespoons unsalted butter, softened to room temperature and cut into 4-6 pieces
Coffee Cinnamon Filling:
- 2 tablespoons (29 g) unsalted butter, softened to room temperature and cut into 4 pieces
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 1 and ½ tablespoons instant coffee granules
- ½ tablespoon ground cinnamon
Saint Brendan’s Espresso Cream Cheese Frosting:
- ¼ cups of Saint Brendan’s Espresso Irish Cream
- 2 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- ¾ cup powdered sugar
- 1 and ½ teaspoons instant coffee
- ⅛ teaspoon salt
- 1 to 2 tablespoons liquid for thinning (optional)
DIRECTIONS
Espresso Dough:
- Spray an 8″ pan with non-stick spray.
- Mix warm water and yeast in a small bowl, stir, and let sit for 10 minutes.
- In a large bowl or stand mixer, dissolve coffee granules in warm milk.
- Add sugar, salt, vanilla, egg, and yeast mixture, stirring to combine.
- Gradually add 2 cups of flour, mixing until dough forms.
- Add softened butter, then the remaining flour until dough pulls away from the bowl.
- Knead on a floured surface until smooth and elastic. Let rest for 10 minutes.
Coffee Cinnamon Filling:
- Combine butter, sugars, coffee granules, and cinnamon until mostly smooth. Set aside.
Assemble and Bake - Roll dough into a 9″ x 12″ rectangle.
- Spread filling evenly over the dough.
- Roll the dough into a 12″ log and cut into 6 slices.
- Place rolls in the prepared pan, cover, and let rise for 1½ hours.
- Preheat oven to 350ºF.
- Bake rolls for 30-35 minutes, covering with foil if needed to prevent browning.
- Cool for 15 minutes.
Cream Cheese Frosting:
- Beat butter and cream cheese until smooth.
- Add powdered sugar, instant coffee, and salt.
- Slowly add Irish cream liqueur until combined
- Spread frosting over warm rolls and serve.
- Store at room temperature for up to 3 days or in the fridge for up to 5 days.
- Reheat in the microwave for 8-10 seconds before serving.
ENJOY