Ingredients:
Brioche Dough:
- 150 g whole milk (⅔ c.)
- 1 ¼ tsp. active dry yeast
- 40 g light brown sugar (3 tbsp.)
- 240 g all-purpose flour (2 c.)
- 1 tsp. salt
- 70 g unsalted butter, room temperature (¼ c. + 1 tbsp.)
- 1 egg, room temperature
Cinnamon Coffee Filling:
- 70 g unsalted butter, room temperature (¼ c. + 1 tbsp.)
- 2 tbsp. Papanicholas Cinnamon Bun Ground Coffee
- 1 tsp. ground cinnamon
- 125 g light brown sugar (½ c. + 2 tbsp.)
- 2 tbsp. heavy cream (for brushing)
Coffee Glaze:
- 180 g powdered sugar (1 ½ c.)
- ⅛ tsp. salt
- 2 tbsp. freshly brewed Papanicholas Cinnamon Bun Ground Coffee
Instructions:
- Brioche Dough:
- Heat milk in a microwave-safe measuring cup to 100°F / 38°C. Mix in yeast and sugar and allow to foam for around 5 minutes.
- In a stand mixer with the dough hook, combine flour, salt, egg, and butter. Pour in the foamy yeast mixture.
- Knead on low for a minute, then on medium-high for 10 minutes, or until the dough is smooth and passes the windowpane test.
- Lightly butter the mixer bowl. Shape dough into a ball, return to the bowl, cover with a towel, and let rise in a warm spot until doubled (~1 hr).
- Cinnamon Coffee Filling:
- Mix butter, coffee grounds, cinnamon, and brown sugar in a small bowl until well combined.
- Assembly:
- Punch down the risen dough and transfer to a floured work surface.
- Roll it into a 14″ x 12″ rectangle and spread with the cinnamon coffee filling.
- Roll up from the longer side into a tight log. Slice into 8 equal rolls.
- Arrange in a buttered 9″ cake pan or pie dish. Cover with a towel and let rise until doubled (~30min).
- Preheat oven to 350°F / 175°C. Once risen, brush rolls with heavy cream and bake for 20-25 minutes, or until golden brown.
- Coffee Glaze:
- Combine powdered sugar, salt, and brewed coffee. Whisk until smooth.
- Drizzle over the warm cinnamon rolls.
Serve warm and enjoy!
Note: These rolls merge the warmth of cinnamon with the rich notes of coffee, making them a perfect morning treat or dessert to pair with a cup of coffee.
