Ingredients

The following ingredients have 8 Servings
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons Folgers® coffee grounds
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 3/4 tablespoons Folgers® coffee grounds
  • 1/3 cup granulated sugar
  • 1/3 cup lightly packed brown sugar
  • 1 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter
  • 2 oz cream cheese
  • 1 teaspoon vanilla extract
  • 1 ¼ cups powdered sugar
  • 1 teaspoon brewed Folgers® coffee (room temperature)
  • 2 tablespoons heavy cream (as needed)

Instruction

  • Add the milk, butter, sugar, and coffee grounds to a microwave safe bowl.
  • Heat in 30 second increments until the butter is completely melted and the mixture is hot. Stir well to combine, then leave to cool to just above room temperature.
  • Add the active dry yeast to the milk mixture and allow to sit for 10 minutes, or until a foam forms on top.
  • While the yeast is proofing in the milk, add the flour, baking powder, and salt to a mixing bowl of a stand mixer. Once the milk mixture is ready, add it to the flour mixture and mix until well combined. Use a dough hook to knead the dough on medium for about 10 minutes.
  • Lightly grease a large bowl and add the dough. Cover tightly with a plastic wrap and leave in a warm, dry place for one hour, or until doubled in size.
  • While the dough is rising, mix together the butter and coffee grounds to the filling and heat until the butter is melted. In a separate bowl, mix together both sugars and the cinnamon for the filling together.
  • Lightly flour a flat surface and place the dough on your surface. Roll out until it is roughly 16 x 11 inches – this does not need to be accurate.
  • Stir the butter mixture vigorously, then spread on the dough, leaving a small border around the edges. You won’t need all the butter, reserve the remaining butter. Spread the cinnamon sugar mixture over the butter and gently press down to adhere.
  • Roll the dough along the long side so you have a long log in front of you. Cut the log into 8 equal pieces. Take the leftover coffee butter mixture and grease a 9 x 13 baking pan with the butter and place the cinnamon rolls cut side down in the pan. Cover with plastic wrap and allow to rise for 30 minutes.
  • While the dough is rising, preheat the oven to 350 F.
  • Bake the rolls for about 25 – 30 minutes, or until fluffy and a light golden brown.
  • While the rolls are baking, mix together the ingredients for the frosting. Add the heavy cream if you want a thinner frosting.
  • Serve with a cup of coffee!