Ingredients:

  • 1 cup whole milk, warmed to about 105–115°F
  • 2 teaspoons instant espresso powder
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 4 to 4 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ¾ cup unsalted butter, softened (for filling)
  • 1 cup dark brown sugar, firmly packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 tablespoon instant espresso powder (for filling)
  • Pinch of salt (for filling)
  • 8 ounces full-fat cream cheese, softened (for glaze)
  • ¼ cup unsalted butter, softened (for glaze)
  • 3 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon instant espresso powder dissolved in 1 tablespoon of hot water (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–3 tablespoons milk or cream (for glaze, if necessary)

Instructions:

  1. Activate the Yeast: Warm the milk gently, dissolve the 2 teaspoons of espresso powder in it, and then whisk in the yeast and a pinch of sugar. Let stand until foamy (about 5–10 minutes).
  2. Mix the Dough: In a stand mixer bowl, combine the remaining sugar, melted butter, and eggs. Add the activated yeast mixture. Gradually incorporate the flour and salt.
  3. Knead: Knead with the dough hook for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1 to 1.5 hours).
  5. Prepare Filling: While the dough proofs, thoroughly mix all filling ingredients in a small bowl until creamy and spreadable.
  6. Shape the Rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll into a large rectangle (roughly 12x18 inches).
  7. Spread & Roll: Spread the butter filling evenly over the dough, leaving a small margin clear on one long edge. Starting from the long edge opposite the clear margin, roll the dough tightly into a log.
  8. Cut: Using unflavoured dental floss or a sharp knife, slice the log into 12 even pieces (about 1 ½ inches thick).
  9. Second Proof (Pan Proof): Arrange the rolls snugly in the greased 9x13 pan. Cover loosely and let rise again until they are puffy and nearly touching (approx. 45 minutes to 1 hour).
  10. Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, rotating halfway, until golden brown.
  11. Make the Glaze: While rolls cool slightly, beat the cream cheese, butter, and dissolved espresso mixture until smooth. Gradually beat in the sifted powdered sugar until fluffy. Add milk one tablespoon at a time to reach desired consistency.
  12. Glaze and Serve: Drizzle or generously spread the warm glaze over the warm rolls. Serve immediately!