Triple Coffee Sweet Rolls: A Caffeine Lover’s Dream

Are you a coffee aficionado with a sweet tooth? Then prepare to be blown away by these decadent Triple Coffee Sweet Rolls! This recipe takes the classic comfort of sweet rolls and infuses it with intense coffee flavor in three glorious ways: coffee-infused dough, a rich coffee filling, and a luscious coffee glaze. These rolls are the perfect treat for a weekend brunch, a special occasion, or simply when you need a serious caffeine fix.

These aren’t your average sweet rolls. We’re talking about layers upon layers of coffee goodness that will awaken your senses and leave you craving more. The aroma alone while they bake is enough to make any coffee lover swoon. Let’s dive into the recipe and get baking!

Ingredients:

Before you begin, gather all your ingredients. This will ensure a smooth and efficient baking process.

For the Coffee-Infused Dough:

* 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
* 2 ¼ teaspoons (7g) active dry yeast (1 packet)
* ¼ cup (50g) granulated sugar
* ½ teaspoon salt
* ¼ cup (57g) unsalted butter, melted and slightly cooled
* 1 large egg, lightly beaten
* 2 tablespoons strong brewed coffee, cooled
* 3 ¼ – 3 ¾ cups (390-465g) all-purpose flour, plus more for dusting

For the Coffee Filling:

* ½ cup (1 stick, 113g) unsalted butter, softened
* ½ cup (100g) packed light brown sugar
* 2 tablespoons instant espresso powder
* 1 teaspoon ground cinnamon

For the Coffee Glaze:

* 2 cups (240g) powdered sugar
* ¼ cup (60ml) strong brewed coffee, hot
* 1 teaspoon vanilla extract
* Pinch of salt

Equipment:

* Large mixing bowl or stand mixer
* Measuring cups and spoons
* Baking sheet
* Parchment paper or silicone baking mat
* Rolling pin
* Sharp knife or pizza cutter
* 9×13 inch baking pan

Instructions:

Now for the fun part! Follow these step-by-step instructions to create your own batch of irresistible Triple Coffee Sweet Rolls.

Part 1: Making the Coffee-Infused Dough

1. **Activate the Yeast:** In the large mixing bowl (or the bowl of your stand mixer), combine the warm milk and active dry yeast. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is alive and active.

2. **Add Wet Ingredients:** Add the granulated sugar, salt, melted butter, beaten egg, and cooled strong brewed coffee to the yeast mixture. Whisk until well combined.

3. **Gradually Add Flour:** Gradually add the all-purpose flour, starting with 3 ¼ cups (390g). Mix on low speed with a dough hook attachment (if using a stand mixer) or with a wooden spoon (if mixing by hand). Continue to add flour, a tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. Be careful not to add too much flour, as this can result in dry rolls. The dough should be slightly sticky, but manageable.

4. **Knead the Dough:** If using a stand mixer, knead the dough on medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should pass the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without tearing).

5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the dough’s flavor and texture.

Part 2: Preparing the Coffee Filling and Assembling the Rolls

1. **Prepare the Filling:** While the dough is rising, prepare the coffee filling. In a medium bowl, cream together the softened butter, packed light brown sugar, instant espresso powder, and ground cinnamon until smooth and well combined. This creates a flavorful and aromatic filling that will permeate the rolls.

2. **Roll Out the Dough:** Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches (30×45 cm). Aim for an even thickness throughout the rectangle.

3. **Spread the Filling:** Spread the coffee filling evenly over the entire surface of the rolled-out dough, leaving a small (approximately ½ inch or 1 cm) border along one of the long edges. This will help seal the rolls when you roll them up.

4. **Roll Up the Dough:** Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it closed. Make sure the roll is tight to create those beautiful layers.

5. **Cut the Rolls:** Using a sharp knife or pizza cutter, trim off the ends of the log (about ½ inch or 1 cm) to create even edges. Then, cut the log into 12 equal slices. Each slice will be a sweet roll. A helpful tip is to mark the center of the log, then mark each half, and continue dividing into equal sections.

6. **Arrange in Pan:** Line a 9×13 inch baking pan with parchment paper or a silicone baking mat. This will prevent the rolls from sticking and make cleanup easier. Arrange the sweet rolls in the prepared pan, spacing them evenly apart. They will expand as they bake.

7. **Second Rise:** Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 30-45 minutes, or until puffy and almost doubled in size. This second rise is essential for creating light and airy rolls.

Part 3: Baking and Glazing the Rolls

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Make sure your oven is properly calibrated for accurate baking temperatures.

2. **Bake the Rolls:** Bake the sweet rolls for 25-30 minutes, or until they are golden brown on top and cooked through. A toothpick inserted into the center of a roll should come out clean.

3. **Cool Slightly:** Remove the rolls from the oven and let them cool in the pan for 10-15 minutes before glazing. This allows them to set slightly and prevents the glaze from melting completely.

4. **Prepare the Glaze:** While the rolls are cooling, prepare the coffee glaze. In a medium bowl, whisk together the powdered sugar, hot strong brewed coffee, vanilla extract, and a pinch of salt until smooth and creamy. Add more coffee, one teaspoon at a time, if needed to reach your desired consistency. The glaze should be thick enough to coat the rolls but thin enough to drizzle.

5. **Glaze the Rolls:** Drizzle the coffee glaze evenly over the warm sweet rolls. You can use a spoon or a piping bag for a more precise application.

6. **Serve and Enjoy:** Serve the Triple Coffee Sweet Rolls warm. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving, if desired.

Tips and Variations:

* **Coffee Strength:** Adjust the amount of coffee in the dough and glaze to your preference. For a more intense coffee flavor, use espresso powder instead of instant coffee.
* **Espresso Powder:** For a richer, more intense coffee flavor, use high-quality espresso powder. A little goes a long way!
* **Nuts:** Add chopped nuts (such as walnuts or pecans) to the filling for extra texture and flavor.
* **Chocolate Chips:** Sprinkle chocolate chips over the filling before rolling up the dough for a mocha twist.
* **Cream Cheese Glaze:** Substitute half of the butter in the coffee filling with cream cheese for a tangy and flavorful variation.
* **Make Ahead:** The dough can be made ahead of time and stored in the refrigerator overnight. Let it come to room temperature before rolling and filling.
* **Freezing:** Baked sweet rolls can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator and reheat gently before serving.
* **Vegan Option:** Substitute the milk with plant-based milk (almond, soy, or oat milk work well). Use vegan butter and an egg replacer in the dough. Ensure your powdered sugar is vegan-friendly (some brands use bone char during processing).
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend in the dough. You may need to adjust the amount of liquid, as gluten-free flours can absorb differently.
* **Warm Place for rising:** To create a warm environment, you can turn your oven on to the lowest setting for a few minutes, then turn it off. Place the dough in the oven to rise, ensuring the oven isn’t too hot.
* **Milk Temperature:** The milk temperature is critical for activating the yeast. Too hot and it will kill the yeast, too cold and it won’t activate. Use a thermometer for accuracy.
* **Sealing the Rolls:** Make sure to pinch the seam of the dough tightly to prevent the filling from leaking out during baking.

Nutritional Information (approximate, per roll):

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-60mg
* Sodium: 150-200mg
* Carbohydrates: 45-55g
* Sugar: 25-30g
* Protein: 4-6g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Serving Suggestions:

These Triple Coffee Sweet Rolls are delicious on their own, but they also pair well with:

* A cup of hot coffee or tea
* A scoop of vanilla ice cream
* Fresh fruit, such as berries or bananas
* A dollop of whipped cream

Why This Recipe Works:

This recipe is designed to deliver maximum coffee flavor and a perfect sweet roll texture. The coffee-infused dough ensures that every bite is filled with coffee aroma and taste. The rich coffee filling adds another layer of coffee goodness, and the coffee glaze provides the perfect finishing touch. The detailed instructions and helpful tips ensure that even novice bakers can achieve success with this recipe.

Conclusion:

These Triple Coffee Sweet Rolls are a caffeine lover’s dream come true. They are easy to make, incredibly delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate coffee-infused treat! Your taste buds will thank you.

Enjoy baking and indulging in these Triple Coffee Sweet Rolls! Let me know in the comments below how they turned out and if you made any fun variations. Happy Baking!