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Start your day with a jolt of joy! These Espresso Cinnamon Rolls merge your coffee cravings with your love for pastries. Infused with a hint of espresso and crowned with a coffee-based glaze, they are the perfect morning pick-me-up. Imagine the smell of fresh cinnamon rolls mingling with the rich aroma of espresso—it’s a match made in breakfast heaven. Soft, gooey, and with just the right kick of caffeine, these rolls are sure to become your new favorite way to indulge.
In a large bowl, mix 4 cups of all-purpose flour, 1/2 cup of granulated sugar, and 2 1/4 teaspoons of instant yeast.
Warm 1 cup of milk and 1/2 cup of unsalted butter in a saucepan until the butter is melted. Let it cool to a lukewarm temperature.
Add the milk mixture to the flour mixture along with 2 beaten eggs and 1 teaspoon of salt. Stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 hour.
After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread 1/4 cup of melted unsalted butter over the dough. In a small bowl, combine 3/4 cup of brown sugar with 2 tablespoons of ground cinnamon, and sprinkle over the buttered dough.
Drizzle 1/4 cup of brewed espresso over the cinnamon sugar mixture.
Roll up the dough tightly into a log and cut it into 12 equal slices.
Arrange rolls in a greased baking dish and cover. Let them rise for another 30 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 25 minutes until golden brown.
While the rolls are baking, prepare the glaze by mixing 1 cup of powdered sugar, 2 tablespoons of brewed espresso, 2 tablespoons of softened cream cheese, and 1 teaspoon of vanilla extract until smooth.
Remove the rolls from the oven and let them cool slightly before drizzling with the espresso glaze.
