Skip to content
LumaxisLumaxis
All recipes

American·Breakfast

Triple Coffee Sweet Rolls

Indulgent, tender sweet rolls featuring a triple dose of coffee in the dough, a cocoa-infused filling, and a smooth espresso glaze.

Prep

150m

Cook

30m

Total

180m

Serves

12

Method

  1. 01

    Whisk instant espresso powder into very hot milk in a stand mixer bowl. Let the mixture cool until it reaches 90–95°F. Whisk in the yeast, sugar, salt, beaten egg, and melted butter.

    Step 1
    Watch · 0:38
  2. 02

    Add most of the flour and mix with a dough hook on low speed. Gradually add the remaining flour until the dough pulls away from the sides. Increase speed and knead for 3–4 minutes until smooth and elastic. Cover and let rise in a warm spot for 1–2 hours until doubled in size, or refrigerate overnight for better flavor.

    Step 2
    Watch · 2:06
  3. 03

    While the dough rises, make the filling by melting butter in a pan over medium heat. Stir in brown sugar, cocoa powder, and espresso powder. Turn off the heat as soon as it's combined and let it cool until it thickens into a spreadable paste.

    Step 3
    Watch · 2:55
  4. 04

    Gently degas the dough and roll it out on a lightly floured surface into a 12x18 inch rectangle. Spread the coffee-cocoa filling evenly across the dough, leaving a 1-inch border at the top edge. Brush that border with a little water to help it seal.

    Step 4
    Watch · 5:44
  5. 05

    Roll the dough tightly into a log, starting from the long side. Mark the log into 12 equal portions. Use a piece of kitchen twine to cut the rolls by sliding it under the log, crossing it over the top, and pulling quickly. Place the rolls in a buttered 9x13 inch baking dish.

    Step 5
    Watch · 7:25
  6. 06

    Cover the rolls and let them rise for 1–2 hours until they have swelled and are touching. Bake in a preheated 375°F (190°C) oven for about 30 minutes, or until the internal temperature reaches 200°F and the tops are golden brown.

    Step 6
    Watch · 9:00
  7. 07

    Let the rolls cool for 15 minutes. Whisk powdered sugar with enough coffee or espresso to create a thick but pourable glaze. Drizzle the icing over the warm rolls and allow them to cool completely before serving.

    Step 7
    Watch · 9:45

From Chef John

  • “As the old saying goes, dead yeast don't dance.”
  • “You are after all the Jim Dangle of making a perfect rectangle.”
  • “My hands and wrists are terrible listeners because once I start drizzling I have a hard time stopping.”