Milk Bread Coffee Cinnamon Rolls with Coffee Frosting

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1/2 cup brown sugar, packed firmly
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons brewed coffee, cooled
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until foamy.
2. Add the melted butter, salt, and egg to the yeast mixture. Mix well until completely combined.
3. Gradually add the flour, 1 cup at a time, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm area until doubled in size, about 1-2 hours.
6. Prepare the cinnamon filling by mixing the brown sugar, cinnamon, and softened butter in a bowl until well combined.
7. Once the dough has risen, punch it down to release excess air and roll it out on a floured surface into a rectangle (about 16x12 inches).
8. Spread the cinnamon filling evenly over the rolled-out dough.
9. Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal.
10. Cut the log into 12 equal pieces and place them in a greased baking dish, ensuring that the cut sides face up. Cover and let rise for another 30-45 minutes.
11. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
12. While the rolls are baking, prepare the coffee frosting by mixing powdered sugar, brewed coffee, softened butter, and vanilla extract until smooth.
13. Once the rolls are done, drizzle the coffee frosting over the warm rolls before serving.