Coffee Milk Morning Buns
These morning buns are a delicious way to start your day with a jolt of caffeine and a rich, sweet taste. Made with a coffee-infused dough and topped with a silky glaze, these buns are perfect for any coffee lover. Whether enjoyed as a breakfast treat or afternoon snack, these buns are sure to satisfy all your cravings.
Ingredients
For the dough:
- 1 cup whole milk
- ⅔ cup granulated sugar
- 2 ¼ tsp active dry yeast
- ½ cup unsalted butter melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
For the filling:
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
- 2 tbsp ground coffee
- ½ tsp ground cinnamon
For the glaze:
- ½ cup powdered sugar
- 1 tbsp brewed espresso
- 1 tbsp milk
Instructions
- In a microwave safe bowl, heat the 1 cup whole milk for about 30 seconds until it is warm to the touch, but not scalding hot.
- Add the milk to the bowl of an electric mixers and stir in the ⅔ cup granulated sugar and 2 ¼ tsp active dry yeast. Let sit for about 5 minutes until the yeast is foamy.
- Add the 2 large eggs and melted ½ cup unsalted butter to the yeast mixture and whisk until combined.
- Add the 4 cups all-purpose flour and 1 tsp salt to the mixer and fit with a dough hook.
- With the mixer on medium-high speed, knead for about 5 minutes, until the dough is smooth and elastic.
- Grease a large bowl and place the dough inside. Cover the bowl with a warm damp towel and let the dough rise in a warm, draft-free corner for about an hour or until it doubles in size.
- Preheat the oven to 350°F.
- To make the filling, in a small bowl, whisk together the softened ¼ cup unsalted butter, ¼ cup granulated sugar, 2 tbsp ground coffee, and ½ tsp ground cinnamon until smooth and combined.
- Roll out the risen dough on a floured surface into a rectangle about 12x16 inches.
- Spread the filling mixture evenly over the dough, leaving a 1/2 inch border around the edges.
- Starting at the long edge, roll the dough up tightly like a jelly roll. Cut the rolled dough into 12 equal pieces. Place the rolls in a greased muffin tin.
- Cover the dish with a towel and let the rolls rise for another 45 minutes.
- Bake for 30 minutes until golden brown.
- While the buns are baking, make the glaze by whisking together the ½ cup powdered sugar, 1 tbsp brewed espresso, and 1 tbsp milk until the mixture is thick and spreadable.
- Once the buns are done, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle the glaze over the cooled buns and serve.