Café con Leche Cinnamon Rolls with Cream Cheese Frosting

Soft homemade cinnamon rolls with a hint of coffee, brown sugar, and a creamy condensed-milk frosting.

Makes: 12 rolls
Bake: 350°F for 25–30 minutes

Dough

• 1 cup warm whole milk

• 2¼ teaspoons active dry yeast

• ¼ cup granulated sugar

• 2 large eggs, room temperature

• 6 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 4 to 4½ cups all-purpose flour

• 1 teaspoon salt

Cinnamon Coffee Filling

• ½ cup unsalted butter, softened

• ¾ cup packed brown sugar

• 2 tablespoons ground cinnamon

• 2 teaspoons instant espresso powder

• 1 teaspoon vanilla extract

• Pinch of salt

Cream Cheese Frosting

• 8 ounces cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 1½ cups powdered sugar

• 2 tablespoons sweetened condensed milk

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk, as needed

• Pinch of salt

Instructions

1. Pour the warm milk into a large bowl. Stir in the yeast and one tablespoon of the sugar. Let it sit for 5–10 minutes, until foamy.

2. Add the remaining sugar, eggs, melted butter, and vanilla. Mix until combined.

3. Add 4 cups of flour and the salt. Mix until a soft dough forms. If the dough is extremely sticky, add the remaining flour a little at a time.

4. Knead for 8–10 minutes by hand or about 5 minutes with a stand mixer. The dough should be soft, smooth, and slightly tacky.

5. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

6. Mix the brown sugar, cinnamon, espresso powder, and salt in a small bowl.

7. Roll the dough into a rectangle approximately 14 × 18 inches. Spread the softened butter evenly over the dough and lightly drizzle or brush it with the vanilla. Sprinkle the cinnamon-coffee mixture over the top.

8. Starting with one long side, roll the dough tightly into a log. Cut it into 12 equal rolls.

9. Arrange the rolls in a greased 9 × 13-inch baking dish. Cover and let them rise for another 30–45 minutes.

10. Bake at 350°F for 25–30 minutes, until golden brown and fully baked in the center. Avoid overbaking so they remain soft.

11. Beat the cream cheese and butter until smooth. Add the powdered sugar, condensed milk, vanilla, and salt. Mix until creamy, adding a little milk if you prefer a thinner frosting.

12. Spread the frosting generously over the warm cinnamon rolls and serve.

Ana’s tip: Before baking, pour ⅓ cup of slightly warmed heavy cream around the risen rolls. This makes them especially soft, gooey, and bakery-style.