Vanilla Latte Rolls
Vanilla Latte Rolls
Ingredients
For the Tangzhong
- 3 tablespoons + 1 teaspoon flour
- 1/2 cup + 2 teaspoons milk
For the Dough
- 1/2 cup + 1 1/2 teaspoons warm whole milk, 115 degrees F
- 2 1/2 teaspoons traditional dry active yeast
- 2 teaspoons granulated sugar, to feed the yeast
- 4 1/4 cups bread flour, spooned & levelled
- 1/2 cup granulated sugar
- 1/4 teaspoon espresso powder
- 3/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
For the Filling
- 1 cup dark brown sugar, lightly packed
- 1 tablespoon espresso powder
- 2 tablespoons cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
For the Infused Heavy Cream Bath
- 1/2 cup heavy cream
- 2 teaspoons espresso powder
- 1 teaspoon vanilla bean paste
- pinch salt
For the Vanilla Latte Icing Glaze
- 2 cups powdered sugar, sifted
- 5 tablespoons heavy cream
- 2 tablespoons whole milk
- 1 1/2 tablespoons instant espresso
- pinch salt
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together the flour and milk for the Tangzhong until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). It should leave a trail when a spoon is dragged through it. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely to room temperature (this can be done in advance).
⏱️ 15 min - 2
Activate the Yeast: In the bowl of a stand mixer, combine the warm whole milk (115°F), active dry yeast, and 2 teaspoons of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Combine Dry Ingredients: In a separate large bowl, whisk together the bread flour, 1/2 cup granulated sugar, espresso powder, and fine sea salt.
⏱️ 5 min
- 4
Mix the Dough: Add the cooled Tangzhong, eggs, and vanilla extract to the yeast mixture in the stand mixer. Mix on low speed until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms.
⏱️ 10 min
- 5
Knead the Dough: Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be incorporated before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 20 min
- 6
First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
⏱️ 120 min
- 7
Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the dark brown sugar, espresso powder, cinnamon, and fine sea salt. Add the softened unsalted butter and mix with a fork or your hands until well combined and crumbly.
⏱️ 10 min
- 8
Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 9
Spread the Filling: Evenly spread the prepared filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges.
⏱️ 5 min
- 10
Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).
⏱️ 10 min
- 11
Second Rise: Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 45-60 minutes, or until puffy and nearly doubled in size.
⏱️ 60 min
- 12
Prepare Cream Bath: While the rolls are on their second rise, prepare the infused heavy cream bath. In a small bowl, whisk together the heavy cream, espresso powder, vanilla bean paste, and a pinch of salt.
⏱️ 5 min
- 13
Preheat Oven & Add Cream Bath: Preheat your oven to 375°F (190°C). Once the rolls have risen, pour the infused heavy cream bath evenly over the rolls.
⏱️ 5 min•🌡️ 375
- 14
Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 15
Prepare the Glaze: While the rolls are baking, prepare the vanilla latte icing glaze. In a medium bowl, whisk together the sifted powdered sugar, heavy cream, whole milk, instant espresso, and a pinch of salt until smooth and creamy. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 10 min
- 16
Glaze and Serve: Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Then, generously drizzle or spread the vanilla latte icing glaze over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Latte Rolls
For the Tangzhong
- 3 tablespoons + 1 teaspoon flour
- 1/2 cup + 2 teaspoons milk
For the Dough
- 1/2 cup + 1 1/2 teaspoons warm whole milk, 115 degrees F
- 2 1/2 teaspoons traditional dry active yeast
- 2 teaspoons granulated sugar, to feed the yeast
- 4 1/4 cups bread flour, spooned & levelled
- 1/2 cup granulated sugar
- 1/4 teaspoon espresso powder
- 3/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
For the Filling
- 1 cup dark brown sugar, lightly packed
- 1 tablespoon espresso powder
- 2 tablespoons cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
For the Infused Heavy Cream Bath
- 1/2 cup heavy cream
- 2 teaspoons espresso powder
- 1 teaspoon vanilla bean paste
- pinch salt
For the Vanilla Latte Icing Glaze
- 2 cups powdered sugar, sifted
- 5 tablespoons heavy cream
- 2 tablespoons whole milk
- 1 1/2 tablespoons instant espresso
- pinch salt
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together the flour and milk for the Tangzhong until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). It should leave a trail when a spoon is dragged through it. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely to room temperature (this can be done in advance).
⏱️ 15 min - 2
Activate the Yeast: In the bowl of a stand mixer, combine the warm whole milk (115°F), active dry yeast, and 2 teaspoons of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
Combine Dry Ingredients: In a separate large bowl, whisk together the bread flour, 1/2 cup granulated sugar, espresso powder, and fine sea salt.
⏱️ 5 min - 4
Mix the Dough: Add the cooled Tangzhong, eggs, and vanilla extract to the yeast mixture in the stand mixer. Mix on low speed until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms.
⏱️ 10 min - 5
Knead the Dough: Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be incorporated before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 20 min - 6
First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
⏱️ 120 min - 7
Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the dark brown sugar, espresso powder, cinnamon, and fine sea salt. Add the softened unsalted butter and mix with a fork or your hands until well combined and crumbly.
⏱️ 10 min - 8
Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 9
Spread the Filling: Evenly spread the prepared filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges.
⏱️ 5 min - 10
Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).
⏱️ 10 min - 11
Second Rise: Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 45-60 minutes, or until puffy and nearly doubled in size.
⏱️ 60 min - 12
Prepare Cream Bath: While the rolls are on their second rise, prepare the infused heavy cream bath. In a small bowl, whisk together the heavy cream, espresso powder, vanilla bean paste, and a pinch of salt.
⏱️ 5 min - 13
Preheat Oven & Add Cream Bath: Preheat your oven to 375°F (190°C). Once the rolls have risen, pour the infused heavy cream bath evenly over the rolls.
⏱️ 5 min•🌡️ 375 - 14
Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 15
Prepare the Glaze: While the rolls are baking, prepare the vanilla latte icing glaze. In a medium bowl, whisk together the sifted powdered sugar, heavy cream, whole milk, instant espresso, and a pinch of salt until smooth and creamy. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 10 min - 16
Glaze and Serve: Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Then, generously drizzle or spread the vanilla latte icing glaze over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min