Hello there! Welcome back! Hope you are staying well and happy and if you’re here, that means you’re looking for something sweet! These Dalgona Coffee Sweet Rolls definitely wont disappoint!
I’m sure you’ve seen this dalgona coffee trend that has swept the internet as of late — I certainly have! Obviously I had to give it a try, but I didn’t just want to make Dalgona Coffee. It had to be a little more interesting than that! Plus, you can go just about anywhere for a dalgona coffee recipe right now. 🙂 So here we are…with Dalgona Coffee Sweet Rolls! Nutella stuffed rolls topped with a delicious mix of marscarpone and dalgona coffee glaze. Perfect.
So what is Dalgona Coffee?
Just in case you havent heard of the latest trend sweeping the social media world, here’s a quick synopsis of dalgona coffee.
Dalgona Coffee is a beverage made by whipping equal proportions of instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk. It became popular during this time as a DIY starbucks type coffee beverage. Something simple that you could whip up at home.
I have to say, it is quite easy to make and it’s incredible that instant coffee (or espresso in my case) whips up so light and foamy. Pretty cool science if you ask me.
Dalgona originated in South Korean as a honeycomb toffee candy. Dalgona Actually means honeycomb toffee in korean, so it suites. The coffee beverage got it’s name because of the color of the coffee once it’s whipped — it looks like Honeycomb toffee! Crazy.
So while necessity often dictates invention, I am happy that someone out there invented this coffee trend!
Lets talk about the sweet Rolls
This recipe is actually inspired by my traditional cinnamon roll recipe but I cut it in half. I’m trying not to gain the “COVID – 19” while at home, so I figured I probably didnt need 24 rolls handing around the house.
This recipe makes 9 rolls, and they are all filled with delicious nutella. Oh yea, did I forget to mention that?? Chocolate and coffee?! I dont think there’s a better match anywhere.
I just used nutella straight outta the jar and slathered it all over the dough, but if you dont like nutella you can always fill these with the normal melted butter, cinnamon and sugar mixture. They will be equally as good!
I also made a mascarpone glaze to swirl with the dalgona coffee as the coffee holds its shape fairly well in a glass, but it does start to lose the foam shortly after whipping. I knew it would need something to help it hold together on these rolls.
The Mascarpone cheese glaze is the perfect compliment as it is tangy, but not as tangy as cream cheese, and is easy to work with. If you dont have mascarpone cheese, you certainly can use cream cheese in the same amount, it will just taste slightly different.
So what do you need to make these Rolls???
- Instant Coffee (or expresso)
- Mascarpone Cheese
- Powdered Sugar
Now this list may seem long, but if you’ve made cinnamon rolls before this recipe is a no brainier!
First make the Nutella rolls the night before you want to serve them. This will allow the dough time to rest in the refrigerator overnight and will produce a better flavored dough. If you dont want to wait overnight, you can make these rolls in a few hours, they just wont be as flavorful.\
The morning of, while your dough is coming to room temp and your oven is preheating you can make the mascarpone glaze.
I would wait to make the Dalgona Coffee until you are ready to frost and serve these rolls so it stays fluffy. I used Alton Brown’s Pantry Raid Dalgona Coffee method — you can watch it here!
And that’s pretty much it. A new twist on what is rapidly becoming a classic drink. I hope you enjoy these Dalgona Coffee Sweet Rolls!
Dalgona Coffee Sweet Rolls
Looking for a new way to get your Dalgona Coffee fix?? These Dalgona Coffee rolls wont disappoint. Filled with nutella and slathered with marsarpone glaze and Dalgona coffee foam, they are the perfect way to start your day!
For the Dough:
- 1/2 Cup Milk
- 1/4 Cup Water
- 1/2 Cup Unsalted Butter 1 Stick butter
- 2 1/2 Cups All Purpose Flour plus more for rolling
- 2 tbp Sugar
- 1 tsp Salt
- 1 Package 3/4 Oz Active Dry Yeast
- 1 Eggs
For the Filling:
- 3/4 Cup Nutella
For the Dalgona Coffee Glaze:
- 12 g Instant Expresso
- 60 g hot Water
- 40 g Sugar
- 1/4 tsp Vanilla
For the Mascarpone Glaze
- 4 oz of Mascarpone cheese; you can also use cream cheese
- 2-3 Cups Powdered Sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp. Hot Water
To make the Rolls:
In a small sauce pan, combine water, milk, and butter. Heat on low heat until butter is melted and mixture is lukewarm (warm to the touch, but not scalding). If liquid is too hot, set aside to cool.
In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. Using your dough hook attachment, mix to combine.
Add cooled water/butter/milk mixture and mix on low speed to combine. Once combined, add egg, mixing to combine.
Turn speed up to medium and knead dough for 5-10 minutes or until the dough is soft but not sticky. You may need to add more flour as you go, depending on how humid your weather is. Add flour 1/4 cup at a time, allowing the dough to mix well in between.
Once your dough is smooth to the touch (it can be sticky but shouldn’t stick to your hands), place in a large greased bowl, cover and set in a warm location to allow dough to rise & almost double in size (about 1 hour).
Remove risen dough from the bowl and knead lightly on a floured surface.
Roll out dough to a 15×9 Inch rectangle and smooth on Nutella.
Roll into a log, starting with the long edge. Cut into 9 Cinnamon Rolls and place in greased 9in Square pan
Cover rolls with plastic and place in the refrigerator for at least 4 hours, or over night.
In the morning, remove cinnamon rolls from refrigerator and allow to come to room temperature for at least 1 hour. The Rolls should rise slightly. Brush with melted butter before baking.
Preheat your oven to 350 Degrees F.
Bake Cinnamon Rolls for 30-40 Minutes or until the rolls are puffed and golden brown. Remove from oven and allow to cool.
Frost with swirls of Mascarpone Cream Glaze and Dalgona Coffee.
For the Mascarpone Glaze:
Combine all ingredients in a bowl and whisk or beat to combine. Slather all over cinnamon rolls & devour.
For the Dalgona Coffee:
Combine hot water and sugar in a large metal mixing bowl until sugar dissolves.
Add instant coffee and using a hand mixer, beat on medium high speed until the coffee starts to foam. Add vanilla
Continue to whip until the mixture is light in color (honey brown) and very frothy.
Use right away.
(this will make more than you will need to top the rolls — I suggest pouring the excess over a glass of your favorite milk and enjoying along side your Roll)
These rolls will keep for 3 days in the refrigerator. To reheat, pop in the microwave for 15 second bursts.
Dalgona Coffee recipe from Alton Brown Pantry Raid Youtube series: https://www.youtube.com/watch?v=7gTXH1yBHL4