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1
Warm milk until temperature reaches 110u00b0F. In the bowl of your stand mixer, combine milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for 10 minutes. Once foamy, mix in eggs, melted butter, salt, instant coffee, and remaining 1/4 cup granulated sugar. Add flour and mix on a low speed for 5 minutes. Form dough into a ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour.
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2
For the filling, in a small bowl combine brown sugar, melted butter, cardamon, and instant coffee; set aside.
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3
Prepare a 13 x 9 inch pan or baking sheet with cooking spray; set aside.
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4
Roll dough into a large rectangle (approximately 12 x 22 inches). Once rolled out, evenly spread the filling mixture over the dough. Tightly roll up the dough to form a log. Cut into large equal portions using floss or pastry cutter and place into the 13 x 9 inch greased pan. Cover and let rise for approximately 1 hour.
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5
Preheat oven to 350u00b0 F. Bake rolls for 30-35 minutes.
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6
Whip butter and cardamom and spread over warm rolls. Let cool for 10-15 minutes more before applying glaze.
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7
For the glaze, in the bowl of your stand mixer, combine cream cheese, butter, powdered sugar, instant coffee, and vanilla. Whip together for 5 minutes or until everything is well incorporated.
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8
Spread over the top of the warm coffee cinnamon rolls. Enjoy.
