Coffee Cookie Buns Aka Mexican Coffee Buns Rotiboy Copycat
Indulge in the irresistible allure of Coffee Cookie Buns, also known as Mexican Coffee Buns or Rotiboy Copycat, a delightful fusion of buttery softness and aromatic coffee crunch. These handcrafted buns feature a tender, slightly sweet dough encasing a rich cube of buttery filling that melts perfectly during baking. Topped with a thin, crisp coffee cookie crust made from a luscious combination of real coffee, butter, and powdered sugar, these buns deliver an unforgettable balance of flavors and textures in every bite. Whether served warm with a cup of coffee or enjoyed as a standalone treat, these bakery-style buns are a must-try for coffee and pastry lovers alike. Perfect for breakfast, afternoon snacks, or dessert, this recipe brings the magic of a classic Rotiboy bun right to your home kitchen!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 1 tsp Instant yeast
- 40 g Granulated sugar
- 1 tsp Salt
- 120 ml Milk, warm
- 40 g Unsalted butter, softened
- 1 Egg, large
- 60 g Unsalted butter (for filling), cubed
- 90 g All-purpose flour (for topping)
- 75 g Unsalted butter (for topping), softened
- 75 g Powdered sugar
- 1 Egg, large (for topping)
- 1 tbsp Instant coffee granules
- 1 tbsp Hot water
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add the warm milk, softened butter, and egg to the dry ingredients, and knead the dough for about 10-12 minutes until it is smooth and elastic. You can do this by hand or use a stand mixer with a dough hook.
Shape the dough into a ball, and place it in an oiled bowl. Cover with a clean kitchen towel and let it proof in a warm place for 1 hour or until it doubles in size.
After the dough has risen, punch it down gently and divide it into 8 equal portions.
Flatten each dough ball slightly and place a cube of butter in the center. Wrap the dough around the butter and pinch the edges to seal. Shape it into a smooth ball and place it seam-side down on a parchment-lined baking sheet.
Cover the buns loosely with a clean kitchen towel and let them proof for another 30 minutes until puffed up.
While the buns are proofing, prepare the coffee cookie topping. Dissolve the coffee granules in 1 tablespoon of hot water and let it cool.
In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the egg to the butter mixture and mix until fully incorporated.
Sift in the flour, mix well, and then stir in the cooled coffee mixture. Transfer the topping batter to a piping bag fitted with a round tip.
Preheat your oven to 180°C (350°F).
Once the buns have finished proofing, pipe the coffee topping in a spiral pattern, starting from the center of each bun and working outward. Be sure to leave a gap near the base so the topping doesn’t cover the bottom.
Bake the buns in the preheated oven for 12-15 minutes, or until the topping is golden brown and crisp.
Remove the buns from the oven and let them cool slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 120.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 307 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
