Coffee buns are soft, fluffy rolls with a crisp, sweet coffee topping—and they’re absolutely irresistible. Originally made popular in Malaysia by the bakery chain Rotiboy, these buns were inspired by Mexican pan dulce and have since gained fans all over the world. They’re especially perfect with a hot cup of coffee, whether you’re having them for breakfast or an afternoon snack.
Other names include Mexican coffee buns, papparoti buns (also spelled pappa roti or papa roti), and kopi roti.
Ingredients
The ingredients for coffee buns are simple pantry staples, but they come together to create something truly special. Each one plays an important role in building the soft bread and the signature crispy, coffee-flavored topping.
- All-purpose flour – The base of the dough and the crispy topping, giving structure and softness to the rolls. Make sure to use regular flour, not bread flour.
- Sugar – Adds sweetness to both the dough and the topping.
- Active dry yeast – Helps the dough rise, creating that light and fluffy texture. I don't recommend instant yeast in this recipe, but only because I have not tested it.
- Salt – Enhances the flavor of the dough and balances the sweetness.
- Whole milk – Adds richness and moisture to the dough.
- Eggs – One egg goes into the dough to enrich it, and another helps create the smooth coffee topping.
- Unsalted butter – Used in both the dough and the topping, and also as a surprise filling in the center of each bun for extra richness.
- Instant coffee powder – Gives the topping its bold coffee flavor and aroma.
- Cornstarch – Helps create a crisp texture in the topping when baked.
With just these ingredients, you get a soft, buttery bun with a crisp, fragrant topping that’s full of flavor.
Instructions
Warm the milk until it feels just slightly warm, then mix it with flour, sugar, yeast, salt, an egg, and some butter in a stand mixer. Knead the dough until it’s smooth, then let it rise until it doubles in size.
Once the dough has risen, punch it down and divide it into eight equal portions. Flatten each one and place a piece of butter in the center. Wrap the dough around the butter and place the buns on a baking tray. Let them rise again while you make the topping.
To make the topping, mix softened butter and sugar until fluffy. Add the coffee mixed with water and another egg, then stir in flour and cornstarch.
Once the buns have risen, spread the coffee topping on top. Bake them until the tops are golden and crisp. Let cool slightly and enjoy warm!
Variations
The coffee topping is more traditionally applied with a piping bag. I like to keep things simple, but if you want to do this, you can! Cut off the end of a pastry bag and fit it with a large round piping tip. Place the topping in the bag, then start to pip it into the middle of the top of the buns. Work your way to the outside edge, following a spiral pattern.
Equipment
You don’t need any fancy tools to make coffee buns, but a few basics will make the process easier. A stand mixer is helpful for kneading the dough and mixing the topping, but you can also do it by hand if needed. You’ll need a large bowl for the dough to rise, and a baking sheet lined with parchment paper or a silicone mat for baking. A whisk and a sifter (or mesh strainer) help with mixing the topping smoothly. It’s also handy to have plastic wrap or a clean towel to cover the dough while it rises, and a little oil spray or butter to keep things from sticking.
Storage
Coffee buns are best enjoyed fresh, while the topping is still crisp and the center is soft and warm. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, they can be refrigerated for up to 4 days—just know the topping may lose some of its crunch.
To reheat, pop them in a toaster oven or regular oven at 300°F for about 5–7 minutes, or until warmed through. This helps bring back a bit of that freshly baked texture. Avoid microwaving, as it can make the topping soggy.
Top Tip
Make sure your dough is well-kneaded and passes the windowpane test before the first rise. This ensures the buns will be soft, fluffy, and hold their shape around the butter filling—giving you that perfect contrast between the rich center and crisp coffee topping.
The windowpane test is a simple way to check if your dough has been kneaded enough. To do it, pinch off a small piece of dough and gently stretch it between your fingers. If the dough stretches thin enough that you can see light through it—like a “windowpane”—without tearing, it’s ready. This means the gluten is well-developed, and your buns will bake up soft and airy. If it tears easily, knead the dough a few more minutes and try again.
Recipe
Coffee Buns
Equipment
- 1 large mixing bowl
- 1 stand mixer with dough hook and paddle attachments
- 1 whisk
- 1 sifter or mesh strainer
- plastic wrap
- tea towel or similar covering
- oil sprayer or Pam cooking spray
- silicone mat or parchment paper
Ingredients
- 3 cups all-purpose flour divided
- ½ cup sugar divided
- 1 package active dry yeast or 2¼ teaspoons
- 1 teaspoon salt
- ⅔ cup whole milk
- 2 egg
- 1¼ cup unsalted butter softened, divided
- 2 teaspoons instant coffee powder
- 1 tablespoon cornstarch
Instructions
Prepare the Rolls
- In a small saucepan over medium heat, warm the milk to approximately 110℉. Use a kitchen thermometer to check the temperature, being sure not to let it boil.⅔ cup whole milk
- In the bowl of a stand mixer, combine 2 ½ cups of the flour, ¼ cup sugar, yeast, salt, warm milk, ¼ butter, and one egg. Slowly stir to combine.3 cups all-purpose flour, ½ cup sugar, 1 package active dry yeast, 1 teaspoon salt, ⅔ cup whole milk, 2 egg, 1¼ cup unsalted butter
- Insert the dough hook attachment to your stand mixer, and set to a medium or medium-high speed to knead the dough for about 10 minutes. When the dough is ready, it should pass the windowpane test. (See notes.)
- Spray a large bowl with oil or Pam cooking spray, and put the dough into the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise for about 90 minutes, or until doubled in size.
- Punch down the dough, then turn it out onto a clean surface and divide into eight equal parts. Roll each part into a ball, the flatten with your hands or the bottom of a large glass. You can use a bit of flour if you have trouble with the dough sticking to your hands.
- Cut the remaining 8 tablespoons of butter into 8 equal pieces, then place one on the top of the dough. Use your fingers to wrap the dough around the butter. (If needed, you can cut each piece of butter into smaller pieces!)1¼ cup unsalted butter
- Place the dough seam side down on top of a silicone mat or parchment paper on a baking sheet. Cover with buns a tea towel, and allow them to rise again for about 45 minutes.
Prepare the Coffee Topping
- During this second rise time, you can prepare the coffee crust. Again in your stand mixer, this time with the regular paddle attachment, combine 5 tablespoons butter with ¼ white sugar until fluffy.1¼ cup unsalted butter, ½ cup sugar
- Combine the instant coffee powder with 2 teaspoons of water. Add to the bowl, along with the second egg, and combine.2 teaspoons instant coffee powder, 2 egg
- Turn off the mixer, then sift ½ flour and the cornstarch into the bowl. Turn the mixer back on at a low speed and stir until combined.3 cups all-purpose flour, 1 tablespoon cornstarch
Top the Rolls and Bake
- Preheat the oven to 350℉.
- When the rolls have finished their second rise, spoon a generous amount of the coffee topping on the top, and spread around with the back of a spoon. (You can also pipe the topping in a spiral if you want to get fancy!)
- Bake in preheated oven for 18-20 minutes. You'll know they're done if the coffee crust has turned a golden color and appears crispy rather than gooey!
- Allow to cool slightly before eating. They are delicious served with (you guessed it) a cup of your favorite hot coffee!
Rebecca
These look so good I just had to try them. It's a lot of work but they were pretty easy and tasted great.