Delicious Coffee Cookie Buns for Your Next Dessert

Start brewing a cup of coffee, my dear reader, because you are about to embark on a journey of indulgence with this recipe. I am proud to present the best homemade Mexican Coffee Buns, also known as Rotiboy, or simply put, coffee cookie buns.

These soft and fluffy buns have crispy coffee-flavored crusts that will steal your heart every single time you take a bite. The texture is simply heavenly and the taste is out-of-this-world! Trust me when I say that once you try this recipe, you won’t be able to resist making them again and again.

But what makes these Mexican Coffee Buns so irresistible? The answer is simple- it’s the perfect combination of bread and pastry. Think of it as a marriage between a bun and a cookie, with coffee being the binding element that brings it all together. It’s light enough to enjoy as an afternoon snack but bold enough to have with your morning cup of joe.

So, why not impress your friends and family by serving up some freshly baked buns with zippy cheese bread or as a sidekick to a bowl of soup? Make sure you brew some Mexican coffee or add some coffee liqueur cookies on the side for an ultimate sweet-treat experience!

Why You’ll Love This Recipe

Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat)
Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat)

Attention coffee lovers! If you’re looking for a delicious and indulgent treat to enjoy alongside your morning cup of joe, then look no further than these delectable Coffee Cookie Buns, aka Mexican Coffee Buns or Rotiboy (Copycat) recipe. Trust me, you are going to love this recipe!

What makes this recipe irresistible is the combination of a soft fluffy bun with a crispy coffee cookie topping that is baked into the dough. The result is a perfect balance of sweetness and rich coffee flavor that is guaranteed to tickle those taste buds.

Not only are these buns delicious, but they are also incredibly easy to make. With just a few simple ingredients like flour, eggs, unsalted butter, hot water, instant coffee, and powdered sugar, you can easily whip up a batch of these scrumptious treats in no time.

For those who like to experiment in the kitchen, this recipe also offers various substitution and variation options. You can add different flavored liqueurs or try incorporating various types of cheese into the bread dough for an extra zippy twist.

These buns are highly versatile as well. Pair them with your favorite hot beverage for breakfast or enjoy them as a snack throughout the day. They can even double as a fun dessert option for your next dinner party!

Trust me: once you experience the joy of making and eating these Mexican Coffee Buns or Rotiboy Copycat Recipe, you’ll wonder how you ever lived without them. Get ready for the ultimate indulgence-packed baking adventure!

Ingredient List

A heavenly aroma fills the air as fresh-out-of-oven coffee buns await their debut
A heavenly aroma fills the air as fresh-out-of-oven coffee buns await their debut

Here is a list of ingredients you’ll need to make these delicious coffee cookie buns:

Pre-Dough Ingredients:

  • 2 cup water
  • 2 cup bread flour
  • 1/4 cup powdered milk
  • 1/4 cup dry buttermilk
  • 2 tablespoon liquid honey

Sponge Dough Ingredients:

  • Pre-dough
  • 2 cups bread flour
  • 2 teaspoons instant yeast

Bread Dough Ingredients:

  • Sponge dough
  • 1/2 cup eggs (about three large eggs)
  • 1 tablespoon warm water
  • 1 tablespoon unsalted butter, softened
  • 95g caster sugar (1/2 cup)
  • 1 teaspoon vital wheat gluten
  • 1/2 teaspoon salt

Filling Ingredients:

  • 100g unsalted butter, softened (7 tablespoons)
  • ½ teaspoon instant coffee (adjust to your preference)
  • 40g icing sugar, sifted (6 tablespoons)

Mexican Coffee Topping:

  • Icing sugar (use as much or as little as you like!)
  • Instant coffee (add as much or as little as you like!)

Note: You can also add Mexican Coffee Liqueur Cookies Recipe instead of instant coffee in the filling.

The Recipe How-To

Step 1: The Pre-Dough

Mix 1/2 cup water, 1/2 cup bread flour, and 1/4 tsp instant yeast in a mixing bowl. Whisk it lightly, cover the bowl with plastic wrap, then wait for at least one hour. The mixture should be bubbly and kinda of loose-y.

Step 2: The Sponge Dough

Add 2 cups of bread flour, 3 1/2 tbsp caster sugar, 1 tbsp instant yeast, 3 tbsp powdered milk, 3 tbsp dry buttermilk, and the pre-dough that you made earlier into a mixing bowl. Mix those little guys together until everything is combined.

In a separate mixing bowl or your stand mixer’s bowl, mix together 1 1/2 tbsp liquid honey and 3 eggs, then pour them into the mixing bowl with the sponge dough.

Knead the dough for about 5-10 minutes until it becomes smooth and little sticky. Add in 12 tbsp (170 gr) unsalted butter cut into small cubes (1 cube every 2 minutes interval) while kneading the dough. Knead for another 20-25 minutes or until the butter is evenly mixed and the dough is elastic.

Cover the dough with greased plastic wrap or damp kitchen towel and prove (resting time) for about 60-90 minutes or until it doubles in size.

Step 3: Making The Topping

Melt 8 tbsp (113 gr) unsalted butter over medium-low heat. When melted, add in 6 tbsp icing sugar, whisk to combine. Add in the sifted dry ingredients: 7 tbsp bread flour gradually to avoid lumps; whisk to combine. Lastly, add in an egg yolk and continue whisking until it thickens up slightly.

Transfer it into a piping bag or plastic bag; set aside.

Step 4: Assembling And Finishing Touches

Punch down on the dough then roll it out flat on a lightly floured surface to approximately ½ inch thickness.

Using a round cookie cutter, cut out pieces of dough then use your palm to gently flatten each piece.

Pipe your topping paste (the one we made last time) onto each piece of flatten dough like drawing spiral pattern on each piece of flatten dough.

Bake at 175°C /345°F for around 15 -18 minutes (or more depending your oven type).

The smell of crispy coffee cookie buns will fill your house with aroma of sweet indulgence.

Enjoy!

Substitutions and Variations

The beauty of making your own coffee cookie buns is that you can customize the recipe to suit your preferences. Here are some substitutions and variations you can try:

– Powdered milk and dry buttermilk: If you don’t have powdered milk or dry buttermilk, you can substitute with regular milk or buttermilk. Keep in mind that the texture and flavor of the buns may be slightly different.

– Liquid honey: If you prefer a less sweet bun, you can reduce the amount of liquid honey or substitute with other liquid sweeteners such as maple syrup or agave nectar.

– Flour: The recipe calls for bread flour and all-purpose flour. You can use only bread flour instead of a combination of both, but keep in mind that this will result in a denser bun. You can also experiment with other types of flour such as whole wheat or gluten-free flour.

– Coffee: For a stronger coffee flavor, you can increase the amount of instant coffee used in the recipe. You can also try using different types of coffee such as espresso powder or freshly brewed coffee.

– Toppings: The original Rotiboy buns are topped with a sweet, crispy coffee-flavored topping. However, you can get creative with your toppings and try sprinkling the buns with nuts, chocolate chips, or shredded coconut.

Remember to adjust the quantities accordingly when substituting ingredients and to take note of how they affect the final product. With these substitutions and variations, you can create your own unique version of these delicious coffee cookie buns.

Serving and Pairing

Now that you have made these delicious Coffee Cookie Buns or Mexican Coffee Buns, it’s time to enjoy them! The best way to serve these buns is warm or at room temperature. These buns are soft and fluffy on the inside and crispy on the outside. They’re perfect for breakfast, snack, or dessert.

You can pair these buns with a variety of beverages such as coffee, tea, hot chocolate, or milk. The buns have a strong coffee flavor that complements the beverage you pair them with. For an extra caffeine kick, pair the buns with a cup of hot brewed coffee.

The buns are also great as a standalone snack or dessert. You can add some icing sugar on top of the buns for extra sweetness. If you want to make bakery-style coffee buns, stick a piece of butter in the center of each bun before baking as this is where the magic happens in coffeeshares worldwide!

Another way to serve these buns is to slice them in half and spread some jam or cream cheese on top. Alternatively, you can slice them and make French toast out of them.

Finally, if you want to go all out, try making a Coffee Bun Pudding using these buns instead of regular bread. Simply cut up the buns into small pieces and soak them in a mixture of milk, eggs, sugar, and vanilla extract before baking. The result will be an indulgent dessert that will satisfy any sweet tooth.

In summary, there are endless possibilities when it comes to serving and pairing these Coffee Cookie Buns. They’re perfect for any occasion and can be enjoyed by everyone!

Make-Ahead, Storing and Reheating

These Mexican coffee buns aka Rotiboy (copycat) recipe buns are best served warm and fresh out of the oven. However, you can make these in advance and store them for later use. You can refrigerate or freeze them to maintain their freshness.

To store the buns, let them cool before placing them in an airtight container or a ziplock bag. Remove as much air as possible before sealing the bag. If you want to refrigerate the buns, they can last up to 3 days. To reheat the stored buns, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 10 minutes.

Frozen buns can last up to 2 months. When reheating frozen buns, let them thaw at room temperature for an hour before wrapping them in aluminum foil and heating them up in the oven following the same instructions.

You can also make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. The dough will rise while in the refrigerator so you’ll have to punch it down before splitting it into portions and shaping it into the bun shape.

When reheating dough from the fridge, let it sit out for about 30 minutes at room temperature before continuing with the baking process.

By following these storage and reheating tips, you can enjoy these scrumptious Mexican coffee buns whenever you like!

Tips for Perfect Results

You might be a coffee lover, but when it comes to baking coffee cookie buns, it can be tricky to get that perfect balance of soft and fluffy with a crispy coffee topping. Don’t worry though, I’ve got some tips for you to ensure your homemade Mexican coffee buns turn out as amazing as the ones you buy from your favorite coffee shop.

Firstly, make sure you’re using fresh ingredients, especially the yeast. Old or expired yeast can result in a dense rather than airy texture for your bun so always check the expiration date.

Next, kneading the dough is key. Knead the dough until it becomes smooth and elastic which could take around 10 minutes by hand or a few in a stand mixer. By kneading the dough well, your ban will become more airy and soft once baked.

Another tip is to keep an eye on the dough’s temperature. It’s important to keep your dough warm before it rises so that it doesn’t become chilled and stop rising properly. I recommend using warm water when adding into mixture and prepare it in a warm place that is free from any drafts.

When it comes to adding dry ingredients, remember that less is more. Add just enough flour so that the dough isn’t sticky but still slightly tacky to touch. Too much flour can result in dry buns.

And finally, don’t rush the process! Letting the dough rise for 1-2 hours allows gluten autolysis to happen, creating a light and airy finished product. Brushing with egg wash before baking helps create a beautiful golden crust and if topping with crispy coffee crumble then sprinkle just enough on top of each bun without overcrowding.

Follow these tips and you’ll end up with the best homemade Mexican coffee buns, also known as Kopi roti or Rotiboy buns!

FAQ

As with any recipe, there are bound to be questions that arise during the baking process, especially for those attempting the recipe for the first time. To help ensure success with our Coffee Cookie Buns (aka Mexican Coffee Buns or Rotiboy Copycat Recipe), we’ve compiled a list of frequently asked questions and their corresponding answers. Check out our FAQ section below for more information.

Does Rotiboy contain egg?

For the topping, you will need 7 ounces of butter, 5 ounces of sieved powdered sugar, and 3 large eggs that have been lightly beaten. The ingredients should be combined thoroughly to create a smooth and creamy consistency.

What is Papparoti signature bun?

Papparoti buns are anything but ordinary. Their coffee-caramel glazed exterior hides a delightfully light and fluffy interior that practically melts in your mouth with each bite. These scrumptious buns are baked fresh every day and come with a variety of toppings to choose from, including the ever-popular Nutella, rich hazelnuts, and savory cheese.

What is coffee bun made of?

For this coffee bun recipe, we require some essential ingredients that every baker should have on hand. These include bread flour, which provides the necessary bulk for the dough, and sugar to add just the right amount of sweetness to your buns. Additionally, we’ll be using salt to enhance the bread’s flavor and instant yeast to ensure that the buns rise beautifully.

What is a Mexican bun?

The Mexico bun and the pineapple bun are similar in some ways but also have some distinct differences. While the pineapple bun has a thick and crispy crust on the top, the Mexico bun has a thinner and moister crust that covers the entire bun except the bottom.

Bottom Line

In conclusion, whether you’re looking for a delicious treat to pair with your morning cup of Mexican coffee or just searching for a fun and creative baking project, these Coffee Cookie Buns (aka Mexican Coffee Buns or Rotiboy copycat) are the perfect solution. With their soft, fluffy texture and crispy coffee topping, they’re sure to satisfy any craving.

By using high-quality ingredients like bread flour, eggs, and unsalted butter, and adding in unique elements like instant coffee and powdered milk, these buns deliver a flavor profile that’s hard to forget. And with the endless possibilities for customization and variations, you can make this recipe your own and continue to enjoy it time after time.

So don’t hesitate to give these Coffee Cookie Buns a try; they’re the best homemade version of the popular Kopi Roti buns and maybe even better. With just a little bit of patience and some quality ingredients on hand, you’ll be able to enjoy delectable zippy cheese bread or bread recipes ala Rotiboy at home that will make you feel like you’ve traveled all the way to Mexico in just one bite.

Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat) Recipe

Prep time includes resting/rising.
Also a copycat of Pappa Roti.
These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery.

I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)–the texture does end up being more chewy/dense after the first day (still tastes good)–so I halve the recipe if I know they won’t get eaten by the next morning. Or refrigerate half the dough to use the next day.

The outer crust will go soft after a while–if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again.

You may need extra bread flour in the final dough when kneading if too sticky…add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact.

Pre-dough ingredients

  • 1/2 cup water
  • 1/2 cup bread flour

For the sponge dough

  • 2 1/2 cups bread flour
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons caster sugar
  • 3/4-1 cup warm water

For the final dough

  • 1/2 cup caster sugar
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter (room temp)
  • 1/2 teaspoon vital wheat gluten
  • 1 1/2 eggs
  • 2 crushed ice cubes
  • 1 3/4 cups bread flour
  • 1 tablespoon liquid honey
  • 4 tablespoons powdered milk or 4 tablespoons dry buttermilk

For the filling

  • 3/4 cup salted butter, cut into 22 pieces (that is a stick and a half of butter, place the cut pieces in freezer for 30-45 min. to firm)

For the topping

  • 6 tablespoons unsalted butter (room temp)
  • 1 cup minus 2 tbs icing sugar
  • 4 teaspoons instant coffee
  • 1 tablespoon hot water
  • 1 1/2 eggs
  • 2/3 cup all-purpose flour
  • 2 tablespoons powdered milk
  1. Pre-dough:
  2. Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
  3. Turn heat down to low and add flour and stir till well combined.
  4. Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
  5. Sponge:
  6. Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough–it is ok if it is sticky.
  7. Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
  8. Final dough:
  9. Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
  10. Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
  11. Add the eggs, honey, and crushed ice and knead for a minute.
  12. Add the bread flour and knead for a minute.
  13. Add the butter and knead for about 10 minutes until elastic–you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
  14. Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky — knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
  15. Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
  16. Grease your hands with some butter or oil, and divide the dough into 22 pieces.
  17. Now it is time for the salted butter filling.
  18. Shape a piece into a ball, flatten a bit, and add a piece of butter.
  19. Pinch the dough over the butter and roll back into a ball.
  20. Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)–keep each bun about 2-3 inches apart.
  21. Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
  22. about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
  23. While resting/rising, prepare the topping:
  24. Dissolve the instand coffee with the hot water.
  25. With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
  26. Add the eggs and beat for another 30 seconds.
  27. Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
  28. Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don’t have to use a nozzle — just cut a small hole with scissors) and fill with the filling mixture.
  29. Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
  30. Do not use a plastic zippy bag as a piping bag — I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
  31. You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
  32. Bake for around 18 min, or until lightly golden brown.
  33. Take out and place on cooling rack — but you only need to let them rest there for a minute or two — the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
  34. Eat while still hot/warm! yumm yumm.
Dessert
Mexican
Asian, Baking, Breads, For Large Groups, From Scratch, Oven, Stove Top, Yeast

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