Black and white sweet rolls with cold brew coffee is a delicious treat to eat alongside your coffee/tea and fruit for brunch and snack time. They’re also perfect as a dessert side paired with ice cream after dinner.
Cold brew concentrate is used to create the black dough. You will need to prep the concentrate first before you proceed with the rest of the recipe, but it’s easy to make in our Madesco Labs filters. We recommend using the Code Blue coffee which is high quality grind perfectly designed for cold brewing.
To Make Cold Brew Concentrate
- 1 cup Code Blue Coffee
- 1 quart fresh cool water
- Let steep 12 to 24 hours in Madesco Labs filters
For the dough:
- 1 cup buttermilk
- ¼ cup sugar
- 2 ¼ tsp. instant yeast
- 1 tsp. salt
- 3 cups all-purpose flour
- 1 egg
- 4 Tbsp. butter, softened
- 1 tsp. vanilla
For the light half:
- 1 tsp. almond extract
For the dark half:
- 1 Tbsp. Madesco cold brew concentrate (see above for directions)
- ¼ cup cocoa
For the filling:
- ⅛ cup sugar
- 4 Tbsp. butter, softened
- ½ cup nuts, chopped
For the icing:
- 1 cup powdered sugar
- 3 – 4 tsp. of water
- almond extract, vanilla, or coffee
Black and White Sweet Rolls with Cold Brew Coffee Directions
- Mix the buttermilk, sugar, and yeast into the bowl of your stand mixer and set aside for 15 minutes until it becomes bubbly.
- Add the salt, flour, and egg, and knead until the mixture becomes elastic.
- Add the butter and vanilla. Continue kneading until the butter and vanilla are fully incorporated and the mixture is smooth, elastic, and no longer sticky.
- Remove half the dough from the bowl and set aside. With the remaining half, add the almond extract to the dough and knead until it is completely incorporated.
- Move the almond dough to an oiled bowl, cover with plastic wrap, and set aside until doubled (about 90 minutes).
- Put the other half of the dough into the bowl. Add the cocoa and coffee and knead until the chocolate is completely incorporated. Drizzle with a little oil to coat the dough. Cover the plastic wrap and set aside to rise with the first dough (about 45 minutes).
- Preheat the oven to 325°F. Spray a 9 inch square pan.
- After the doughs have risen, flour your work surface and roll out the almond dough to a rectangle, about 10×12 inches. Spread the 4 Tbsp. of butter onto the dough, then sprinkle with the ⅛ cup of sugar.
- Roll out the chocolate dough to the same size and arrange it on top of the almond dough. Sprinkle with chopped nuts, leaving about 2 inches bare on the long side. Roll the dough again with your rolling pin to press the nuts into the dough and to adhere the two layers. Roll so that you’re increasing the length to about 16 inches.
- Roll up the dough jellyroll style. Starting on the long side, rolling towards the portion you left free of nuts so you have a log that’s 16 inches long. Pinch to seal the seam.
- Cut the log into 16 pieces about 1 inch high and place them in your baking pan.
- Cover the pan with plastic wrap and set aside to rise (about 45 minutes).
- Bake for about 40-45 minutes until nicely browned. About 10 minutes before you’re done, you can brush the tops of the buns with some melted butter for a softer crust.
- Mix the powdered sugar with enough water to make it pourable. You can add almond extract, vanilla, or coffee for added flavor.
- Remove buns from the pan and set on a rack. Let the cool slightly. Drizzle with icing.