Mexican Coffee Buns

Mexican Coffee Buns are a dream come true for coffee and pastry lovers alike. Imagine soft, fluffy brioche rolls filled with melted butter, topped with a rich mocha crust that bakes into a fragrant, crisp layer. When you break one open, the scent of coffee, cocoa, and warm bread fills the air, revealing a buttery center that melts on your tongue. Add a creamy tiramisu filling, and it’s pure bakery magic right at home.

Behind the Recipe

I remember the first time I tried Mexican Coffee Buns at a tiny café in Kuala Lumpur. The smell hit first — buttery, caramel-like coffee aroma wafting through the air. They called them Rotiboy buns, and I instantly fell in love. It turns out this treat, though named “Mexican,” became famous across Asia. That inspired me to recreate them at home with a little twist: a tiramisu-style cream cheese and mascarpone filling that takes these buns from delicious to unforgettable.

Recipe Origin or Trivia

Despite their name, Mexican Coffee Buns actually originated in Malaysia, inspired by coffee-flavored pastries from Latin America. They gained huge popularity in bakeries throughout Asia thanks to their signature aroma and irresistible contrast of textures — crisp on the outside, buttery and soft inside. The name “Mexican” refers to the coffee-flavored crust, which resembles Mexican pan dulce, conchas. My version adds a creamy tiramisu-inspired heart for a rich, modern twist.

Why You’ll Love Mexican Coffee Buns

Once you take your first bite, you’ll know why these are so special. Here’s why you’ll be baking them again and again:

Versatile: Great for breakfast, dessert, or afternoon coffee breaks.

Budget-Friendly: Uses simple ingredients to create a bakery-level treat.

Quick and Easy: Though it looks fancy, each step is straightforward and rewarding.

Customizable: Switch up the filling or topping to suit your taste.

Crowd-Pleasing: The aroma alone brings everyone to the kitchen.

Make-Ahead Friendly: Perfect for prepping the night before and baking fresh in the morning.

Great for Leftovers: They reheat beautifully and taste even better the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your coffee buns turn out soft, fragrant, and flawless:

• Don’t rush the yeast. Let the dough rise fully for light, fluffy buns.
• Use room temperature butter for the topping. It blends smoother and spreads evenly.
• Pipe the mocha topping in a spiral. It bakes beautifully and gives that signature look.
• Seal the butter filling well. This keeps the center buttery and gooey.
• Let the buns cool slightly before filling with tiramisu cream. It prevents melting.

Kitchen Tools You’ll Need

You don’t need a professional bakery setup — just a few kitchen basics:

Mixing Bowls: For the dough, toppings, and filling.

Whisk or Electric Mixer: To mix the mocha topping and tiramisu filling.

Stand Mixer with Dough Hook: Optional but makes kneading easier.

Piping Bag: For applying the mocha topping evenly.

Baking Tray: Lined with parchment for easy cleanup.

Oven: Preheated to perfection for golden, fluffy results.

Ingredients in Mexican Coffee Buns

Each part of this recipe has its role — the dough, the filling, and the topping all come together for one unforgettable pastry.

Brioche Dough

1. Bread Flour: 220g, gives structure and elasticity for soft, airy buns.
2. Milk: 95g, adds moisture and tenderness.
3. Egg: 1 large, enriches the dough for a silky texture.
4. Yeast: 3.5g, helps the dough rise and stay fluffy.
5. Salt: 1 tsp, balances sweetness and enhances flavor.
6. Sugar: 25g, gives mild sweetness and helps browning.
7. Butter: 25g, adds richness and softness.

Butter Filling

1. Butter: About 5g per bun, placed in the center for that signature melting core.

Mocha Topping

1. Butter: 60g, softened, to form a smooth topping.
2. Caster Sugar: 50g, for sweetness and crisp texture.
3. Egg: 1 large, binds the topping together.
4. Plain Wheat Flour: 70g, creates the pastry-like layer.
5. Cocoa Powder: 4g, adds a touch of chocolate depth.
6. Instant Coffee: 4g, brings that irresistible aroma.
7. Water: ½ tbsp, to dissolve the coffee granules.

Tiramisu Filling

1. Cream Cheese: 100g, smooth and tangy base.
2. Mascarpone: 100g, creamy Italian richness.
3. Powdered Sugar: 60g, for sweetness and silky texture.
4. Salt: A pinch, to balance the sweetness.

Ingredient Substitutions

You can easily adjust this recipe to what you have:

Mascarpone: Substitute with more cream cheese for a tangier filling.

Bread Flour: All-purpose flour works but may yield slightly denser buns.

Instant Coffee: Espresso powder or instant espresso for stronger flavor.

Butter: Margarine or plant-based butter for a dairy-free version.

Ingredient Spotlight

Instant Coffee: The heart of the mocha topping — aromatic and rich, it creates that bakery-style scent that fills your kitchen.

Mascarpone: Adds smoothness and a subtle sweetness to the tiramisu filling, balancing the coffee’s intensity beautifully.

Instructions for Making Mexican Coffee Buns

This recipe has three main parts — dough, topping, and filling — all worth the effort. Let’s walk through it together.

1. Preheat Your Equipment:
Set your oven to 180°C (356°F) and line a baking sheet with parchment paper.

2. Combine Ingredients (Dough):
In a large bowl, mix the yeast with warm milk and sugar. Let it sit for 5 minutes. Add the egg, flour, salt, and softened butter. Knead until smooth and elastic.

3. Prepare Your Cooking Vessel:
Cover the bowl with a cloth and let the dough rise in a warm place for 60–90 minutes or until doubled in size.

4. Assemble the Dish:
Divide the dough into portions, flatten each, and place a small cube (5g) of butter in the center. Seal and roll into balls. Arrange on the baking tray. Let rest for another 30 minutes.

5. Cook to Perfection:
Pipe the mocha topping in a spiral pattern on top of each bun. Bake for 15–18 minutes, or until the tops are golden and slightly cracked.

6. Finishing Touches:
Cool slightly, then fill each bun with the tiramisu filling using a piping bag if desired.

7. Serve and Enjoy:
Enjoy warm, when the butter inside is soft, and the coffee aroma fills the air.

Texture & Flavor Secrets

Mexican Coffee Buns are all about contrast. The outside has a crisp mocha crust that shatters delicately when you bite in, revealing soft, pillowy bread beneath. Inside, the butter melts into the dough, while the tiramisu cream adds a silky, decadent surprise.

Cooking Tips & Tricks

• Use strong instant coffee for a richer aroma.
• Don’t overbake; the buns should stay soft and golden.
• Chill the tiramisu filling slightly before piping for easier handling.
• Serve warm for the ultimate experience.

What to Avoid

• Hot filling: Don’t pipe the tiramisu cream into hot buns — it’ll melt.
• Over-kneading: It can make the dough tough.
• Too much topping: A thin spiral bakes evenly and looks elegant.
• Skipping the second rise: The buns need it for fluffiness.

Nutrition Facts

Servings: 8
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 18 minutes
Rising Time: 90 minutes
Total Time: 2 hours 15 minutes

Make-Ahead and Storage Tips

You can refrigerate the dough overnight and bake fresh the next day. Store cooled buns in an airtight container for up to 2 days. Reheat briefly in the oven to restore crispness. The tiramisu filling should be kept chilled and added before serving for freshness.

How to Serve Mexican Coffee Buns

Serve warm with coffee or espresso. Dust lightly with cocoa powder or powdered sugar for a bakery finish. They’re equally delightful for brunch, afternoon tea, or dessert.

Creative Leftover Transformations

• Slice in half and toast lightly, then spread more cream filling inside.
• Turn into a coffee bun sundae with a scoop of vanilla ice cream.
• Crumble leftover buns to make a coffee-flavored trifle.

Additional Tips

• Make mini versions for parties or breakfast platters.
• Add a hint of cinnamon to the topping for extra warmth.
• Freeze unbaked buns and bake fresh whenever you want.

Make It a Showstopper

Arrange the buns on a white platter, dust with cocoa powder, and drizzle lightly with espresso glaze. Their glossy tops and rich coffee scent make them an instant centerpiece.

Variations to Try

• Mocha Latte: Add a touch more cocoa for a stronger chocolate note.
• Cinnamon Swirl: Mix cinnamon into the topping for a cozy twist.
• Caramel Cream: Replace tiramisu filling with dulce de leche.
• Nutty Coffee: Add crushed hazelnuts or almonds to the mocha topping.
• Vegan Delight: Use plant-based butter and vegan cream cheese alternatives.

FAQ’s

1. Can I make these without the tiramisu filling?

Yes! They’re delicious plain, just with the butter center.

2. Can I freeze them?

Yes, freeze baked buns and reheat in the oven before serving.

3. What’s the best coffee to use?

Instant espresso or strong instant coffee works best.

4. Can I prepare the dough ahead?

Yes, refrigerate overnight and bake the next day.

5. Why is my topping cracking too much?

It may be too thick — add a teaspoon of water for a smoother texture.

6. Can I use whole wheat flour?

You can, but it’ll make the buns denser.

7. How long do they stay fresh?

About 2 days at room temperature or 4 days refrigerated.

8. Can I skip the butter filling?

You can, but it adds a beautiful richness.

9. Can I make them smaller?

Yes, just reduce baking time slightly.

10. What pairs best with these buns?

A cappuccino, flat white, or strong black coffee complements them perfectly.

Conclusion

Mexican Coffee Buns are the perfect mix of aroma, texture, and indulgence — a soft brioche hug with a coffee-scented crust and creamy heart. They’re the kind of bake that feels special, smells divine, and tastes even better than they look. Trust me, once you try them, you’ll be hooked.

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