Prepare the Tangzhong by whisking together the water and ¼ cup of all-purpose flour in a small saucepan. Cook over medium heat for 4-5 minutes until it's a paste-like consistency and set aside.

Mix the dry ingredients: In a stand mixing bowl, combine the remaining 3 ½ cups of all-purpose flour, sugar, instant yeast, and sea salt until well combined.

Warm the milk slightly and stir in 1 teaspoon of instant coffee until fully dissolved.

Combine the egg, warm milk mixture, vanilla extract, and tangzhong paste to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes.

Incorporate softened butter one tablespoon at a time until fully incorporated.

Knead the dough for 8-10 minutes until it's smooth and elastic.

Let the dough rise in a buttered bowl for about 45-60 minutes until doubled.

Prepare the filling by mixing softened butter, dark brown sugar, ground cinnamon, and instant coffee granules until smooth.

Roll the dough into a 14×18 inch rectangle and spread the filling over it.

Cut the dough into twelve 1 ½-inch strips, roll each strip away from you, and place them in a baking pan. Let them rise again for 45-60 minutes.

Preheat the oven to 325°F (163°C) and bake for 20-23 minutes until golden brown.

Prepare the frosting by combining softened cream cheese with butter, adding powdered sugar, heavy cream, and instant coffee until smooth.

Spread frosting over the cooled coffee rolls and enjoy!