In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.

In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.

Slightly warm the milk, then stir in the instant coffee until dissolved.

Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.

With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.

Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.

With lightly buttered hands, pull the sides of the dough down into the bottom center, to create a smooth round ball. Place it seam side down into a buttered bowl and cover the top with plastic wrap. Let it rise in a warm spot until doubled in size, about 45-60 minutes.

In a small bowl, combine the softened butter, brown sugar, cinnamon, and instant coffee until smooth.

Roll the dough out on a lightly floured surface into a 14x18 rectangle. Then spread the coffee cinnamon filling over the dough all the way to the edges, leaving a 1/4 inch edge at the top clean.

Cut the dough into twelve, 1 ½-inch strips. Roll each strip away from you, pinching the clean end to the roll. Transfer them to the prepared baking pan and cover the top with plastic wrap. Let it rise in a warm spot until doubled, about 45-60 minutes.

Preheat the oven to 325 F/163 C.

Bake for 20-23 minutes, or until the tops are golden brown. Let cool on a wire rack while making the frosting.

Combine softened cream cheese and butter. Mix in the powdered sugar. Whisk in the cream and instant coffee until smooth.

Spread over the coffee rolls and enjoy!