This post may contain affiliate links. Please read my privacy policy.
Mexican Coffee Bun, or Rotiboy, is a delightful sweet treat known for its buttery filling and crispy coffee topping. Baked to golden perfection, this irresistible bun has won over taste buds across Asia, making it a must-try for any pastry lover.
What Is Rotiboy
Rotiboy is a popular Malaysian bakery chain known for its signature product, the “Rotiboy” coffee bun. This bun, often referred to as a Mexican coffee bun, with a soft, buttery interior and a crispy, coffee-flavored pastry crust. The name “Rotiboy” comes from the combination of “roti,” the Malay word for bread, and “boy,” reflecting the bakery’s branding.
Rotiboy originated from Bukit Mertajam, Penang. It has gained widespread popularity across Asia for its distinctive flavor and appealing aroma. Mexican coffee bun has become a sensation across Asia–from Singapore, Indonesia, Thailand Korea (including Korean bakeshops in California) to Saudi Arabia–with numerous bakeries and copycat establishments offering their own versions of this popular treat.
Coffee Bun
The tantalizing aroma of the Mexican coffee bun is irresistible, wafting in the air as I started baking. This bun is filled with butter in the center of the bun, and the coffee topping is absolutely to die to.
These Rotiboy coffee buns are best enjoyed fresh out of the oven. The joy of baking them is as delightful as the pleasure of eating them pipping hot and fresh.
Mexican Coffee Bun Ingredients
- Bread flour
- Sugar
- Baking milk powder
- Dry yeast
- Unsalted butter
- Eggs
- Cake flour
- Instant coffee mixed with hot water or espresso
- Coffee liquor or coffee essence
See the recipe card for full information on ingredients.
How To Make Mexican Coffee Bun
Step 1: Add all the dry ingredients and mix thoroughly. Gradually incorporate the water and egg mixture while kneading on medium speed with a dough hook for about 10 minutes. Slowly add the butter and continue kneading until the dough is shiny and elastic. (Note: The dough should stretch without breaking.)
Step 2: Cover the dough with a cloth and let it proof for about 40 minutes, or until it has doubled in size.
Step 3: Prepare the topping. Beat the butter and sugar until pale in color. Gradually add the egg, mixing well. Fold in the flour on low speed, then add the coffee mixture and liquor. Mix until combined and set aside.
Step 4: Remove the dough and, on a lightly floured surface, punch it down to release the air. Divide the dough into 45 g (1.5 oz.) portions. Roll each portion into a small circle and place 1 teaspoon of butter in the center. Wrap the dough around the butter and shape it into a bun.
Step 5: Leave the prepared buns to proof for about 45 minutes, or until doubled in size. Place the cream topping in a piping bag and pipe it in circles around each bun.
Step 6: Bake at 215°C (419°F) for 18 minutes.
Baking Tips For Home Bakers
- Chill the butter filling beforehand so it stays firm and creates a rich center when baked.
- Use just a teaspoon of butter for filling to prevent it from leaking while baking.
- Pipe the topping just before baking to make sure it spreads nicely and doesn’t melt too early.
- Check the buns after 15 minutes and cover them with foil if they’re browning too fast.
Frequently Asked Questions
To bake soft and fluffy Mexican coffee buns, make sure you properly proof the dough until it doubles in size and knead it until it is smooth and elastic. Additionally, use fresh yeast and avoid overworking the dough to maintain its light texture.
Yes, you can customize the topping to suit your taste. While the traditional coffee topping is popular, you can experiment with flavors such as chocolate or matcha.
Store them in an airtight container at room temperature for up to three days, or refrigerate them for a longer shelf life; just reheat them in the oven before serving.
Each coffee bun is 638 calories.
Other Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Mexican Coffee Bun
Ingredients
For the Bun:
- 17 oz (480g) bread flour
- 3 oz (90g) castor sugar
- 1 teaspoon salt
- 1 oz (25g) baking milk powder, optional
- 0.35 oz (10g) dry yeast
- 280 ml water
- 1 large egg
- 2 oz (60g) unsalted butter
Topping:
- 7 oz (200g) unsalted butter
- 5 oz (140g) powdered sugar, sieved
- 3 large eggs, lightly beaten
- 7 oz (200g) cake flour
- 1 tablespoon instant coffee, + 2 tablespoons hot water or 3 tablespoons Espresso
- 1 tablespoon coffee liquor, or 1 tablespoon coffee essence, optional
Filling:
- 3.5 oz (100g) unsalted butter
Instructions
For the Bun:
- Add all the dry ingredients and mix thoroughly. Gradually incorporate the water and egg mixture while kneading on medium speed with a dough hook for about 10 minutes. Slowly add the butter and continue kneading until the dough is shiny and elastic. (Note: The dough should stretch without breaking.)
- Cover the dough with a cloth and let it proof for about 40 minutes, or until it has doubled in size. While the dough is proofing, prepare the topping.
Mexican Coffee Bun Topping:
- Beat the butter and sugar until pale in color. Gradually add the egg, mixing well. Fold in the flour on low speed, then add the coffee mixture and liquor. Mix until combined and set aside.
To Make Bun:
- Remove the dough and, on a lightly floured surface, punch it down to release the air. Divide the dough into 45 g (1.5 oz.) portions. Roll each portion into a small circle and place 1 teaspoon of butter in the center. Wrap the dough around the butter and shape it into a bun.
- Leave the prepared buns to proof for about 45 minutes, or until doubled in size. Place the cream topping in a piping bag and pipe it in circles around each bun.
- Bake at 215°C (419°F) for 18 minutes.
Notes
- Chill the butter filling beforehand so it stays firm and creates a rich center when baked.
- Use just a teaspoon of butter for filling to prevent it from leaking while baking.
- Pipe the topping just before baking to make sure it spreads nicely and doesn’t melt too early.
- Check the buns after 15 minutes and cover them with foil if they’re browning too fast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe and my friends and sons love it. A friend said the taste is similar with the original coffee buns she had when she visited Malaysia. How to store the dough though. I plan to make the dough a day ahead before i need it. Thanks. Love this recipe.
Thank you so much for the recipe, I have tried it yesterday and it’s perfect, it’s a big hit in my family and will be making again this afternoon, so excited because this is one of my favorite, the 1st time I ate this was in Malaysia near Petronas Tower years ago, the smell of a newly bake kopi roti is addicting and you want to eat it straight from the oven. I will be trying your other recipes.
Hi Lyisa, all my recipes are good please try more!
Tried this recipe and my friends and sons love it. A friend said the taste is similar with the original coffee buns she had when she visited Malaysia. How to store the dough though. I plan to make the dough a day ahead before i need it. Thanks. Love this recipe.
It’s best to do everything the same day.
Hi,
The 10g dry yeast… is it active dry yeast or instant dry yeast?
Active.
hi there, if i were to use instant dry yeast, will that make any difference? will i have to adjust the quantity? thank you!
It’s fine.
Tried this recipe and the bread its so pillowy soft.
Thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Tried this recipe and the bread its so pillowy soft.
Hi
Thanks for your recipe.
I have tried many times unfortunately I can never get the crusty top. It always turns out game-like texture.
Can you please advise.
What is game-like texture?
Good day!
I followed the recipe but I ended up getting a gloppy gooey dough. I was kneading it with the KitchenAid’s dough hook for 20 minutes (speed 2) already but it didn’t become elastic.
Should I knead it longer?
Super yummy
Super yummy
Thanks!
Hi! My husband and I love coffee bun. he was the one who introduced it to me . He grew up eating it when he’s still leaving in Brunei and Singapore. We tried the Papparoti coffee bun and like it too. I’ve been baking coffee bun and I I’m following your recipe. got the taste of the coffee topping however it doesn’t stay and keeps falling off the bun. Any advice you can give?
Hi Regina, I am not sure maybe make sure they are attached better before baking.
Made these today after falling in lust with them at a small coffee shop in Los Angeles (where they called them “mocha buns”). I followed the recipe as written, except added a dash of cinnamon and 1 tsp vanilla to the topping. Made each roll 75 gm size, which gave me 13 nicely sized buns. Fragrant, buttery, fluffy and delicious!
Awesome, so happy you tried out this Mexican coffee bun.