These Coffee Cinnamon Rolls will satisfy all your coffee cravings! They’re super soft, fluffy, gooey and full of coffee flavour.

Coffee Cinnamon Rolls

If you love cinnamon rolls and coffee, these Coffee Cinnamon Rolls combine both in a tender, gooey package. The dough is soft and fluffy with a subtle coffee tone, the filling is rich and melty, and the cream cheese coffee icing ties everything together for an indulgent breakfast or brunch treat.

Soft, Coffee-Flavored Dough

The dough gets its coffee character from instant coffee granules mixed into the wet ingredients. Adding brewed coffee would introduce too much liquid and risk a sticky, tough dough, so instant coffee is the perfect concentrated option. One tablespoon gives a gentle coffee note — increase it if you prefer a stronger flavour. The coffee also gives the dough a warm golden-brown hue.

Filling

For the filling, you can either mix the instant coffee into the sugar and cinnamon or dissolve it in melted butter for a “butter coffee” spread. I mix it with the melted butter, brush that over the rolled-out dough, then sprinkle the brown sugar and cinnamon on top. That creates an extra-moist, intensely spiced interior once baked.

These rolls can be made in several sizes — 6 jumbo, 8 large, or 12 medium — depending on how thick you slice the log. I tend to make large rolls for a satisfying single-serve treat.

Coffee Cream Cheese Icing

The icing is a silky cream cheese glaze with a bright coffee boost. A small amount of instant coffee adds pretty flecks and subtle flavour, while a splash of freshly brewed coffee blends in for a smoother coffee note. Spread half of the icing on the rolls right after they come from the oven so it melts into the swirls, then add the rest after they rest briefly for a luscious finish.

The aroma of fresh coffee and warm cinnamon rolls is irresistible. For the best experience, serve these warm with a fresh cup of coffee. They make a showstopping breakfast or weekend treat.

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat individual rolls in the microwave for 30–45 seconds until warm and gooey.

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Coffee Cinnamon Rolls

Yield:
8 large rolls, 6 jumbo rolls, or 12 medium rolls

Prep Time:
3 minutes

Cook Time:
30 minutes

Inactive Time:
4 hours 57 minutes

Total Time:
5 hours 30 minutes

These Coffee Cinnamon Rolls will satisfy all your coffee cravings! They’re super soft, fluffy, gooey and full of coffee flavour.

Ingredients

Coffee Dough:

• 1 cup warm milk (110-115˚F)
• 1 package (2 and ¼ tsp) active dry yeast
• ½ cup + ½ teaspoon granulated sugar, divided
• ⅓ cup unsalted butter or margarine, melted
• 1 tablespoon instant coffee
• 1 teaspoon pure vanilla extract
• 2 large eggs, lightly beaten
• 4 – 4 and ½ cups all-purpose flour
• 1 teaspoon salt

Filling:

• ¼ cup margarine, melted
• 1 tablespoon instant coffee
• 1 cup dark brown sugar, packed
• 3 tablespoons ground cinnamon

Coffee Cream Cheese Icing:

• ½ cup unsalted butter or margarine, softened
• 1 (8 oz) package cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon instant coffee granules
• ⅛ teaspoon salt
• 1-2 tablespoons freshly brewed coffee (or more, if desired)

Instructions

For the Coffee Dough:

1. Heat the milk in a microwave-safe bowl until warm (about 50–60 seconds), around 110–115˚F. If unsure, test by touch: it should feel comfortably warm, not hot.
2. Sprinkle the yeast and ½ teaspoon sugar into the warmed milk; do not stir. Let sit 5–10 minutes until frothy. If it doesn’t foam, the yeast may be inactive or the milk too hot.
3. Stir melted butter, instant coffee, vanilla and eggs into the milk and yeast mixture.
4. In the bowl of a stand mixer fitted with a dough hook, combine 4 cups flour, remaining ½ cup sugar and salt. Add the liquid mixture and mix on low until combined, then knead on medium-low until smooth and elastic, about 7–10 minutes. Add more flour, 1 tablespoon at a time, only if dough remains sticky.
5. Lightly oil a large bowl, place the dough inside, turn to coat, cover loosely and let rise in a warm spot 1–1½ hours, until doubled.

For the Filling:

1. Microwave the melted butter in 30-second intervals until smooth. Stir in instant coffee (it may not dissolve completely). Set aside.
2. Mix brown sugar and cinnamon in a separate bowl and set aside.

Assembly:

1. Grease a 9×13-inch baking dish and line the bottom with parchment.
2. Punch down the risen dough and turn it onto a floured surface.
3. Roll dough into a 9×13-inch rectangle. Brush with the melted coffee butter and sprinkle the brown sugar–cinnamon mixture over it, leaving a 1½-inch border. Press filling lightly into the dough.
4. Roll the dough tightly from the long side, pinch the seam to seal, and slice into 6–12 rolls depending on desired size. Place them in the prepared pan.
5. Cover with a damp towel or plastic wrap and let rise 30 minutes to 1 hour until doubled. Preheat oven to 350°F (180°C) while they rise.
6. Bake 25–30 minutes until lightly golden. Meanwhile, prepare the icing.

For the Coffee Cream Cheese Icing:

1. Beat the softened butter and cream cheese until light and fluffy, 3–5 minutes.
2. Add powdered sugar on low until combined. Add vanilla, instant coffee and salt, mixing until smooth. Stir in 1–2 tablespoons freshly brewed coffee, adding more to taste for desired consistency.
3. When rolls come from the oven, spread half the icing over them so it melts in. Let cool 10–15 minutes, then spread remaining icing. Serve warm.

Notes

• You can prepare the rolls the night before: after slicing, cover the pan tightly and refrigerate. The next day, let them rise in a warm oven (preheated to 150–170°F then turned off) for 1–1½ hours until doubled, then bake as directed.
• Measure flour correctly: spoon flour into the measuring cup and level with a knife to avoid dense dough from too much flour.

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Bon Appétit!

Love, Dedra ❤