Coffee Cinnamon Rolls

5 from 15 ratings

Coffee Cinnamon Rolls

These fluffy coffee cinnamon rolls are made with a coffee cinnamon sugar filling, and are drizzled with a delicious coffee glaze.

Prep Time15

Cook Time28

Additional Time1

Total Time1 43

Course: Bread & Cinnamon Rolls

Cuisine: American

Servings: 9

Calories: 499kcal

Author: Chelsey White

Ingredients

Coffee Cinnamon Roll Filling

3/4 cups packed light brown sugar 150g
1 1/2 Tbsp ground cinnamon 9g
2 Tbsp instant espresso 10g
1/4 cup unsalted butter, softened 56g

Cinnamon Roll Dough

3 1/2 cups all-purpose flour + up to 1/2 cup addition flour to be added later in process 455g-520g
2 1/4 tsp or 1 packet instant yeast 7g, 1/4 oz.
1 tsp fine salt 6g
1 cup whole milk 240ml
1/2 cup granulated sugar 100g
1/4 cup butter 56g
2 Tbsp instant espresso 10g
1 large egg, room temperature 56g

Coffee Glaze

1 1/2 cups powdered sugar 190g
2 Tbsp strong coffee 30ml
1/4 cup unsalted butter, room temperature 56g
1 tsp vanilla extract or vanilla bean paste 4 ml

Instructions

Coffee Cinnamon Roll Filling

In a medium sized bowl, mix together 3/4 cup packed light brown sugar, 1 1/2 Tbsp ground cinnamon, 2 Tbsp instant espresso and set aside.

Coffee Cinnamon Roll Dough

Preheat your oven to 200 F / 93 C.
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant yeast and 1 tsp salt.
In a separate bowl, combine 1 cup milk, 1/2 cup granulated sugar, 1/4 cup butter, and 2 Tbsp instant espresso. Heat for 60-90 seconds in the microwave until the butter is melted. Stir to combine the ingredients.
Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook.
Add in one large egg and mix on a low speed until a sticky dough ball forms.
Continue to mix on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
As the dough mixes, add additional flour, 1 Tbsp at a time until the dough begins to leave the sides of the bowl.
Cover your bowl with plastic wrap and set aside to allow the dough to rest for 15 minutes. This will let the gluten in the dough relax and make it easier to roll out.
Place the dough on a lightly floured surface and roll it into a large rectangle that's 12 x 18 in. It should be about 1/2 cm thick.
Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
Sprinkle the filling (instructions above) evenly over the buttered area. Tightly roll the dough horizontally, toward the uncovered strip.
Cut 9 equal pieces and place in a greased 8 in x 8 in pan.
Turn the oven off! I REPEAT, TURN THE OVEN OFF. Cover the cinnamon rolls with foil and place in the oven for about 30 minutes to give them an assisted rise.
Remove from the oven and take off the tinfoil. Turn the oven back on and heat to 350 / 175 C degrees.
Once the oven is preheated, bake the cinnamon rolls for 26-30 minutes, or until rolls are golden brown.

Coffee Glaze

To make the coffee glaze, mix 1 1/2 cups powdered sugar, 2 Tbsp strong coffee, 1/4 cup softened butter and 1 tsp vanilla extract together in a small bowl.
Spoon the glaze over the cinnamon rolls and serve warm.

Video

Notes

Using the Right Type of Yeast: Active Dry vs. Instant Yeast

Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with a bit of warm water and sugar before adding it into the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).

Tips for Making the Best Coffee Cinnamon Rolls

Use a ruler to make sure your dough is rolled out to the right size (12 x 18 in) and cut into even pieces.
Use dental floss to easily cut each cinnamon roll rather than a knife.
If you're struggling to cut your cinnamon rolls, place the cinnamon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
Cut 9 equal-sized cinnamon rolls from your log to make sure they all bake evenly.
Try to let the cinnamon rolls cool for about 10-20 minutes, then add the glaze. This will allow it to perfectly melt over your cinnamon rolls!

Making these Coffee Cinnamon Rolls in Advance

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

The morning you want to bake them, take them out 1-2 hours before you plan to bake them to let them warm up and rise a bit. Then follow the recipe instructions to bake in step 17.

Nutrition