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Coffee Cinnamon Rolls

Coffee cinnamon rolls with an espresso-brown dough and a tangy coffee cream cheese glaze. Soft, fluffy spirals baked until golden, then drizzled with glaze and finished with espresso powder.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Coffee dough
  • 0.75 cup strong coffee warm
  • 2.25 tsp yeast
  • 0.25 tsp sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 2 tsp vanilla
  • 4 cup flour
  • 1 tsp espresso powder
  • 1 tsp salt
Filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tsp espresso powder
Coffee cream cheese glaze
  • 4 oz cream cheese softened
  • 2 cup powdered sugar
  • 3 tbsp strong coffee
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the coffee dough
  1. In a bowl, combine warm strong coffee with yeast and sugar, then add melted butter, eggs, and vanilla. Stir until the mixture looks smooth and slightly foamy.
  2. Knead in flour, espresso powder, and salt for 8 minutes. The dough should become elastic and spring back when pressed.
  3. Cover the dough and let it rise for 1 hour. It should nearly double in size before shaping.
Fill, shape, and second rise
  1. Roll the dough out on a lightly floured surface and spread softened butter over the surface. Leave a thin, even layer so the filling stays put.
  2. Sprinkle brown sugar, cinnamon, and espresso powder over the buttered dough. Cover evenly so every roll has a coffee-cinnamon center.
  3. Roll the dough into a tight log, then cut 12 rolls. Arrange cut-side up on a sheet pan.
  4. Cover and let the rolls rise for 45 minutes. They should look puffed and slightly increased in height.
Bake and glaze
  1. Bake the rolls at 375°F for 22 to 25 minutes. Pull them when the tops are golden and the centers feel set.
  2. In a bowl, beat cream cheese with powdered sugar, strong coffee, and vanilla until smooth. Drizzle the glaze over warm rolls and dust with espresso powder.

Notes

For the best rise, use coffee that feels warm to the touch (not hot) so the yeast activates without being shocked. Store baked rolls covered in the fridge for up to 4 days; warm in the microwave for 10 to 20 seconds before serving. Freeze assembled, unbaked rolls for up to 2 months—thaw in the fridge overnight, then proof and bake. For a lighter option, use low-fat cream cheese in the glaze.