Coffee rolls are light and fluffy cinnamon rolls with a coffee-flavored twist. With a bold coffee flavor and coffee cream cheese frosting, they are every coffee lover's dream!
After years of working as a pastry chef, I have perfected milk bread-style homemade cinnamon rolls.
These coffee rolls have the same incredibly fluffy and super soft texture as my strawberry cinnamon rolls, but with a strong coffee flavor instead!
They are perfect for breakfast, brunch, and obviously with a morning cup of coffee!
Jump to:
why you'll love these coffee rolls
- Strong coffee flavor: Coffee lovers get excited! These coffee rolls have a coffee yeast dough, coffee cinnamon filling, and coffee cream cheese icing.
- Soft dough: This dough is incredibly soft and really easy to work with!
- Perfect morning or weekend treat: Cinnamon buns are perfect for a weekend breakfast, brunch, or sweet treat for dessert!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Instant coffee granules: You can also use instant espresso granules if you can find them for an even stronger coffee flavor. I do not recommend using ground coffee or espresso because the texture will be gritty.
Whole milk: This milk is required to give the rolls the structure they need!
Instant yeast: Instant yeast is preferred for this recipe, but you can also use active dry yeast. Just make sure you activate it in warm milk before using it!
Heavy cream: Instead of milk, the frosting will use heavy cream which makes it incredibly creamy and delicious!
recipe instructions
Before you start, line a 9x13 baking pan with parchment paper and set it aside.
STEP ONE: Make the tangzhong. In a small pot, whisk together the water and all-purpose flour. Cook over medium heat for 4-5 minutes, constantly whisking, until it thickens and looks like a paste-like slurry.
STEP TWO: Mix the dry ingredients. In a stand mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until combined.
STEP THREE: Mix in the wet ingredients. In a small bowl, gently warm the milk and stir in the instant coffee granules. Mix until dissolved. Add the coffee milk, egg, vanilla extract, and tangzhong to the bowl.
STEP FOUR: Knead the dough. Knead the dough with the dough hook attachment on low speed for 2-3 minutes or until the dough forms a rough ball. Add in the softened butter one tablespoon at a time, allowing it to mix in completely before adding more.
Once all the butter is added, continue kneading for another 8-10 minutes, or until the dough is a smooth and tacky ball.
The dough should be sticking to the bottom of the bowl. If it seems too wet or is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
STEP FIVE: Shape into a ball. With lightly buttered hands, remove the dough from the mixer and pull the sides down into the bottom center, to create a smooth round ball.
Place it seam-side down into a lightly buttered large bowl.
STEP SIX: First rise. Cover the top with plastic wrap and let rise in a warm place, until doubled in size. The time this takes will depend on how warm or cold your kitchen is!
STEP SEVEN: Cut and fill the rolls. On a lightly floured surface, use a rolling pin to roll the dough out into a 14x18-inch rectangle, with the long side closest to you.
Then use a small offset spatula to spread the coffee cinnamon sugar filling over the dough, leaving a ¼ inch edge at the top of the dough clean.
Use a pizza cutter or very sharp knife to cut twelve, 1 ½-inch strips. Roll each strip away from you, then firmly pinch the end of the tail to the roll to seal it in and keep the filling from oozing out.
STEP EIGHT: Second rise. Transfer the rolls to the prepared baking pan and cover the top with plastic wrap. Place it in a warm spot to rise again until doubled in size, about 30-60 minutes.
Bake the cinnamon rolls until the tops are lightly golden brown. Remove the pan from the oven and let cool on a wire rack while you make the frosting.
STEP NINE: Make the coffee cream cheese frosting. In a medium bowl, combine the butter and cream cheese, then mix in the powdered sugar. Once combined, whisk in the heavy cream and instant coffee until smooth and fluffy.
Use a spoon to frost the tops of the warm rolls and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Proof time will vary. Because all kitchens and environments can be colder or warmer than others, the time your dough will take to proof may be longer or quicker than the indicated time in the recipe!
- Seal the edges well. Once each strip is rolled up, pinch the end of the tail to the roll to seal it well. This will keep the filling from oozing out while baking!
- Use a ruler for accuracy. This will ensure you have similar-sized rolls that bake evenly.
- Leave out the coffee. Not a coffee-lover? Feel free to leave it out of all components for a traditional cinnamon roll flavor!
storage & freezing
Once baked, these rolls are best kept at room temperature in an airtight container or wrapped tightly in the baking tray for up to 3 days.
You can freeze the cinnamon rolls after rolling, preferably in a baking pan, for up to one month. You will need to let them defrost in the fridge overnight and then at room temperature until doubled in size before baking.
faqs
It's definitely possible to knead it by hand but it will require some elbow grease!
The only difference between the two rolls is the addition of coffee! These rolls are basically cinnamon rolls with an added coffee flavor.
I have not tested this recipe with gluten-free flour but I would love to hear how they turn out if you try it!
Definitely! Once kneaded, transfer the dough to your buttered bowl or an airtight container. You can leave it in the fridge overnight and roll it out the next day.
They do contain about 2 tablespoons of coffee for the entire batch, so they do contain SOME caffeine, but not a lot per serving!
more breakfast recipes to try!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Coffee Rolls
Equipment
Ingredients
For the Tangzhong
- ¼ cup all-purpose flour
- ¾ cup water
For the Dough
- 3 ½ cups all-purpose flour *see notes for measuring below*
- ⅓ cup granulated sugar
- 2 teaspoon instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk slightly warmed
- 1 teaspoon instant coffee granules
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoon unsalted butter room temperature
For the Filling
- 5 tablespoon unsalted butter room temperature
- ⅔ cup dark brown sugar or light brown sugar
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon instant coffee granules
For the Frosting
- 2 oz cream cheese softened
- 4 tablespoon unsalted butter softened
- 1 cup powdered sugar
- 4 tablespoon heavy cream
- ¾ teaspoon instant coffee granules
Instructions
- 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.¼ cup all-purpose flour, ¾ cup water
- In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined.3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt
- Slightly warm the milk, then stir in the instant coffee until dissolved.½ cup whole milk, 1 teaspoon instant coffee granules
- 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.1 large egg, Tangzhong, ½ teaspoon vanilla extract
- 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.4 tablespoon unsalted butter
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
- With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
- Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
- Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long side closest to you.
- In a small bowl, combine the softened butter, brown sugar, cinnamon and instant coffee until smooth.5 tablespoon unsalted butter, ⅔ cup dark brown sugar, 1 ½ teaspoon instant coffee granules, 2 teaspoon ground cinnamon
- Use an offset spatula to evenly spread the coffee cinnamon filling over the dough all the way to the edges.
- Using a pizza cutter or sharp knife, cut twelve, 1 ½-inch strips.
- Roll each strip away from you (towards the clean edge). Pinch the end of the strip to the rest of the roll, this will prevent the filling from leaking out. Then transfer them to the prepared baking pan
- Cover the pan with plastic wrap and set it aside to rise until doubled in size, about 30-60 minutes. Preheat the oven to 325 F/163 C.
- Bake for 20-23 minutes, or until the tops are golden brown.
- Remove and let cool on a wire rack while you make the frosting.
- Combine the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream and instant coffee until smooth.2 oz cream cheese, 4 tablespoon unsalted butter, 4 tablespoon heavy cream, ¾ teaspoon instant coffee granules, 1 cup powdered sugar
- Spread over the cinnamon rolls and enjoy!
Video
Notes
- Proof time will vary. Because all kitchens and environments can be colder or warmer than others, the time your dough will take to proof may be longer or quicker than the indicated time in the recipe!
- Seal the edges well. Once each strip is rolled up, pinch the end of the tail to the roll to seal it well. This will keep the filling from oozing out while baking!
- Leave out the coffee. Not a coffee-lover? Feel free to leave it out of all components for a traditional cinnamon roll flavor!
Hebah says
Thank you for sharing this beautiful recipe, they are perfect cinnamon rolls!
Kayla says
I have been trying for YEARS to perfect my cinnamon roll recipe. Everytime I try, the active dry yeast never rises or the rolls come out dry on the edges but doughy in the middle.
But this recipe is THE ONE. I just tasted the first roll, and maybe I'm being dramatic, but it seriously made me tear up. It's so tender and fluffy and I can't wait to share with others!! It must be the tangzhong that helps the dough so much. Thank you thank you thank you!!!
Cambrea Gordon says
Thank you so much for this awesome review Kayla, so glad you enjoyed them!! 🙂
Granny That Cooks says
Wow, once again you seem to make a recipe that looks so hard to make, so simple and so good. These are amazing I would definitely recommend making these, I’ve tried some other of her recipes and they have all been so so so soooooo good.
Cambrea Gordon says
Aww, that is so wonderful to hear! I'm so happy to know you enjoyed it, thank you so much for coming back to leave a review!
Bill Walton says
These cinnamon rolls were fluffy and rich. Don't tell anybody but I like to have them for breakfast not dessert, they're that good.
Cambrea Gordon says
Thanks Bill, so glad you enjoyed them!