Skip your morning cup of coffee and make these coffee cinnamon rolls instead. Made with a pillowy coffee-infused milk bread dough, swirled with a rich cinnamon coffee filling, and finished with a thick coffee cream cheese frosting, they’re packed with bold coffee flavor in every single layer.
If you’re wondering…yes, it’s the same soft, tangzhong-based dough I use in my cinnamon rolls, just infused with coffee for a richer, more indulgent flavor.
I’m really not a coffee drinker, but I will absolutely sit and eat five of these rolls in one sitting if no one stops me.
Let’s make them!
How to Make Them
1
This is the tangzhong, which gives the dough its ultra-soft, bakery-style texture.
You’ll know it’s ready when it thickens into a smooth, glossy paste that holds its shape, almost like mashed potatoes.
2
The kneaded dough should look smooth, feel slightly tacky, and be elastic, not dry or stiff. It will also have a coffee-brown color from the addition of instant coffee!
3
I don’t recommend using espresso granules or liquid coffee here. The granules can leave a slight grittiness, and the liquid can throw off the dough.
I save them for recipes like my espresso brownies, where they dissolve much more smoothly into the batter.
4
Keep the rolls snug but not overly tight. This gives them room to expand as they proof and bake without the centers popping up.
5
Properly proofed cinnamon rolls will look noticeably puffed, with the spirals slightly expanded and touching each other.
When gently pressed, the dough should feel light and airy.
6
You’re looking for lightly golden tops and deep, caramelized brown sugar filling bubbling around the edges. Check the internal temp with a thermometer (185°F for gooey centers), and you’ll know exactly when to pull them out of the oven.
If coffee isn’t your thing, lucky for you, I have 20+ better-than-bakery cinnamon roll recipes to choose from, like my chocolate chip cookie dough rolls. They’re just as rich and over-the-top as these!
Enjoy!
—Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Coffee Cinnamon Rolls
Equipment
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Dough
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 2 teaspoons instant coffee granules
- 3 2/3 cups bread flour , *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- Tangzhong , from recipe above
- 8 tablespoons unsalted butter, room temperature
For the Cinnamon Coffee Filling
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee granules
For the Coffee Cream Cheese Frosting
- 1 tablespoon heavy cream
- 1 teaspoon instant coffee granules
- 6 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, whisk together the water and 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.1/4 cup (32 g) bread flour, 2/3 cup (155 g) water
- In a microwave-safe cup, gently warm the milk and cream until it feels warm (not hot). Stir in the instant coffee until dissolved. Set aside.1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 2 teaspoons instant coffee granules
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the egg, tangzhong, and the coffee milk/cream mixture to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.3 2/3 cups (485 g) bread flour , 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (g) fine sea salt, 1 (50 g) large egg, Tangzhong
- With the mixer running on low, add the butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.8 tablespoons (113 g) unsalted butter
- In a large bowl, combine the butter, brown sugar, cinnamon, and instant coffee with a spoon until smooth.12 tablespoons (168 g) unsalted butter, 3/4 cup (150 g) brown sugar, 1 tablespoon (4 g) instant coffee granules, 1 tablespoon (5 g) ground cinnamon
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the frosting. Lightly warm the cream and stir in the instant coffee to dissolve. Set aside to cool completely before using.1 tablespoon (15 g) heavy cream, 1 teaspoon instant coffee granules
- In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream/coffee mixture and the vanilla. Spread over the tops of the rolls and enjoy!6 tablespoons (84 g) unsalted butter, 4 ounces cream cheese, 1 cup (120 g) powdered sugar, 1 teaspoon vanilla bean paste or extract
If I want to make 2 sets of 6 (to gift to separate people) what size pan would you suggest I use?
I would bake them in an 8×8 baking pan 🙂
It turned out so fluffy! However, i would think it has less filling than i would like it too also slightly too sweet! I added a bit of espresso in the frosting as well as the dough.
Turned out pretty well. I would suggest using actual coffee or espresso in the frosting because the instant makes it taste a bit gritty. Also please fix step #2. It says to add the all purpose sugar instead of all purpose flour, sugar.
After making the beginning part 3 times I realized the mistake
Thanks for pointing that out, it’s fixed now!
I tried it and they turned out good except the dough didn’t rise. Do you think i would mess it up even more if I activated the yeast first?
Are you using active dry yeast or instant yeast? If you are using active dry the yeast must be activated in warm water (until foamy) before using, if not the rolls won’t rise. If you are using instant yeast this step is not necessary.
I am keen to try this recipe, do you knead the dough until you achieve the ‘window pane’ effect when you stretch the dough?
Yes! That would be a good sign that the dough is ready!