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Coffee Cinnamon Rolls with Espresso Cream Cheese Frosting Recipe

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4.3 from 30 reviews

Delight in these soft and aromatic Coffee Rolls, perfectly combining the rich flavors of espresso and cinnamon in a tender, fluffy dough. Topped with a luscious coffee cream cheese frosting, these rolls make an irresistible treat for breakfast or dessert, with a beautifully balanced sweetness and a subtle coffee kick.

  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings

Ingredients

Dough

  • ¼ cup (60mL) warm water
  • 1 and ⅛ teaspoons (4g) dry active yeast (or half of one packet)
  • ¼ cup (60mL) warm milk
  • 2 and ½ Tablespoons (31g) granulated sugar
  • 1 and ½ Tablespoons espresso powder or instant coffee granules
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 2 and ½ to 2 and ¾ cups (300-330g) all purpose flour
  • 3 Tablespoons (43g) unsalted butter (softened to room temperature and cut into 4-6 pieces)

Filling

  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) firmly packed light brown sugar
  • 1 and ½ Tablespoons espresso powder or instant coffee granules
  • ½ Tablespoon ground cinnamon
  • 2 Tablespoons (29g) unsalted butter (melted)

Cream Cheese Frosting

  • 2 ounces (56g) cream cheese (softened to room temperature)
  • 2 Tablespoons (28g) unsalted butter (softened to room temperature)
  • ¾ cup (90g) powdered sugar
  • 1 and ½ teaspoons espresso powder or instant coffee granules
  • ⅛ teaspoon salt
  • 1 to 2 Tablespoons (15-30mL) liquid for thinning (optional, such as milk or cream)

Instructions

  1. Activate Yeast: Spray a baking dish with non-stick spray and set aside. Place warm water in a large bowl, sprinkle dry active yeast on top, whisk gently, and allow it to activate and become bubbly for 10 minutes.
  2. Prepare Dough Mixture: To the activated yeast, add warm milk, granulated sugar, espresso powder or instant coffee granules, salt, vanilla extract, and egg. Whisk until combined.
  3. Incorporate Flour and Butter: Gradually stir in 1 cup of flour first so the dough starts to come together, then add the softened butter pieces and blend until mostly incorporated. Add the remaining 1 and ¼ cups of flour and mix until the dough is shaggy but pulls from the bowl sides.
  4. Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Use small flour additions as needed to prevent stickiness. The dough should feel like PlayDoh. Let it rest for 10 minutes.
  5. Prepare Filling: In a medium bowl, combine granulated sugar, brown sugar, espresso powder or instant coffee, and ground cinnamon. Whisk well and set aside.
  6. Roll Dough: Roll out the dough on a floured surface into a 9″ x 12″ rectangle. Brush melted butter evenly over the surface, leaving a ½” border free of butter.
  7. Add Filling: Sprinkle the espresso-cinnamon-sugar mixture evenly over the melted butter layer on the dough.
  8. Form Rolls: Starting at a long side, roll dough into a tight 12″ log, pressing ends to seal. Using a sharp serrated knife, slice into 6 even rolls, keeping seam side down.
  9. Arrange and Proof: Place rolls cut-side down in the greased baking dish. Gather any fallen filling and sprinkle on top. Press rolls gently to slightly flatten. Cover loosely with foil or kitchen towel and let rise for 1½ hours.
  10. Bake Rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 28-32 minutes until golden brown on top, optionally covering with foil to prevent over-browning. Remove and cool for 15 minutes.
  11. Make Frosting: Beat softened butter and cream cheese with a mixer on medium-high speed until smooth. Lower speed, add powdered sugar, espresso powder, and salt, mixing until smooth. Add liquid if thinning frosting is desired.
  12. Frost and Serve: Spread the coffee cream cheese frosting over the slightly cooled rolls. Serve immediately. Store leftovers in an airtight container up to 3 days at room temperature or 5 days refrigerated. Reheat for 8-10 seconds in microwave before serving.

Notes

  • To thin the frosting, gradually add 1 to 2 tablespoons of milk or cream until desired consistency is reached.
  • Don’t rush the dough rolling step; the dough is elastic and requires gentle patience to reach the correct size.
  • If filling spills during slicing, simply sprinkle it back on the rolls before the final rise.
  • Cover rolls with foil during baking if they brown too quickly on top.
  • Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slightly before serving.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/coffee-cinnamon-rolls-with-espresso-cream-cheese-frosting-recipe/