I can’t resist these coffee cinnamon rolls, with rich coffee swirls and a silky coffee cream cheese frosting that makes every bite feel bakery-worthy. This is the breakfast treat your morning coffee has been waiting for.

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I’m shamelessly obsessed with these homemade coffee cinnamon rolls because they hit that sweet, bitter, rich spot I want with my morning coffee. The instant espresso powder makes every swirl taste deeper and bolder, not just sugary, and the cream cheese frosting brings that tangy, glossy finish I keep stealing from the pan.

But honestly, the texture is what gets me. Soft centers, sticky edges, frosting melting into every crevice.

Ridiculous in the best way. I love them for slow mornings, loud brunches, or straight-from-the-pan snacking when I have zero patience.

And yes, I always go back for another.

Ingredients

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Warm milk makes the dough soft, cozy, and ready to puff up.
Yeast is the magic helper that gives these rolls their fluffy lift.
Sugar feeds the yeast and adds that sweet bakery-style bite.
Melted butter keeps the dough rich, tender, and not dry.
Eggs add structure, softness, and a little extra richness.
Vanilla brings a warm, sweet background that makes everything taste friendlier.
Flour gives the rolls their body, chew, and pillowy shape.
Salt keeps the sweetness balanced, because flat cinnamon rolls are sad.
Brown sugar melts into the filling and gets gooey in the best way.
Cinnamon is the cozy classic, and yeah, it’s non-negotiable here.
Espresso powder adds bold coffee flavor without making things bitter.
Soft butter helps the filling spread smoothly into every swirl.
Cream cheese makes the frosting tangy, thick, and not too sweet.
Powdered sugar keeps the frosting smooth, sweet, and cloud-like.
Plus, coffee frosting makes these feel like breakfast and dessert had a baby.

Ingredient Quantities

For the dough: 1 cup whole milk, warmed to about 110 F

Active dry yeast 2 1/4 teaspoons (one 7 gram packet)

Granulated sugar 1/3 cup

Unsalted butter 1/4 cup, melted and cooled slightly

Large eggs 2, room temperature

Vanilla extract 1 teaspoon

All purpose flour 4 cups, plus extra for dusting

Salt 1 teaspoon

For the filling: Packed light brown sugar 3/4 cup

Ground cinnamon 2 tablespoons

Instant espresso powder 2 tablespoons, or 2 tablespoons strong brewed coffee

Unsalted butter 1/2 cup, softened to spreadable consistency

For the coffee cream cheese frosting: Cream cheese 4 ounces, softened

Unsalted butter 1/4 cup, softened

Powdered sugar 1 1/2 cups, sifted if lumpy

Instant espresso powder 1 tablespoon dissolved in 1 tablespoon hot water, or 1 tablespoon cooled strong brewed coffee

Vanilla extract 1/2 teaspoon

Pinch of salt

How to Make this

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1. Warm the milk to about 110 F, stir in the granulated sugar and sprinkle the active dry yeast over the surface; let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk the melted cooled butter, eggs, and vanilla, then stir in the foamy yeast mixture.

3. Add 3 1/2 cups of the flour and the salt, mixing until a shaggy dough forms; turn onto a floured surface and knead, adding remaining flour as needed, until smooth and elastic, about 6 to 8 minutes.

4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. Meanwhile make the filling by combining the packed brown sugar, ground cinnamon, and instant espresso powder or strong brewed coffee; set the softened butter aside for spreading.

6. Punch down the risen dough and roll it into a roughly 16 by 12 inch rectangle on a lightly floured surface; evenly spread the softened 1/2 cup butter over the dough, then sprinkle the sugar mixture over the butter, pressing lightly.

7. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal; cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking dish or similar, leaving a little space between each.

8. Cover the rolls and let them rise again until puffy, about 30 to 45 minutes, then bake in a preheated 350 F oven for 22 to 25 minutes, or until golden brown and cooked through; remove from the oven.

9. While the rolls bake or cool slightly, make the coffee cream cheese frosting by beating together the softened cream cheese and 1/4 cup softened butter until smooth, then add the powdered sugar, dissolved instant espresso or cooled strong coffee, vanilla, and a pinch of salt; beat until creamy and spreadable.

10. Spread the frosting over the warm rolls so it melts into the swirls, serve warm with your morning coffee.

Equipment Needed

1. Measuring cups and spoons
2. Instant read thermometer
3. Large mixing bowl
4. Whisk and wooden spoon or silicone spatula
5. Stand mixer with dough hook or a sturdy surface for hand kneading
6. Rolling pin and bench scraper or sharp knife for cutting rolls
7. 9 by 13 inch baking dish, greased
8. Electric mixer or hand mixer for frosting

FAQ

Q: Can I make the dough by hand instead of a stand mixer? A: Yes. Mix wet ingredients, stir in flour and salt, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.

Q: How do I know the dough has risen enough? A: It should double in size and hold a gentle indentation when you press it with a fingertip. This usually takes 1 to 1 1/2 hours in a warm spot.

Q: Can I use brewed coffee instead of instant espresso powder in the filling and frosting? A: Yes. Use equal-strength brewed coffee as specified in the recipe. Reduce liquid elsewhere if you add extra coffee to avoid a too-wet filling or frosting.

Q: What if my filling oozes out during baking? A: That usually means the butter was too soft or the roll seams were not sealed. Chill the filled, rolled log 10 to 15 minutes before slicing and press seams closed with a little water.

Q: How should I store leftover rolls and how long will they keep? A: Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Rewarm before serving for best texture.

Q: What is the best way to reheat a single roll? A: Microwave for 15 to 25 seconds until warm, or reheat in a preheated 350 F oven for 6 to 8 minutes covered loosely with foil to prevent drying.

Homemade Coffee Cinnamon Rolls Recipe Substitutions and Variations

Whole milk: use 1 cup warmed 2% milk, or 1 cup warmed unsweetened almond milk for a lighter dairy free option (texture may be slightly less rich)
Active dry yeast: substitute equal amount instant yeast (add directly to flour), or use 1 cup active sourdough starter and reduce flour/liquid slightly while allowing longer rise
All purpose flour: use 4 cups bread flour for chewier, taller rolls, or 3 3/4 cups whole wheat pastry flour for a nuttier, more tender result (may need a touch more liquid)
Cream cheese in frosting: replace 4 oz cream cheese with 4 oz mascarpone for a milder, creamier frosting, or use 1/2 cup thick Greek yogurt strained overnight for a tangy, lighter version (reduce any extra liquid)

Pro Tips

1. Proof the yeast in the warm milk until it is very foamy. If it only looks slightly bubbled, your yeast may be old or the milk too cool. Fresh, active foam gives the lightest, airiest rolls.

2. Keep the butter for the filling spreadable but not melted. If it is too soft the filling will sink into the dough and you will lose defined swirls. Room temperature should allow easy spreading without pooling.

3. When rolling and cutting, use a piece of strong thread or unflavored dental floss under the log and lift the ends to slice cleanly. That prevents squashing and keeps the spirals neat.

4. Frost while the rolls are still warm but not piping hot. Warm rolls help the frosting melt into the swirls for a silky finish. If the frosting becomes too thin, chill briefly to firm it up before serving.

Homemade Coffee Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

470

kcal

Equipment: 1. Measuring cups and spoons
2. Instant read thermometer
3. Large mixing bowl
4. Whisk and wooden spoon or silicone spatula
5. Stand mixer with dough hook or a sturdy surface for hand kneading
6. Rolling pin and bench scraper or sharp knife for cutting rolls
7. 9 by 13 inch baking dish, greased
8. Electric mixer or hand mixer for frosting

Ingredients

For the dough: 1 cup whole milk, warmed to about 110 F
Active dry yeast 2 1/4 teaspoons (one 7 gram packet)
Granulated sugar 1/3 cup
Unsalted butter 1/4 cup, melted and cooled slightly
Large eggs 2, room temperature
Vanilla extract 1 teaspoon
All purpose flour 4 cups, plus extra for dusting
Salt 1 teaspoon
For the filling: Packed light brown sugar 3/4 cup
Ground cinnamon 2 tablespoons
Instant espresso powder 2 tablespoons, or 2 tablespoons strong brewed coffee
Unsalted butter 1/2 cup, softened to spreadable consistency
For the coffee cream cheese frosting: Cream cheese 4 ounces, softened
Unsalted butter 1/4 cup, softened
Powdered sugar 1 1/2 cups, sifted if lumpy
Instant espresso powder 1 tablespoon dissolved in 1 tablespoon hot water, or 1 tablespoon cooled strong brewed coffee
Vanilla extract 1/2 teaspoon
Pinch of salt

Directions

Warm the milk to about 110 F, stir in the granulated sugar and sprinkle the active dry yeast over the surface; let sit 5 to 10 minutes until foamy.
In a large bowl whisk the melted cooled butter, eggs, and vanilla, then stir in the foamy yeast mixture.
Add 3 1/2 cups of the flour and the salt, mixing until a shaggy dough forms; turn onto a floured surface and knead, adding remaining flour as needed, until smooth and elastic, about 6 to 8 minutes.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Meanwhile make the filling by combining the packed brown sugar, ground cinnamon, and instant espresso powder or strong brewed coffee; set the softened butter aside for spreading.
Punch down the risen dough and roll it into a roughly 16 by 12 inch rectangle on a lightly floured surface; evenly spread the softened 1/2 cup butter over the dough, then sprinkle the sugar mixture over the butter, pressing lightly.
Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal; cut into 12 equal rolls and place them cut side up in a greased 9 by 13 inch baking dish or similar, leaving a little space between each.
Cover the rolls and let them rise again until puffy, about 30 to 45 minutes, then bake in a preheated 350 F oven for 22 to 25 minutes, or until golden brown and cooked through; remove from the oven.
While the rolls bake or cool slightly, make the coffee cream cheese frosting by beating together the softened cream cheese and 1/4 cup softened butter until smooth, then add the powdered sugar, dissolved instant espresso or cooled strong coffee, vanilla, and a pinch of salt; beat until creamy and spreadable.
Spread the frosting over the warm rolls so it melts into the swirls, serve warm with your morning coffee.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.