The Ultimate Fluffy Coffee Cinnamon Rolls with Rich Cream Cheese Frosting
Coffee rolls are more than just a breakfast pastry; they’re an experience. Imagine light and fluffy cinnamon rolls, but infused with a delightful coffee-flavored twist. These irresistible treats boast a bold coffee flavor in every component – from the tender yeast dough to the aromatic cinnamon filling, all crowned with a luscious coffee cream cheese frosting. For anyone who cherishes the rich taste of coffee, these homemade coffee cinnamon rolls are truly a dream come true!
As a pastry chef with years of experience, I’ve dedicated countless hours to perfecting the art of homemade cinnamon rolls, particularly those crafted with a milk bread-style dough. This distinctive approach ensures an incredibly fluffy and super soft texture, a hallmark of all my popular roll recipes. These coffee rolls inherit that same superior texture, echoing the success of my beloved strawberry cinnamon rolls, but with the invigorating twist of a strong, authentic coffee flavor.
Whether you’re looking for a special treat to kickstart your day, an impressive addition to a brunch spread, or simply a sweet companion to your morning cup of joe, these coffee cinnamon rolls fit the bill perfectly. Their unique flavor profile makes them a standout choice for any occasion.
If your love for coffee extends beyond these rolls, be sure to explore my other highly-rated coffee-infused recipes. You won’t want to miss my popular Coffee Chocolate Cake, the intensely rich Espresso Brownies, and my delightful Espresso Chocolate Chip Cookies!
Table of Contents
Why These Coffee Rolls Are Simply Irresistible
There are countless reasons to fall in love with these coffee rolls. They are designed to deliver a rich, comforting, and utterly delicious experience that will make them a regular in your baking repertoire. Here’s why they stand out:
- These coffee rolls boast an exceptionally strong coffee flavor, expertly integrated into three key components. The yeast dough itself is infused with coffee, creating a fragrant base. The sweet cinnamon filling gets a bold coffee boost, and finally, the luxurious coffee cream cheese icing provides the perfect grand finale. This layered approach ensures a deep, satisfying coffee essence in every single bite, making them a true coffee lover’s delight.
- We achieve an incredibly soft and tender dough that’s also surprisingly easy to handle, much like my popular peach cinnamon rolls. The secret lies in an ingenious Asian baking technique called “tangzhong.” This method involves cooking a small portion of flour and liquid into a paste, which then gets added to the main dough. The tangzhong pre-gelatinizes the starches in the flour, allowing the dough to absorb more liquid. The result is an exceptionally moist, super fluffy, and remarkably soft texture that stays fresh for longer.
- Beyond their incredible taste and texture, these coffee cinnamon buns are a versatile and perfect treat for a variety of occasions. They are an ideal morning indulgence, a delightful centerpiece for weekend brunches, or a comforting sweet dessert after any meal. While they pair exquisitely with a fresh cup of coffee, their robust flavor can be enjoyed anytime. If you find yourself short on time but still craving that cinnamon roll magic, my quicker cinnamon roll muffins offer a fantastic alternative!
Essential Ingredient Notes and Smart Substitutions
Understanding your ingredients is key to successful baking. Here’s a closer look at what you’ll need for these coffee rolls and how to handle any necessary adjustments:
Instant coffee granules: These are the star of our coffee rolls! Instant coffee or instant espresso granules are absolutely essential for achieving that vibrant coffee flavor without altering the dough’s texture. You can use regular instant coffee, or for an even more intense and robust flavor, opt for instant espresso granules if you can find them. I’ve experimented with using regular ground coffee in these rolls, and unfortunately, the texture turned out slightly gritty and unpleasant. Therefore, I strongly advise against using ground coffee and stick to instant varieties for the best results.
Whole milk: This ingredient is crucial for developing the rich structure, providing luxurious richness, and ensuring ample moisture in these soft coffee rolls. The fat content in whole milk contributes significantly to the dough’s tenderness and crumb. While it might be tempting to use lighter milk alternatives, I don’t recommend using plant-based milk or even skim milk, as they tend to result in a noticeably drier and less flavorful dough. For optimal results, stick with whole milk, just as I do in all my signature cinnamon roll recipes, including my savory bacon rolls and delightful apple stuffed cinnamon rolls.
Instant yeast: For a pronounced, yeasty flavor and efficient rising, instant yeast is the preferred choice for this recipe, similar to its use in my cinnamon bun cake. Its fine granules don’t require proofing before mixing, streamlining the baking process. However, if you only have active dry yeast on hand, you can certainly use it. Just be sure to activate it first by dissolving it in a small portion of the warm milk (from the recipe) with a pinch of sugar for about 5-10 minutes, until frothy, before adding it to the rest of the wet ingredients. For detailed guidance on substitutions and baking with different yeast types, refer to my comprehensive baking with yeast guide.
Heavy cream: In contrast to the milk used in the dough, our signature coffee cream cheese frosting exclusively uses heavy cream. The high-fat content of heavy cream is what gives the frosting its incredibly rich, smooth, and utterly delicious texture. It contributes to a wonderfully thick and spreadable icing that perfectly complements the coffee-infused rolls. Do not substitute with lighter creams or milk, as this will result in a much thinner and less satisfying frosting.
All-purpose flour: This is the foundation of our fluffy dough. Using a good quality unbleached all-purpose flour will give you the best structure and tenderness. Avoid self-rising flour, as it contains leavening agents that are not needed here. Measuring flour accurately is crucial for the perfect dough consistency; see my expert baking tips below for proper measurement techniques.
Unsalted butter: Used generously throughout the dough, filling, and frosting, unsalted butter allows you to control the overall salt content of your rolls. Ensure your butter is at room temperature for both the dough and the frosting for proper incorporation. Softened butter for the dough will mix in smoothly, creating a uniform, elastic texture, while softened butter for the frosting will lead to a silky, lump-free icing.
Granulated sugar & Brown sugar: Granulated sugar provides sweetness and aids yeast activation in the dough, while dark brown sugar (or light brown sugar if preferred) in the filling adds a deeper, molasses-rich flavor and a wonderfully moist texture. The combination creates a balanced sweetness that enhances the coffee and cinnamon notes.
Large egg: The egg contributes to the richness, color, and structure of the dough. It acts as an emulsifier, binding ingredients together, and helps create a tender crumb. Ensure your egg is at room temperature to incorporate easily into the dough without chilling the other ingredients, which could hinder yeast activity.
Vanilla extract: A touch of vanilla extract in the dough and frosting enhances the overall flavor profile, adding warmth and depth that beautifully complements the coffee and cinnamon. Use a good quality pure vanilla extract for the best taste.
Find the full ingredient measurements and step-by-step instructions in the comprehensive recipe card below!
Step-by-Step Coffee Roll Recipe Instructions
Creating these incredible coffee cinnamon rolls is a rewarding process, and following these detailed steps will ensure a perfect bake every time. We’ll start with the unique tangzhong method to guarantee an impossibly soft dough, then move on to the flavorful filling and luscious frosting. Get ready to impress yourself and your loved ones with this bakery-quality treat!
Before you begin the dough preparation, remember to line a 9×13 baking pan with parchment paper. This simple step will prevent sticking and make for easy cleanup after your delicious coffee rolls are baked. Set it aside for later use.
Step 1: Make the tangzhong. The first crucial step for our super soft dough is preparing the tangzhong. In a small saucepan, vigorously whisk together the measured water and all-purpose flour. Place this mixture over medium heat, continuing to whisk constantly. You’ll notice it gradually thicken, transforming into a glossy, paste-like slurry. This process should take about 4-5 minutes. Once it reaches this consistency, immediately scrape it into a separate bowl and set it aside to cool slightly. It doesn’t need to be completely cold before use (image 1 below).
Step 2: Mix the dry ingredients. In the bowl of a stand mixer (fitted with the dough hook attachment later), combine the all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Use a whisk to thoroughly mix these dry ingredients together, ensuring they are evenly distributed. This helps prevent clumps and ensures the yeast is well-integrated (image 2 below).
Step 3: Mix in the wet ingredients. Gently warm the whole milk until it’s lukewarm (around 100-110°F or 38-43°C – warm to the touch but not hot). Stir in the instant coffee granules until they are completely dissolved, infusing the milk with a wonderful coffee aroma. Add this coffee-infused milk mixture, along with the room temperature large egg, vanilla extract, and the prepared tangzhong paste, to the bowl containing your dry ingredients (image 3 below). This combination will form the base of your rich, coffee-flavored dough.
Step 4: Knead the dough. Attach the dough hook to your stand mixer. Begin kneading the dough on low speed for approximately 2-3 minutes. During this initial phase, the ingredients will come together to form a rough, shaggy ball. Next, gradually add the softened unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated into the dough before adding the next (image 4 above). Once all the butter is in, increase the mixer speed slightly and continue kneading for an additional 8-10 minutes. The dough should transform into a smooth, elastic, and slightly tacky consistency. Properly kneaded dough will be shiny and pass the “windowpane test.”
The dough should still stick lightly to the bottom of the bowl but pull cleanly from the sides. If it seems too wet and sticks excessively to the sides, add a tablespoon of flour at a time until the desired consistency is reached. Conversely, if the dough appears too dry or stiff, incorporate half a tablespoon of milk at a time until it becomes supple and tacky.
STEP 5: Shape into a ball. Lightly butter your hands to prevent sticking. Gently remove the dough from the mixer bowl. On a clean surface, shape the dough into a smooth, round ball by carefully pulling the edges and tucking them underneath towards the bottom center. This creates surface tension and helps the dough rise evenly. Place the formed ball, seam-side down, into a large, lightly buttered bowl (image 5 below).
Step 6: First rise. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot in your kitchen – this could be near a sunny window, in a slightly warm oven (turned off!), or a proofing drawer if you have one. Allow the dough to rise until it has visibly doubled in size (image 6 below). The exact time for this first rise will vary significantly depending on the ambient temperature and humidity of your kitchen, typically ranging from 45 to 90 minutes. Patience is key here!
Step 7: Cut and fill the rolls. Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface and use a rolling pin to carefully roll the dough into a precise 14×18-inch rectangle. Position the longest side of the rectangle closest to you. In a separate small bowl, mix together the softened butter, dark brown sugar, ground cinnamon, and instant coffee granules to create a rich, aromatic filling. Evenly spread this coffee cinnamon sugar filling over the entire surface of the dough, making sure to leave a clean 1/4 inch edge at the very top (the far long edge) – this will help with sealing. Using a sharp knife or a pastry cutter, cut the dough into twelve even 1 1/2-inch strips along the long side. Carefully roll each strip away from you, starting from the bottom, creating a tight spiral. Once rolled, firmly pinch the clean end of the tail to the roll to seal it securely (image 7 above).
Step 8: Second rise. Transfer the perfectly formed coffee rolls to your prepared 9×13 baking pan, arranging them with a little space between each. Cover the top of the pan loosely with plastic wrap or a clean kitchen towel. Place the pan in a warm spot again for the second rise, allowing the rolls to double in size (this usually takes 30-60 minutes, depending on your kitchen’s warmth) (image 8 above). While the rolls are rising for the second time, preheat your oven to 325°F (163°C).
Bake the coffee rolls for 20-23 minutes, or until their tops are beautifully golden brown and they smell utterly divine. Once baked, remove the pan from the oven and allow the rolls to cool slightly on a wire rack while you prepare the irresistible coffee cream cheese frosting. This cooling time ensures the frosting doesn’t melt completely when applied.
STEP 9: Make the coffee cream cheese frosting. In a medium-sized bowl, combine the softened cream cheese and softened unsalted butter. Use an electric mixer to beat them together until light and fluffy. Gradually add the powdered sugar, mixing until smooth and no lumps remain. Next, pour in the heavy cream and a final touch of instant coffee granules, whisking until the frosting is perfectly smooth, creamy, and infused with coffee flavor. Generously frost the tops of the warm (but not hot) coffee rolls. The slight warmth will allow the frosting to melt just enough to coat beautifully. Serve immediately and savor every coffee-infused bite! (image 9 above).
Expert Baking Tips for Perfect Coffee Rolls
Achieving bakery-perfect coffee rolls is within your reach! These expert tips will guide you to success, ensuring your rolls are consistently soft, flavorful, and beautifully baked:
- Use a kitchen scale for precision. Baking is a science, and accuracy in measurements is paramount. Baking with a scale is far more accurate than relying on cup measurements, especially for flour. To effortlessly convert this recipe to metric, simply click the “metric” button located next to the ingredients title on the recipe card below. If a scale isn’t available, employ the “spoon and level” method: gently fluff your flour, then spoon it into your measuring cup without packing, and level off the excess with a straight edge. This prevents adding too much flour, which can lead to dry, dense rolls.
- Understand that proofing time is variable. Yeast dough is sensitive to temperature and environment. Your kitchen’s warmth or coolness will directly impact how quickly (or slowly) your dough rises. The times indicated in the recipe are guidelines; always judge the dough by its appearance (doubled in size) rather than strictly by the clock. On a cold day, it might take longer, while a warm, humid day will speed things up. Patience here ensures light, airy rolls.
- Ensure edges are sealed thoroughly. After you’ve rolled each strip of dough with the delicious coffee cinnamon filling, it’s vital to firmly pinch the end of the tail to the main roll. This creates a secure seal, preventing the rich filling from oozing out during the baking process and keeping your rolls neat and delicious.
- Employ a ruler for uniform rolls. For aesthetically pleasing and evenly baked coffee rolls, use a ruler to measure your dough rectangle and the strips you cut. Consistent sizing ensures that all rolls bake at the same rate, resulting in a batch of perfectly golden and cooked-through pastries.
- Room temperature ingredients are a must. For yeast doughs, having ingredients like milk, eggs, and butter at room temperature is crucial. Cold ingredients can slow down yeast activity and make the dough harder to knead and rise effectively. Room temperature butter also incorporates smoothly, creating a more uniform dough.
- Do not over-knead or under-knead. Under-kneading results in a dense, tough texture, while over-kneading can also create a stiff dough by breaking down gluten. Follow the kneading times closely, looking for a smooth, elastic, and slightly tacky dough that passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
- Customize your coffee experience. If you prefer a less intense coffee flavor, you can reduce the amount of instant coffee granules in the dough, filling, or frosting. Or, if you’re baking for someone who doesn’t enjoy coffee, feel free to leave it out entirely from all components for a delightful traditional cinnamon roll flavor. Alternatively, explore other fruity variations like my vibrant blueberry rolls!
- Test for doneness. To ensure your coffee rolls are perfectly baked through, look for a beautiful golden-brown color on top and a slight springiness when gently pressed. If you have a thermometer, the internal temperature should reach about 200-205°F (93-96°C) for fully cooked yeast bread.
Storage and Freezing Instructions for Freshness
To enjoy your coffee rolls at their best, proper storage is essential. Here’s how to keep them fresh and delicious, whether you plan to enjoy them now or later:
Once baked and frosted, these coffee rolls are best enjoyed fresh. Store any leftovers at room temperature in an airtight container or, if still in the baking tray, wrap them tightly with plastic wrap. They will remain wonderfully moist and flavorful for up to 3 days. For a fresh-from-the-oven experience, you can gently warm them in the microwave for 15-30 seconds or in a low oven (250°F/120°C) for 5-10 minutes.
For longer storage, these cinnamon rolls freeze beautifully. You can freeze the shaped, unbaked rolls by placing them in the baking pan, covering them tightly with several layers of plastic wrap and then aluminum foil, and freezing for up to one month. When ready to bake, transfer them to the fridge overnight to defrost. The next day, let them come to room temperature and proof in a warm spot until doubled in size before baking as directed. Alternatively, you can freeze individual baked and frosted rolls. Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or reheat gently in the microwave or oven.
Frequently Asked Questions About Coffee Rolls
Got questions about baking these coffee rolls? We’ve got answers! Here are some common queries to help you master this delicious recipe:
Absolutely, it’s entirely possible to knead this dough by hand! It will require a bit more effort and “elbow grease,” as yeast doughs demand thorough kneading to develop gluten. Expect to knead for about 15-20 minutes by hand until the dough is smooth, elastic, and passes the windowpane test. It’s a great arm workout!
The core difference between a classic cinnamon roll and a coffee roll is quite simple: the delightful addition of coffee! These coffee rolls are essentially cinnamon rolls, but with coffee infused into the dough, the filling, and the cream cheese frosting, creating a unique and bold coffee flavor profile that sets them apart from their traditional counterparts.
I have not personally tested this specific coffee roll recipe with gluten-free flour blends. Baking with gluten-free flours, especially in yeast-leavened doughs, can be tricky as gluten is crucial for structure and elasticity. If you decide to try it, I recommend using a high-quality 1:1 gluten-free baking blend that includes xanthan gum. Please let me know how they turn out if you give it a try!
Yes, absolutely! Cold proofing is a fantastic technique that allows for deeper flavor development and flexibility in your baking schedule. Once you’ve finished kneading the dough (Step 5), transfer it to your lightly buttered bowl or an airtight container, cover it, and place it in the refrigerator overnight (or for up to 24 hours). The next day, simply take it out, let it come to room temperature, and proceed with rolling and shaping (Step 7), then allow for the second rise.
Since instant coffee granules are used in the dough, filling, and frosting, these coffee rolls will contain some caffeine. However, the amount of caffeine per serving is generally quite small compared to a standard cup of coffee. If you are sensitive to caffeine, you can easily use decaffeinated instant coffee granules for the same great flavor without the caffeine boost.
A 9×13-inch baking pan is ideal for this recipe, ensuring the rolls fit snugly and rise beautifully together, creating soft sides. I recommend using a metal pan for even heat distribution. Make sure to line it with parchment paper for easy removal and cleanup.
The tangzhong method is a Japanese technique that involves cooking a small portion of flour and water (or milk) into a thick paste before adding it to the rest of the dough. This process gelatinizes the starches in the flour, allowing them to absorb and retain more moisture. The result is an incredibly soft, fluffy, and tender dough that stays fresh for longer, preventing the rolls from drying out quickly.
Explore More Delicious Cinnamon Roll Recipes
If you’ve fallen in love with the comforting warmth of these coffee rolls, you’ll be thrilled to discover more variations on the classic cinnamon roll. Each recipe brings its unique twist to the table, ensuring there’s a perfect roll for every craving:
- Bright and zesty, these Lemon sweet rolls offer a refreshing citrus twist.
- For the ultimate indulgence, try these decadent Cookie-stuffed cinnamon rolls, a cookie lover’s dream!
- Capture the taste of summer with juicy, sweet Peach cinnamon rolls.
- Embrace autumn flavors with comforting and spiced Apple cinnamon rolls.
- Discover an extra layer of nutty depth with these rich Brown butter rolls.
If you’ve tried this coffee roll recipe or any other delightful creation from my website, I would absolutely love to hear about your experience! Please share your thoughts and feedback in the comments section below. Your insights and questions are always welcome. While you’re there, don’t forget to leave a star rating to help other bakers discover these fantastic recipes! You can also connect with me and showcase your beautiful creations by tagging me on Instagram or Facebook – I always enjoy seeing your culinary masterpieces!
Coffee Rolls
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Equipment
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9×13 baking pan
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 tsp instant coffee granules
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- Tangzhong , from recipe above
- 4 tablespoon unsalted butter, room temperature
For the Filling
- 5 tbsp unsalted butter, room temperature
- 2/3 cup dark brown sugar, or light brown sugar
- 2 tsp ground cinnamon
- 1 ½ tsp instant coffee granules
For the Frosting
- 2 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 4 tbsp heavy cream
- ¾ tsp instant coffee granules
Instructions
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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 (32 g) all-purpose flour, ¾ cup (155 g) water
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In a stand mixing bowl, mix together the all-purpose flour, sugar, yeast, and salt until combined.3 ½ cups (460 g) all-purpose flour, ⅓ cup (63 g) granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt
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Slightly warm the milk, then stir in the instant coffee until dissolved.½ cup (111 g) whole milk, 1 tsp instant coffee granules
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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 (48 g) large egg, Tangzhong, 1/2 tsp vanilla extract
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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 (56 g) unsalted butter
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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.
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With lightly buttered hands, pull the sides of the dough down into the bottom center, to create a smooth round ball. Place it seam side down into a buttered bowl and cover the top with plastic wrap. Let it rise in a warm spot until doubled in size, about 45-60 minutes.
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In a small bowl, combine the softened butter, brown sugar, cinnamon, and instant coffee until smooth.5 tbsp (70 g) unsalted butter, 2/3 cup (133 g) dark brown sugar, 1 ½ tsp instant coffee granules, 2 tsp ground cinnamon
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Roll the dough out on a lightly floured surface into a 14×18 rectangle, with the long side closest to you. Then spread the coffee cinnamon filling over the dough all the way to the edges, leaving a 1/4 inch edge at the top clean.
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Cut the dough into twelve, 1 ½-inch strips. Roll each strip away from you, pinching the clean end to the roll. Transfer them to the prepared baking pan and cover the top with plastic wrap. Let it rise in a warm spot until doubled, about 45-60 minutes. Meanwhile, preheat the oven to 325 F/163 C.
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Bake for 20-23 minutes, or until the tops are golden brown. Then remove the pan and let cool on a wire rack while you make the frosting.
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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 tbsp (56 g) unsalted butter, 4 tbsp (40 g) heavy cream, ¾ tsp instant coffee granules, 1 cup (100 g) powdered sugar
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Spread over the coffee rolls and enjoy!
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour bag as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.