These coffee cinnamon rolls are soft, fluffy and packed with coffee flavour. The dough is tender and soft, swirled with a brown sugar, cinnamon and espresso filling, then finished with a creamy coffee cream cheese frosting. They’re a fun twist on classic cinnamon rolls, especially if, like me, you love coffee and cinnamon together.

About these coffee cinnamon rolls

The dough for these rolls is lightly enriched with milk, eggs and butter. It’s soft and tender without being quite as rich as brioche, which makes it perfect for cinnamon rolls. It stays fluffy while still being sturdy enough to hold plenty of filling.
The coffee is in this recipe in two places. There is instant coffee in the cinnamon filling and again in the cream cheese frosting. I love this because it gives the rolls a definite coffee flavour without overpowering the cinnamon.
The dough can be mixed in a stand mixer or kneaded by hand, and you can make the rolls all in one day or refrigerate the dough overnight for an easier morning bake.

the best coffee cinnamon rolls, slathered in coffee cream cheese frosting.

What you need and why

All-purpose flour. Use a flour with at least 11% protein if possible. This gives the dough enough strength while keeping the rolls soft.
Yeast. Instant yeast or active dry yeast both work. Instant yeast tends to rise a little faster.
Milk. Whole milk adds moisture and richness to the dough.
Eggs. They enrich the dough and help give the rolls their soft texture.
Butter. Softened butter is worked into the dough and is also used in the filling and frosting. Salted or unsalted is fine.
Brown sugar. This creates a soft, caramel-like filling as the rolls bake.
Cinnamon. For the classic cinnamon roll flavour.
Instant coffee or espresso powder. This dissolves easily and gives a much stronger coffee flavour than brewed coffee would. Espresso powder will generally taste a little more intense.
Cream cheese. Use full-fat block cream cheese for a thick, creamy frosting.
Powdered sugar. Sweetens and thickens the frosting.

coffee cinnamon buns on plate birds eye view.

Method

The dough

Warm the milk, then combine it with the yeast and sugar. Add the flour, eggs and salt and mix until a dough forms.
Add the softened butter a little at a time, then knead until the dough is smooth, glossy and elastic.

Add the softened butter a little at a time.

Keep mixing on low speed for around 10-15 minutes until the dough is soft and strong and passes the windowpane test.

A simple line drawing of a piece of paper with a heart symbol in the center, enclosed within a light pink circular border on a white background.

Kneading by hand

Alternatively, knead the dough by hand. Mix the dough with a wooden spoon until it forms a shaggy ball. Pull it onto a lightly floured surface and knead a few cubes at a time in the butter.

Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, let the dough rest for 10 minutes and return to it.

Let it rise until doubled in size.
Beat together softened butter, brown sugar, cinnamon and instant coffee until it forms a creamy paste.

Roll and fill

coffee, butter, brown sugar spread on dough

Roll the risen dough into a large rectangle and spread the coffee cinnamon filling evenly over the surface.

close up of a roll of coffee cinnamon roll dough.

Roll the dough up, starting from the longest side up the top, into a jelly-roll style log.

Cut the log into 12 rolls and arrange them in a 9 x 13-inch pan.

Cover and leave them to rise again until very puffy.

Bake

Bake at 350°F / 180°C for around 25 to 28 minutes, until the tops are golden brown.
Let the rolls cool for about 20 minutes before frosting.

Frost

Dissolve the instant coffee in a little milk, then beat it with cream cheese, butter, powdered sugar and vanilla until smooth and creamy.

spoon slathering coffee frosting on homemade cinnamon rolls with coffee.

Spread generously over the warm rolls.

Overnight dough

The first rise can be done slowly in the refrigerator instead. Once the dough has been kneaded, cover it well and refrigerate for up to 16 hours.

The next day, roll and shape the dough while it is still cold. It will feel quite firm at first, but this actually makes it easier to roll neatly.

After shaping, let the rolls have their second rise at room temperature until they are very puffy before baking. Cold dough will usually take a little longer to proof.

Variations

Mocha cinnamon rolls: Add finely chopped dark chocolate or mini chocolate chips over the coffee filling before rolling up the dough.
Coffee cardamom rolls: Add a little ground cardamom to the cinnamon and coffee filling.
Plain cream cheese frosting: Leave the coffee out of the frosting if you want the coffee flavour to come mainly from the filling.
Extra coffee frosting: Add a little more espresso powder for a stronger coffee finish. Dissolve it in the milk first so the frosting stays smooth.
Coffee pecan rolls: Sprinkle toasted chopped pecans over the filling before rolling up the dough.

Storage

Store leftover coffee cinnamon rolls in an airtight container in the refrigerator for up to 3 days because of the cream cheese frosting. For the softest texture, let them come closer to room temperature before serving, or gently warm individual rolls in the microwave.

The rolls can also be frozen for up to 3 months. Freeze them well wrapped, then thaw overnight in the refrigerator before warming and serving.

bitten espresso cinnamon rolls on plate.

For more cinnamon roll recipes or coffee recipes, check out these!