If you adore the cozy charm of cinnamon rolls but crave a little extra coffee kick, this Coffee Rolls with Cinnamon and Cream Cheese Frosting Recipe is about to become your new favorite treat. Soft, pillowy rolls enriched with a subtle coffee-infused dough, layered with a spiced coffee cinnamon filling, and finished with a luscious cream cheese frosting that’s beautifully balanced with just the right hint of espresso—each bite feels like a warm, comforting hug that’s perfect for any time you need a little pick-me-up or a sweet moment of indulgence.
Ingredients You’ll Need
Every ingredient in this Coffee Rolls with Cinnamon and Cream Cheese Frosting Recipe plays a crucial role, blending familiar pantry staples with a touch of coffee magic to deliver a roll that is tender, flavorful, and irresistibly aromatic. From the gooey cinnamon-sugar filling to the creamy frosting, these ingredients ensure you get a perfectly balanced taste and texture in each bite.
- Tangzhong: ¼ cup all-purpose flour and ¾ cup water to create a roux that keeps the rolls soft and fresh longer.
- Flour: 3 ½ cups all-purpose flour, carefully measured to build the perfect dough structure.
- Sugar: ⅓ cup granulated sugar for a light touch of sweetness in the dough.
- Instant yeast: 2 teaspoons to give the dough that fluffy, airy lift.
- Sea salt: ¾ teaspoon to balance and amplify all the other flavors.
- Whole milk: ½ cup, slightly warmed to activate the yeast and add richness.
- Instant coffee granules: 1 teaspoon in the dough and more in filling and frosting for that signature coffee depth.
- Egg: 1 large at room temperature to enrich the dough and add moisture.
- Vanilla extract: ½ teaspoon for a fragrant undertone.
- Unsalted butter: 4 tablespoons in the dough plus 5 tablespoons in the filling for lusciousness and flavor.
- Brown sugar: ⅔ cup dark or light, combined with cinnamon and coffee granules to create a heavenly filling.
- Cream cheese: 2 ounces softened, for the tangy, creamy frosting.
- Powdered sugar: 1 cup to sweeten and smooth the frosting.
- Heavy cream: 4 tablespoons to make the frosting silky and spreadable.
How to Make Coffee Rolls with Cinnamon and Cream Cheese Frosting Recipe
Step 1: Prepare the Tangzhong
Start by whisking ¼ cup flour with ¾ cup water in a saucepan. Heat over medium heat, stirring constantly until the mixture thickens to a smooth, pudding-like consistency. This tangzhong will keep your rolls incredibly soft and fresh, making all the difference in texture.
Step 2: Mix the Dough
In a bowl, combine the flour, sugar, yeast, and salt. Warm the milk slightly and dissolve the instant coffee granules in it. Add the milk mixture, egg, vanilla extract, tangzhong, and softened butter into the dry ingredients. Knead by hand or machine until you get a smooth, elastic dough. This process usually takes about 8-10 minutes by hand, but the dough should rebound when poked gently.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and leave it in a warm spot until it doubles in size, roughly 1 to 1 ½ hours. This slow rise develops an airy, tender crumb perfect for rolling and filling.
Step 4: Prepare the Filling
While the dough is rising, mix together the softened butter, dark brown sugar, ground cinnamon, and instant coffee granules. This aromatic blend is going to make the layers of your rolls wonderfully rich and flavorful.
Step 5: Assemble the Rolls
Once the dough has doubled, punch it down and roll it into a large rectangle on a lightly floured surface. Evenly spread the cinnamon-coffee filling over the dough, being generous to every corner. Then, starting at one long side, tightly roll the dough into a log. Slice into 10-12 equal rolls and place them side-by-side in a greased baking dish.
Step 6: Second Rise
Cover the rolls and let them rise again until puffy, about 40-50 minutes. This second rise ensures they bake up with a soft, fluffy center and light crumb.
Step 7: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and irresistibly fragrant. Be careful not to overbake; you want these rolls soft, not dry.
Step 8: Make the Cream Cheese Frosting
While the rolls bake or cool slightly, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and then heavy cream, beating until fluffy. Stir in the remaining instant coffee granules to bring that perfect coffee note. Spread this luscious frosting generously over the warm rolls.
How to Serve Coffee Rolls with Cinnamon and Cream Cheese Frosting Recipe
Garnishes
For an eye-catching finish, sprinkle some finely chopped toasted nuts like pecans or walnuts on top of the frosting, adding a delightful crunch and nutty contrast. Alternatively, a light dusting of cocoa powder or cinnamon enhances the coffee and spice flavors beautifully.
Side Dishes
These rolls pair wonderfully with a simple cup of black coffee or a creamy latte to amplify their coffee flavors. For an added breakfast touch, serve alongside fresh fruit or a light yogurt parfait to balance the sweetness with a fresh, tangy twist.
Creative Ways to Present
Serve your coffee rolls on a rustic wooden board for a cozy café vibe, or place them in individual ramekins or mini baking dishes for personal servings that feel extra special. For brunch gatherings, arranging them around a centerpiece of fresh flowers or a steaming coffee pot invites everyone to dive in together.
Make Ahead and Storage
Storing Leftovers
If you have any leftover coffee rolls, store them in an airtight container at room temperature for up to two days. This gentle storage keeps them soft and ready to enjoy without drying out too quickly. Adding a slice of bread in the container helps maintain moisture if your kitchen tends to be dry.
Freezing
These rolls freeze beautifully! Wrap them tightly in plastic wrap and then foil, or store them in a freezer-safe container. Freeze for up to two months to enjoy fresh coffee rolls anytime. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat rolls gently in the oven at 300°F (150°C) for about 10-12 minutes to revive that freshly baked warmth. You can also microwave individual rolls for 20-30 seconds if you’re in a hurry, but the oven method preserves the texture better.
FAQs
Can I use regular brewed coffee instead of instant coffee granules?
Instant coffee granules give a concentrated coffee flavor without adding extra liquid, which is important for dough consistency. While you can experiment with brewed coffee, you might need to adjust the liquid content to avoid a sticky dough.
What is the purpose of tangzhong in this recipe?
Tangzhong is a cooked flour-water paste that locks moisture into the dough, resulting in incredibly soft rolls that stay fresh longer. It’s a simple technique that makes a big texture difference.
Can I make these rolls dairy-free?
Absolutely! Substitute the milk with your favorite plant-based milk, use dairy-free butter alternatives, and swap the cream cheese for a vegan cream cheese to keep these treats just as delicious.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and smell fragrant with cinnamon and coffee notes. A gentle press should feel springy, indicating they’re baked through but still soft inside.
Can I double the recipe for a larger batch?
Definitely! Just make sure you have a large enough bowl for the dough to rise and sufficient baking pans. The rising times might increase slightly due to a larger dough volume.
Final Thoughts
This Coffee Rolls with Cinnamon and Cream Cheese Frosting Recipe is a wonderful way to bring a little joy and warmth to your kitchen. With each bite offering the perfect blend of tender dough, spiced coffee filling, and creamy frosting, it’s a recipe that feels instantly comforting and impressively delicious. Trust me, once you make these, they will become a staple treat for your mornings, weekend brunches, or whenever you want to impress friends with a homey, flavorful creation. Go ahead, bake a batch and enjoy every sweet, coffee-infused moment!
PrintCoffee Rolls with Cinnamon and Cream Cheese Frosting Recipe
These Coffee Rolls are fluffy, soft, and packed with rich coffee flavor, combining a tender tangzhong dough with a buttery, cinnamon-coffee filling. Topped with a luscious coffee cream cheese frosting, they offer a perfect balance of sweetness and a subtle coffee kick, making an ideal treat for breakfast or afternoon tea.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 rolls
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Tangzhong
- ¼ cup all-purpose flour
- ¾ cup water
Dough
- 3 ½ cups all-purpose flour (see notes for proper measuring)
- 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
- ½ tsp vanilla extract
- Tangzhong (prepared from above recipe)
- 4 tablespoon unsalted butter, room temperature
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
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
- Prepare the Tangzhong: In a small saucepan, whisk together ¼ cup all-purpose flour and ¾ cup water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
- Mix the Dough: In a large mixing bowl, combine 3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 tsp instant yeast, and ¾ tsp salt. In a separate bowl, warm ½ cup milk slightly and dissolve 1 tsp instant coffee granules in it. Add the coffee milk mixture, 1 large egg, ½ tsp vanilla extract, and the cooled tangzhong to the dry ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Add 4 tbsp room temperature unsalted butter to the dough and knead on a floured surface or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8-10 minutes. The dough should be soft but slightly tacky. Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let rise in a warm place until doubled in size, approximately 1 to 1 ½ hours.
- Prepare the Filling: In a small bowl, mix 5 tbsp unsalted butter (softened), 2/3 cup brown sugar, 2 tsp ground cinnamon, and 1 ½ tsp instant coffee granules until well combined.
- Shape the Rolls: Once the dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle, about 16×12 inches. Spread the coffee cinnamon filling evenly over the dough. Starting from one long edge, tightly roll the dough into a log. Cut the log into 9 equal slices and place them cut-side up in a greased baking pan or dish.
- Second Rise: Cover the rolls loosely and let them rise again until nearly doubled in size, about 45-60 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. If the rolls brown too quickly, tent with foil to prevent burning.
- Prepare the Frosting: While the rolls bake, beat together 2 oz softened cream cheese, 4 tbsp softened unsalted butter, 1 cup powdered sugar, 4 tbsp heavy cream, and ¾ tsp instant coffee granules until smooth and creamy.
- Frost & Serve: Let the coffee rolls cool slightly after baking, then generously spread the coffee cream cheese frosting over the warm rolls. Serve warm or at room temperature for the best flavor and texture.
Notes
- For best results, spoon and level your flour when measuring to avoid dense dough.
- Tangzhong method helps to keep the rolls soft and fluffy for days.
- You can adjust the amount of instant coffee granules in the filling and frosting to match your preferred coffee strength.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. Reheat before serving.
- These rolls freeze well; thaw completely and refresh in the oven before frosting.
