Bold + Fluffy Coffee Cinnamon Rolls
A sophisticated, espresso-infused breakfast treat featuring pillowy soft dough, a dark cinnamon swirl, and a silky coffee cream cheese icing.
Ingredients
- 1 batch enriched yeast dough approx. 4 cups flour
- 2 tbsp instant espresso powder divided
- ½ cup whole milk warm
- ½ cup unsalted butter softened (for filling)
- 1 cup dark brown sugar
- 2 tbsp ground cinnamon
- ¼ cup heavy cream room temp
- For the Coffee Frosting:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp espresso powder dissolved in a tiny splash of hot water
Instructions
- Dissolve 1 tbsp of espresso powder in warm milk and use it as the base for your yeast dough.
- After the first rise, roll out the dough into a 12x18 inch rectangle.
- Spread with softened butter and sprinkle evenly with brown sugar and cinnamon.
- Roll tightly into a log and cut into 12 even pieces.
- Place rolls in a greased 9x13 baking dish and let rise until doubled (about 45 mins).
- Preheat oven to 350°F. Pour heavy cream over the risen rolls and bake for 22–26 minutes.
- While baking, whisk together frosting ingredients until smooth.
- Frost the rolls while still warm and serve immediately.