You Need to Try These Coffee Cinnamon Rolls—Here’s Why

You know those slow, foggy Sunday mornings where you just want something warm and sweet… but not Banana Bread again? That’s exactly why I first attempted Coffee Cinnamon Rolls. Picture this: rain tapping on the window, the faint (or not-so-faint) smell of coffee wafting through the kitchen, me in slightly embarrassing pajamas and flour up to my elbows. And then—magic—these swirly, coffee-infused buns emerge form the oven. I mean, yes, it’s a bit more effort than just toast, but it’s worth every sticky-fingered minute. As my cousin once said (between mouthfuls), “Wait, did you put coffee IN the dough?!”

Why You’ll Love This Even on a Monday

I make this when I need to bribe my family out of bed—works every time. No kidding, my partner legit sets extra early alarms if he even hears I’m prepping the dough the night before. Plus, the coffee in the filling? (I’m slightly obsessed) It gives it a wake-me-up oomph that regular cinnamon rolls just can’t muster. Not gonna lie: rolling out dough before 9AM is a mild ordeal, but one bite and you forgive your past self.

What You’ll Need (With My Swaps and Shortcuts)

For the Dough:

3 cups (375g) all-purpose flour (Sometimes I use half bread flour if it’s lurking in the back of the pantry. It’s a bit chewier, in a good way.)
2 and 1/4 tsp (1 packet) instant yeast (My grandmother swore by Red Star, but I’ve used grocery store own-brand plenty. Both work.)
1/4 cup sugar (white or brown—brown feels a smidge richer, honestly)
1/2 tsp salt (Don’t skip! Makes a difference, even if you’re low on patience.)
3/4 cup warm milk (microwave or stovetop, whatever’s easier)
1/4 cup unsalted butter, melted
1 large egg (If you’re out, I’ve done it with 2 tablespoons of yogurt in a pinch. Not exactly the same, but it works.)
1 tsp vanilla extract

For the Filling:

2 tbsp instant coffee granules (I once tried espresso powder—bit intense, so maybe dial it back if you do that.)
1/2 cup (packed) brown sugar
2 tbsp cinnamon (Go big or go home, but if you’re finicky, 1.5 tbsp still brings the flavour)
1/4 cup (about 60g) butter, very soft

For the Icing:

1 cup powdered sugar
3-4 tbsp brewed coffee (cooled—otherwise, runny city!)
1 tsp vanilla extract
Pinch of salt (bizarre but it actually helps the sweetness)

Okay, Here’s How I Actually Make ‘Em (Warts and All)

In a big-ish bowl, whisk flour, sugar, salt and yeast together. Pro tip? I used to dump yeast straight in without mixing and sometimes the dough wasn’t rising right. Mixing does help—live and learn.
Pour in warm milk, melted butter, egg, and vanilla. Mix with a wooden spoon, or just your (clean) hands if you don’t mind getting messy. It’ll be shaggy and a little sticky. Don’t sweat it—that means it’s good.
Dump it onto a floured surface and knead for 7-10 minutes. OR—real talk—I let my stand mixer do the hard work if it’s not already occupied by last night’s dishes. The dough should get stretchy and smooth-ish (sometimes my kitchen is too cold so I nudge the bowl near the radiator; works a treat).
Pop dough into a lightly oiled bowl, cover it (tea towel, clingfilm, or honestly, even a big plate), and let it rise in a cozy spot until doubled—about an hour, but in winter it takes longer. Have tea, scroll your phone, chase your cat off the counter.
Punch it down (satisfying bit!), then roll into a rough rectangle—around 16×10 inches I suppose. But, it’s fine if it’s not perfect. Seriously.
Smear the soft butter all over. Mix instant coffee, brown sugar, and cinnamon in a bowl—then sprinkle generously over the dough. Resist the urge to eat the filling. (Or don’t. I won’t judge.)
Starting from the long edge, roll up tightly, pinching as you go. Chop into 12 squishy rounds. They’ll look a tad wonky—it’s normal.
Snuggle them into a buttered pan (I use a 9×13-inch one, but I’ve squished them into a round cake tin before) and cover. Rise again, another 30-40 mins, or until puffy. If you’re impatient, you can speed with a warm oven, but often that’s how I get weirdly-shaped rolls. Up to you.
Bake at 180C/350F for 23-27 minutes, until golden on top and smelling like a coffee shop collided with a bakery. Sometimes a stray centre roll is still a bit squishy—give it an extra 5 mins if needed.
Whisk up the powdered sugar, coffee, vanilla, and salt to make the icing; adjust the coffee to get your favourite drippy consistency. Drizzle all over the rolls while they’re still a bit warm (I always miss a spot—oh well).

Notes From (Literal) Trial and Error

I once forgot the salt—not recommended. Tasted sort of flat, like elevator music.
Dough stiff? Add a splash more milk during mixing. Or, if it’s soupy, scatter in a little flour. It’s forgiving.
It’s easier to slice the rolled-up log with dental floss. (Unflavoured! Learned that the hard way, don’t ask…)
Actually, I find the rolls are slightly better the next day, if you can keep them hidden that long.

If You Fancy Mixing It Up (Or, What Went Wrong Last Time)

I’ve tried adding chopped pecans to the filling. Yum. Walnuts, too, for crunch.
Swapped the coffee for chai spice once—it was okay, but the family staged a minor protest. Apparently you can’t beat coffee-cinnamon.
To make it vegan, I sub in oat milk and vegan butter. Egg replacer is fine (but honestly, yogurt was a tad better texture-wise).
Used a maple glaze instead of coffee once—not a disaster, but just didn’t have the punch. Maybe save that for pancakes.

Do You Need Fancy Gadgets? Well, Maybe

I use my stand mixer for kneading because why not. But if you haven’t got one (I went a year without), just use elbow grease. Even a big fork helps at the mixing stage. No rolling pin? A wine bottle (emptied, obviously) is surprisingly effective.

Storing Extras? (Wishful Thinking, Honestly)

Okay, I’ve read that these keep in an airtight container at room temp for 2 days—and yes, I’ve done it. But, truthfully, they barely last a day in our kitchen. If somehow you do have leftovers, a quick zap in the microwave brings them back to life. I also freeze single rolls wrapped in foil, just for solo emergencies.

How I Like to Serve These (And How My Folks Do It)

Warm. I repeat: warm. Preferably with extra icing and a strong cup of coffee (or tea, but then you’re basically missing the point). My dad dunks his in hot coffee, which seems wrong—but also kind of right? Kids love them with cold milk, adults debate the merits of more icing vs. less. I say: go heavy.

What I Learned the Hard Way (Pro Tips)

I once tried to skip the second rise—regretted it. Flat, sulky rolls. Give them time to puff up.
Don’t overheat the milk or you’ll kill the yeast (learnt that after some stubbornly dense dough).
Oh, and use soft butter for the filling. Hard butter tears the dough and then you have patchwork rolls. Taste is fine, but they look… creative?

Seriously, I Get These Questions All the Time (FAQ, As Promised)

Can I make the dough the night before?—Yup, just fridge it after the first rise. Roll and shape in the AM. Might rise a touch slower, but it’s so much easier.
Is instant yeast OK?—For sure. If you’ve only got active dry, just bloom it in the warm milk for 5-10 mins first. One less panic moment at the shops.
Can I cut the sugar?—Probably, a bit, but then it’s sort of missing the point (they’re a treat for a reason, right?).
What about gluten-free?—I haven’t nailed that version, to be fair. But a friend used a GF blend and said it worked, though a tiny bit crumbly.
Do I really need coffee in the icing?—Nah. You can use milk or even orange juice (went a bit off-script there and it’s… interesting), but for me, coffee is what makes it special.

And if you actually read this ramble all the way through—well, I owe you a cinnamon roll. Or at least another weird anecdote next time. Don’t forget to lick the spoon when no one’s watching.

Coffee Cinnamon Rolls